Best 5 Homemade Angel Food Cake Recipes

ANGEL FOOD CAKE - HOMEMADE

Steps:

• Note: For those not use to making angel food cakes Don't get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container.
• DO NOT GREASE PAN.
• I always use a two piece angelfood cake pan.
• Heat oven to 375°.
• Sift the cake flour and 3/4 cup + 2 Tbsp sugar separately; set aside.
• Combine the extracts in a small bowl; 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.
• If you have a mixing guard for your mixer bowl now would be a good time to attach it.
• Beating on LOW, add flour mixture and extracts slowly.
• Make sure you fold in the sides and bottom of your mixing bowl.
• (You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.
• Move a knife through batter to remove air pockets.
• Bake 30-35 minutes or until top springs back when touched lightly with finger.
• Invert pan onto a tin funnel to cool completely.
• To remove the cake from your pan run a knife around the rim of the cake pan just to get the 'crust' away from the pan.
• Then firmly spank the sides of your pan.
• You could use a knife but this sometime tears the sides of the cake.
• Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert.
• No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate.
• Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table).

HOMEMADE ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift cake flour and confectioners sugar together 5 times and set aside.
• In a large clean bowl, whip egg whites with a pinch of salt until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar while beating, and continue to beat until very stiff. Add vanilla.
• Quickly fold in flour mixture. Pour into a 10 inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

HOMEMADE CHOCOLATE ANGEL FOOD CAKE

Steps:

• Sift together 1-1/2 cups sugar, flour and cocoa; set aside. In a large bowl, beat egg whites, vanilla and chocolate flavoring until foamy. Combine cream of tartar, salt and remaining sugar; add a little at a time to bowl. Beat until very stiff but not dry peaks form. Gradually fold in flour mixture; do not over mix. Pour into an ungreased 10-in. tube pan. Bake at 350° for 45 minutes. Remove from oven and invert pan; allow to cool completely before removing from pan. Serve with ice cream and fudge sauce if desired.

CHERRY ANGEL FOOD CAKE - HOMEMADE

Steps:

• Drain cherries thoroughly.
• Add salt, cream of tartar, almond flavoring, and vanilla to egg whites.
• Beat until foamy but not stiff.
• Beat in sugar, 2 tablespoons at a time.
• Sift flour 3 times and fold into mixture.
• Pour a layer in the bottom of an ungreased cake pan.
• Sprinkle in 1/2 cherries.
• Add remaining batter and top with remaining cherries.
• Bake in the oven at 325° for 50 minutes.
• Invert and allow to hang until cake cools and pulls away from sides of pan.
• Use whipped cream as frosting and top with whole cherries.

HOMEMADE ANGEL FOOD CAKE

Steps:

• Let egg whites stand at room temperature 30 minutes. Sift flour and confectioners' sugar together twice; set aside. In a large bowl, beat the egg whites, cream of tartar and salt on medium speed until soft peaks form. Add vanilla and salt on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Bake at 325° for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert the pan onto a wire rack; cool completely., For frosting, melt the candy bar in a heavy saucepan or microwave; stir until smooth. Cool for 5 minutes. In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Stir in vanilla. Fold in melted chocolate. , Run a knife around sides and center tube of pan. Invert cake onto a serving plate; frost top and sides. Garnish with chocolate shavings if desired. Store in the refrigerator.