Lightly sweet, airy and soft, homemade angel food cake is SO much better than storebought or boxed mixes.
It may seem a little time-intensive, but in reality it goes together pretty simply and in no time at all, you’ll be enjoying this delicious cake!
1 1/2 cups powdered sugar 1 cup granulated sugar
1 cup cake flour 2 teaspoons vanilla
12-13 egg whites (from large eggs) 1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
Tips: Use only glass and metal bowls, pans and utensils- clean and grease free. Room-temperature eggs are best.
Move oven rack to lowest position. Preheat oven to 375. Set aside a tube or other angel food cake pan- do not grease.
In a bowl, mix together the powdered sugar and cake flour. Set aside.
In separate mixing bowl, beat egg whites and cream of tartar until foamy.
Add in granulated sugar, 2 Tablespoons at a time, while beating continuously on high speed.
Add vanilla and salt and continue beating on high until egg whites are stiff and glossy with high peaks.
Don’t underbeat. Seriously, you can let this go for quite a while and not hurt the egg whites in the meringue a bit. More tips for beating egg whites.
Remove beaters ’cause the rest is by hand. Be sure you’re using a metal spoon or spatula.
Sprinkle sugar-flour mixture, about 1/4 cup at a time, over the meringue, folding it in just until the sugar-flour mixture disappears.
Continue until all of the sugar-flour mixture is lightly incorporated into the meringue.
Push batter into ungreased tube pan (here, I’m using a rectangular angel food cake pan, which requires more batter) and gently cut through the batter with
a metal knife or spatula to remove air bubbles.
Bake 30-35 minutes or until cracks in the top of the cake feel dry and top springs back when lightly touched.
Immediately turn pan upside down (if using a round tube pan, hang it upside down on a metal or glass bottle) and allow to hang and cool completely.
(About 2 hours) My rectangular pan has ‘feet’ to rest on while hanging.
Remove from pan, first loosening carefully with spatula or butter knife around the edges.
Enjoy plain, with whipped cream or create a trifle with berries and blancmange.
I dedicate this recipe to my grandmother, Virginia, who always made angel food cake and shared.