Tonight I did something I hadn’t tried before…
making a homemade angel food cake!
My husband and I both love angel food cake so he had no objections when I told him I was going to get my mom’s recipe. I remember the first time he had this cake. He asked my mom, “What is that???” while reaching for a second piece. 🙂
Since it seems like most people shy away from the idea of making a homemade angel food cake from scratch, I took a lot of pictures while I was making it so I could give very detailed instructions.
Homemade Angel Food Cake
1 cup flour (sifted before measuring)
3/4 cup sugar
1 1/2 cups egg whites (from about 10-12 large eggs)*
1 1/2 tsp cream of tarter
1/2 tsp salt
1 1/2 tsp vanilla
3/4 cup sugar
1. Sift flour with 3/4 cup sugar two times. Set aside. (You have already sifted the flour once, so altogether you will sift it three times.)
2. With an electric hand mixer, beat egg whites with cream of tarter, salt, and vanilla until stiff enough to form soft peaks, but still moist and glossy.
3. While still mixing, add remaining 3/4 cup sugar, 2 tablespoons at a time, continuing to beat until egg whites hold stiff peaks.
(Hand mixer 12 minutes total beating time)
4. Pour about 1/4 of the sifted flour mixture over the egg whites, and fold in with a spatula. Repeat, folding in remaining flour by fourths.
Note: folding in is different from stirring! Do not “stir” in circles. “Fold” around the edges, and in a circular motion from the back of the bowl, across the bottom, up the front, and to the back again.
5. Bake in ungreased 10-inch tube pan at 375 degrees for 35-40 minutes, or until done.
6. Invert the cake to cool. (Just tip it upside down and leave it on the table until completely cooled.)
7. Run a knife around the edge of the pan to loosen, then pull the pan apart and run a knife along the bottom of the cake.
* Save your egg yolks for use added into quiches, scrambled eggs, noodles, or any other recipe where you use eggs so they don’t go to waste!