Stephanie’s Homemade Angel Food Cake
This recipe was shared with me by Stephanie, she's the daughter of Patrick's first cousin. I can't lie, I was really scared about making this - I'm not much of a baker and I've always heard that Angel Food cakes were tricky. BUT I am so happy that I gave this one a try; it was easy and it turned out perfect! Light, fluffy, sweet and delicious!
Ingredients
Instructions
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Step 1
Position an oven rack in the bottom third of your oven and preheat the oven to 350°F. Have a 9 or 10-inch ungreased tube pan (16-cup capacity) ready or you can bake this like I did in a 9 x 9 square baker.(You can run your sugar through the food processor for around a minute to make it super fine, but Stephanie has found this is not necessary)Sift together flour, salt, and 3/4 cup sugar and set asideIn a large clean bowl whip egg whites with the cream of tartar on low speed with a mixer until it reaches a frothy texture (about 1 minute)Increase speed to medium and begin adding the remaining 1 cup of sugar 1 tablespoon at a time until the sugar is incorporatedBeat until the egg whites until soft, glossy peaks form (about 5 minutes), add vanilla and beat on low until just incorporatedSlowly fold the flour mixture 1/3 cup at a time into the egg white mixtureTransfer the batter into and ungreased pan and gently tap the pan on the counter to release any air bubblesBake 35-40 minutes until the cake is golden brown and a toothpick comes out clean, let the cake cool completely.Dust with powder sugar, serve alone or with whipped cream, yogurt, berries - whatever you desire!
