Easy Angel Food Cake comes together with a few simple ingredients and turns out bouncy, delicious, and ready for your favorite topping.
It’s such a versatile dessert. You can enjoy it’s airy texture alone or with any combination of toppings like fruit, lemon curd, cream, ice cream, or sweet sauces. I like to toast my cake slices and serve with fresh berries and cream or drizzle with caramel or chocolate sauce.
The extra fluffy texture feels like a cloud in your mouth. You can create this light and airy texture easily as long as you follow a few simple steps.
It’s very important that you follow the directions exactly to end up with a gorgeous angel food cake!
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Easy Angel Food Cake Recipe
This classic recipe is a staple in my kitchen. It’s easy to prepare and can be topped with whatever I have on hand. If you don’t have cake flour or cream of tartar, just substitute with the suggestions below.
1 cup Cake Flour (You can substitute using all purpose flour. Just fill the one cup measuring cup with 2 tablespoons of corn starch and then
fill the rest of the measuring cup with flour.)
1 1/2 cup Sugar
12 Egg Whites
1 tsp Salt
1 1/2 tsp Vanilla Extract (You can make your own vanilla extract here!)
1 1/2 tsp Cream of Tartar (Or, substitute with 3 tsp of lemon juice OR white vinegar.)
1 1/2 cups fresh Strawberries, Blueberries, or Blackberries
1/4 cup powdered sugar
1 drop of lemon or orange food grade essential oil (I use oils EVERY.SINGLE.DAY. Learn more about why I need them here.)
Preheat oven to 325 F. No greasing the pan! Fat will ruin this cake so make sure to not grease or flour your baking pan. Use a standard bundt pan or angel food pan for this recipe.
In a large bowl, combine the flour and 3/4 cup of sugar. Whisk together and set aside.
Make sure anything that comes in contact with the batter is fat-free. Just one smidge of fat in your bowl or beaters will ruin this batter! In a large bowl, combine the egg whites, salt, and vanilla extract. Beat just until the mixture begins to become frothy. Then, sprinkle the cream of tartar or lemon juice all over the top. Continue beating until the mixture starts to form stiff peaks that are still glossy. If you overheat the mixture, it will become too firm and dry.
Next, add the remaining sugar in 1/4 cup increments. Then, gently fold in the flour mixture.
Carefully spoon the batter into the pan. Bake for 40-45 minutes or until golden brown. The top should be springy when touched.
Set the cake upside down on a plate. Let the cake cool for one hour. Do not touch as this is the time the cake structure is developing.
While the cake cools, combine the berries, powdered sugar, and essential oil. Set aside.
Loosen the edges of the cake from the sides of the pan with a knife or a cake tester. Remove from pan.
Slice and top with berry mixture and whipped cream.
Toast each slice under the broiler for several seconds until golden brown. Serve with desired toppings.
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