It’s hard to believe that a cake with such simple ingredients can be so challenging to bake. Angel food cake already has a bit of a reputation but add high altitude into the mix and it may seem too difficult to attempt. I have always enjoyed angel food cake but I have been a little hesitant to bake it at 7,000 feet above sea level. Determined to overcome the challenge, I adapted this angel food cake recipe specially for high altitude. The result is a light and fluffy flavorful cake that everyone will enjoy.
Angel Food Cake
Adapted from Food.com
- 1 1/4 cup cake flour
- 3/4 cup plus 2 tbsp sugar
- 12 large egg whites, room temperature
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1/2 cup sugar
- 1 1/2 tsp vanilla
- 1/4 tsp almond extract
- Preheat your oven to 375 degrees Fahrenheit. You’ll need an angel food cake pan, but do not grease it.
- Sift the cake flour and 3/4 + 2 tbsp of sugar into a medium sized bowl. Set aside.
- In your mixer bowl, beat the egg whites, cream of tartar and salt with the whisk attachment. Beat until soft peaks form. Be careful to not over beat the eggs. This is especially important for high altitude angel food cake. See this guide for reference on what the eggs will look like at different stages of beating.
- Add 1/2 cup of sugar and beat on high until medium peaks form. Pour in the vanilla and almond extract and beat until incorporated.
- Using a spatula, gently fold in the flour mixture a fourth at a time. Spoon the batter into your angel food cake pan. Run a knife through the batter to help get rid of air pockets.
- Bake for 30 minutes, until the top springs back when lightly touched. Remove the pan from the oven and invert the pan until the cake is cool. Run a knife through the sides and remove the cake from the pan.
- To make the orange blossom whipped cream, follow the whipped cream directions in my key lime pie recipe but substitute the vanilla extract for orange blossom water.