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Amish vanilla angel food cake with berries

Amish Angel Food Cake Recipe

This low-fat Angel Food Cake is one of the most amazing cakes you’ll ever eat. So light, airy, and delicious! Served with fresh berries and whipped cream, it's pure bliss! It's also great to use in trifles as a way to lighten them up.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Cakes, Dessert
Cuisine American, Amish
Servings 12 servings
Calories 286 kcal

Ingredients
  

  • 2 - 2 1/4 c. egg whites (about 12 egg whites), room temperature
  • 1 1/2 tsp. cream of tartar
  • 1 c. white sugar
  • 1 tsp. vanilla
  • 1 1/2 c. confectioner's sugar
  • 1 c. cake flour (* see notes for substitution)
  • 1 tsp. salt

Instructions
 

  • Adjust the oven rack to the lower-middle position and preheat the oven to 350°.
  • In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium speed until foamy, about 1 minute.
    2 - 2 1/4 c. egg whites (about 12 egg whites), room temperature, 1 1/2 tsp. cream of tartar
  • Switch to medium-high and slowly add the granulated sugar. Whip until soft peaks form. Add the vanilla extract, then beat just until incorporated.
    1 c. white sugar, 1 tsp. vanilla
  • Using a fine-mesh strainer, sift together the powdered sugar, cake flour, and salt.
    1 1/2 c. confectioner's sugar, 1 c. cake flour (* see notes for substitution), 1 tsp. salt
  • In 3 additions, slowly sift the flour mixture into the egg white mixture, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don’t add the flour mixture all at once. Sift and very slowly fold in several additions.
  • Handling with care, pour and spread the batter into an ungreased 10" tube pan.
  • Bake the cake for about 40 - 45 minutes, until the top looks dry and springs back when lightly touched.
  • Remove from the oven and invert the cake pan onto its stilts or a wire rack to cool. (Upside-down so the bottom of the tube pan is right-side up.)
  • Once cooled, run a thin knife around the outside and inside edges to loosen the cake. Remove the outside of the pan (if you have a 2-piece pan). Run the knife along the bottom and transfer it onto a large plate.
  • If desired, dust with confectioners’ sugar. Slice the cake in sawing motion with a sharp serrated knife. Regular knives can easily squish the cake.
  • Serve with whipped cream and fresh berries. Or cut the cake into cubes and use it to make trifles.

Notes

Cake flour substitute: * Use all-purpose flour and remove two Tbsp. of flour from the cup, add 2 Tbsp. cornstarch in its place. Or you can also use all-purpose flour instead of cake flour. It makes a little difference, but it will still turn out ok.
I recommend using fresh real egg whites instead of egg white substitutes or egg whites from a carton. Separate the eggs when they’re cold, then bring the egg whites to room temperature. Fresh room temperature egg whites whip into the fluffiest volume. 
Use an angel food cake pan, not a bundt pan. Do not grease the pan. A two-piece angel food cake pan with stilts is the best, as it makes it easier to cool and remove the cake.

Nutrition

Serving: 1sliceCalories: 286kcalCarbohydrates: 64gProtein: 7gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 226mgPotassium: 187mgFiber: 1gSugar: 49gVitamin A: 1IUCalcium: 6mgIron: 1mg
Keyword Amish Angel Food Cake Recipe, Basic Angel Food Cake
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