If you’re like me you’ve bought Angel Food cake from the stores instead of making it yourself. I mean, who has the time? It’s too hard to make! Will it turn out delicious? Well, I’m here to tell you that it’s fast, it’s easy and it is simply divine. There is nothing like that first bite, smothered in fresh strawberries and blueberries with homemade whipped cream. Hello yum! So without further delay here is the easy recipe so you can start planning your dessert for tonight…or right now. 🙂
- 1-1/4 cups egg whites (about 9 or buy a carton of egg whites)
- 1-1/2 cups sugar, divided
- 1 cup cake flour
- 1-1/4 tsp cream of tartar
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp salt
Preheat oven to 350. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 1/2 cup sugar and flour (together) twice; set aside.
Place oven rack in the lowest position. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tbsp at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently spoon into an ungreased 10 inch tube pan. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate.
Enjoy the deliciousness!