Angel Food Cake

Prep Time20 minsCook Time45 minsTotal Time2 hrs 5 mins

Ingredients
 1 ½ cups Room Temperature Egg Whites
 1 tsp Vanilla Extract
 1 tsp Cream of Tartar
 1 cup Granulated Sugar
 1 cup Flour
 1 ½ cups Powdered Sugar

Directions
1

Preheat oven to 350°.

2

For this recipe we will only be needing egg whites. Carefully separate your fresh eggs making sure no yoke gets in with the whites. Then let your egg whites get to room temperature.

***Using fresh egg whites, letting them sit until room temperature and not incorporating any yoke are the crucial steps to getting a tall angel food cake.

3

Now that your egg whites are room temperature whip them in a large bowl with cream of tartar and vanilla extract until you have soft peeks (peaks barely hold their shape).

4

Once you have soft peaks you are going to gradually add in your granulated sugar while beating until you have stiff peaks (stands straight up when the beaters are lifted).

5

In a separate bowl, sift flour and powder sugar together. We like to do this step a total of 3 times to not only incorporate the two dry ingredients together but also to get rid of any clumps and make sure it is nice and aerated.

*If you do not have a sifter you could also use a strainer but would highly recommend running the flour and power sugar though three time.

6

Gently fold in 1/3 of the flour and powder sugar mixture into you angel food cake meringue base until incorporated. Repeat two more times being careful not to crush the air bubbles in the meringue.

7

Poor batter into a tube pan. Use a butter knife to get any large air pockets or bubbles out. Then bake for 45 minutes.

8

Once out of the oven invert tube pan on a cooling rack for about an hour. Once your cake is completely cooled, run a thin knife around the inner and outer edges and bull out the center. Then run the knife along the bottom of the pan and invert onto a cake stand.

Ingredients

Ingredients
 1 ½ cups Room Temperature Egg Whites
 1 tsp Vanilla Extract
 1 tsp Cream of Tartar
 1 cup Granulated Sugar
 1 cup Flour
 1 ½ cups Powdered Sugar

Directions

Directions
1

Preheat oven to 350°.

2

For this recipe we will only be needing egg whites. Carefully separate your fresh eggs making sure no yoke gets in with the whites. Then let your egg whites get to room temperature.

***Using fresh egg whites, letting them sit until room temperature and not incorporating any yoke are the crucial steps to getting a tall angel food cake.

3

Now that your egg whites are room temperature whip them in a large bowl with cream of tartar and vanilla extract until you have soft peeks (peaks barely hold their shape).

4

Once you have soft peaks you are going to gradually add in your granulated sugar while beating until you have stiff peaks (stands straight up when the beaters are lifted).

5

In a separate bowl, sift flour and powder sugar together. We like to do this step a total of 3 times to not only incorporate the two dry ingredients together but also to get rid of any clumps and make sure it is nice and aerated.

*If you do not have a sifter you could also use a strainer but would highly recommend running the flour and power sugar though three time.

6

Gently fold in 1/3 of the flour and powder sugar mixture into you angel food cake meringue base until incorporated. Repeat two more times being careful not to crush the air bubbles in the meringue.

7

Poor batter into a tube pan. Use a butter knife to get any large air pockets or bubbles out. Then bake for 45 minutes.

8

Once out of the oven invert tube pan on a cooling rack for about an hour. Once your cake is completely cooled, run a thin knife around the inner and outer edges and bull out the center. Then run the knife along the bottom of the pan and invert onto a cake stand.

Angel Food Cake

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