Angel Food Cake

This angel food cake is the softest and most bouncy of all cake loafs! It must be called angel food cake because of how heavenly soft the cake comes out. It feels like you’ve managed to bake an actual cloud! As amazing as it looks its actually pretty simple to make, i would say it does require some sort of mixer - either a stand or hand mixer - simply because we whip the sugar and egg whites until we get stiff peaks. What does that mean? Well it means when you turn the mixing attachment upside down it stays in place. This is really hard to do by hand unless you have multiple people - trust me one time I tried to make macaroons in my college dorm using only a whisk and the roommates/ others on the same floor that were willing to have a hand at whisking. We didn’t get the peaks we needed for the recipe and it didn’t turn out like we thought it would. So I would say some kind of electric mixer is needed for this recipe.

Another thing you will need is the correct cake pan in order to get the classic angel food cake loaf. I got mine from Target, and linked it here. When it comes to the whipped cream you can use store bought or simply make your own by whipping heavy cream with a bit of sugar. The fruit you put on top is also completely up to you, I went with halved strawberries and raspberries since it was what I had on hand.

Ingredients

• 12 egg whites
• 1 1/2 tsp cream of tarter
• Pinch of salt
• 1 1/4 cup white sugar
• 1 tbsp lime juice
• 1 tsp vanilla
• 1 cup cake four, sifted
• 1/4 cup powdered sugar
• Whipped cream for topping
• Fruit of choice, for topping - I used quartered strawberries and whole raspberries

Instructions

1. In the bowl of a stand mixer with the whisk attachment start by whisking the 12 egg whites, cream of tartar and pinch of salt. With the mixer running carefully pour in the white sugar.
2. Continue mixing until the egg whites and sugar turn bright white and you have what are called stiff peaks. This means when you remove the whisk attachment from the mixer, the mixture stays in place and doesn’t move. This part is important to reach as it’s what gives the angel food cake it’s fluffy bouncy texture. Be patient as this part can take some time to reach.
3. Once you have stiff peaks, with the mixer running add in the lime juice and vanilla.
4. In a separate bowl combine the sifted cake flour and powdered sugar. Then gently fold into your egg and sugar mixture.
5. Pour into your cake pan (I don’t grease mine), and bake at 325 F for 35 minutes.
6. Let cool upside down, atop a cooling rack. Carefully remove the cake by tapping the pan.
7. Top with whipped cream and fruit, enjoy!