Vanilla Angel Food Cake

Angel Food Cake Angel Food Cake

This dessert is made using egg whites only, no yolks, and during baking develops a delicious golden crust that hides the tender, pure white interior. Here it is served with creamy low-fat yogurt and summer berries, but it is just as tempting with juicy peaches, mangoes, or apricots.

Quick look

  • prep 15 min    cook 35 min
  • serves 12


  • Cake
  • 1 cup sifted cake flour
  • 1/3 cup sugar
  • 8 large egg whites, at room temperature
  • 1 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • Garnish
  • 8 ounces strawberries, cut into quarters
  • 8 ounces (1/2 pint) raspberries
  • 8 ounces (1/2 pint) blueberries
  • 1 container (8 ounces) light vanilla yogurt

    How to make it   50 minutes

  • 1

    Preheat the oven to 350°F. Sift the flour
    and 1/3 cup sugar onto a large plate and
    set aside.

  • 2

    Place the egg whites and cream of tartar
    in a large bowl and whisk until frothy.
    Combine 1/2 cup sugar and salt and add to
    the whipping egg whites in a slow, steady
    stream. Add the vanilla extract, and continue
    whisking until the mixture forms stiff peaks.

  • 3

    Sift the flour mixture over the egg
    whites and fold in very gently with a
    large metal spoon until well blended.

  • 4

    Spoon the mixture into an ungreased
    10-inch tube pan, gently smoothing the
    top. Bake until golden brown and cake
    springs back when lightly touched in the
    center, about 35 minutes.

  • 5

    Invert the cake, still in the pan, onto a
    wire rack and leave to cool completely,
    upside down. When it is cool, slide a long
    knife around the side of the pan to loosen the
    cake, then invert it onto a serving plate. (The
    cake can be kept, wrapped in plastic or stored
    in an airtight container, for 1 to 2 days.)

  • 6

    Just before serving, mix together the
    strawberries, raspberries, and blueberries.
    Spoon the fruit into the hollow in the
    center of the cake. Serve each slice with a
    dollop of vanilla yogurt.

  • Nutritional Information(per serving)

    • Calories: 133
    • Calories from Fat: 2 g
    • Fat: 0 g
    • Saturated Fat: 0 g
    • Cholesterol: 0 mg
    • Sodium: 96 mg
    • Carbs: 29 g
    • Sugars: 17 g
    • Protein: 4 g
    • Fiber: 2 g

    Exchanges: carbohydrate 2

Some More Ideas

Lemon and lime angel food cake: Add the finely grated zest of 1 lemon
and 1 lime to the beaten egg whites with the
sifted flour and sugar. While the cake
is cooling, peel a cantaloupe and remove the
seeds. Cut the melon into small chunks and
place in a bowl. Squeeze the juice from the
lemon and lime, sprinkle it over the melon,
and toss to coat well. Serve the cake with
the melon pieces piled up in the center.

Chocolate angel food cake: Sift 2 tablespoons
cocoa powder with the flour and sugar.
Decorate the cake by dusting it with a mixture of
1 tablespoon cocoa powder and 1 tablespoon
confectioners’ sugar, sifted together.

Coffee angel food cake: Sift 1 tablespoon instant
coffee powder (not granules) with the flour and
sugar. Garnish with sifted confectioners’ sugar.

Plus Points

  • Low-fat yogurt is a useful source of calcium,
    which is an essential component of bones and
    teeth — the adult skeleton contains nearly 3 pounds
    of calcium, and 99% of this is present in the bones.
  • Angel food cake is relatively high in sugar, so
    when cooking for a person with diabetes, it should
    be eaten in moderation. Because it is fat-free, a
    slice can easily be worked into a healthy diet,
    especially when topped with fresh berries.

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