delicious (and very easy) angel food cake

I try to make Angel Food Cake for my husband every year on his birthday (it’s his favorite)! I remember my first attempt at making this when we were dating back in 2012… without a mixer! (Face palm)…

Trust me, you CANNOT make this recipe without an electric mixer of some sort (handheld or kitchen-aid)! Just trust me, lol.

Fast forward – I have since perfected this recipe (serious airy-fluffy-goodness) and its very so easy to make! See the deets below –

 

Ingredients

  • 12 egg whites
  • 1 & 1/2 cups sugar, divided
  • 1 cup cake flour
  • 1 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • pinch of salt

 

Directions

  1. Place egg whites in a large bowl and let it stand at room temperature for 1 hour.
  2. Place oven rack in the lowest position and preheat oven to 350°.
  3. Sift 1/2 cup sugar and 1 cup cake flour together twice and set aside.
  4. Add cream of tartar, vanilla extract, almond extract, and salt to egg whites then beat on medium speed until soft peaks form.
  5. Using a tablespoon, gradually add remaining 1 cup sugar  (do not add all of the  sugar at once because you will loose the fluffy texture) beating on high until stiff peaks form.
  6. Gradually fold in flour and sugar sifted mixture (from step 3), about 1/2 cup at a time.
  7. Gently spoon into an un-greased 10-in. tube pan. (This is the pan I used)
  8. Cut through batter with a plastic knife (to avoid scratching pan) to remove air pockets.
  9. Bake for roughly 35-40 minutes or until lightly browned and entire top appears dry.
  10. Immediately invert pan to cool completely (about 1 hour)
  11. Run a plastic knife around side and center tube of pan.
  12. Remove cake to a serving plate and enjoy!

Extra: Add freshly cut strawberries and whipped cream (or lactose-free vanilla ice cream) on the side to take it to the next level 😉

Give it a try and let me know what you think!

IMG_2455

 

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