Angel Food Cake-A light, airy and delicately sweet sponge cake.
Easter is quickly approaching. Have you planned your menu, yet? If not, be sure to include this homemade Angel Food Cake. I love to make this Angel Food Cake and every spring, I call my aunt to get her recipe, because she makes the best Angel Food Cake. And the best chicken and dumplings, OH EM GEE, they’re so good! Sorry, back to the cake! I always tell her that I will keep the recipe in a place that I won’t forget about. Well, that never happens, so I end up asking for it again!! Except for this year. It’s now included in my recipe index for this here blog.
I know that Angel Food Cake can be finicky, especially if the humidity is high, then the egg whites won’t whip up correctly. This particular Angel Food Cake recipe is laborious. It requires sifting the flour and powdered sugar three times. I have never tried not sifting the flour three times, because remember I said, she’s finicky.
I separate the egg whites as soon as I take them out of the fridge. It’s easier to do while they’re cold. Then I allow them to sit in the measuring glass and come to room temperature.
I was pleased with how pretty the cake turned out. However, as soon as the cake was baking, I realized I had forgotten to add the vanilla extract. Don’t be like me and make the same mistake. It’s not detrimental to the cake, but I personally could tell a difference. Everyone who ate it said they thought it was great and could not taste the lack of vanilla.
Angel Food Cake is the an excellent dessert to make for Easter. It’s light and and pairs perfectly with fresh fruit and homemade whipped topping. It’s basically the prime dessert for springtime.
Angel Food Cake
- 1 cup cake flour
- 1 1/2 cups sifted powdered sugar
- 1 1/2 cups of egg whites approximately 12 large eggs room temperature
- 1 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup sugar
- 1 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- Sift powdered sugar into a measuring bowl until you have 1 1/2 cups.
- Sift flour and powdered sugar together, three times.
- In a large mixing bowl add egg whites, cream of tartar and salt.
- Beat until foamy.
- Gradually add sugar and beat until stiff peaks form. Gradually increase the speed while doing this.
- Gently fold in flour and powdered sugar mixture.
- Pour into a tubed pan.
- Cut through with a knife very gently.
- Bake in a preheated 375 degree oven for 30-35 minutes.