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Dirty Angel Cake

A light and tender cake that combines the characteristics of angel food and sponge cakes, perfect for pairing with fruit or whipped cream.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups cake flour
  • 1 cup granulated sugar
  • 0.5 teaspoon salt
  • 6 large egg whites
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 0.25 cup milk
  • Powdered sugar for dusting

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a tube pan.
  2. In a large bowl, whisk together cake flour, granulated sugar, and salt.
  3. In another bowl, beat egg whites until foamy. Add cream of tartar and continue to beat until stiff peaks form.
  4. Gently fold in the flour mixture and vanilla extract, alternating with the milk.
Baking
  1. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean.
  2. Let the cake cool upside down in the pan for about 1 hour.
  3. Once cooled, release the cake from the pan and dust with powdered sugar before serving.

Notes

Be gentle when folding the flour into the egg whites to keep the batter airy. Ensure egg whites are free of yolk and that the mixing bowl is clean and dry. Cool the cake upside down to retain height.