Cinnamon-Apple Angel Food Cake
Submitted by sunshyne
Light, airy angel food cake drizzled with a buttery cinnamon-apple glaze. Made from scratch with egg whites, cake flour, and a hint of almond extract.
YIELD
1 CakePREP
20 minCOOK
40 minREADY
1 hrsCloud-light, fat-free cake meets a warm cinnamon-apple glaze that turns a classic into something special.
This from-scratch angel food cake relies on whipped egg whites for all its lift, with vanilla and a touch of almond extract adding quiet depth to every bite.
The real star is the glaze: melted butter stirred with powdered sugar, cinnamon, and apple juice until it’s thin enough to drizzle in ribbons down the sides of the cake.
It’s the kind of dessert that looks elegant but won’t weigh you down after dinner.
Kitchen Tips
- Make sure your bowl and beaters are spotlessly clean and free of any grease. Even a tiny bit of fat will prevent the egg whites from reaching stiff peaks.
- Fold the flour mixture in gently with a spatula. Overworking the batter deflates all the air you just whipped in.
- Cool the cake upside down in the pan. This keeps the structure from collapsing as it cools.
- Add apple juice to the glaze slowly. You want it thin enough to drizzle but thick enough to cling.
Ingredients
Directions
In a mixing bowl, beat egg whites, cream of tartar and salt on medium speed until soft peaks form.
Add sugar, 2 tablespoon at a time, beating well after each addition; beat until smooth and glossy and stiff peaks form.
Add extracts on low speed.
Combine confectioners sugar and flour; gently fold into egg mixture.
Pour into an ungreased 10 inch tube pan. Bake on the lowest rack at 375 for 35 to 40 minutes or until top crust is golden brown and cracks feel dry.
Immediately invert cake in pan to cool completely.
Loosen sides of cake from pan and remove.
For glaze, melt butter in a saucepan.
Stir in the confectioners sugar and cinnamon.
Add apple juice slowly until glaze is thin enough to drizzle.
Drizzle over cake.
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