Light, perfectly sweet, heavenly Instant Pot Angel Food Cake.
Prep Time:15 minutes
Cook Time:27 minutes
Total Time:2 hours
Yield:6 servings 1x
¾ cup cake flour
1 cup plus 2 tablespoons sugar, divided
9 large egg whites
¼ teaspoon salt
1 ¼ teaspoon cream of tartar
1 teaspoon vanilla extract
¼ teaspoon almond extract (optional)
For serving: Strawberry Sauce, whipped cream, fresh berries or peaches
In a medium bowl, whisk the cake flour and ½ cup plus 2 tablespoons sugar; set aside.
In a large bowl, add the egg whites, salt, cream of tartar, vanilla, and almond extract (if using). With a handheld electric mixer, beat on medium speed until barely frothy.
Sprinkle ¼ cup of sugar over the egg whites. Beat again just until incorporated. Add the remaining ¼ cup of sugar and continue to beat until the mixture forms stiff, glossy peaks.
Gently fold half of the dry ingredients into the beaten egg whites. Once combined, add the remaining dry ingredients and gently fold them into the batter until combined.
Spoon the batter into an ungreased 7 inch tube pan (AKA angel food cake pan). It will be full. Cover with foil and lightly crimp it around the edges of the pan.
Pour 1 cup water into the pressure cooker and place a trivet in the bottom.
Carefully center the filled pan on a sling and lower the pan onto the trivet. Fold the sling down so the lid will close.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 27 minutes.
When cooking is complete, turn the pressure cooker off. Let the pressure naturally release for 10 minutes, then manually release any remaining pressure.
Use the sling to carefully remove the tube pan and set it upside down on a heat-safe surface to cool for 90 minutes. (This step is important! Don’t rush it).
Once cool, run a knife around the sides and the center of the pan to remove the cake. If using a tube pan, simply remove cake by pulling the center tube away from the outer pan.
Serve immediately with Strawberry Sauce and vanilla whipped cream.
Store at room temperature in a sealed container for up to a week.
Angel Food Cake doesn’t work as well in nonstick pans because it needs to adhere to the sides in order to “climb” the pan and become light and fluffy. In a pinch though, use what pan you have and do not spray it with nonstick spray.
It’s very important that no egg yolk gets into the batter. Crack eggs 1 at a time into a small bowl, adding them to a larger bowl when you are sure they have no yolk in them.
A tube pan is best, but a bundt pan is a great second choice. Again, just be sure not to spray it with nonstick spray.
To freeze Angel Food Cake, wrap it tightly with plastic wrap, then place in a freezer safe zip-top bag for up to 3 months. When ready to eat, thaw at room temperature for 2-3 hours.
Keywords: Instant Pot Dessert, Angel Food Cake, Strawberry Sauce