Angel Food Cake

by Megan on November 25, 2013

Angel Food Cake // take a megabite

You guys, I keep buying a dozen eggs and then a dozen more. I guess I’m super scared to run out ever, ya know? They’re my go-to lunch and my emergency single-lady dinner. And what if I need to make a french silk pie? So, I’ve had eggs to spare just begging to turn into a angel food cake. How could I say no?

Angel Food Cake // take a megabite

And I’ve had an angel food cake pan just dying to be used, so basically, this cake had to happen. And can you believe how little flour is up in here? Those egg whites are the star, that’s for sure.

Beware though! I did underbake mine slightly, so I’d say opt for 5 more minutes when you think it’s done. And then slice it up and top it with whipped cream and berries and pass it out to your friends. OR make it into french toast, because why not?

P.S. Looking for more dessert ideas for Thanksgiving! What about Pumpkin Roll, Chocolate Cake, Cinnamon Sugar Donut Ice Cream, Apple Pie, or Salted Honey Pie with Rosewater.

Angel Food Cake // take a megabite

Angel Food Cake
Recipe from Everyday Food

Ingredients:

  • 1 cup cake flour*
  • 1/4 t salt
  • 12 large egg whites, room temperature
  • 1 t cream of tartar
  • 1 1/4 cups sugar
  • 2 t vanilla extract
  • strawberries
  • whipped cream (1 cup heavy cream + 1/4 cup powdered sugar + vanilla)

* Or place 1 T cornstarch in the bottom of a 1-cup measuring cup and top with all-purpose.

Directions:

  1.  Preheat oven to 350F. Whisk flour and salt together in a small bowl. In a large bowl, beat egg whites with an electric mixer on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar until stiff peaks form, about 2 minutes. Mix in vanilla.
  2. Fold flour mixture into the egg whites and fold gently until completely mixed in.Gently spoon batter into an ungreased angel food cake pan with a removable bottom. Smooth top. Bake until cake is golden and springs back when lightly pressed, 35-40 minutes. Invert pan; let cool in pan for 1 hour. Balance the center on a bottle. Run a knife around the inside of the pan and around the bottom of the type to release the cake, and unsold. Use a knife to release the cake from the bottom of the pan. Remove.
  3. Serve with whipped cream and berries.

Yay! Click HERE for a printable pdf of the recipe above.

Insta-Livin // take a megabite

Doughn’t ya want to come over? // Truth! // Dinner with Nicole and Marc at Rock City Eatery // A dear in a strawberry mountain range!

{ 16 comments… read them below or add one }

Katrina @ Warm Vanilla Sugar November 25, 2013 at 9:05 am

This is one of my all time favorites! You totally rocked this recipe!

Reply

Megan November 27, 2013 at 12:23 pm

Thanks, Katrina!

Reply

Erika November 25, 2013 at 10:28 am

Love the mountains of strawberries and whipped cream you got goin on at the top of this cake. Angel Food is my fav so this is all good!!

Reply

Megan November 27, 2013 at 12:24 pm

I want to move to those mountains! <3

Reply

Amy | Club Narwhal November 25, 2013 at 11:05 am

This cake is such a babe! Also, I can’t believe I’ve never made angel cake before. My list of to-try recipes for this upcoming long holiday weekend is growing by the minute :)

Reply

Megan November 27, 2013 at 12:24 pm

Thanks, Amy! I hope you try it! You can even make chocolate ones! Or pumpkin!

Reply

Nicole November 25, 2013 at 2:28 pm

So perfect! You topped that pretty cake like a champ! I’m so glad we went out on Saturday and filled our table with the maximum number of plates!

Reply

Megan November 27, 2013 at 12:24 pm

Thanks, Nicole! That was the most fun! Let’s do that more!

Reply

Nicole ~ Cooking for Keeps November 25, 2013 at 3:30 pm

Hahaha I do the same thing. Every time I go to the grocery store I pick up a carton of eggs, and consequently have two or three carton in the fridge at one time. Love the cake!

Reply

Megan November 27, 2013 at 12:25 pm

Right?! Gotta use them up with style, right? :)

Reply

Sarah November 25, 2013 at 10:22 pm

I saw an episode of Everybody Loves Raymond (yes I grew up in the 90s) where they eat Angel Food cake with chocolate syrup. Ever since then, I’ve been obsessed.

Reply

Megan November 27, 2013 at 12:25 pm

haha I love this! That sounds awesome.

Reply

Amanda @ Once Upon a Recipe November 26, 2013 at 9:43 pm

I love love love angel food cake with whipped cream and strawberries! I’ve never made an angel food cake from scratch because I thought it was super complicated, but it actually doesn’t sound too bad!
PS. Cheers to single-lady egg dinners!

Reply

Megan November 27, 2013 at 12:26 pm

You can do it girl! It’s pretty easy-breezy! I didn’t realize either. AND I wish we were neighbz so we could egg-dinner it up together!

Reply

Billy November 27, 2013 at 12:37 am

A couple weeks ago we found like 5 dozen cartons of eggs in our fridge because we are crazy. BUT that angel food cake looks on point and we could have totally made it with dem extra eggs! Also you best be makin’ some french toast with the leftovers!

Reply

Megan November 27, 2013 at 12:27 pm

That is AMAZING. ha! You could make five of these cakes and then ice cream or pudding forever! AND yeah man, I need that French toast in my life, oui, oui!

Reply

Leave a Comment

*

Previous post:

Next post: