What could be better than a light and fluffy Angel Food Cake to serve up for summer’s array of picnics, potlucks and celebrations? We’re showing you how to make this classic cake in five easy steps.
What you’ll need:
- Ingredients for Angel Food Cake
- Chocolate Glaze, if desired.
- Medium bowl
- Large bowl
- Electric mixer
- Rubber spatula
- 10-inch angel food (tube) cake pan
- Metal spatula or knife
- Heatproof funnel or bottle
Leave egg whites out for 30 minutes. In medium bowl, mix powdered sugar and flour. In large bowl, beat eggs and cream of tartar until foamy. Beat in sugar, 2 tablespoons at a time. Add vanilla, almond extract and salt. Beat until stiff and glossy.
Sprinkle powdered sugar-flour mixture, ¼ cup at a time, over egg white mixture, folding in with rubber spatula just until sugar-flour mixture disappears.
Push batter into ungreased 10-inch angel food (tube) cake pan. Cut gently through batter with metal spatula or knife to break air pockets.
Bake 30 to 35 minutes or until cracks feel dry and top springs back. Immediately turn pan upside down onto a heatproof bottle or funnel. Let hang about 2 hours or until cake is completely cool.
Loosen side of cake with knife or long metal spatula; remove from pan. Drizzle chocolate glaze over top of cake as desired and enjoy!