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.

Yield: 10 servings

Angel Food Cake

Name: Angel Food Cake
Yield: 10 servings
Ingredients: 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

Ingredients

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

Instructions

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.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 208 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 125mg Carbohydrates: 46g Fiber: 0g Sugar: 35g Protein: 5g

The nutritional information provided here is not guaranteed to be accurate and is provided for informational (and google) purposes only.

This recipe is part of the Cooking & Baking Goals for 2014 Series.

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19 thoughts on “Angel Food Cake – March Goal”

I love making homemade Angel Food Cakes. They really are better than boxed. I used to have chickens so made them quite often.

Kerry C says:
March 22, 2014 at 10:34 am
I can’t wait to have chickens. That would be a great way to use up eggs. In fact, a sweet way to use them.
Reply

I’ve always wanted to try making my own Angel Food Cake! Thanks for the recipe! 🙂

– Brooke –

Kerry C says:
March 22, 2014 at 10:35 am
I am so glad I tried it. It is so good. The Hardworking Husband said it wasn’t chewy like the store bought cakes. He liked and he’s really picky.
Reply

I looooove Angel Food Cake. I am realizing now I haven’t had it in ages!!! I’ve never tried to make it myself for some reason. I’ll have to keep this recipe on hand. I’d love for you to share this recipe over on The Wednesday Roundup today!

Kerry C says:
March 22, 2014 at 10:36 am
I highly recommend making your own. It’s so much fluffier and moist than a store bought. And really not that hard.
Reply

Angelfood is one of my most favorite cakes!! We had it for our wedding cake and my husband makes me the box kind every year for my birthday ;o) I’ve never made it from scratch, but I should really try!

Kerry C says:
March 22, 2014 at 10:37 am
What a great wedding cake! I highly recommend making it from scratch. It’s so much better than store bought or box.
Reply

Ohh. that looks so delicious and I agree- homemade is ALWAYS better than store bought or from a box, plus you get the added bonus of knowing exactly what is in your food!!

Kerry C says:
March 22, 2014 at 10:38 am
I like that too that you know what is in the cake. No preservatives!
Reply

I’ve never made Angel Food cake from scratch, but it’s one of my favorites. I’m definitely going to have to try this recipe out! It looks delicious and I agree, always serve with strawberries!

Kerry C says:
March 22, 2014 at 10:39 am
Strawberry season is right around the corner! Which means I will need to make more angel food cake.
Reply

I love angel food cake! I make it regularly. It was the only dessert my grandfather would eat so I have fond memories.

Kerry C says:
March 22, 2014 at 10:43 am
I love how food has memories tied to them. For me, homemade caramel reminds me of two dear friends.
Reply

Gorgeous cake 😀 I’ve never actually tried making Angel Food Cake – great recipe!

Kerry C says:
March 22, 2014 at 10:45 am
Thanks. I love the way Angel Food cake looks. It’s seems so elegant.
Reply

Yum! I love Angel Food Cake but I have never made it from scratch. I have to try this!

Kerry C says:
March 22, 2014 at 10:46 am
This recipe challenge has really helped me see that foods that seem hard to make are really doable.
Reply

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