Foolproof Angel Food Cake
Equipment
- Food Processor Can also use a blender
- Handmixer Optional, but very helpful could also use a stand mixer
Ingredients
- 1¾ Cups Sugar
- 1 Cup + 2 Tablespoons All-Purpose Flour
- ¼ Teaspoon Salt
- 12 Large Egg Whites
- 1½ Teaspoons Cream of Tartar
- 2 Teaspoons Powdered Vanilla
Optional Ingredients
- Berries
- Powdered Sugar For dusting
- Whipped Cream
Instructions
- Preheat oven to 325°
Make sugar / flour / salt mixture
- In a food processor, pulse sugar until fine. Remove 1 cup and set aside.1¾ Cups Sugar
- Keep the remaining sugar in the processor, and add flour, vanilla powder and salt. Pulse about 10 times until well mixed.1 Cup + 2 Tablespoons All-Purpose Flour, 2 Teaspoons Powdered Vanilla, ¼ Teaspoon Salt
Make the cake
- In a large bowl, whip egg whites and cream of tartar together on low-medium until foamy (about a minute).12 Large Egg Whites, 1½ Teaspoons Cream of Tartar
- Increase to medium-high and slowly add in the set aside sugar. Whip until soft peaks form, about 6 minutes.
- Slowly – about 5 additions – sift the flour mixture from the food processor into the mix. After adding in, fold in gently.
- After gently folding the flour mix into the egg mix. Pour and gently shake the batter into your pan. No need to spray or line your pan! Smooth the surface.
- Bake the cake for about 45 minutes, rotating the pan at the 20-minute mark. A toothpick should come out clean and your cake should be golden.
- Remove from the oven and place upside down on a cooling rack until completely cooled – up to 4 hours. Once completely cooled, run a knife around the edge and gently tap the pan until the cake releases.
- Serve with berries, powdered sugar and whipped cream.Berries, Whipped Cream, Powdered Sugar
The nutrition facts provided on this site are only an estimate and are provided for convenience and as a courtesy only. The accuracy of the nutrition facts for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Video
Angie’s Notes
- If you don’t have vanilla powder on hand, substitute for vanilla paste, extract, or powdered sugar.
- Do not over-mix the batter, an overmixed batter will create a dense cake.
- Make this extra special by making a hand made whipped cream or berries and sugar on top!
Why I Love This Angel Food Cake
My angel food cake recipe is very easy, and perfect to make after you’ve made eggnog. When I made angel food cake for the first time, I was nervous. I always thought it was confusing and difficult, but as it turns out, it’s pretty easy!
After purchasing my hand mixer, something that was very helpful in this, and the eggnog recipe, I realized I didn’t have an angel food cake tube pan. Not to worry! Though traditional angel food cake is made in a specific pan, you can use any pan you have. A quick peak at my pans, and I decided to use my bread pan.
Homemade Angel Food Cake Is Better Than Storebought
I’m sure most people have had a store-bought angel food cake at some point. While there’s nothing wrong with a store-bought cake (or box!), homemade is always better. Better by having fewer ingredients, better ingredients, and it can be customized to your tastes.
When reviewing the options for angel food cake, I found Walmart’s cake had 20 ingredients, and Betty Crocker’s boxed version has 11 (one of which is artificial flavor!). My angel food cake has 6 ingredients, and nothing weird is added.
I love that this cake has minimal ingredients and the taste is better than any angel food cake I’ve had from the store!
Me, after eating my first homemade angel food cake
Start a conversation by telling me in the comments if you will try this angel food cake!
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