The best delicious Angel Food Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Angel Food Cake recipe today!
Hello my friends, this Angel Food Cake recipe will not disappoint, I promise! Made with simple ingredients, our Angel Food Cake is amazingly delicious, and addictive, everyone will be asking for more Angel Food Cake.
What Makes This Angel Food Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Angel Food Cake.
Ready to make this Angel Food Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
3 c Sifted confectioners’ sugar
1 c Sifted cake flour
11 oz Egg whites -; (approx 11
-eggs)
1 ts Salt
1 ts Cream of tartar
There are two essentials for a successful angel food cake: Absolutely
grease free preparation and properly beaten whites. Thoroughly wash
with hot water and soap a 10-inch tube pan and all equipment and
utensils that you will need. Rinse with clean water and leave
utensils wet. Preheat oven to 350 degrees. If using a convection
oven, preheat to
300 degrees. Into a bowl sift together 1 1/2 cups of the
confectioners’ sugar and the cake flour. Set aside. In a glass or
metal bowl (don’t use plastic) combine egg whites, salt and cream of
tartar. Begin beating at medium speed until whites are foamy and
gradually add remaining 1 1/2 cups of confectioners’ sugar. Continue
beating just until soft peaks form. Time will vary according to
several factors; age and temperature of whites, temperature of your
kitchen, and power of your mixer. Gently fold the flour mixture into
the beaten whites. Immediately pour batter into tube pan and bake in
center of oven for 35 to 45 minutes, depending on the type of oven,
or until a cake tester inserted in center comes out clean. Remove
cake from oven and immediately invert pan. Let cool completely in
pan. Do not refrigerate. To remove cake from pan gently loosen edges
with fingers or a thin knife. Invert cake onto cardboard circle or
serving plate and push out on bottom of pan. You can pull on the
center tube for help. With your hands or a thin knife, gently ease
the cake off of the center tube. This recipe yields ?? servings.
Yields
1 servings
Leave a Reply