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.
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.
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.
