Homemade Angel Food Cake- It is the best Angel Food Cake you will ever have. It takes a tremendous amount of eggs. Good way to use up your farm fresh eggs. Make this #5 on the what to do with Eggs.
Serves: about 12
Ingredients
- 1 cup cake flour (no other flour substitutions)
- ⅔ cups sugar
- 12 large egg whites only, must be at room temp (If any yolk accidentally falls in, remove it! It's very important not to have even a little yolk mixed in.)
- 1½ tsp cream of tartar
- ¼ tsp table salt
- ⅔ cups sugar
- 1½ tsp vanilla extract
- ½ tsp almond extract (must have)
Directions
- Important: Do NOT grease the 2-piece angel food cake pan.
- Preheat oven to 375F. Sift cake flour and ⅔ cup sugar into a bowl and set aside.
- In a separate bowl, beat egg whites, cream of tartar, and salt until it forms soft peaks. Add the other ⅔ cup sugar slowly, and then beat on high until stiff peaks form.
- Beating on LOW, add in flour mixture and both extracts slowly, stopping as soon as batter is incorporated. Do not over-mix. Using rubber spatula, fold in the sides and bottoms of bowl, to fully incorporate.
- Spoon batter into un-greased angel food cake pan. Gently shake to even out batter.
- Bake 30-35 min, or until the top springs back with a gentle touch, and top is golden.
- Invert pan upside down, to cool completely. Run a thin knife around pan sides, and remove bottom from the sides. Gently cut bottom away from pan.
- * Note: I reduced my sugar amounts to ⅔ cups each, as we prefer our angel food cake less sweet. If you prefer it sweeter, increase both sugar levels to ¾ cups each.
Enjoy, my family loves this cake. Add fresh fruit or your favorite creamy frosting. Be creative!
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