Angel Food Cake from Scratch

I recently made an angel food cake from scratch for the first time. Granted, it is not as easy as the boxed mix, but it has better flavor and I was amazed how light mine turned out. Angel food cakes take a ton of egg white and are a good way to use up egg whites stored from recipes that call for yolks. It is also high in protein, since the protein is found in the white of the egg. Another bonus to angel food cake is that there is no fat in it. So it is a sugary alternative to people wanting to watch fat intake. Although it will make a heavier cake, whole wheat flour can be substituted for the white flour.



Rebecca’s Favorite Angel Food Cake


12 eggs
1 1/4 cups confectioners' sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar


1. Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. 
2. Place in a mixing bowl; let stand at room temperature for 30 minutes.
3. Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. 
4. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. 
5. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely upside-down before removing cake from pan.