Ah-Mazing Homemade Angel Food Cake

Best Homemade Angel Food Cake

I first came across this recipe when I was first living with my husband who was my then boyfriend. I was just really learning how to cook, and I had asked for a cook book for Christmas. As soon as I came across this recipe I immediately had to make it. I love Angel food cake and after tasting this one, I will never buy another store bought one again (okay so I do have a reason to buy a store bought one but that is for a different dessert recipe to come). It is so much sweeter and well worth the time it takes to make it. Its a big hit at parties, family functions, and any kind of get together. 


What you will Need:

• 1-1/2 cups egg whites (10-12 large)
• 1-1/2 cup sifted powdered sugar
• 1 cup sifted cake flour or all-purpose flour (I have used both and they both work equally as well as the other)
• 1-1/2 teaspoon cream of tartar
• 1 teaspoon vanilla
• 1 cup granulated sugar
• Electric Mixer (you can mix by hand, but I promise your arms will be super tired)
• sifter

Directions
   In an extra large mixing bowl (needs to be very large), let egg whites stand at room temperature for 30 minutes. Meanwhile sift together Powdered Sugar and flour three times; set aside. I normally do these two steps a little early and while waiting for egg whites to sit I do a few house chores.

    Now adjust baking rack to lowest position in the oven, Preheat oven to 350 degrees. Add cream of tartar to Vanilla and Egg whites, beat with electric mixer on medium speed till mixture is light and fluffy.

         

  Gradually add granulated sugar about 2-3 tablespoons at a time until mixture becomes thicker.

                                         

    Sift about one-fourth of the flour mixture over beaten egg whites. Fold in gently with a spatula. Repeat folding in remaining flour mixture by fourths. Be sure to mix well when folding in. 

     Pour into an non greased tube pan, and with a knife cut into batter to remove any air pockets.

     Bake on lowest rack for 40-45 minutes (I go the whole 45) or until middle is completely cooked. Immediately invert cake and cool completely for about 2 hrs. Loosen sides of cake from pan (usually I pass a butter knife along the sides) and remove.

(Fresh Out the Oven)

(Inverted for cooling)

(My Handy Helper ready to eat a piece)