This Heavenly Vanilla Angel Cake is the epitome of lightness and flavor, perfect for any occasion that calls for a touch of elegance. Its airy texture and delicate hints of vanilla and almond make it irresistibly divine. Let's dive into this delightful recipe that will make your taste buds dance.
Cake flour is essential for that tender crumb. It’s lighter than all-purpose flour, which helps keep the cake airy. Granulated sugar sweetens the cake and stabilizes the egg whites when whipped, ensuring a lovely texture. Salt enhances all the other flavors without making the cake salty. The stars of the show, egg whites, provide the structure and lift. Cream of tartar is our secret weapon to stabilize those whites, ensuring they don’t collapse. Vanilla extract brings warmth, while almond extract adds a subtle, nutty undertone. Lastly, a dusting of confectioners' sugar gives a gentle sweetness and a beautiful finish.
This cake pairs beautifully with fresh berries or a dollop of whipped cream. For a seasonal twist, try serving it with a compote of your favorite fruit — peaches or cherries work wonderfully during summer.
Start by preheating your oven to 350°F (175°C) and position the oven rack in the lower third of the oven. This placement ensures even baking. In a medium bowl, sift together the cake flour, 3/4 cup of granulated sugar, and salt. Sifting these ingredients is crucial for a light batter, so don’t skip it.
Next, in a large mixing bowl, beat the egg whites on medium speed until they’re nice and foamy. This is your cue to add the cream of tartar, which helps stabilize the whites. Increase the mixer to high speed and gradually add the remaining 1 cup of granulated sugar. You’re aiming for stiff peaks here, where the whites are glossy and hold their shape.
Gently fold in the vanilla and almond extracts — this is when the magic happens. Be gentle to keep the air in the batter. Gradually sift the dry ingredients over the meringue, folding carefully with a spatula after each addition. Take your time here; you want everything well combined without deflating the batter.
Pour the batter into an ungreased 10-inch tube pan. Smoothing the top is key, and a few taps on the counter will eliminate large air bubbles. Bake for 35-40 minutes. You’ll know it’s ready when it springs back when lightly touched. Once done, invert the pan on a wire rack. This cooling method keeps the cake from collapsing. Let it cool completely before removing it from the pan and dusting with confectioners' sugar.
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