How to Make Angel Food Cake FROM SCRATCH

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-1 1/4 cups cake flour OR 1 1/4 cups - 2 1/2 TBSP all purpose flour
-1 1/2 cups sugar, divided
-1 1/2 cups egg whites (about 11 large eggs)
-1 tsp cream of tartar
-1/2 tsp salt
-1 TBSP lemon juice
-2 tsp vanilla

Sift together flour and 3/4 cup of sugar. Sift this a second time for extra air.
In a stand mixer, whip egg whites until foamy. Add cream of tartar, salt, and lemon juice and continue to beat until soft peaks form. Slowly add remaining 3/4 cup of sugar and beat until the sugar is dissolved, the mixture is glossy, and stiff peaks form. Carefully fold in the flour mixture 1 cup at a time. Lastly, fold in the vanilla.
Pour your batter into a greased and floured tube pan. Run a spatula through the batter to release any air bubbles, and smooth the top. Place in a 350 F oven for 45 - 50 minutes, until the cake springs back when touched. Allow to cool completely upside-down.
When cooled, run a knife along the sides of the pan and remove from the base. Turn the cake onto a serving plate and run a knife along the bottom of the pan before removing. Sprinkle with icing sugar and serve with whipped cream and strawberry sauce.
Angel Food Cake

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