When it comes to relatively guilt free cake, Angel Food has got to be a number one contender. It’s fat-free and very versatile. My mother used to make a version with chocolate whipped cream and almonds, which I loved. But health’s sake I generally just use it as a base for fruit and maybe top it off with a bit of whipped cream. It’s surprisingly easy to make and keeps well for several days.
- 1 cup granulated white sugar
- 1 cup cake flour
- 1 1/4 tsp cream of tartar
- 1/4 tsp fine sea salt
- 1 1/2 tsp vanilla extract
- 9 room temperature egg whites (from large eggs)
- Place one oven rack the lowest it will go, and the other the highest (or remove it altogether). Preheat the oven to 350f and have a 10-inch tube pan ready (do NOT grease!).
- Add the cream of tartar, salt, vanilla, and egg whites to the bowl of a stand mixer fitted with the whisk attachment -OR- to a deep mixing bowl and use a hand mixer.
- Beat the egg whites on medium speed until soft peaks form. Then, gradually add the sugar about a tablespoon at a time. Beat on high until the egg whites are thick, stiff, and shiny.
- Very gently fold the flour into the whipped egg whites.
- Spoon the batter into the ungreased tube pan, then run a knife through to remove any air pockets.
- Bake for 35 to 40 minutes, or until lightly brown and the top looks dry.
- Remove from the oven and immediately invert the pan. Leave to cool for one hour.
- Run a knife around the side and center of the pan to release the cake.
Makes 10 Servings
- Don’t use (or buy) a non-stick tube pan. It totally defeats the purpose!
- No, you can’t use a bundt cake pan. you’ll never get the cake to release.
- You could use a conventional 8-inch or 9-inch cake pan, as long as it’s NOT non-stick, and it has a loose bottom. You’ll want to shorten the baking time though.
- I did not take the photo for this cake, I “borrowed” it from a freebie graphics site.