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?
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?
Angel Food Cake
Recipe from Everyday Food
- 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
- 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.
- 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.
- 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.
- Serve with whipped cream and berries.
Yay! Click HERE for a printable pdf of the recipe above.