Ingredients
Scale
- 1 cup (105g) all purpose flour minus 2 tbsp
- 2 tbsp cornstarch
- 1 ½ cups (297g) granulated sugar
- ¼ tsp salt
- 12 large egg whites, room temperature
- 1 ½ tsp cream of tartar
- ½ tsp vanilla extract
- ½ tsp almond extract
- 2 oz (57g) cream cheese, room temperature
- ½ cup (57g) powdered sugar
- 2 cups (454g) heavy cream, cold
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F if using a light aluminum pan, or 350°F for a dark pan. Check which type you have before starting.
- In a medium bowl, take 1 cup of all-purpose flour and remove 2 tablespoons. Add cornstarch, granulated sugar, and salt, then sift the mixture five times for a light texture.
- In a mixing bowl, combine egg whites, cream of tartar, vanilla extract, and almond extract. Beat on medium speed for 7–10 minutes until stiff peaks form.
- Gently fold the dry ingredients into the egg whites in batches, taking care not to deflate the mixture.
- Pour the batter into an ungreased angel food cake pan. Bake for 40–45 minutes until the top is golden and cracks begin to form.
- Immediately invert the pan after baking and let the cake cool completely for about 1½ to 2½ hours.
- Run a spatula around the edges and center tube to release the cake from the pan.
- Serve with whipped cream and fruit, and store leftovers in an airtight container at room temperature.
Notes
Make sure the egg whites are at room temperature for better volume.
Do not grease the pan as the cake needs to cling to the sides while rising.
You can serve the cake with different toppings like berries or chocolate sauce.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.