The best Angel Food Cake you’ll ever make. 100% made from scratch and you can definitely taste the difference.
Welcome back, everyone! I hope you had the most amazing weekend. I certainly did. Saturday morning one of my dearest friends and I hit up the big mall, aka the Mall of America, and did some serious damage. We arrived just shortly after 12 PM and left at around 10 PM. That’s right – 10 hours later we finally got back in our car and just wanted to crash right then and there. It was also my very first time to watch the various shops close and some lights being turned off. But I wouldn’t have done it any other way. On the way home we talked about how blessed we are that we’re exhausted from shopping. Which is the best kind of exhaustion, btw.
Sunday morning was all about church and family. The way it should be, especially on Easter Sunday. This is actually the first year that I didn’t purchase any kind of Easter candy for Adam and I. Given that today is the day after Easter, I might have to hit up Target and see what I can snag :).
But for now, let’s concentrate on today’s delicious Angel Food Cake.
I’ve actually never made or felt the need to make my own angel food cake from scratch. I always thought the store-bought version together with cool whip and fresh strawberries were just fine. If you’re anything like me, you’ll think again once you have a piece of this amazingness. Which shouldn’t come as a big surprise.
Years ago I received an Angel Food Cake Pan and totally forgot about it. Whilst searching for something in one of our storage closets the other day, something fell and hit me on the head. Lo and behold, the long-forgotten baking pan finally had enough. I took it as a sign and decided to try my hand at a homemade version.
And now I’m officially addicted. I had forgotten about the unique taste and how it so perfectly melts in your mouth. There is absolutely nothing like it. A must-make dessert for the warmer days ahead, for sure.
Hope you give it a try and happy Monday!
- 12 egg whites, at room temperature
- 1 1/2 cups confectioner's sugar
- 1 cup cake flour
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F.
- 1. Separate egg yolks from the egg whites. Set aside.
- 2. Sift together confectioner's sugar, flour, and salt 3 times; set aside as well.
- 3. Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form. Gradually add granulated sugar, about 1/4 cup at a time, beating until stiff peaks form.
- 3. Sift about one-fourth of the flour mixture over beaten egg whites, making sure to fold in gently. Repeat, folding in remaining flour mixture. Pour into an ungreased 10-inch tube pan.
- 4. Bake for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake (leave in pan) and cool completely. Loosen sides of cake from pan. Remove cake.