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
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.
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…
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.