Angel Food Cake Recipe

Angel Food Cake Recipe

Angel Food Cake Recipe

This is a great cake to know how to make. One, because it’s not as hard as someone might think. Two, because a homemade angel food cake puts a store-bought angel food cake to shame. This angle food cake recipe (by Betty Crocker) makes a cake that is SOOO soft and light! The almond extract adds a wonderfully gentle (and yet still present) flavor. So please treat yourself to this “angel food!”

Angel Food Cake Recipe:

1 cup all-purpose flour

1 1/2 cups powdered sugar

12 egg whites

1 1/2 tsp. cream of tartar

1 cup granulated sugar

1/4 tsp. salt

1 1/2 tsp. vanilla

1/2 tsp. almond extract

Frosting:

powdered sugar

lemon juice

Directions:

1. Preheat the oven to 375 degrees and set out a ungreased tube pan.

2. Mix flour and powdered sugar in a bowl and set aside. Beat egg whites and cream of tartar on high speed until slightly foamy. Start adding in sugar, about two tablespoons at a time. Add vanilla, salt and almond extract with the last addition of sugar. Continue beating on high speed until stiff and glossy. Do not under-beat, otherwise the cake will turn out to be dense rather than fluffy.

3. Sprinkle in flour mixture 1/4 cup at a time; gently fold in until there are no pockets of flour. Push the batter into the ungreased tube pan. Gently cut through the batter with a knife to be sure that there are no air pockets.

4. Bake until cracks feel dry and top springs back when touched lightly, 30-35 minutes. It should look about like this:

5. Invert the pan on funnel; let hang until cake has cooled completely. This helps the cake to stay fluffy. I don’t suggest removing the cake from the pan until it’s completely cool or it might de-fluff a little bit. I know what you’re thinking: touchy, touchy!

6. To remove from the pan, cut around edges (be sure to cut around the funnel, too). Flip over. If it doesn’t come out, try tapping the pan or cutting around the edges and funnel again.

7. Frost and eat… and eat… and eat… and eat…

Note: 

 One, fresh lemon juice is best to use in the frosting. Two, this recipe also makes a great layered cake. Three, I’m sorry that I didn’t get pictures of the steps… I didn’t remember until after I had finished baking the cake.

Advertisements

2 thoughts on “Angel Food Cake Recipe

  1. This looks delicious. I have to make a dessert for a group of 30 on thanksgiving. We have a few store bought pies (pumpkin and pecan), but I wanted to make something non-traditional without losing the flavor of fall.

    If you do think of one, could it be your next post?!?! Thanks Katy-did

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s