Homemade Angel Food Cake is one of my most favourite things to eat ever in the history of ever! I have no issue with the store bought varieties at all, and sometimes you can pick them up quite cheap. When you come across a great deal, go for it! Being a do it myself-er however sort of dictates that I must make my own from scratch from time to time, and lemme tell ya, it’s not nearly as scary as it sounds!
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Take the Make it Yourself Plunge
Making something delicious from scratch is quintessentially satisfying! Plus, making things yourself from scratch can often save you money, which is always good.
An electric mixer is necessary. I have this KitchenAid Stand Mixer and I love love love it!
Homemade Angel Food Cake
So this recipe uses a lot of eggs. Even if you buy a mix in a box you’ll still have to use a lot of eggs, and you’ll still have to mix like crazy – so you might as well just make your own from scratch.
If you happen to have laying hens, this is a great way to use up eggs. You need from 10 to 12 egg whites for the batter, and you can save the yolks to make homemade puddings, custards and creme brulées ( how can you possibly go wrong with a dessert where you get to use a torch, right?)
You will recall from my Chocolate Meringue Hearts and Lemon Meringue Drops the trick to any meringue is to make sure it is beat well. Very well. Stiff and glossy well. Do not under-beat or you will be sadly disappointed. Angel food cake is essentially meringue with some flour and sugar folded in, and it takes a bit of time and elbow grease, it is soooo worth it.
- 1 1/2 cups icing sugar
- 1 cup flour
- 1 1/2 cups egg whites ( approx. 10 - 12 eggs required)
- 1 1/2 tsp. cream of tartar
- 1 cup sugar
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1/4 tsp. salt
- Preheat oven to 375 ° F. Move your oven racks so that you are baking on the lowest rack possible (this cake rises a lot in the oven)
- Mix flour and icing sugar, Set aside.
- Beat egg whites and cream of tartar until frothy
- Separate 2 tbsp. sugar and mix with vanilla and almond extracts and set aside.
- Add remaining sugar to the egg whites, while mixing, 2 tbsp. at a time. Then add the extracts mixture to the egg whites while mixing. Beat on high until stiff and glossy
- Fold in flour mixture ¼ cup at a time. Push batter into bundt pan, squeezing out bubbles.
- Run a knife through the batter as well, to form a seal with the batter and the pan.
- Bake 30-35 minutes.