I have had angel food cake so many times. My mom would make them for my dad because they had less sugar than regular cakes, or that’s what she said. My dad was diabetic and that’s what she’d make for special occasions. With 1 3/4 cups, I’m not sure that’s much less. But we all did enjoy those cakes especially served with strawberries.
I vaguely remember my mom making angel food cake from scratch a time or two, but I mostly remember her using a mix. I have made quite a few from mixes as well. After my grandmother passed away quite a few years ago, I found her recipe for Angel Food Cake. I came across it again when we moved and so I decided to put it in the list to make for a goal.
After making it, I realize from scratch is WAY better than from a mix. It was much more moist and fluffy. It was super easy using the stand mixer and I will never make it from a mix again. And I will never buy a premade one from the store either.
A couple tips. It is important that while the cake is baking there is no loud noises or slammed doors. I made sure to bake it while The Hardworking Husband wasn’t home. He’s stronger than he realizes and tends to shut doors hard. Also everything done with the fluffy egg whites needs to be done gently and slowly.
- 12 egg whites
- 1/4 tsp salt
- 1 3/4 cup sugar
- 1 cup cake flour
- 1 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 1/3 cup water
Preheat oven to 350.
Separate egg white making sure you get NO yolk in it. I separated them in a small glass before pouring them into the bowl just to be sure I didn't get any yokes in them. Set them aside to allow to warm up a little.
Pour sugar in food processor to make it finer. Blend for 2 minutes. Sift half of sugar with flour & salt into a bowl and set aside.
In Kitchenaid bowl, pour egg whites, water, vanilla, and cream of tartar. Whisk on medium for 2 minutes. While mixer is still on, slowly pour sugar in. Continue to whip mixture until it forms medium peaks. Remove bowl from mixer. Sprinkle about 1/4 cup of the flour mixture over egg whites and slowly and GENTLY fold in flour mixture. Repeat until all flour mixture is combined into batter. It will take some time.
Gently spoon the batter into an tube pan. It cannot be a bundt pan! It will nearly fill the pan. I was a bit worried that it would over flow, but it didn't. Place on the middle rack of oven and back for 35 - 40 minutes.
Check using a toothpick and poking cake halfway between center and outside wall. Once toothpick comes out clean, remove from oven. Place something in the center of the pan for the pan to rest on and invert the pan and cool upside down. Some pans have legs for it to rest on. Cool for at least an hour. Cut using a bread knife. And Enjoy.
This recipe is part of the Cooking & Baking Goals for 2014 Series.
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