Homemade Angel Food Cake Recipe

  • 1 cup cake flour
  • 1 1/2 cups sugar
  • 12 egg whites
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons cream of tarter
  • 1/2 teaspoon salt
30 mins
45 mins
1.25 hrs
  • Preheat the oven to 375° F.
  • Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites.
  • Sift together the flour, and 3/4 cup of the sugar, set aside.
  • In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks.
  • Gradually add the remaining sugar while continuing to whip to stiff peaks.
  • When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time.
  • Do not over mix.
  • Put the batter into the tube pan.
  • Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched.
  • Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling.
  • When cool, run a knife around the edge of the pan and invert onto a plate.
  • Make home made whipped topping to frost the cake by whipping heavy whipping cream to form peaks and add 1/2 -1 cup sugar until thick.
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