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Angel Food Cake in Bundt cake mold


Angel Food Cake in Bundt cake mold




– 1 1/4 cups cake flour, sifted

– 1 3/4 cups finest sugar, divided

– 1/4 teaspoon salt


– 12 large egg whites, at Room temperature

– 1 teaspoon cream of tartar

– 2 teaspoons pure vanilla extract





1. Preheat the oven to 350 degrees F (175 degrees C) and prepare your 10 inch bundt pan without greasing it is typical for angel food -Cake.

2. In a bowl, combine the cake flour, half the sugar (7/8 cup) and salt and repeat the process three times to aerate the mixture and mix completely. Set the mixture aside.3. In a large, spotlessly

clean bowl, beat the egg whites until fluffy using a hand mixer or stand mixer fitted with the whisk attachment. Add the cream of tartar and continue beating until soft peaks form.

4. Gradually add the remaining sugar (7/8 cup) while continuing to beat, then beat over medium-high heat until the egg whites reach stiff peaks.5. Carefully fold in the vanilla extract, making sure

that the beaten egg whites do not come out of the dough.


6. Gradually sift and add the flour mixture in quarters and incorporate carefully without losing the dough volume.

7.Pour the batter into the bundt pan and smooth the top with a spatula. Gently tap the pan on the counter to remove any large air bubbles.

8. Bake the cake for about 35-40 minutes or until it is golden brown and springs back when lightly touched.

9.Remove from oven and invert pan and place on a cooling rack. Allow it to cool completely upside down in the pan, which may take at least an hour.

10. Once the cake has cooled, run a knife around the edges and center of the bundt pan to loosen the cake, then carefully turn it out onto a serving plate.


variations and tips:

– For a citrus note, add a teaspoon of finely grated lemon or orange peel to the egg white shortly before folding in the flour.- Almond or coconut extract can replace vanilla for a subtle touch that

goes wonderfully with fruit dressings.

– Make sure the egg whites are at room temperature to achieve the best volume when beating.

– It is important not to grease the bundt pan as the dough needs to stick to the sides so it can rise properly during baking.

– If you don’t have superfine sugar, pulse regular granulated sugar in a food processor before measuring to make it finer.

– Store any leftovers in an airtight container to keep the cake as moist as the day it was baked.Enjoy this angel food cake recipe like an old friend and let its timeless flavors renew traditions in your

own kitchen.

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