Angel Food Cake – Homemade
🕒 Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Description:
This homemade Angel Food Cake recipe is a must-try! Even if you’ve never been a fan of store-bought versions, this homemade delight will win you over. Introduced to me by a dear neighbor over a coffee chat years ago, it’s been a cherished favorite in our family ever since. Perfect for special occasions, it’s a testament to friendship and culinary delight. Thank you, Artie, for the wonderful recipe inspiration!
Recipe Category: Dessert
Keywords: Low Cholesterol, Healthy, Quick (< 60 Mins), For Large Groups, Oven
Nutritional Information (per serving):
- Calories: 124.8
- Fat Content: 0.1g
- Saturated Fat Content: 0g
- Cholesterol Content: 0mg
- Sodium Content: 78mg
- Carbohydrate Content: 27.4g
- Fiber Content: 0.1g
- Sugar Content: 20.6g
- Protein Content: 3.4g
Servings: 16
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Cake flour |
| 3/4 | Sugar |
| 2 | Sugar |
| 12 | Egg whites |
| 1 1/2 | Cream of tartar |
| 1/4 | Salt |
| 3/4 | Sugar |
| 1 1/2 | Vanilla extract |
Instructions:
-
Note: For those not used to making angel food cakes, ensure no yolk gets into the whites. If it does, start over. Separate the egg whites in a glass first.
-
DO NOT GREASE PAN. Use a two-piece angel food cake pan for best results.
-
Preheat the oven to 375°F (190°C).
-
Sift the cake flour and 3/4 cup + 2 tablespoons sugar separately; set aside.
-
Combine the extracts in a small bowl; set aside.
-
In a mixing bowl, beat egg whites, cream of tartar, and salt until stiff peaks form.
-
Gradually add the remaining 3/4 cup of sugar, beating on high until stiff peaks form.
-
If available, attach a mixing guard for your mixer bowl to avoid spills.
-
Gradually add flour mixture and extracts to the egg white mixture while beating on low. Ensure thorough mixing by folding in the sides and bottom of the bowl.
-
Spoon the batter into an angel food cake pan. Remove air pockets by running a knife through the batter.
-
Bake for 30-35 minutes or until the top springs back lightly when touched with a finger.
-
Invert the pan onto a tin funnel to cool completely.
-
To remove the cake from the pan, run a knife around the rim of the cake pan to release the crust. Firmly tap the sides of the pan to loosen the cake.
-
Invert the cake onto a serving plate. Gently cut the cake away from the pan insert if needed.
-
Optionally, to release the cake from the pan insert, hold the plate with your thumbs and firmly strike the bottom of the plate onto a folded towel or table.
-
Serve and enjoy the light, fluffy goodness of homemade angel food cake!
This recipe is a delightful blend of simplicity and elegance, perfect for any occasion. Whether it’s a family gathering, a special celebration, or simply a treat for yourself, this homemade angel food cake is sure to impress with its light texture and heavenly taste. Enjoy every slice, and savor the memories it creates with each bite.
