Homemade Angel Food Cake

Homemade Angel Food Cake

posted in: Domesticity | 0

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!

 

Ingredients:

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.

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In separate mixing bowl, beat egg whites and cream of tartar until foamy.

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Add in granulated sugar, 2 Tablespoons at a time, while beating continuously on high speed.

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Add vanilla and salt and continue beating on high until egg whites are stiff and glossy with high peaks.

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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.

 

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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.

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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.

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Bake 30-35 minutes or until cracks in the top of the cake feel dry and top springs back when lightly touched.

 

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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.

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Remove from pan, first loosening carefully with spatula or butter knife around the edges.

 

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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.

 

Enjoy!

 

Nourishing life Jess

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