Week 66: Angel Food Cake

Angel food cakes are so unbelievably fluffy and airy due to their meringue-like batter.

Jump to the recipe!

Angel food cakes are unique as they don't use any butter. You can't even grease or line the cake pan.

I recommend using an angel food cake bundt pan instead of a regular cake pan because it's already nonstick.

Nothing beats a classic angel food cake served with a dusting of powdered sugar or cream, and fresh strawberries.

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RECIPE:

INGREDIENTS:

• 1 1/2 cups granulated sugar

• 3/4 cup all-purpose flour

• 12 egg whites

• 1 teaspoon cream of tartar

STEPS:

1. Preheat your oven to 325°F, and set aside an angel food pan for later use. Do not grease it!

2. Pulse the sugar in a food processor five times. Then, set aside 1 cup of the sugar.

3. Now, add the flour into the food processor and pulse with the remaining sugar five more times.

4. In the bowl of a stand mixer, mix the egg whites and cream of tartar for 3 minutes on low until frothy. Gradually, add the sugar that you had set aside earlier and keep beating on high until soft-medium peaks form.

5. Fold in the flour/sugar mixture in two batches. Be careful not to deflate the egg whites.

6. Pour the batter into your cake pan and bake for 40 minutes.

7. Allow the cake to cool to room temperature face down for two hours and then serve.

Enjoy!

The Bored Baker 👩🏽‍🍳