Angel food cake is incredibly versatile and makes a perfect base for a wide variety of desserts. Whether you’re topping it with fresh strawberries and whipped cream for a classic shortcake or layering it with vanilla pudding and fudge for a Boston cream-inspired twist, the options are endless. Honestly, this recipe is so flavorful and light, it’s just as enjoyable on its own. Chances are, you already have the ingredients in your kitchen—so give it a try and treat yourself to a delicious homemade dessert!
Shown: Angel Food Cake with Strawberry Rhubarb topping
Ingredients:
1 cup Unbleached Cake Four or All-Purpose Flour
1 3/4 Cup Cane Sugar, divided
1/4 tsp. Salt
1 1/2 cup Egg Whites (Equal to 10-12 Egg Whites)
1 1/2 tsp. Cream of Tartar
1 1/2 tsp. Vanilla Extract
Instructions:
- Preheat the oven to 375 degrees Fahrenheit.
- In a large Mixing Bowl, measure out 3/4 cup + 2 Tbsp. of the Cane Sugar, add the flour, salt, and sift the ingredients together 5 times to create a light and airy mixture.
- In a second mixing bowl, beat the egg whites with a mixer on low until frothy.
- Add the Cream of Tartar and the vanilla to the egg whites.
- Increase the speed to medium and continue beating.
- Add the sugar to the egg white mixture while beating, 1 Tbsp. at a time until no sugar remains.
- Increase the mixer speed to medium-high and mix until stiff peaks appear.
- Gently fold the flour mixture into the egg white meringue 1/4 cup at a time, sifting the flour mixture in as you go. Repeat this step until all the flour mixture is added.
- Pour into an ungreased tube pan and spread out evenly.
- Run a knife along the sides to remove any air pockets.
- Bake until golden on top. Approximately 28-30 minutes. Test doneness by inserting a toothpick and looking for the toothpick to come out clean.
- Turn the cake upside down on a serving plate immediately after removing it from the oven.
- Allow to cool for one hour before serving.
- Enjoy with your favorite topping or all alone!