Homemade Angel Food Cake

15m
Prep Time

35m
Cook Time

50m
Ready In

"I always thought Angel Food Cake was boring, until I tasted this one. Wow! Be sure to have egg whites at room temperature. Make my eggnog with the egg yolks. Adapted from Charlotte J at fooddotcom"

Original is 16 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (28.8 g)
Calories 106.7
Total Fat - 0.2 g
Saturated Fat - 0 g
Cholesterol - 0 mg
Sodium - 36.9 mg
Total Carbohydrate - 26 g
Dietary Fiber - 0.8 g
Sugars - 20.4 g
Protein - 1 g
Calcium - 2.9 mg
Iron - 0.3 mg
Vitamin C - 0 mg
Thiamin - 0 mg

Step 1

Note regarding separating egg whites: Separate eggs one at a time into a small ramekin, transferring on to bowl. If any yolk gets into the egg white, discard and start with a clean ramekin. That way a broken yolk won't ruin all your egg whites.

Step 2

Preheat oven to 375 degrees. Do NOT grease the tube pan. A tube pan has a removable bottom.

Step 3

Combine extracts in a small bowl, set aside. Whisk cake flour and sugar (3/4 c plus 2 T) in a separate bowl, set aside.

Step 4

In mixer, beat egg whites, cream of tartar and salt until peaks form. Add remaining sugar slowly, then beat on high until stiff peaks form.

Step 5

Turn mixer to lowest setting, add extracts, then flour very slowly. Once flour is all in, finish folding in by hand.

Step 6

Spoon into pan, move a knife through batter to remove air pockets. Bake 30-35 minutes or until top springs back when touched lightly with finger.

Step 7

Invert pan onto a tin funnel or glass bottle to cool completely.

Step 8

Run a table knife around the top rim of cake to get crust away from pan. Firmly spank the sides of the pan and invert onto a plate.

Step 9

Use a knife to loosen bottom portion of pan, but no need to loosen center portion. Place a kitchen towel on counter and pick up the plate with the cake and pan bottom still attached. Gently pound the plate/cake against the towel until cake comes away from pan.