I have a confession- I am actually not a huge fan of boxed Angel Food Cake mix. My family loves it- but the flavor is just a bit off for me.
I have always wanted to love Angel Food Cake. I mean- its basically fat free! Not saying its completely guilt free- It still has sugar obviously, but hey if you going to eat a cake, its a good one to eat!
If I had to pick a favourite dessert of all time and cheesecake was off the table, Angel Food Cake would be a sure winner. It’s fluffy, tender, and has the perfect sweet flavour to go with all those fresh berries we’re enjoying this time of year! If I’m honest, I avoided making it from scratch for YEARS, only because I’d heard horror stories about how difficult it can be to get a homemade Angel Food Cake just right with the perfect amount of height, and with boxed mixes so readily available I took the easy way out.
Since moving to Europe a few years ago where cake mixes are non-existent, I’ve had to perfect my homemade Angel Food Cake recipe and I’m happy to say I was totally wrong – homemade Angel Food Cake can be SO easy to make and my no-fail recipe is truly amazing. With a few simple tips and tricks, a No Fail Homemade Angel Food Cake is an easy summer dessert to add to your baking repertoire!
I have tried several homemade versions. All of which have been slightly disappointing unfortunately. They were all dense, heavy and just not what I was looking for.
Then, the wonderful day came where I stumbled across this recipe from Food Network. It. Is. AMAZING! I have made it 3 times since discovering it and it always a smashing success.
- 3 cups powdered sugar divided
- 1/4 teaspoon salt
- 1 cup cake flour
- 12 egg whites
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 teaspoons cream of tarter
- In a large mixing bowl, sift together 1 1/2 cups powdered sugar with salt, and cake flour. Set aside.
- In another large mixing bowl, use a hand mixer to beat together egg whites, vanilla extract, almond extract, and cream of tarter. Whip for 2 minutes. Slowly add in remaining 1 1/2 cups of powdered sugar until stiff peaks form.
- Sprinkle some of the flour mixture on top of the stiff egg peaks and gently fold in. Repeat this process to gradually fold in all of the remaining flour mixture.
- Scrape into an ungreased tube pan. It is very important that the pan remain ungreased.
- Bake in a 350 degree oven for 40-45 minutes, until the top is lightly browned and is dry to the touch.
- Remove pan from oven and immediately invert onto a cooling rack or by placing a bottle in through the center. Let cool in pan 1 1/2 hours. Tap the sides and and bottom and gently remove the cake from the pan.