I LOVE angel food cake. And I don’t know if I should be ashamed of the next statement or not, but I’ve never, ever, eaten a homemade angel food cake. Always the boxed one (Betty Crocker), which I find sooooo gooood. I could really eat all the cake, no joke.
Making a homemade angel food cake sounded like a great challenge. But in the end it’s not really harder than your usual cake. It’s just a lot of egg whites. A.L.O.T. And of course, if you’re like me, you don’t want to lose your yolks so you plan at least another recipe to use them. So this weekend I made: an angel food cake, crème brulees, crème brulee apple tart (coming up) and an apple crisp because I had too many apples for my tart. Big weekend
For this recipe, I would advise that you use a stand mixer, because the egg whites rise almost above the whip of the mixer so I can’t imagine the challenge to whip them evenly with a hand mixer. My cake was delicious, but it could have been fluffier.
Angel Food Cake
From Sweet Sugar Bean I really love her photos, you should take a look!
- 1 cup cake flour *
1 1/2 cups granulated sugar
- 12 egg whites at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/4 teaspoon cream of tartar
- Whipped cream
- Raspberries (or any other fruit)
- Chocolate, grated
* You can make 2 cups of cake flour by adding 1/4 cup cornstarch to 1 3/4 cups all-purpose flour. Just keep the other cup for an upcoming cake recipe! Don’t use all-purpose flour only, your cake will be too dense. Learn why in the New Section: Science of Baking.
- Preheat oven to 375°F
- Make sure there is no grease in the angel cake pan, the utensils and the bowls you’ll use.
- In a medium bowl, sift together the flour and 1/2 cup of sugar. Repeat 2 times. Set aside.
- In the bowl of a stand mixer, add the egg whites, the salt and the vanilla and beat until foamy. Add the cream of tartar and beat until soft peaks form.
- While beating, gradually add the cup of sugar. Beat until stiff peaks form.
- With a spatula, gently fold in a quarter of the flour-sugar mixture. Continue alternating between adding a fourth of the flour mixture and folding.
- Pour the batter in the angel cake pan. Bake for 30-35 minutes or until it springs back when pressed with your fingers.
- Invert pan and cool completely. Run a knife around the edge of the cake pan to unmold. Garnish with whipped cream, fruits and grated chocolate.