ANGEL FOOD CAKE
After a 10-year hiatus, we rejoined Ansley Park's Neighborhood Diner group—started nearly 30 years ago with 45 people and now boasting over 200 participants. Groups of about 15 are thoughtfully paired, and five rotating dinners are hosted throughout the year—the host setting the menu—with each neighbor bringing something for the potluck.
No surprise—I signed up for dessert for our March dinner. The direction was fruit-based and light, so my mind went straight to angel food cake with whipped cream and strawberries. It was a hit, and I'm still dreaming about it.
One of my goals this year was to build more meaningful connections, and this felt like a natural fit. After just our first dinner, I've already run into half the group at other gatherings. Grateful for the new friends, conversations, and community.
Recipe
Ingredients
1 cup cake flour
1½ cups superfine sugar
1½ cups egg whites, at room temperature (from about 10 or 11 eggs)
1½ teaspoons cream of tartar
½ teaspoon kosher salt (such as Diamond Crystal)
1½ teaspoon vanilla extract
Whipped cream, for serving
Fresh berries, for serving
Instructions
Heat the oven to 325 degrees with the rack in the center position. Sift the flour and ¾ cup (143 grams) of the sugar into a medium bowl six times; this ensures there are no lumps and the dry ingredients are very airy. (For extra assurance, you can also pulse these ingredients in a food processor a few times and then sift once.)
In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, cream of tartar and salt. Whisk on medium-low until the egg whites start to get foamy around the sides of the bowl, about 2 minutes.
Increase the speed to medium-high. Add the remaining sugar, 1 tablespoon at a time, in a slow and steady stream. Continue whisking until the mixture reaches glossy and firm peaks, about 5 minutes, checking regularly so you don’t overbeat. Add the vanilla and quickly whisk to combine.
In three batches, sift the dry ingredients over the top of the egg whites, using a spatula to fold the dry ingredients in between each batch until just incorporated. Be mindful not to overmix so the egg whites don’t collapse.
Transfer half of the batter into the tube pan (do not grease or flour) and gently spread it out evenly with an offset spatula. Using a butter knife or a chopstick, swirl the batter around a few times to break up any air bubbles. Repeat with the remaining batter.
Bake until golden brown and a toothpick inserted comes out clean, 35 to 40 minutes. Turn the cake upside down and cool completely, about 1 hour. If your tube pan doesn’t have feet, turn it upside down and place the center hole over a wine bottle.
Once cool, turn the cake right side up and, using a sawing motion, run a butter knife along the outside and inside edges of the cake a few times to loosen it. If your pan has a removable center, take it out and run the butter knife under the cake to release it. Using two wide spatulas, lift the cake up and out of the center stand, or release it onto a board, using your hands to guide it, then invert it right side up onto a cake stand or platter. (If your pan doesn’t have a removable center, carefully invert the whole pan.)
Slice the cake with a serrated knife. Serve with whipped cream and berries. Cover cake with plastic wrap for up to 2 days at room temperature or up to 3 days in the fridge. It can also be frozen for up to 3 months.