Homemade Angel Food Cake

🧂 Ingredients

• 1 cup plus 2 tablespoons cake flour

  sifted 3 times
• 1 3/4 cups granulated sugar

  divided into 3/4 cup and 1 cup
• 1 1/2 teaspoons cream of tartar
• 1/ 2 teaspoon salt
• 12 eggs whites (room temperature for at least 1 hour)

  to equal 1 2/3 cups
• 1 teaspoon vanilla extract

Instructions

• 1 Separate the egg whites and leave sit at room temperature for at least 1 hour.
• 2 Preheat the oven to 350 degrees Fahrenheit.
• 3 Sift together the flour and 3/4 cup of sugar. Sift 4 times and set aside.
• 4 Using a stand mixer with the whisk attachment, add the egg whites and cream of
  tartar to the bowl.
• 5 Beat on medium speed until the egg whites hold a soft peak. Do not overbeat.
• 6 Stir in the salt and vanilla extract.
• 7 Turn the mixer to medium-high speed and gradually add in the remaining 1 cup of
  sugar. Do this quickly, but gradually. Beat until stiff peaks form. The batter
  will look glossy. Scrap the side of the bowl down as needed.
• 8 Remove the bowl from the mixer and using a rubber spatula gently fold in the
  sifted flour and sugar mixture. Blend until well combined, but do not over-mix.
• 9 Gently spoon the batter into a large tube cake pan. Do NOT grease the cake pan.
• 10 Cut a knife through the batter to remove any air pockets.
• 11 Bake at 350º F for about 35-40 minutes. The top should be golden brown and have
  dry-looking cracks that spring back when gently pressed.
• 12 Remove the cake from the oven and immediately turn the pan upside down to cool.
  I place the center of the tube on a glass to elevator it.
• 13 Once the cake is cooled, run a knife around the inside and bottom of the pan to
  release the cake from the pan.
• 14 Decorate with your favorite frosting or glaze, or serve plain with fresh berries
  and whipped cream.

Nutrition Info