Angel Food Cake

The BEST light airy Angel Food Cake recipe is perfect every time! Delicious served with strawberries and whipped cream.

I can't believe it's taken me this long to update my favorite Angel Food Cake recipe with new pictures.

The crumb on this Angel Food Cake turns out perfect every time and is perfectly sweetened with plenty of vanilla.

I actually made this Angel Food Cake yesterday to make a Strawberry Cheesecake Stuffed Angel Food Cake I will be sharing next Thursday but Colt didn't realize I had any plans for the cake and sliced into it early. Luckily he volunteered to help me make another one this weekend.

I hope you enjoy the recipe as much as we do!

Old Post originally published June 23rd, 2012: 

I love angel food cake, it always brings back fond memories of my Granny and it was a staple dessert in our house growing up. Her angel food cake  had a perfect texture never too spongy and always light and fluffy! It took me years to come up with something with a similar texture.

I never was able to get a picture of the cake it's self, if I'm not on my game the foods gone before I can take a picture and this was the case with the cake. I was however lucky enough to have the Hubby take a picture of the strawberry shortcake he had created for himself before it was eaten.

Truth be told I  had a little kitchen conundrum while baking this cake. My sweet hubby had set the top gas element on the oven the night before at 350 degrees so when I went to bake my cake it had saved the setting, I had no idea it would remember the setting so about 5-10 minutes into baking I smelt the top of the cake browning before it was done.. 

At first I thought I must usually place the rack at the bottom of the oven and forgotten. My recipes are all  rough notes I have scribbled down as I go for my baking but this wasn't the case. After careful examination I realized my poor cake was being broiled and with a quick fix of the stove the cake turned out fabulous.

I wasn't going to even share the recipe until I remade it with a cake that was perfect but Colt insisted that the picture of the shortcake will be enough! In my mind I needed a picture of the cake it's self with a perfectly brown sugary crust, not an overly dark crust.. Even with the broiler mistake this cake turned out fabulous.

Even I have kitchen mistakes at times! Especially when it comes to trying to figure out my oven. It's been a year and I still have no clue of it's total capabilities. All you foodies out there no judgement please! 

I am who I am and I hope you like me for who I am, mistakes and all.

Here's how I make a light airy Angel Food Cake:

Place in a food process or blender:

• 1 cup Granulated Sugar 
• 1 cup Powdered Sugar

Blend until sugar is fine.

Remove a 1/3 cup Sugar Mixture and set aside.

In a mixer fitted with a whisk attachment add:

• 12 whole Large Egg Whites carefully separated so no yolk is in whites
• 1/2 teaspoon Salt
• 1 1/2 teaspoon Cream Of Tartar

Even a very small amount of egg yolk will drastically effect the ability to beat the egg whites to the full potential so separate the egg whites very carefully.

Whisk on high until medium peaks form.

Add 2 teaspoons Vanilla Extract and continue to beat on medium until combined.

While beating on medium slowly add remaining 1 2/3 cup Sugar Mixture. 

Beat until thick and glossy stiff peaks form.

Add 1 1/3 cup Cake Flour and remaining 1/3 cup sugar mixture to food processor or blender and pulse until blended.

Fold 1/3 of the Cake Flour mixture into the egg whites until almost blended. 

Repeat adding 1/3 of mixture at a time. For the last 1/3 of the flour added fold well until fully incorporated.

Place batter into an ungreased 10 inch spring tube cake pan. Smooth top to the edges.

Bake on the middle rack of the oven for 35-40 minutes until a tooth pick comes out clean.

Once cake is cooked turn upside down and cool on a cooling rack until cool.

To release cake from pan run a sharp knife between pan and cake. Once released from pan run a knife  along bottom of pan if needed to release cake.

Enjoy it plain with lightly sweetened strawberries or berries and whip cream! Either way you can't go wrong.

A few favorite Cake Recipes that use Angel Food Cake we love are:

• Tiramisu Angel Food Cake
• Strawberry Cheesecake Stuffed Angel Food Cake

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American

Yield: 12

Author: Serena Bakes Simply From Scratch

Angel Food Cake

The BEST light airy Angel Food Cake recipe is perfect every time! Delicious served with strawberries and whipped cream from Serena Bakes Simply From Scratch.

prep time: 18 Mcook time: 40 Mtotal time: 58 M

ingredients:

• 1 cup Granulated Sugar
• 1 cup Powdered Sugar
• 12 whole Large Egg Whites, Room Temperature
• 1 1/2 teaspoons Cream Of Tartar
• 1/2 teaspoon Salt
• 2 teaspoons Vanilla Extract
• 1 1/3 cup Cake Flour or 1 cup plus 3 tablespoons Sifted All-Purpose Flour

instructions:

How to cook Angel Food Cake

1. Preheat oven to 350 degrees.
2. In a blender or food processor add granulated sugar and powdered sugar.
3. Process until sugar is fine and well blended. Set 1/3 cup sugar aside to be mixed with flour.
4. In mixer fitted with a whisk attachment add egg whites, cream of tartar and salt. Mix on high speed until medium peaks form.
5. Add vanilla and turn mixer to medium. Slowly add sugar/ powdered sugar mixture to the egg whites while beating on medium. Beat until egg whites become thick and glossy stiff peaks form.
6. In blender or food processor add cake flour and remaining 1/3 cup of sugar. Pulse until blended.
7. Fold in 1/3 of the flour mixture at a time until almost blended. Repeat with another 1/3 of the flour mixture. For the last 1/3 of flour mixture fold until fully incorporated and flour is no longer visible.
8. Place batter into an ungreased 10 inch spring tube pan. Smooth top to the edge.
9. Bake for 35-40 minutes on the middle rack of the oven until a tooth pick inserted in the center of cake comes out clean. Remove to a cooling rack and invert until cool.
10. Once cool remove from the pan. Run a thin knife around edge of pan to release if needed.

Calories
175.31

Fat (grams)
0.19

Sat. Fat (grams)
0.02

Carbs (grams)
38.22

Fiber (grams)
0.26

Net carbs
37.96

Sugar (grams)
25.97

Protein (grams)
4.84

Sodium (milligrams)
143.81

Cholesterol (grams)
0.00

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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©2012 Serena Bakes Simply From Scratch

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