Angel food cake is really angelic! Its light and fluffy texture is perfect topped with a fresh fruit sauce and whipped cream. If we’re being honest it’s pretty tasty plain.
Angel food cake is perfect to bring to a gathering. You can bring it plain or cut it up into small pieces and layer with fruit and whipped cream in a trifle bowl.
In this recipe you’ll see you need a lot of egg whites. If you have eggs coming out of your ears from your own chickens you can use those or you can buy a container of egg whites from the grocery store. I’ve used both, but if I use my farm fresh eggs I save the yolks and cook them to use in homemade potato salad or egg salad sandwiches.
Things you’ll need:
- Tube Pan
- Food Processor
- Flour ( I used fresh milled soft white wheat)
- Egg Whites (room temperature)
- Cream of Tartar
- Vanilla Extract
Tips:
- Remember, do NOT spray your angel food cake pan. The batter needs to be able to travel up the sides of the pan.
- To check if your cake is done use a wooden skewer to insert into the cake. If it comes out with no crumbs it is done.
- Let your angel food cake COMPLETELY cool for 2-3 hours or you run the risk of it coming out unevenly when you remove it.
Topping Ideas:
- Whipped Cream
- Fresh Fruit (strawberries, blueberries, banana, kiwi, etc.)
- Chocolate Ganache
- Ice Cream
- Oreos and Whipped Cream
- Yogurt
- Nutella
- Buttercream Frosting
- Peaches and Whipped Cream
How to store:
You can leave your angel food cake on the counter for 1-2 days. I’d recommend wrapping it so it doesn’t go stale. You can refrigerate it for up to a week or put it in the freezer for up to 6 months if you properly wrap it in foil and plastic wrap.
Angel Food Cake made with Fresh Milled Soft White Wheat Flour
Equipment
- Tube Pan
- Food Processor
Ingredients
- 1 cup fresh milled soft white wheat flour about 1/2 cup wheat berries, sifted (I sifted through a basic fine mesh sieve)
- 12 egg whites room temperature (I used the yolks for potato salad)
- 1 3/4 cups sugar
- 1/3 cup warm water
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1.5 tsp cream of tartar
Instructions
- Preheat your oven to 350 degrees F.
- Spin sugar in a food processor for about 2 minutes until it is superfine. Sift half of the sugar with the salt and flour, setting the remaining sugar aside.
- In a large bowl, use a whisk to thoroughly combine egg whites, water, vanilla extract, and cream of tartar. After 2 minutes, switch to a hand mixer or stand mixer. I used my Bosch Universal Plus Mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
- Spoon in cake mixture carefully into an ungreased tube pan. Bake for 35 minutes. Check with a skewer or cake tester when time is up. It should come out dry. Adjust time accordingly.
- Cool upside down on a cooling rack for about an hour before removing from the pan.
- Remove and top with your favorite toppings. This time we used strawberries and whipped cream.
Notes
If you enjoyed this recipe try my soft, cakey cornbread recipe.