The Best Angel Food Cake

Angel Food Cake

Though we’re a little early for strawberry season, I couldn’t help picking up a container of them when I went to Sam’s earlier this week. They were huge and perfect and calling my name, so into the basket they went. I also remembered to pick up more eggs, because I’ve got this recipe memorized and knew I didn’t have enough in the fridge.

Strawberry shortcake is traditionally made with, well, shortcake, but I prefer to use angel food cake. It’s light and spongy, and beautifully absorbs the macerated strawberry liquid.

The recipe says to use a tube pan, but I always just use my bundt pan. As you can see, a little bit of it sticks to the pan but it really works well. You’re going to be dumping delicious strawberries on it – no one will care what it looks like!

I use a small rubber spatula to loosen it from the sides of the pan and it comes out pretty easily. The removable bottom of a tube pan would be a bit more convenient, though 😀

This recipe is an oldy but a goody from Allrecipes, and you’ve got to give it a try. Seriously, this is even good on its own without anything on it.

It calls for 12 eggs, or enough eggs to get 1-1/2 cups of egg whites. I usually only need 10.

Angel Food Cake

Heavenly Angel Food Cake

12 eggs
1 1/4 cups confectioners’ sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar

Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.

Meanwhile, sift confectioners’ sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form.

Fold in the flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.

Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.