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ANGEL FOOD CAKE

That is the simplest Angel food Cake recipe you will ever need! This home made cake is extremely good gentle, light, ethereal, and seems perfect every unmarried time!

On Monday I shared a simple homemade cake flour recipe with you. So today, I wanted to percentage a recipe displaying you ways you can use that flour with this home made angel food cake recipe!

ANGEL FOOD CAKE
ANGEL FOOD CAKE

In case you’ve in no way made angel meals cake from scratch, i can assure you it’s now not too difficult. There are a few steps, however the quit outcomes are clearly really worth it.

In truth, this cake beats any box mix you can purchase. It’s especially tender, mild, airy, and always turns out ideal!

ANGEL FOOD CAKE

INGREDIENTS:

  • 1 cup (115 grams) cake flour spooned & leveled
  • 1 and 1/2 cups (180 grams) powdered sugar
  • 1 and 1/2 cups egg whites room temperature
  • 1 and 1/2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 1 cup (200 grams) granulated sugar
  • 1 and 1/2 teaspoons pure vanilla extract

INSTRUCTIONS:

  1. Position oven rack to the lower third position. Preheat oven to 325°F (163°C).
  2. Sift the cake flour and powdered sugar together three times. Set aside. 
  3. In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, add the egg whites and beat on low-medium speed until foamy. Add the cream of tartar and salt then increase the speed to medium-high. Gradually add the granulated sugar, about one tablespoon at a time, and continue beating the egg whites until stiff glossy peaks form. Add the vanilla extract and mix on low speed until just combined.
  4. Sift about one-fourth of the dry ingredients over the beaten egg whites and gently fold it in. Repeat, folding in the dry ingredients one-fourth at a time. 
  5. Scoop the batter into an ungreased 10-inch angel food cake pan or tube pan. Cut a knife through the batter to remove any air pockets, then smooth it out into one even layer.  
  6. Bake the cake at 325°F (163°C) for 40-45 minutes or until the top is lightly golden brown and a toothpick inserted into the cake comes out clean.
  7. Remove the cake from the oven and invert the cake pan onto a wire rack to cool completely. Once cooled, use a knife to loosen the sides of the cake from the pan and carefully remove it. Slice into pieces, serve, and enjoy!

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