Make your own Angel Food Cake

This is the first time I've made angel food cake and it was fabulous! It has some fun steps that aren't in your typical cake making and the result is so delicious and moist. It will be gone quickly.

I got this recipe from allrecipes {yet again} and it really is the best:

Angel Food Cake
12 eggs (or enough egg white to equal 1 1/2 cups)
1 1/4 cup all-purpose flour
1 1/2 tsp cream of tartar
1 1/2 tsp vanilla extract
1/2 tsp almond extract (I didn't have any on hand so I just used more vanilla)
1/4 tsp salt
1 cup sugar

Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1 1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.

Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts, and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets. Bake 350 degrees F for 35-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.

*As one of the comments suggested, I made a special whip topping to go with the strawberries:

12 oz. carton of whip topping
6 oz raspberry yogurt
1/3 cup confectioners' sugar

Mix together and serve on top the the cake! Oh, so good. I want to make more of the topping just to eat alone.

For your own enjoyment, here's the photo demo:

Sifting the flour and powdered sugar (I don't have a sifter and this worked great)

Begin mixing the egg whites, cream of tartar, and vanilla

Gradually add the sugar

Beat until stiff peaks form

Add the flour and powdered sugar in 1/4 cups by folding into the egg mixture

Spoon gently into the ungreased pan

Cut through several times with a knife to get rid of some air bubbles

This is what it looks like after cutting with a knife

Bake {I only did about 35 minutes on mine and probably could have done a little less) and then let cool completely in the pan - use a knife to cut around the outside and inside edges, heat the bottom of the pan (briefly) on the stove top - this allows the cake to loosen from the pan - and tap out


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  1. Okay, Bonnie...will you please move in with me as my personal chef and baker?? Whenever I get on here I start drooling...Tyler is one lucky hubby to have you as a wife!!!

  2. I was just looking for a recipe last night. I need one of those pans, so I'm on the hunt. Thanks for the recipe.


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