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Angel Food Cake
This the only Angel Food Cake recipe you will ever need! This homemade cake is super soft, light, airy, and turns out perfect every single time!INGREDIENTS
INSTRUCTIONS
- 1 cup (115 grams) cake flour spooned & leveled
- 1 and 1/2 cups (180 grams) powdered sugar
- 1 and 1/2 cups egg whites room temperature
- 1 and 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 cup (200 grams) granulated sugar
- 1 and 1/2 teaspoons pure vanilla extract
- Position oven rack to the lower third position. Preheat oven to 325°F (163°C).
- Sift the cake flour and powdered sugar together three times. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, add the egg whites and beat on low-medium speed until foamy. Add the cream of tartar and salt then increase the speed to medium-high. Gradually add the granulated sugar, about one tablespoon at a time, and continue beating the egg whites until stiff glossy peaks form. Add the vanilla extract and mix on low speed until just combined.
- Sift about one-fourth of the dry ingredients over the beaten egg whites and gently fold it in. Repeat, folding in the dry ingredients one-fourth at a time.
- Scoop the batter into an ungreased 10-inch angel food cake pan or tube pan. Cut a knife through the batter to remove any air pockets, then smooth it out into one even layer.
- Bake the cake at 325°F (163°C) for 40-45 minutes or until the top is lightly golden brown and a toothpick inserted into the cake comes out clean.
- Remove the cake from the oven and invert the cake pan onto a wire rack to cool completely. Once cooled, use a knife to loosen the sides of the cake from the pan and carefully remove it. Slice into pieces, serve, and enjoy!
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