Thursday, 2 February 2012

Angel Food Cake Recipe

I am very proud to say, that today for the first time ever, I attempted a Angel Food Cake from scratch!  Oh, yes I did!  For years I have been contemplating this seemingly impossible mission, asking my self, "Could I really do this?  Do I dare?"  Well, finally I took the plunge into the world of Angel Food Cake from scratch.  And I am pleased as punch to say, it turned out great!  

I had dozens, and dozens of eggs.  Most of them were small banty eggs, which taste just as good as any other egg, but are only half the size.  Anyways, these eggs were just screaming today when I opened the fridge, "Use us!  Use us!"  So I put them to use!  I made Angel Food Cake, Fresh Lemon Curd (triple batch), and Eggnog (double batch).  Yes, I had that many eggs.

So, here goes!  Here's a Angel Food Cake recipe.  It wasn't as hard as I thought it would be, although I was wondering if I beat the eggs to stiff enough peaks, and scared of over mixing when I folded in the flour.

Angel Food Cake

12 Eggs  (1 1/2 cups whites)
1 1/4 cup Icing Sugar
1 cup Flour
1 1/2 tsp Cream of Tartar
1 1/2 tsp Vanilla
1/2 tsp Almond Flavoring
1/4 tsp Salt
1 Cup Sugar

Separate eggs, putting Whites in a metal bowl, and the yokes in a separate one (you can use most of these for something else like eggnog.)  Bring egg whites to room temperature.

Sift Icing Sugar and Flour together together 3 times to make sure it is well blended.  Set aside.

Add Cream of Tartar, Extracts and salt to egg whites.  Beat on high speed, gradually adding sugar.  Continue beating until sugar is dissolved and stiff glossy peaks form.

Gently fold in flour 1/4 cup at a time (I used my mini strainer to sprinkle it over the top of the batter).  Use a large whisk or spatula and gently fold it into the egg whites.  Do not over mix or it will deflate the batter.

Gently spoon the batter into an angel food cake pan.  Do not Grease pan!  Cut through batter with a butter knife to remove air bubbles.  Carefully smooth out top.

Bake at *350 for 40 - 45 minutes, until golden, tooth pick comes out clean or springy when touched.

Some of the Makings of Angel Food Cake!  I used banty eggs and brought the whites up to equal 1 1/2 cups.

And here is my finished cake!  

This Cake is going to be awesome with the Lemon Curd.  I am posting the recipe later this evening.


  1. Congrats! The cake looks lovely!

  2. Thanks! It's tasty! A little more moist then the cake mix, and much more tastier! The kids love it with the lemon curd.