Description
This Angel Food Loaf Cake is a light and fluffy dessert made primarily from whipped egg whites and a blend of sugar and flour. Baked in ungreased loaf pans, the cake rises beautifully and delivers a tender texture, perfect when paired with sweetened whipped cream and fresh berries for an elegant treat.
Ingredients
Egg White Mixture
- 1-1/2 cups egg whites (about 10 large)
- 1-1/2 teaspoons cream of tartar
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1 cup sugar
Dry Ingredients
- 1 cup confectioners' sugar
- 1 cup all-purpose flour
Optional Serving Suggestions
- Sweetened whipped cream
- Mixed fresh berries
Instructions
- Prep the Ingredients: Let the egg whites sit at room temperature for 30 minutes to ensure they whip up better. Meanwhile, sift together the confectioners' sugar and all-purpose flour twice to remove lumps and allow for an even folding into the meringue.
- Make the Meringue: In a large bowl, add the cream of tartar, vanilla extract, almond extract, and salt to the room-temperature egg whites. Using a hand or stand mixer, beat on medium until soft peaks form. Gradually add granulated sugar in 2 tablespoon increments, beating on high until stiff, glossy peaks form and sugar dissolves.
- Mix the Batter: Using a rubber spatula, gently fold in the sifted sugar and flour mixture gradually, about half a cup at a time, until no streaks of flour remain. Be careful not to deflate the meringue.
- Prepare the Pans: Do not grease the two 8x4-inch loaf pans. Gently spoon the batter into the pans and use a butter knife to cut through the batter to eliminate air pockets. The cake needs to cling to the sides to rise properly.
- Bake: Place the loaf pans on the lowest oven rack and bake in a preheated oven at 350°F for 30 to 35 minutes, until the tops are dry and lightly browned.
- Cool and Serve: Immediately invert the pans onto cooling racks to cool completely for about one hour; this prevents collapse. Run a knife around the edges, remove the cakes carefully, and serve with sweetened whipped cream and mixed fresh berries if desired.
Notes
- Do not grease the loaf pans, as the cake needs to cling to the pan sides to rise properly.
- Sifting the flour and confectioners' sugar twice ensures no lumps and smooth folding.
- Cooling the cake upside-down prevents collapse due to its delicate structure.
- Use a butter knife to cut through the batter to remove air pockets before baking.
- Serving with whipped cream and fresh berries adds a lovely complementary flavor and texture.
