If you’ve never made an angel food cake, you have to try it as it tastes so great!
Despite the fact that this recipe calls for 12 egg whites and you have to pull out the mixer, it’s all worth it! I made this cake for my husband’s birthday earlier this week (it’s his all time favorite dessert!); and as fate would have it, I also scored my cake pan for just $1.74 at the thrift store this week.
Homemade Angel Food Cake
Light and fluffy cake, served up with fresh strawberries if desired!
Brought to you by Hip2Save.
Preheat oven to 375 degrees. Separate your egg whites - eggs must be room temperature (and take care not to get any yoke mixed in with the egg whites).
Sift the cake flour and 3/4 cup + 2 Tbsp sugar and set aside. Combine the extracts in a measuring cup and set aside. Beat egg whites, cream of tartar and salt until it forms peaks. Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
Switch mixer to low and slowly mix in flour mixture and extracts. Make sure to fold in sides and bottom of the mixing bowl. Spoon into a two piece angel food cake pan. Run a knife through batter to get out any air bubbles before baking.
Do not grease the pan. Bake 30-35 minutes, until it springs back when lightly touched. Place pan upside down to cool. When cool carefully cut around sides and bottom to get it out of pan.
Serve the cake with some fresh strawberries and whipped cream if desired! For a different variation, I sometimes serve angel food cake kabobs with cut up pieces of cake and strawberries. Melt some hazelnut spread in the microwave for a few seconds and drizzle with a spoon. This is a great party dessert! Enjoy 🙂
Written by Lina for Hip2Save. Lina is a proud mom of 2 small kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s recipes created just for Hip2Save, click here.