Angel Food Cake Recipe

I love angel food cake. That’s simply all there is to it. This is only of my all time favorite cakes because it’s so great with everything and this angel food cake recipe is one of the best! In the summer I love it with a handful of freshly sliced strawberries and a dollop of whipped cream. It’s great in the fall with some warm peaches and a sprinkle of cinnamon.

Pretty much anything you want on it…belongs on it! This recipe is such a basic recipe and it’s easy! From here, you can go wild experimenting with what to top your yummy cake with! Plus, if you’re having a gathering or party, everyone can top their own pieces of cake with whatever they like! The variations are endless…but the cake isn’t… so make two angel food cakes!

Yield: one 10-inch cake

Ingredients:

• 1 1/3 cups egg whites (approx. 10 large eggs)
• 1 1/3 teaspoons cream of tartar
• 1/4 teaspoon salt
• 1 1/2 cups granulated sugar, put through sifter twice
• 1 teaspoon vanilla
• 1 cup cake flour, sifted before measuring

Directions:

1) Beat egg whites; add cream of tartar and salt when eggs are frothy. Continue beating until egg whites stand in peaks. Gradually beat in 1 cup of granulated sugar. Fold in vanilla.

2) Sift the sifted and measured flour three more times; mix with remaining 1/2 cup of sugar. Fold flour mixture gently into batter until well incorporated.

3) Pour angel food cake batter into an un-greased 10-inch tube pan. Bake at 325° for 55 to 65 minutes.

4) Remove from oven and invert pan (turn upside down, cake and all) until angel food cake is entirely cooled.

Yum! Your cake is ready and if you’re like me, you can hardly wait to dive right in! The lightness of this delicious cake recipe is great anytime, but especially for the summer! Whether it’s for a party, a casual dessert, or just because, this angel food cake recipe is always the perfect addition to any meal!