Mom's Best Angel Food Cake Recipe
My mom has made this cake recipe for birthdays for as long as I can remember. This recipe is great alone, or we also like it cubed and topped with fresh berries and whipped cream.
Servings 12
Equipment
- angel food cake pan
- stand mixer
- rubber spatula
- mixing bowl
Ingredients
- 1 cup cake flour
- 12 egg whites
- 3/4 cup plus 2 Tablespoons sugar
- 1 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 3/4 cup sugar
- 2 teaspoons vanilla
Instructions
- Preheat oven at 375°
- In a large bowl, whisk together cake flour and 3/4 cup sugar plus 2 Tablespoons sugar. (first amount of sugar listed in ingredients).
- In a separate large mixing bowl beat egg whites, cream of tartar and salt until foamy. Add the second amount of sugar listed (3/4 cup), 2 tablespoons at a time, beating on high speed until meringue holds stiff peaks. Remove mixer bowl.
- With a rubber spatula, gently fold in vanilla. Sprinkle the cake flour/sugar mixture, 1/4 cup at a time, over meringue, folding in gently until flour mixture disappears. Push batter into an ungreased angel food cake tube pan. Gently pound the bottom of the pan on a hard surface (countertop) to remove air pockets. (Air bubbles will come to the surface and pop...pound until most air bubbles have been removed).
- Bake 30-35 minutes until top is browned and springs back when touched with finger. Invert pan over funnel (I use the top of a ketchup bottle) until completely cool.
- Slice with a serrated cake knife and serve with fresh berries and whipped cream.
Notes
Adapted slightly from the recipe "Angel Food Cake Supreme" in the Betty Crocker Cookbook 1970's