Scrumptious Angel Food Cake Recipe

This Angel Food cake is divine — store-bought ones don’t hold a candle to this.

This homemade cake is extraordinary, and will forever change the way you perceive angel food cake. It’s 200% better than store-bought! Soft, spongy, pillowy fluffy, and moist.

Takes only 30 min to bake!

Angel Food Cake

INGREDIENTS

1 cup cake flour (no other flour substitutions)
⅔ cups sugar
12 large egg whites only, must be at room temp (If any yolk accidentally falls in, remove it! It’s very important not to have even a little yolk mixed in.)
1½ tsp cream of tartar
¼ tsp table salt
⅔ cups sugar
1½ tsp vanilla extract
½ tsp almond extract

DIRECTIONS

Important: Do NOT grease the 2-piece angel food cake pan.
Preheat oven to 375F. Sift cake flour and ⅔ cup sugar into a bowl and set aside.
In a separate bowl, beat egg whites, cream of tartar, and salt until it forms soft peaks. Add the other ⅔ cup sugar slowly, and then beat on high until stiff peaks form.
Beating on LOW, add in flour mixture and both extracts slowly, stopping as soon as batter is incorporated. Do not over-mix. Using rubber spatula, fold in the sides and bottoms of bowl, to fully incorporate.
Spoon batter into un-greased angel food cake pan. Gently shake to even out batter.
Bake 30-35 min, or until the top springs back with a gentle touch, and top is golden.
Invert pan upside down, to cool completely. Run a thin knife around pan sides, and remove bottom from the sides. Gently cut bottom away from pan.
* Note: reduce sugar amounts to ⅔ cups each, if you prefer your angel food cake less sweet. If you prefer it sweeter, increase both sugar levels to ¾ cups each.

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