Making your own moist, light, fluffy Angel Food cake is easy and delicious! Since an angel food cake requires egg whites to be whipped until they’re stiff, this recipe requires either a hand mixer or an electric stand mixer, such as a Kitchen-aid.
- 1 1/2 c. powdered sugar
- 1 c. cake flour
- 1 1/2 c. Egg Whites ( about 12)
- 1 1/2 tsp cream of tartar
- 1 c. granulated sugar
- 1 1/2 tsp vanilla
- 1 tsp almond extract
- 1/4 tsp salt
Make sure the rack in the oven is on the lowest position possible, preheat oven to 375. In a small bowl mix the powdered sugar and cake flour together and set aside. It’s helpful to measure the ingredients and have them ready to add as you go.
Beat Eggs whites (make sure NO YOLK got into them, even the tiniest amount will spoil the recipe) and cream of tartar on medium speed until foamy. The addition of cream of tartar is what prevents darkening.
Beat in the granulated sugar, 1 T at a time, adding vanilla, almond extract and salt with the last addition of sugar. Keep beating until the mix is very stiff and quite glossy in appearance.
Be sure not to underbeat the meringue!
Add the flour/sugar mixture 1/4 cup at a time, sprinkled over the meringue and gently folded in, just until the mixture disappears. (Do not Stir, gently FOLD!) To fold, sprinkle the mixture, cut down through the Center of the meringue, along the very bottom of the bowl and back up the side, rotate the bowl one-quarter turn, repeat.
Scrape batter into an Ungreased Tube pan, use a knife to cut through the batter (this breaks up air pockets and helps the cake to adhere to the sides of pan, which in turn, helps it rise nicely.)
Bake 30-35 minutes or until cracks in the cake feel dry & the top springs back when lightly touched.
Immediately invert the pan onto a metal funnel or glass bottle to hang 2 hours or until the cake is completely cooled. If you don’t invert the cake, it will Cave in.
Angel food cake makes a wonderfully light dessert when served with fresh berries and a touch of whip cream.
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