Angel Food Cake

My husband’s favorite cake is Angel Food Cake. Personally I had really only had store-bought Angel Food, so I never understood his love for it. YOU GUYS, if you have never had a homemade Angel food cake, make this now. You might not ever want a store-bought cake again. I certainly don’t.

OK so if you have read my blog you know we have chickens with our neighbors. 23 of them to be exact. We got them last year and they have slowly been laying eggs for us. Well now that the weather is getting warmer – ish, the girls are starting to lay more. And more. And more. We may be getting about 2 dozen eggs a day. Yes we share them with our neighbors of course. We are also selling to friends and family if we have some extra.

BUT I am guessing there will be times I need to use up some eggs. Angel Food cake is just part 1 of using eggs. As this cakes take 12 egg whites! Yep 12. Now those yolks can be used for custard, homemade noodles, or anything you can use yolks for. Our pup loves a scrambled egg … and it is a good source of protein for those girls who are laying as well.

For this cake you need to start with a clean mixer bowl and tube pan. There should be NO fat in either bowl otherwise the cake will not cling properly to the pan.

Here is a tip: when you are separating your egg whites from the yolk, crack over a small bowl to make sure you don’t get any yolk into it. Once separated dump the egg white into the bowl of your stand mixer. Do this individually for each egg that way only 1 egg white is wasted and not the whole bowl full if you accidentally get some yolk in.

Start by mixing your flour and powdered sugar into a bowl, then set aside. Then preheat the oven to 375°F. 

Next into the mixing bowl of a kitchenaid stand mixer combine egg whites, cream of tartar, vanilla, and salt mix until well combined.

Now you turn your mixer on 8 and do not turn it off. You will start to add 1 TBSP at a time of white sugar. I use the paddle attachment on my stand mixer because that is what works for me. Allow the mixer to work for 10-15 seconds after each tablespoon of sugar is added.

Once the sugar is all added allow the mixer to continue until stiff peaks form. Once stiff peaks form gently fold in the powdered sugar and flour mixture in 1/2 cup increments. Once folded in fill the tube pan. Use a knife to cut through the cake batter to make sure there are no big air pockets.

Bake for 35 minutes or until golden brown on top, if there are any cracks on top they should look dry. Once removed from oven immediately turn upside down onto a bottle to keep the cake from deflating. Once completely cooled slide a knife around the outside of the cake to remove the cake from the sides.

Of course with the angel food cake you will want to make sure to have plenty of sliced strawberries and whipped cream. I normally slice the strawberries and cover lightly with sugar to get the liquid. Yum!

Angel Food Cake

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1 1/4 Cup Powdered Sugar
3/4 Cup Heaping All-Purpose Flour
12 Large Egg Whites
1 1/2 tsp Cream of Tartar
2 tsp Vanilla Extract
1/4 tsp Salt
1 Cup Sugar

Preheat the oven to 375°F.

Combine powdered sugar and flour in a bowl and set aside.

Crack eggs one at a time into an individual bowl to separate out the yolk before dumping into a your kitchenaid mixer with the paddle attachment. You want to make sure not to get any yolks into the egg whites. Combine egg whites, cream of tartar, vanilla, and salt and mix well.

With the mixer on 8 (medium-high) beat in the sugar 1 tablespoon at a time. Allow to mix for 15 seconds before adding in the next tablespoon until the whole cup is added.

Beat until stiff peaks form (a stiff peak is when you can dip a knife into the mixture and it will hold its peak without the peak receding back into the mixture). The mixture will be thick and glossy.

Remove the bowl from the mixture and gentle fold in the powdered sugar and flour mixture about 1/2 cup at a time. Fold only until the flour mixture is just combined with the egg whites, DO NOT OVER MIX!

Pour mixture into an ungreased tub pan. Use a knife to cut through the batter to make sure to break any air bubbles that may exist.

Bake cake for 35 minutes or until top of cake springs back when lightly touched. If there are any cracks on the top should look dry.

As soon as your remove the cake from the oven, invert the cake onto a bottle and allow to cool completely.

Once the cake is cooled, place right side up and run a knife around the inside rim of th cake pan. Invert onto a cake pan and serve.


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