Friday, June 27, 2014

Angel Food Cake

Angel Food Cake
Teehee. Don't mind the plate. We had both sides of the family over for Father's Day dinner, so we just had dessert on paper plates.

I'm surprised the cake turned out so well. I can't bake for the life of me. I definitely will be using liquid egg whites next time I make this. Way easier than trying to figure out what to do with all those egg yolks. :O

The cake is pretty sweet, so I definitely recommend having some whipped cream and fruit to tone it down. Either that or coffee, but the whipped cream and fresh fruit is so much better. :D

Angel Food Cake
(serves 12-16)

  • 1 1/2 cup egg whites
  • 1 1/4 cup cake flour (or 1 cup, minus 1 Tbsp all purpose flour)
  • 1 3/4 cup sugar
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • 1/4 tsp salt

  1. In a stand mixer, whip egg whites until stiff. Stir in vinegar and vanilla extract and whip until well incorporated. Set aside.
  2. In a medium bowl, sift together flour, sugar and salt. Gently fold flour mixture into the egg whites until just combined.
  3. Pour into an ungreased tube pan and place into a cold oven.
  4. Turn the oven on and bake at 325F for an hour or so until the top cracks and is golden brown. When a cake tester is inserted, it should come out clean.
  5. Take the cake out of the oven and invert the pan to cool. Once cooled completely, use a butter knife or metal spatula to scrape along the sides and the tube to loosen cake. Gently pop it out of the pan and place onto a cake stand or plate.
  6. Use a serrated knife to cut into the cake. Serve with fresh whipped cream and fresh fruit.