Angel Food Cake Made from Scratch.
I like homemade angel food cake because it is fluffy and light yet it has a little more structure to it than most of the store-bought angel food cakes.
This recipe makes a cake that is great for use in recipes like strawberry shortcake, trifle, and bread pudding.
It is even a delicious dessert eaten plain.
Angel food cake made from scratch is a great choice to whip up for events, parties or just a family night at home.
It is especially good for someone who is on a low-fat or no-fat diet because, when eaten plain, there is no fat in this cake.
Angel food cake is also a good choice for those who prefer light desserts that are not too rich.
Making angel food cake from scratch does require a specific pan that you may need to purchase or borrow; you will need a 10″ tube pan.
If you are going to buy one, I’d suggest purchasing one with feet on it because you need to cool the cake upside down.
Once you have the supplies and ingredients this cake is very easy to bake.
If you don’t want to use the cake to make a different dessert, such as trifle, you can ice it, cover it in a thick pudding or whipping cream, or lightly dust the cake with powdered sugar.
I made an angel food cake for this Peter Rabbit Birthday Party.
To decorate this one, I simply sprinkled it with powdered sugar and put black berries on top.
My daughter picked flowers in our yard to decorate the base of both of the angel food cakes I’ve photographed in this post.
Supply list for this Angel Food Cake Made from Scratch
10″ or larger tube pan with feet or a 10″ tube pan and a bottle (heavily weighted bottle so the cake can rest upside down on it).
blender or food processor (optional)
Ingredients for this Angel Food Cake Made from Scratch
1 ¼ cups cake flour
1 ¾ cups white sugar (blended or pulsed to a finer granulation not powdered/icing sugar)
¼ teaspoon salt (blended or pulsed to a finer granulation)
1 ½ cups egg whites (depending on size of egg this amounts to about 10-15 eggs)
1 ½ teaspoons cream of tartar
1 ½ teaspoons vanilla extract
How to make this Angel Food Cake Made from Scratch
Continue reading and/or watch the video on this page.
1. Using a blender or food processor, blend or pulse the salt slightly, just until it is a finer consistency. Blend/pulse the sugar slightly as well.
2. Sift together cake flour, sugar, and salt.
3. In a stand mixer, mix the egg whites, vanilla, and cream of tartar until stiff peaks form.
4. Gently fold the dry ingredients into the egg whites 1/3 at a time. Once combined (do not over-stir) pour the mixture into an un-greased 10 inch tube pan.
5. Place cake pan in a cold oven on the lower/bottom rack and take out the top rack. Turn the oven on; set it to 325ºF (165ºC). Bake for about one hour, or until cake is golden brown.
6. Invert cake—allowing it to cool in the pan resting upside down. If your pan does not have legs to sit on (many tube pans do), set the center of the pan on a bottle that is heavily weighted so it doesn’t tip over. I’ve used a large vegetable oil bottle, others use wine bottles or large apple juice bottles.
7. When thoroughly cooled (at least one hour), scrape the edge between the cake and pan thoroughly with a butter knife and flip over to remove cake from pan.
To Serve
Sprinkle the cake with powdered sugar and fruit, ice it with this vanilla bean frosting, top with whipping cream or ice cream, make a trifle (recipe coming soon) or serve along a strawberry shortcake mixture (recipe coming) for a wonderful-tasting-dessert!
Angel Food Cake Made from Scratch
How to make a fluffy and light yet sturdy angel food cake from scratch.
This lovely Angel Food Cake recipe from scratch is a light and fluffy cake but has more structure to it than most store-bought angel food cakes. It holds up well in trifle, bread pudding, for strawberry shortcake and more. It also stands alone as a delicious no fat dessert option as well.
Ingredients
- 1 ¼ cups cake flour
- 1 ¾ cups white sugar (blended or pulsed to a finer granulation not powdered/icing sugar)
- ¼ teaspoon salt (blended or pulsed to a finer granulation)
- 1 ½ cups egg whites (depending on size of egg this amounts to about 10-15 eggs)
- 1 ½ teaspoons cream of tartar
- 1 ½ teaspoons vanilla extract
Instructions
1. Using a blender or food processor, blend or pulse the salt slightly, just until it is a finer consistency. Blend/pulse the sugar slightly as well.
2. Sift together cake flour, sugar, and salt.
3. In a stand mixer, mix the egg whites, vanilla, and cream of tartar until stiff peaks form.
4. Gently fold the dry ingredients into the egg whites 1/3 at a time. Once combined (do not over-stir) pour the mixture into an un-greased 10 inch tube pan.
5. Place cake pan in a cold oven on the lower/bottom rack and take out the top rack. Turn the oven on; set it to 325ºF (165ºC). Bake for about one hour, or until cake is golden brown.
6. Invert cake—allowing it to cool in the pan resting upside down. If your pan does not have legs to sit on (many tube pans do), set the center of the pan on a bottle that is heavily weighted so it doesn't tip over. I've used a large vegetable oil bottle, others use wine bottles or large apple juice bottles.
7. When thoroughly cooled (at least one hour), scrape the edge between the cake and pan throughly with a butter knife and flip over to remove cake from pan.
Notes
Sprinkle the cake with powdered sugar, ice it or serve along side fruit or strawberry shortcake mixture for a wonderful dessert.
I hope this easy Angel Food Cake Made from Scratch recipe turns out great for you too!
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