Description
A light and fluffy cake made with egg whites, sugar, and flour, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups egg whites (approximately 10–12 large eggs)
- 1 cup granulated sugar (divided)
- 1 cup all-purpose flour (sifted)
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the egg whites and cream of tartar together until soft peaks form.
- Gradually add in half of the sugar, continuing to beat until stiff peaks form.
- In another bowl, combine the flour, remaining sugar, and salt, and sift together.
- Gently fold the dry ingredients into the whipped egg whites, being careful not to deflate the mixture.
- Add the vanilla extract and fold until just combined.
- Pour the batter into an ungreased angel food cake pan, smoothing the top with a spatula.
- Bake for 30-35 minutes, or until the cake is golden and springs back when lightly pressed.
- Remove from the oven and invert the pan to cool completely before removing the cake.
- Serve plain or with fresh fruit and whipped cream.
Notes
- Make sure to use a clean bowl free of any fat for whipping the egg whites.
- Do not grease the pan; the cake needs to cling to the sides to rise properly.
- This cake can be served with berries, chocolate sauce, or simply dusted with powdered sugar.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 130
- Sugar: 20
- Sodium: 150
- Fat: 0
- Carbohydrates: 30
- Protein: 3