This Almond Flavored Angel Food Cake is a light, fluffy dessert with a nutty twist. Infused with almond extract, it’s a heavenly treat—perfect as a healthy dinner idea companion or an amaretto sour-inspired dessert, offering delicate sweetness without the heaviness of richer cakes.
Recipe Tips and Tricks
Use room-temperature egg whites—cold ones won’t whip as high; let them sit out for 30 minutes. Sift flour twice—ensures a feather-light texture; clumps weigh it down. Fold gently—overmixing deflates the batter; use a spatula with care. Cool upside down—prevents collapse; hang it on a bottle. Don’t grease the pan—batter needs to cling for rise.
Why You’ll Love This Recipe
Get ready to savor a dessert that’s as delightful as it is guilt-free with this Almond Flavored Angel Food Cake—it’s a heavenly treat that ties into healthy dinner ideas and echoes the almond charm of an amaretto sour, making it your new favorite for a light, flavorful finish! This recipe is a cloud-like dream: fluffy egg whites rise into a tender cake kissed with almond extract’s nutty sweetness, offering a treat that’s airy, satisfying, and low in fat—all baked up with minimal effort, perfect as a wholesome complement to a nutritious meal or a nod to your favorite cocktail. It’s the ultimate fuss-free dessert—just whip, fold, and bake, delivering a delicate bite that’s pure joy, turning any night into a sweet celebration without weighing you down. Whether you’re capping off a healthy dinner, pairing it with an amaretto sour vibe, or just craving a light indulgence, this one’s a total winner—fluffy, almondy, and guaranteed to make every bite a delightful, stress-free joy that keeps you smiling from start to finish!
Almond Flavored Angel Food Cake
Fluffy almond angel food cake—dessert light and nutty.
Ingredients
- 1 cup egg whites (about 8-10 large eggs), room temperature
- 1¼ cups granulated sugar
- 1 cup cake flour
- 1 tsp almond extract
- ½ tsp cream of tartar
- ¼ tsp salt
Instructions
- Gear Up for a Fluffy Adventure: Alright, let’s dive into this light, almondy delight—grab a large mixing bowl, a sifter, a whisk or electric mixer, a spatula, and a 10-inch tube pan! This angel food cake is about to make your day sweet and airy. Picture that fluffy bite—let’s get started with a big, excited grin lighting up our faces!
- Preheat and Prep: Set your oven to 350°F (175°C)—imagine that warm, golden bake ahead. Leave your tube pan ungreased—trust me, the batter needs to climb! Sift 1 cup cake flour twice into a bowl—picture that feather-light texture forming—set it aside, feeling the excitement build for this smooth rise!
- Whip the Egg Whites: Pour 1 cup egg whites into your mixing bowl—make sure they’re at room temp for max fluff! Add ½ tsp cream of tartar and ¼ tsp salt—imagine them stabilizing those peaks. Whisk or beat on medium until foamy—watch it bubble up, ready to soar!
- Sweeten the Whites: Gradually add 1¼ cups granulated sugar—about 2 tbsp at a time—while beating on high. Picture that glossy sheen forming—keep going until soft peaks form, about 3-4 minutes. Imagine that sweet, airy base—feel the thrill as it thickens in your hands!
- Add the Almond Magic: Drizzle in 1 tsp almond extract—inhale that nutty aroma wafting up. Beat just until combined—imagine that almond flavor infusing every bite. Picture that perfect balance—stop when stiff, glossy peaks hold their shape, grinning at the fluffy masterpiece you’re crafting!
- Fold in the Flour: Sprinkle half the sifted cake flour over the egg whites—use a spatula to fold gently, cutting through and lifting. Picture that light texture staying intact—add the rest and fold until just mixed, no streaks left. Imagine that airy batter—fold with love, keeping it smooth and fluffy!
- Fill the Pan: Spoon the batter into your ungreased tube pan—spread it evenly with your spatula. Picture it rising high and golden—smooth the top lightly, feeling proud of this almondy cloud. Imagine that perfect bake ahead—pop it into the oven, ready for magic!
- Bake to Perfection: Bake at 350°F for 35-40 minutes—watch it turn golden and spring back when touched. Imagine that fluffy rise—test with a skewer; it should come out clean. Picture that nutty aroma filling your kitchen—pull it out, grinning at the beauty you’ve baked!
- Cool Upside Down: Remove the pan—immediately invert it onto a bottle or cooling rack. Let it hang for 1 hour—imagine it setting perfectly, staying tall and light. Picture that smooth texture locking in—once cool, run a knife around the edges and pop it out, feeling triumphant!
- Serve Your Almondy Treat: Slice that gorgeous cake with a serrated knife—admire those airy layers and almond scent! Serve it up plain, with berries, or a dusting of sugar—pair with a healthy dinner or an amaretto sour vibe. Dig in, relishing every fluffy bite with a big, happy grin, feeling that light joy lift your spirits!
Notes
- Room temp whites—cold eggs won’t whip as high; plan ahead for fluff!
- Don’t overmix—folding too much deflates it; keep it gentle for smoothness!
- Cool inverted—skipping this flattens the cake; hang it for the best rise!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 134Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 83mgCarbohydrates 30gFiber 0gSugar 21gProtein 3g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Egg whites are the base—1 cup (about 8-10 large eggs, 24g protein, 135 kcal) whip into airy volume. Granulated sugar sweetens—1¼ cups (300g carbs, 1200 kcal) adds structure and sweetness. Cake flour keeps it light—1 cup (120g carbs, 400 kcal) fine and low-protein. Almond extract flavors—1 tsp (negligible macros) brings nutty depth. Cream of tartar stabilizes—½ tsp (negligible macros) ensures fluffy peaks. Salt enhances—¼ tsp (negligible macros) balances the sweetness.
Variations and Substitutions
Swap almond extract with vanilla or amaretto liqueur—1 tsp or 1 tbsp (negligible macros or 5g carbs), milder or boozy. Use superfine sugar instead of granulated—1¼ cups (300g carbs), dissolves faster for smoothness. Sub cake flour with all-purpose flour plus cornstarch—¾ cup flour + ¼ cup cornstarch (120g carbs), mimics lightness. Add lemon zest—1 tsp (negligible macros), for a citrus twist. Replace cream of tartar with lemon juice or vinegar—½ tsp (negligible macros), stabilizes whites. Dust with powdered sugar—1 tbsp (8g carbs), for a sweet finish. Top with berries—½ cup (10g carbs), for freshness.
Storage Options
Store at room temperature in an airtight container—keeps fresh for 2-3 days; avoid plastic wrap, it traps moisture. Freeze for up to 3 months—wrap tightly in plastic, then foil; thaw at room temp for 2 hours. Don’t refrigerate—dries it out; keep it light and fluffy!
Dish Gallery
Please share this Almond Flavored Angel Food Cake with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, The Ultimate Guide to Amaretto Sour Perfection