Go Back
–+ servings
Pretty Angel Food Cake

Pretty Angel Food Cake: A Fluffy Bliss for Your Sweet Tooth

Enjoy a light and fluffy Pretty Angel Food Cake, perfect for Mother's Day and spring celebrations.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 12 large Egg Whites Ensure they're at room temperature.
  • 1 cup Superfine Sugar Helps stabilize egg whites.
  • 1 cup Cake Flour Avoid regular all-purpose flour.
  • 1 pinch Salt Enhances flavor.
  • 1/2 teaspoon Cream of Tartar Essential for perfect rise.
  • 1 teaspoon Vanilla Extract Adds aroma and flavor.
For the Topping
  • 2 cups Fresh Strawberries Use ripe strawberries.
  • 1 cup Fresh Raspberries Can substitute with blueberries.
  • 1 cup Whipped Cream Use homemade or store-bought.
For Serving
  • 1/4 cup Mint Leaves For garnish.

Equipment

  • large mixing bowl
  • whisk
  • Electric mixer
  • angel food cake pan
  • Fine-mesh sieve

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and gather your equipment.
  2. In a mixing bowl, add egg whites, a pinch of salt, and cream of tartar. Beat on medium until soft peaks form.
  3. Gradually add superfine sugar while beating on high until glossy and stiff peaks form.
  4. Fold in vanilla extract gently.
  5. Sift cake flour and remaining sugar together.
  6. Gently fold dry ingredients into the egg whites, avoiding overmixing.
  7. Transfer batter into an ungreased angel food cake pan.
  8. Bake for 35-40 minutes until golden brown and springs back when pressed.
  9. Cool upside down in the pan for about an hour.
  10. Run a knife along the edges and remove the cake, then top with whipped cream, berries, and mint.

Nutrition

Serving: 1sliceCalories: 120kcalCarbohydrates: 30gProtein: 3gSodium: 20mgPotassium: 50mgSugar: 25gVitamin C: 5mgCalcium: 1mg

Notes

Best enjoyed fresh. This cake can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.

Tried this recipe?

Let us know how it was!