Ingredients:
- 1 cup (240g) egg whites (about 7–8 eggs, room temperature)
- 1/2 cup (120g) sourdough discard (well stirred)
- 1 cup (200g) sugar (divided)
- 1 cup (120g) cake flour
- 1/4 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
👩🍳 Step-by-Step Instructions:
Step 1: Preheat oven
Preheat your oven to 170°C (340°F). Do NOT grease the pan (important for rise).
Step 2: Sift dry ingredients
Sift together cake flour and half of the sugar. Set aside.
Step 3: Beat egg whites
In a large bowl, beat egg whites with salt and cream of tartar until soft peaks form.
Step 4: Add sugar gradually
Slowly add the remaining sugar while beating until stiff, glossy peaks form.
Step 5: Add flavor and sourdough
Gently fold in vanilla extract, almond extract, and sourdough discard.
Step 6: Fold in flour
Carefully fold in the flour mixture in batches. Be gentle to keep the batter airy.
Step 7: Transfer to pan
Pour batter into an ungreased tube pan and smooth the top.
Step 8: Bake
Bake for 35–40 minutes, until the top is golden and springs back when touched.
Step 9: Cool upside down
Invert the pan immediately and let it cool completely upside down to prevent collapse.
🍯 Tips:
- Use clean, grease-free bowls for perfect egg white whipping.
- Fold gently to keep the cake light and fluffy.
- Serve with fresh fruit or whipped cream.
Enjoy your soft and cloud-like sourdough angel food cake! 😍☁️🍰✨
