A few simple ingredients and you could be making your very own Angel Food Cake right at home. It’s better than any store bought cake! Its a sinfully delicious Angel Food Cake Recipe! Craving a light, airy, and melt-in-your-mouth dessert that’s as delightful as a cloud? Look no further than this heavenly cake recipe! Perfect for any occasion, this delicious treat will have your taste buds soaring.
Make an easy yet absolutely delicious dessert with this recipe for Angel Food Cake. It’s simple, requires a few simple ingredients, and will leave you with a tasty treat to serve to family and friends.
Angel Food Cake Recipe
When was the last time you made a homemade cake? If it’s been a while and you want to make something special for yourself or your loved ones, try this Angel Food Cake recipe. It’s not hard to prepare this cake from scratch using a handful of ingredients. Once you’ve prepared this recipe from scratch, you’ll notice the incredible taste is far better than any cake you could buy at the local grocery stores.
Why You’ll Love This Recipe for Angel Food Cake
- You don’t need more than seven ingredients to prepare this cake. One of those seven ingredients is optional, so you technically only need six ingredients to prepare such a delicious dessert.
- The Angel Food Cake is a light, fluffy dessert that you can enjoy with whipped cream, fresh fruit, and all kinds of other toppings, depending on what you like best and want to serve with it.
- You can make this cake for all kinds of occasions, whether you’re inviting family over for a barbeque or hosting a special event with friends and family.
Angel Food Cake Ingredients
If you want to know how to make an Angel Food Cake, you’re going to need the following ingredients to get started:
- All-Purpose Flour – Begin the process of preparing this homemade cake by adding flour to a mixing bowl.
- Granulated Sugar – Make sure your cake has the perfect sweet taste by adding granulated sugar to your mixture.
- Fine Sea Salt – You won’t need too much salt, so just a little will do you good!
- Vanilla Extract – The extract improves the taste of this cake, adding notes of vanilla to each bite.
The only other ingredients you’ll need are 12 large egg whites, cream of tartar, and almond extract. Of course, the almond extract is optional, so if you don’t have it or don’t want to use it, don’t worry about it.
How to Store the Angel Food Cake
When you’re ready to store the cake, place it in an airtight container and then keep it at room temperature. It will remain fresh for up to five days. You can also store the cake in the freezer for up to four months. It’s best to freeze the cake in slices instead of freezing the entire cake at once.
Recipe Notes
- ou can use all kinds of extracts in this recipe. If you don’t want to use almond extract, you can use lemon, orange, raspberry, or even coconut extract to change the flavor.
- Make sure that you’re folding your egg mixture into the flour mixture. It’s important that you don’t stir or mix these ingredients.
- Cool your cake upside down to keep the cake from deflating during the cooling process.
Frequently Asked Questions
Why do I need to use egg whites and not the entire egg?
The egg whites help the Angel Food Cake maintain its signature light taste and texture. You can save the yolks and use them for a different recipe or purchase a container of egg whites so that you don’t have to go through the process of separating the yolks from the egg whites to save yourself some time.
Why do I need the cream of tartar?
When whipping the egg whites, you’ll use the cream of tartar to help stabilize the bubbles within the egg mixture. It will leave your cake with the perfect texture.
What does the almond extract do when added to this cake batter?
Although it’s optional, the almond extract truly adds a more dimensional flavor to this recipe, so it’s worth adding to your cake batter mixture. Of course, if you’re not a fan of the flavor, you don’t need to use it.
Do I need to add frosting to the top of this cake?
No, not necessarily. The cake itself is full of so much flavor that it doesn’t need anything else added to it. However, you can add powdered sugar on top or even spread some whipped cream on your cake to give it that finishing touch before serving.
Lightly dust your angel food cake with powdered sugar for an elegant touch. Slice the cake into generous pieces and serve it on its own or accompanied by a medley of fresh berries, a dollop of whipped cream, or a drizzle of chocolate sauce.
???? Pro-tip: Angel Food Cake is often enjoyed plain or lightly topped, as its delicate flavor shines best without overpowering embellishments.
Indulge in this divine creation that will transport your taste buds to cloud nine! Share this delightful recipe with your loved ones, and watch their faces light up with joy. Angel Food Cake is not only a heavenly treat but also a masterpiece of culinary delight. Its a beautifully spongy and airy Angel Food Cake that is sure to be a hit!
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Angel Food Cake
Ingredients
- 1 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon fine sea salt
- 12 large egg whites room temperature
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract optional
Instructions
- Preheat the oven to 325°F.
- Place the sugar in a food processor. Turn the food processor on and let it run for 2 minutes.
- Take half of the sugar along with the flour and salt, sift it twice into a large bowl. Set aside.
- Place the egg whites into the body of a stand mixer with the whisk attachment along with the cream of tartar. Place the mixer on medium speed and very slowly pour the remaining sugar in while the mixer is running. Once all of the sugar is added, place the mixer on medium-high speed and whip until soft peaks for 2-4 minutes.
- Stir in the extracts.
- Take the bowl off of the mixer and in four batches, sift the flour mixture over the egg whites and fold it in. Be very gentle so you don’t deflate the egg white.
- Once all the flour is mixed in, add the batter to a 10-inch ungreased tube pan.
- Gently shake the pan back and forth so the batter evens out and is almost smooth on top.
- Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
- Take the pan out of the oven and immediately flip it upside down on top of a cooling rack. Let it cool for 3 hours like this.
- Run a thin knife along the edge of the pan and invert the pan again, give it a few taps until the cake releases from the pan. Let cool completely, use a sharp serrated knife to slice and serve.
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