Simmering Saturdays Angel Food Cake
This Homemade Angel Food Cake is an easy-to-make classic, summer dessert that is cut into 2 layers and topped with cool whip and fresh berries! It’s light and fluffy in texture and tastes incredibly delicious!
INGREDIENTS
- 1 ¼ cups Cake Flour
- 1 ¾ cups Granulated Sugar
- ¼ teaspoon Salt
- 1 ½ cups Large Egg Whites (from 11 eggs)
- 1 teaspoon Cream of Tartar
- ½ teaspoon Vanilla Extract
- ½ teaspoon Almond Extract
- 8 oz Cool Whip (thawed, optional)
- Raspberries (optional)
- Strawberries (optional)
- Blueberries (optional)
INSTRUCTIONS
- Adjust the oven rack to 2nd level position (just above center) and preheat your oven to 350ºF.
- Whisk together the cake flour, granulated sugar, and salt. Set aside.
- 1 ¼ cups Cake Flour, 1 ¾ cups Granulated Sugar, ¼ teaspoon Salt
- Using your hand mixer or stand mixer fitted with the whisk attachment beat the egg whites on medium-high speed until they are very frothy and can form soft peaks (see notes).
- 1 ½ cups Large Egg Whites (from 11 eggs)
- Add in the cream of tartar, vanilla extract, and almond extract. Continue to beat until stiff peaks form.
- 1 teaspoon Cream of Tartar, ½ teaspoon Vanilla Extract, ½ teaspoon Almond Extract
- With a spatula, gently fold in the whisked dry ingredients with the beaten egg whites. Do not use your mixer for this part.
- Place the batter into an ungreased 10 inch tube pan, then bake for 45 minutes at 350ºF or until top is a nice golden brown (see notes).
- After the cake is done, cool it upside down using the legs on your tube pan (if your tube pan has these) or on top of two equally sized cans.
- After it’s cooled completely, take a knife and gently run it along the edges before removing it from the pan.
- Using a serrated knife, cut the cake in half, length-wise, creating 2 layers. You can also choose to not cut it at all!
- Add a layer of cool whip, then a layer of berries. Place the next layer on top and repeat.
- 8 oz Cool Whip, Raspberries
- Serve and enjoy!
Recipe courtesy of Beyond the Butter