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, too! Nobody will guess it was made with fresh milled flour.
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.
What You’ll Need To Make This Angel Food Cake With Fresh Milled Flour
Tube Pan
Food Processor
Flour– I used fresh milled soft white wheat
Egg Whites
Sugar
Salt
Cream of Tartar
Vanilla Extract
Tips:
- Do not under whip or over whip your egg whites. You want a medium to stiff peak when you go to add in your flour mixture.
- Slowly add in your flour mixture so you don’t deflate your whipped egg whites. You can either fold it in by hand or use speed 2 on your KitchenAid mixer to evenly mix it in.
- 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 UPSIDE DOWN for 1-2 hours or you run the risk of it coming out unevenly when you remove it. You can slide a butter knife around the edges to help release it. *You can flip it over on a canned good or a beer bottle neck.
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.
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Angel Food Cake Made with Fresh Milled Flour
Equipment
- Tube Pan
- Food Processor
Ingredients
- 110 grams fresh milled soft white wheat flour (approx 1 1/4 cups flour)
- 1 1/2 cups egg whites (from approx 12 eggs)
- 1 1/2 tsp cream of tartar
- 1 3/4 cups sugar
- 1/4 tsp salt
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F.
- Spin sugar in a food processor for about 2 minutes until it is superfine. Take 1 cup of that sugar out and set aside.Add the salt and flour to the remaining sugar in the food processor and process for 1 minute.
- In your mixing bowl add egg whites, vanilla extract and cream of tartar and whisk until foamy. Then start adding the 1 cup of sugar you set aside to the mixture 1 tablespoon at a time.Once you have medium to stiff peaks (time will vary with mixers or by hand) you can either fold your flour mixture in with a spatula or I add it in slowly while my KitchenAid mixer is on speed 2. Don't overmix!
- Spoon cake mixture carefully into an ungreased tube pan. Bake in preheated oven for 40-45 minutes. Don't open the oven to check it or you run the risk of deflating your cake.
- Remove from oven and cool upside down on a cooling rack for 1-2 hours 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.
Can a bundt pan be substituted?
I’m not sure as I have never personally tried it.
Wow wow wow!! I’ve been milling
For 7 months , and the one thing
My family has been missing is my weekly marble sponge cake!! I didn’t think I could get a light cake with whole
Wheat. I am so happy i just found your blog. I am so excited to start using all your recipes. Keep it up! It’s a such a kind service you are doing by posting and explaining … I am so grateful
Glad to hear! Thank you!