Cloud Puff Angel Cake
A heavenly variation on the classic Angel Food Cake, this version enhances the traditional airy texture with a citrus twist, perfect for a light dessert or a delightful brunch treat.
Prep time: 15 minutesCook time: 40 minutesServes: 12
Ingredients
1 cup cake flour
1 1/2 cups granulated sugar, divided
12 large egg whites, at room temperature
1 1/2 tsp cream of tartar
1/4 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract
1 tbsp freshly grated orange zest
Instructions
1. Preheat your oven to 350°F.
2. In a medium bowl, sift together cake flour and 3/4 cup of granulated sugar.
3. In a large mixing bowl, beat egg whites until foamy.
4. Add cream of tartar and salt to the egg whites, and continue beating until soft peaks form.
5. Gradually add the remaining 3/4 cup of granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
6. Gently fold in the vanilla extract, almond extract, and orange zest.
7. Sift about 1/4 of the flour mixture over the egg whites and fold gently. Repeat with the remaining flour mixture, folding just until incorporated.
8. Pour the batter into an ungreased 10-inch tube pan and smooth the top.
9. Bake for 35-40 minutes or until the top is golden brown and the cake springs back when touched lightly.
10. Immediately invert the pan and cool completely upside down.
11. Once cooled, use a spatula to loosen the cake from sides and remove from the pan.
Storage
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating
To reheat, place slices on a baking sheet and warm in a 300°F oven for about 5 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
