Homemade Angel Food Cake is a classic with a light, spongy texture.
Pairs well with fresh fruit and whipped cream.
Tastes good warm, but much better after 24 hours in the fridge.
Excellent base for a trifle.
In my version of a recipe by Taste of Home, I include helpful tips on correctly measuring all-purpose flour (with photos), how to separate egg whites, and advise that it takes 20 to 30 minutes to beat egg whites until stiff peaks form.
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DISCLAIMER (NOT SPONSORED). I have not been paid to endorse any of the pictured products.
Delighted to share the ingredients I purchased and used to make this delicious cake.
All comments are my own.
Homemade Angel Food Cake before turned upside down.
THE INGREDIENTS
THE EGG WHITES
This recipe calls for 1-1/2 cups of egg whites (from about 10 large eggs).
I purchased a carton of 100% Liquid Egg Whites instead of cracking eggs. Quick and easy to measure.
HOW TO SEPARATE FRESH EGGS
If you prefer using fresh egg whites, make sure they’re cold before separating.
The shell, yolks and whites in cold eggs are firm and separate easily.
At room temperature, they’re very slippery and a challenge to separate.
CONFECTIONERS SUGAR & ALL-PURPOSE FLOUR
This recipe calls for 1 cup of confectioners sugar and 1 cup of all-purpose flour sifted together.
Correctly measure the flour. Sift, spoon and level each cup.
If not measured correctly, the angel food cake will be thick and dry with an unpleasant taste.
HOW TO CORRECTLY MEASURE FLOUR
Place sifter in a large bowl. Pour 3 cups of flour into the sifter. This is more than the recipe calls for.
Sift flour into bowl.
Lightly dip spoon into flour and pour into measuring cup.
Level off with smooth end of a knife.
Return leftover flour to the bag or container.
COMBINE CONFECTIONERS SUGAR & PREPARED ALL-PURPOSE FLOUR
Next, use a spoon to pile confectioners sugar into measuring cup.
Level off with smooth end of a knife.
Pour confectioners sugar and all-purpose flour into a sifter.
Sift together (twice).
Set aside until ready to use in the recipe.
BEAT EGG WHITES UNTIL STIFF PEAKS FORM
It will take 20 to 30 minutes (not a typo) to beat egg whites until stiff peaks form.
ADD DRY INGREDIENTS TO BEATEN EGG WHITES
Add confectioners sugar/flour mixture to beaten egg whites 1/2 cup at a time.
Lightly fold together with a spatula. Do not beat with mixer.
ANGEL FOOD CAKE PAN
Used my Nordic Ware Angel Food Cake/Pound Cake Pan (12-Cup) to bake this cake. It doesn’t have a removable bottom.
When the cake is done, gently loosen the edges from the pan with fingertips or rubber spatula and gently pull the cake from the bottom of the pan.
Although I thoroughly clean my cake pan after each use, it still has light stains around the edges.
HOW TO COOL HOMEMADE ANGEL FOOD CAKE
Place the pan upside down on a heatproof plate and allow to cool completely for one hour.
VOILA! READY TO SLICE AND SERVE
SERVING SUGGESTION
ENJOY!
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Homemade Angel Food Cake
Ingredients
- 1-1/2 cups (10 large eggs) egg whites
- 1 cup confectioner's sugar
- 1 cup all-purpose flour
- 1-1/2 teaspoons cream of tartar
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1 cup granulated sugar
- mixed fresh berries optional
- sweetened whipped cream or vanilla ice cream optional
Instructions
- Preheat oven to 350 degrees.
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together confectioners sugar and "prepared" all-flour twice. Set aside
- Add the cream of tartar, extracts and salt to egg whites. Beat with an electric mixer on high until soft peaks form.
- Add granulated sugar 2 tablespoons at a time. Beat with an electric mixer on high until stiff glossy peaks form and sugar is dissolved.
- Next, use a spatula to fold in confectioners sugar-flour mixture 1/2 cup at a time.
- Gently spoon into an ungreased tube pan (12-cup).
- Cut through the batter with a knife to remove air pockets.
- Bake in preheated oven for 35-40 minutes or until edges are brown and entire top is golden brown and appears dry.
- Remove from oven and immediately invert pan on a heatproof plate. Cool completely "upside down" for about 1 hour.
- After cooling, flip the pan over and sit on counter. Cooled cake should remain "stuck" in the pan.
- Use fingertips or a rubber spatula to gently pull edges of cake away from edges of pan and center tube. Avoid using a knife because it will scratch the pan's coating.
- Place heatproof plate on top of pan. Flip over. Tap bottom of pan and gently shake to release cake.
- Slice and serve warm or cold. Garnish with sweetened whipped cream and mixed fresh berries (optional).
