Some things are just better when they are homemade. Biscuits, fruit preserves, and salad dressings are a few things that come to mind. Angel food cake may rate at the top of this list for me. I have been using this recipe since 1998 with great success.
My grandparents used to raise organic free range chickens for a company that sold organic eggs. I made this cake many times for the company owner to use as a demonstration to show the difference between “store” eggs and his. Let me tell you, it is no trick. My grandmother still has chickens and I will only use the freshest eggs possible. If they are a few days old and are room temperature, the cake will still be good. That is what I used for these photos, but the best thing to do is gather the eggs from the henhouse and use them before they are ever refrigerated. It can make a huge difference in the rise and texture of this dessert. I know that is not possible for many, but if you can do it, I highly recommend it! You will never eat a “bought” angel food cake again!
1 cup + 2 tbsp cake flour (sift before measuring)
3/4 cup granulated sugar
12 egg whites, room temperature
1/2 tsp salt
1 1/2 tsp cream of tarter
1 tsp vanilla
1 additional cup granulated sugar, sifted
Preheat oven to 375 degrees. Sift flour and 3/4 cup granulated sugar together 4 times. I use 2 paper plates and sift back and forth between them.
Beat egg whites, salt, cream of tarter, and vanilla on high speed until stiff peaks form.
Sprinkle in 1 cup of sifted sugar. Beat on medium speed for 1 1/2 minutes. Reduce speed to low and sprinkle in flour/sugar mixture. Pour batter into an UNGREASED angel food cake pan. Mine has a removable bottom which makes it a lot easier to remove the cake.
Before putting the cake into the oven, cut through the batter with the tip of a knife to get rid of any air bubbles. Bake for 35-38 minutes. Remove from oven and let sit for 10 minutes. Then remove the cake from the pan and let it cool completely.
One of my favorite ways to serve angel food cake is simply to cover a slice with sweetened strawberries. I had a few packages of frozen strawberries from last year that I put to good use with this! Also, a little frozen whipped topping never hurt either!
Picture Perfect Cooking 