Angel Food Cake Recipe Without Cake flour And Cream Of Tartar

This angel food cake recipe without cake flour and cream of tartar is a light and airy low-fat sponge cake that is simple and fast to prepare. Perfect as an afternoon dessert or make it for your next celebration.

Traditionally Angel food cake is made with cake flour and cream of tartar, I have modified the recipe so that you can prepare it without cake flour and without cream of tartar, the results will be perfect.

Angel Food Cake Recipe With All Purpose Flour

This recipe for angel food cake is made with all-purpose flour instead of cake flour. We will also be using lemon juice to substitute cream of tartar. The lemon juice is used to stabilize the whipped egg whites, this will improve the cake’s volume and texture.

Let’s make this Angel Food Cake!

Ingredients For Angel Food Cake Without Cake Flour And Cream Of Tartar:

• 3/4 cup all-purpose flour (90 grams)
• 3 tablespoon cornstarch (30 grams)
• 1 1/2 cups superfine sugar (300 grams)
• 1/2 teaspoon salt (3 grams)
• 12 large egg whites (360 grams)
• 1 1/2 tablespoons (30 grams)
• 1 1/2 teaspoon vanilla extract (7 grams)

How To Make Angel Food Cake With All-Purpose Flour?

1. Preheat the oven to 350°F (175°C). You will need a tube cake pan or an Angel food cake pan. Note do not grease or flour the cake pan.
2. Add the flour, cornstarch, and half of the fine sugar in a bowl and give it a whisk to combine the ingredients.
3. Combine the egg whites, salt, and vanilla into a mixing bowl and beat on low-medium speed with a hand mixer until frothy, then add lemon juice and continue to beat for 3-4 minutes.
4. Increase the mixer speed to medium-high and slowly add the remaining 3/4 cup of sugar beating until a medium-stiff peak stage is achieved.
5. Fold in about 1/4 cup of the flour mixture at a time using a spatula.
6. Pour the cake batter into the tube cake pan and run a screwer or knife throughout it to break down some air bubbles.
7. Place the cake pan into the oven and bake for about 40-50 minutes or until an inserted screwer comes out clean.
8. Remove the angel cake and cool it upside down on a wire rack while still in the pan.
9. Allow the cake to cool for 1 1/2-2 hours, then run a knife along the sides and remove the cake.
10. To store the cake, wrap it with plastic wrap or keep it inside a container.
11. Dust with some icing sugar and Enjoy!

Angel food Cake without Cake Flour And Cream Of Tartar

This angel food cake recipe without cake flour and cream of tartar is a light and airy low-fat sponge cake that is simple and fast to prepare. Perfect as an afternoon dessert or make it for your next celebration.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 200 kcal

Ingredients

  

• 3/4 cup all-purpose flour 90 grams
• 3 tablespoon cornstarch 30 grams
• 1 1/2 cups superfine sugar 300 grams
• 1/2 teaspoon salt 3 grams
• 12 large egg whites 360 grams
• 1 1/2 tablespoons 30 grams
• 1 1/2 teaspoon vanilla extract 7 grams

Instructions

 

• Preheat the oven to 350°F (175°C). You will need a tube cake pan or an Angel food cake pan. Note do not grease or flour the cake pan.
• Add the flour, cornstarch and half of the fine sugar in a bowl and give it a whisk to combine the ingredients.
• Combine the egg whites, salt, and vanilla into a mixing bowl and beat on low-medium speed with a hand mixer until frothy, then add lemon juice and continue to beat for 3-4 minutes.
• Increase the mixer speed to medium-high and slowly add the remaining 3/4 cup of sugar beating until a medium-stiff peak stage is achieved.
• Fold in about 1/4 cup of the flour mixture at a time using a spatula.
• Pour the cake batter into the tube cake pan and run a screwer or knife throughout it to break down some air bubbles.
• Place the cake pan into the oven and bake for about 40-50 minutes or until an inserted screwer comes out clean.
• Remove the angel cake and cool it upside down on a wire rack while still in the pan.
• Allow the cake to cool for 1 1/2-2 hours, then run a knife along the sides and remove the cake.
• To store the cake, wrap it with plastic wrap or keep it inside a container.
• Enjoy!

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