Homemade Angel Food Cake
The most light, fluffy and moist angel food cake!
Servings Prep Time
10slices 25minutes
Cook Time
25-30minutes
Servings Prep Time
10slices 25minutes
Cook Time
25-30minutes
Ingredients
Instructions
  1. Sift together 3 times the cake flour and confectioners’ sugar. Set aside. *Make sure to sift these together 3 different times.*
  2. In a large mixing bowl add the egg whites, salt and cream of tartar. Beat with an electric mixer until foamy.
  3. While the mixer is still mixing, gradually add in the granulated sugar 2 tablespoons at a time. *Make sure to only add 2 tablespoons at a time.* Continue beating until the meringue holds stiff peaks (shown in the picture). This will take 6-10 minutes on medium high speed.
  4. Fold in the almond and vanilla extracts.
  5. Finally, get the cake flour and confectioners’ sugar that you set aside at the beginning. Gently fold into the meringue just until the cake flour and confectioners’ sugar disappears.
  6. Push the batter into an ungreased tube pan. *Make sure the tube pan is not greased.* Gently cut through the batter with a knife (this removes the air pockets).
  7. Bake in a preheated 375F oven for 25-30 minutes. Bake until the top springs back when lightly touched and the top is a light golden brown.
  8. Remove from oven and place upside down. Our angel food pan has 3 tabs at the top so we set the three tabs on 3 cans of food. Let hang until completely cooled.
  9. The best part….serve and enjoy!