Never Buy Store Bought Angel Food Cake Again Angel Food Cake
Discover the ultimate homemade treat with our "Never Buy Store Bought Angel Food Cake Again" recipe—a light, fluffy masterpiece that’s easier than you think! Crafted with just a handful of pantry staples like 12 large egg whites, cake flour, and a touch of vanilla and almond extracts, this show-stopping cake is the epitome of cloud-like perfection. Key techniques such as whipping the egg whites to stiff peaks and folding in sifted ingredients ensure an irresistibly airy texture, while the use of an ungreased tube pan allows it to bake to golden perfection. With just 20 minutes of prep and no preservatives or artificial additives, this dessert is pure homemade magic. Serve it plain, with a dusting of powdered sugar, or alongside fresh fruit and whipped cream for a delightful, crowd-pleasing treat. Skip the store-bought version and bake a cake so fresh and delicate, it’ll become your new go-to favorite!
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Ingredients
- 12 large Egg whites
- 1.5 cups Granulated sugar
- 1 cup Cake flour
- 1.5 teaspoons Cream of tartar
- 1.5 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 0.5 teaspoons Almond extract (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C). Ensure your angel food cake pan (preferably a tube pan) is clean, dry, and ungreased. This ensures the batter can cling to the sides while baking.
Step 2
Separate the egg whites from the yolks, ensuring no yolk contaminates the whites. Allow the whites to come to room temperature for about 30 minutes before starting.
Step 3
In a stand mixer or large mixing bowl, beat the egg whites on medium speed until frothy. Add the cream of tartar and salt, then continue beating until soft peaks form.
Step 4
Gradually add 1 cup of granulated sugar (reserving the remaining 1/2 cup), a tablespoon at a time, while beating on medium-high speed. Beat until stiff peaks form but do not overbeat, as the whites should still look glossy.
Step 5
Sift the cake flour together with the remaining 1/2 cup of sugar three times. This aeration step ensures an even and airy texture in the cake.
Step 6
Gently fold the flour-sugar mixture into the beaten egg whites in three additions using a rubber spatula. Be careful not to deflate the egg whites. Use a gentle swooping motion from the bottom of the bowl upwards.
Step 7
Add the vanilla extract and almond extract (if using), folding them into the batter just until combined.
Step 8
Carefully pour the batter into the ungreased angel food cake pan. Smooth the top with a spatula and tap the pan lightly on the counter to release any large air bubbles.
Step 9
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 10
Remove the cake from the oven and immediately invert the pan onto a heat-resistant surface. Allow it to cool completely upside-down (about 1-2 hours) before removing it from the pan. This step prevents the cake from collapsing.
Step 11
Once cooled, run a knife around the edges of the pan, including around the center tube, to loosen the cake. Carefully remove it from the pan and place it on a serving plate.
Step 12
Slice the cake using a serrated knife to avoid compressing the airy texture. Serve plain, dusted with powdered sugar, or with fresh fruit and whipped cream.
Nutrition Facts
| Serving size | (835.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1838.4 |
| Total Fat 1.3g | 0% |
| Saturated Fat 0.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1252.8mg | 0% |
| Total Carbohydrate 408.5g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 304.2g | |
| Protein 54.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 47.7mg | 0% |
| Iron 2.0mg | 0% |
| Potassium 1535.2mg | 0% |
Source of Calories