Loaf Pan Angel Food Cake Recipe

• Difficulty Level: Easy
• Yield: Two 9-by-5-inch loaf cakes
• Nutritional Information Per Serving (1 of 10 servings): Calories 233, Total Fat 4 g, Saturated Fat 1 g, Carbohydrates 41 g, Dietary Fiber 0 g, Sugar 30 g, Protein 7 g, Cholesterol 169 mg, Sodium 160 mg
• Total Time: 55 minutes (including cooling)
• Active Time: 15 minutes

Discover the joy of angel food cake without the hassle! This simplified recipe skips special pans and fussy steps, delivering two heavenly 9-by-5-inch loaf cakesperfect for sharing, gifting, or savoring every light, fluffy bite. Ready to bake up airy perfection in under an hour?

Ingredients

• 1 cup cake flour
• 1/2 teaspoon kosher salt
• 1 1/2 cups egg whites at room temperature (from about 10 large eggs) (see Cook's Note)
• 2 teaspoons fresh lemon juice
• 1 teaspoon cream of tartar
• 1 1/2 cups granulated sugar
• 1/2 teaspoon pure orange extract
• 1 vanilla bean pod, seeds scraped, or 1/2 teaspoon vanilla bean paste

Instructions

1. Place an oven rack at the lowest level and preheat to 350F. Line two 9-by-5-inch loaf pans with aluminum foil, letting the foil hang over the long sides by at least one inch. Do not grease the pans.
2. In a medium bowl, whisk together the cake flour and salt. Set aside.
3. Using a stand mixer with a whisk attachment, beat the egg whites on medium speed until they begin to foam, about 30 seconds. Add the lemon juice and cream of tartar, then increase to high speed and whip until soft peaks form, which should take 2 to 3 minutes.
4. Slowly pour in the sugar in a steady stream while continuing to beat, whipping until the mixture thickens and becomes glossy, about 2 to 3 minutes.
5. Add the orange extract and vanilla bean seeds, then reduce the speed to low. Gradually add the flour and salt mixture in a steady stream and beat just until combined.
6. Turn off the mixer once all flour is added. Fold the batter gently once or twice with a rubber spatula to ensure thorough incorporation of the flour. Evenly distribute the batter between the prepared pans.
7. Bake on the bottom oven rack until the cakes are risen and lightly golden on top, about 25 to 30 minutes. Cool the cakes upside down by propping the pans on two cans or jars, allowing them to hang for 15 to 20 minutes. After fully cooled, carefully remove the cakes from the pans, peel off the foil, and serve.

Note: Avoid using boxed or powdered egg whites for best results.