| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 25 min |
| Yield: | 12 servings |
Ingredients
- 1 cup cake flour
- 1/4 teaspoon kosher salt
- 15 large egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1 1/2 cups plus 2 tablespoons granulated sugar, sifted 3 times
- 1 teaspoon vanilla
- 4 cups powdered sugar
- 2 sticks (1 cup) salted butter, softened
- 1/4 cup heavy cream
- Yellow food coloring
Instructions
- For the angel food cake: Preheat the oven to 350 degrees F.
- Combine the cake flour and salt in a medium bowl and sift together 5 times. Set aside.
- In a large bowl, with an electric mixer fitted with the whisk attachment, beat the egg whites until frothy (lots of bubbles but still liquid and loose). Add the cream of tartar and beat on high until stiff, 4 to 5 minutes. With the mixer on medium low, slowly sprinkle in the sifted granulated sugar. Fold in the sifted flour mixture gently until it’s all combined. Sprinkle the vanilla into the bowl and fold gently.
- Spoon the batter into an angel food or tube pan (preferably with cooling legs)–make sure there’s no grease or butter in there! Smooth the top and bake until a wooden skewer stuck all the way to the bottom comes out clean, 35 to 45 minutes. (Don’t open the oven while it’s baking!)
- Carefully remove the cake from the oven and immediately invert it onto its cooling legs (see Cook’s Note). Let the cake cool completely while upside-down.
- For the frosting: Beat the powdered sugar, butter and cream in a large bowl with an electric mixer until very light and fluffy. Add a few drops of yellow food coloring as desired.
- Carefully remove the cake from the pan and transfer it to a cake plate upside-down, so that the end that was stuck to the bottom of the pan is now facing up. Frost the cake all over.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 478 |
| Total Fat | 17 g |
| Saturated Fat | 11 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 0 g |
| Sugar | 67 g |
| Protein | 6 g |
| Cholesterol | 47 mg |
| Sodium | 233 mg |
Reviews
Love this cake, made it many times. Good with the frosting but prefer with berries. I am wondering though after 2 days, it starts to “sweat” a bit of syrup from the bottom of the cake. Is there some way to avoid this?
Any suggestions on what to do with all the egg yolks?!
Wonderful icing , but need more liquid then suggested . I added another 1/4 cup milk to get perfect consistency. Also added a couple drops of almond extract !
Just made this today, and it’s fantastic! My question is, what do you do with all of the egg yolks?
Very BEST Angel Food Cake I’ve ever eaten. Bakes perfect every time. Never made the lemon frosting yet. Like homemade chocolate whipped cream frosting.
Followed recipe to the letter tasted strongly like egg not a good experience
I made this cake today. Everything went well. It was very light and airy. The color was perfect but for some reason there was a strong taste of egg whites on the top crust of the cake.I have no idea what went wrong. Anybody have any advice?
My boys loved this cake and it was very easy to make. I make it for birthdays and Fathers Day every year. I don’t put the frosting on it because everyone likes it with a dusting of powdered sugar and fresh berries. I added a teaspoon of almond extract with the vanilla too, for an extra flavor.
Where are the Cooks notes? I didn’t have a footed angel food cake pan and want to know how to cool the cake without the feet on the perimeter of the cake pan?
Where are the Cooks notes? I didn’t have a footed angel food cake pan and want to know how to cool the cake without the feet on the perimeter of the cake pan?
This cake cane out amazing. It was easier than I thought although I may need to get a larger bowl for my kitchenaid mixer as the egg whites were to the top.
Didn’t make the frosting, sounded way too sweet. We used some strawberries soaked in grand mariner. Fantastic. I’ll defo be making this again
Where are the nutrition facts?