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Angel Food Loaf Cake

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A light and airy Angel Food Loaf Cake with a delicate sweetness and fluffy texture, perfect for serving with fresh berries, whipped cream, or a light glaze.

Ingredients

  • 1 cup egg whites (about 8 egg whites)
  • 1 cup cake flour
  • 1 cup granulated sugar, divided
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Instructions

  1. Preheat the oven to 325°F (163°C) and lightly prepare a loaf pan.
  2. Sift together the cake flour and half of the sugar in a medium bowl.
  3. In a large bowl, beat the egg whites with cream of tartar and salt until soft peaks form.
  4. Gradually add the remaining sugar while beating until stiff glossy peaks develop.
  5. Gently fold the flour mixture into the egg whites a little at a time, being careful not to deflate the batter.
  6. Carefully stir in the vanilla extract and almond extract.
  7. Pour the batter into the prepared loaf pan and smooth the top lightly.
  8. Bake for 35 to 40 minutes until the top is lightly golden and springs back when touched.
  9. Allow the cake to cool completely before slicing and serving.

Notes

  • Use room temperature egg whites for better volume.
  • Avoid overmixing the batter to maintain the airy texture.
  • Add lemon zest for a citrus variation.
  • Mini chocolate chips can be folded in for extra sweetness.
  • Serve with fresh strawberries, blueberries, whipped cream, or fruit sauce.
  • Store in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to 1 week or freeze for up to 2 months.

Nutrition

Find it online: https://cookedbymaya.com/angel-food-loaf-cake/