Just a Traditional Angel Food Cake Recipe

I have actually been experimenting on some Fourth of July recipes, and needed my Angel Food Cake recipe.  I know it’s early, but I wanted to share some Fourth of July Recipes with you, plus I’m on my baking kick! I forgot how yummy homemade Angel Food Cake is, so I thought I would share.

If you’re looking for just a plain old traditional Angel Food Cake Recipe you’re going to love this.  Of course you can dress it up a bit too, add some berries, some Whipped Cream, whatever your heart desires and it will be yummy.  That’s what I like about Angel Food Cake, it’s light and fluffy and good with plenty of different things.

Angel food cake is one of my favorites, and since I have been home I have started to bake more.  Which means digging out they good old traditional Angel Food Cake Recipe.  I truly forgot how much I enjoy baking, cooking, frying.  You name it, I like it and have missed it.  I don’t even care too much for eating it, I just like to spoil my family with yummy recipes.

Did you know that most Angel Food Cakes are almost fat-free, and low in cholesterol?  It’s a true story, one of the many reason I love it so much!

So let’s get started!

Ingredients you’re going to need:

• 1 ½ cups (about 12 large eggs) egg whites (remember you have to use egg whites)
• 1 cup of cake flour
• ¼ teaspoon of salt
• 1 teaspoon of cream of tartar
• 1 ¼ cups of sugar
• 1 1/2 teaspoons of vanilla extract
• 1/2 teaspoon almond extract

Other things you’re going to need:

• You will also need 10 inch tube pan with the removable bottom.  If you try to make this in a cake pan, do not place all of the mixture into one pan it will over flow.  (yes, I have done this lol)
• Sheet of wax paper

Follow these direction to have a yummy Homemade Angel Food Cake:

• While you’re waiting for the oven to preheat use an egg separator over a bowl and begin collecting your egg whites.  If you have never used a separator it’s easy.  Crack the eggs over the separator, let the yolk separate from the whites, and transfer the egg whites to a measuring cup.  I normally use about 12 eggs.  Once you reach about 8 eggs I would measure to see how much of the egg whites you have collected, and add the rest in slowly, until you have about 1 ½ cups of egg whites.
• Set the eggs aside and allow to sit for about 20 minutes.  Preheat oven to 350 degrees and move rack to the lowest position.  You also might want to consider removing your top rack if you’re not sure about space.  Remember Angel Food Cake really rises.   Place your sheet of wax paper on the counter. Combine cake flour, confectioners’ sugar, and salt.  Shift together on to your piece of wax paper.
• In large bowl, beat the egg whites with a mixer on medium until frothy, about 1 minute.  Add cream of tartar, beat until soft peaks form.  Continue to beat while gradually adding the sugar; continue to beat on medium until stiff peaks form.  Add your vanilla and almond extract, continue beating until combined with mixture.
• Now grab your flour mixture.  In three different turns, sift the mixture over the egg-white mixture.  While sifting, turn the bowl and use a spatula to fold in the moisture.  (From the center of the bowl to the sites).
• In Ungreased Angel Food Cake Pan with removable bottom.  After you have all the mixture in the pan, smooth the top.  Next release any air bubbles in the mixture by using a knife or spatula to cut through the batter.
• Bake for 45 minutes, or until is golden brown and toothpick done.  (Place toothpick in center of cake, pull it out, if nothing comes out on the toothpick the cake is done)
• Flip plan, allow to cool.  You might need to run a knife around the edges of the pan, and release cake from bottom of pan.  Once cake is removed you’re done! You can now enjoy you’re yummy Homemade Angel Food Cake!

You’re all done!  I sure hope you enjoy this Angel Food Cake Recipe!  What are some ways you dress up your Angel Food Cake?