This recipe for Homemade Angel Food Cake is so light and fluffy, tastes amazing you may never buy a box mix again!
Homemade Angel Food Cake tastes great with or without icing. Serve with fresh berries or try my recipe for 5 Minute Strawberry Sauce. This cake also tasty great and is perfect for frosting and decorating. I decorated this cake with buttercream frosting and mini marshmallows.
Angel food cake has always been a Birthday Cake tradition in our home and this homemade version may become your favorite cake to make for those special days. This all began many years ago by my husband’s late Grandmother, she would always bake them an angel food cake. I have continued on with this tradition, but I must fess up, I have never made an Angel Food Cake from scratch until now. I’m not quite sure what took me so long to try this recipe that was scribbled on a piece of paper in my Mom’s cookbook favourites.
A while back I saw a recipe on Pinterest of a cake decorated with coloured mini marshmallows and this is where I got the inspiration to decorate this cake. Check out Darlene’s fabulous blog Make Fabulous Cakes for more great cakes! This recipe for Angel Food Cake was so delicious, I will be definitely be baking it more often! Decorate with your favourite icing or serve with a simple collection of fresh berries and a dollop of whipped cream
Homemade Angel Food Cake
This recipe for Homemade Angel Food Cake is so light and fluffy, tastes amazing you may never buy a box mix again!
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Cook Time: 35 minutes
Total Time: 35 minutes
Servings: 12
Calories: 152kcal
Ingredients
- 1 cup plus 2 tablespoons cake flour sifted 3-4 times
- 1 3/4 cups granulated sugar divided into 3/4 cup and 1 cup
- 1 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1 dozen eggs whites room temperature for at least 1 hour! to equal 1 2/3 cups
- 1 tsp vanilla
Instructions
- Separate egg whites and leave sit at room temperature for at least an hour.
- Pre-heat oven to 350 degrees.
- Sift together flour and 3/4 cups sugar, sift 4 times, set aside.
- In large mixing bowl combine egg whites, cream of tartar.
- Beat on medium speed until egg whites hold a soft peaks, about 2 minutes. Do not over beat.
- Add salt and vanilla, beat to combine.
- Turn mixer to medium high and gradually add in 1 cup of sugar. Do this by quickly, but gradually. Beat until stiff glossy peaks form. Scrap sides down as needed. About 2 minutes.
- Remove bowl from mixer and using rubber spatula gently fold in flour and sugar, mix until well combined, but don't over mix.
- Gently spoon batter into large angel food cake pan. (do not grease pan!!)
- Cut a knife or spatula through batter to remove air bubbles.
- Bake 350 degrees for about 35-40 minutes, until top is golden brown. (top should have dry looking cracks and spring back when gently pushed.
- Remove from oven and immediately invert until cool.
- Run a knife around inside of pan and tube to release sides of cake. Remove, then run knife through to release bottom of cake from pan.
- Decorate with favourite icing or serve plain with fresh berries and whipped cream.
Nutrition
Calories: 152kcal | Carbohydrates: 36g | Protein: 1g | Sodium: 97mg | Potassium: 72mg | Sugar: 29g | Calcium: 0.2% | Iron: 0.5%
Check out my 5 Minute Strawberry sauce recipe. Its super easy and delicious!!
Here’s another amazing cake recipe from my Mom, Poppyseed Chiffon Cake
great image for pinterest
What amazing and beautiful angel food cake!
thank you Gloria!
HI, Laureen! Thanks for sharing the recipe. How big is the tube pan, is it 10-inches? I never baked Angel Food Cake. What brand is your tube pan
Hi Rimma, yes it is a 10 inch, and I use one that the bottom separates from pan.