Description
Angel Food Cake has always felt like a delicate celebration—light as a cloud, subtly sweet, and effortlessly elegant. I remember my grandmother’s kitchen on warm summer afternoons, where she’d pull a freshly baked angel food cake from the oven, its tall, airy layers filling the room with a hint of vanilla and promise.
Ingredients
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- 1 cup (about 10–12 large) egg whites, at room temperature (critical for proper whipping)
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- ½ teaspoon cream of tartar (stabilizes egg whites)
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- ½ cup vanilla or unflavored protein powder (whey protein isolate works best)
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- ¼ cup almond flour or oat flour (adds structure without heaviness)
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- ¼ cup granulated sweetener (monk fruit/erythritol blend recommended)
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- 1 teaspoon pure vanilla extract (or almond extract for variation)
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- Pinch of fine sea salt (enhances flavors)
Optional Toppings:
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- Fresh mixed berries (strawberries, blueberries, raspberries)
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- Sugar-free whipped cream or Greek yogurt
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- Light dusting of powdered erythritol
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- Sugar-free chocolate syrup drizzle
Instructions
Step 1: Preparation (10 minutes)
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- Preheat oven to 325°F (160°C) – this lower temperature prevents over-browning.
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- Thoroughly clean all equipment (mixer bowl, whisk attachment, spatula) with vinegar or lemon juice to remove any grease traces.
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- Separate eggs when cold (easier separation), then let whites sit at room temperature for 30 minutes.
Step 2: Whipping Egg Whites (7-9 minutes)
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- In stand mixer with whisk attachment, combine room-temp whites and cream of tartar.
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- Start on medium-low speed (4 on KitchenAid) until frothy (about 2 minutes).
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- Increase to medium-high (6-7) and gradually add sweetener 1 tbsp at a time over 3 minutes.
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- Whip at high speed (8-10) until reaching stiff peaks – when whisk is lifted, peaks should stand straight up without curling.
Step 3: Incorporating Dry Ingredients (5 minutes)
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- In separate bowl, sift together protein powder, almond flour, and salt twice to prevent clumping.
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- Add vanilla extract to whipped whites, folding once to incorporate.
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- Using a large silicone spatula, gently fold in dry ingredients in 3 batches:
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- Scoop batter from bottom, fold over top in J-shaped motions
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- Rotate bowl 45° after each fold
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- Stop when just combined (about 15-20 folds total)
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- Using a large silicone spatula, gently fold in dry ingredients in 3 batches:
Step 4: Baking (30-40 minutes)
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- Pour batter into ungreased 9-inch tube pan (essential for proper rising).
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- Smooth top with spatula, then run a knife through batter to remove large air pockets.
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- Bake on center rack for:
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- 30 min: Check for light golden top
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- 35 min: Test with toothpick (should come out clean)
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- 40 min max: Overbaking causes dryness
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- Bake on center rack for:
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- Immediately invert pan onto a bottle or cooling rack to prevent collapse.
Step 5: Cooling & Serving (1 hour+)
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- Let cool completely upside down (minimum 1 hour).
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- To release:
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- Run thin knife around edges and center tube
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- Tap bottom firmly against counter
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- Invert onto serving plate
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- To release:
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- Serve with:
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- Protein berry compote: Simmer 1 cup mixed berries with 1 tbsp chia seeds
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- High-protein frosting: Blend Greek yogurt with vanilla protein powder
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- Serve with:
- Prep Time: 25
- Cook Time: 35
- Category: Cake
- Method: Bake
- Cuisine: American