This homemade angel food cake is light, airy, and tastes like a slice of summer. It bakes up wonderfully high, and is much easier to make than you might think!
You would think that all my kids would know how to cook since we have a blog that has so many recipes. Lisa doesn’t! My 16-year-old decided to take food in school and didn’t love it.
Every time they were absent from class, they would have to cook something at home to make up their absence. A month ago it was my mother in laws birthday and it was her turn to choose the menu.
Lisa had to make something to make up for her foods class. It was perfect! Lisa could bake her grandma an Angel Food Cake and grandma had her birthday dinner.
We were all a little nervous about how the Angel Food Cake would turn out! It was fabulous!
We didn’t have the right pan so we used a bundt pan. It did stick a little but I’m sure it wouldn’t in the proper pan.
We also love Danish Dessert on our Angel Food cake and it wasn’t to be found any stores in a 20-mile radius from our home, so we made our own and it was fabulous!
- 1 cup cake flour
- 1½ cups granulated sugar(divided)
- 1 teaspoon salt
- 1½ cups egg whites(at room temperature) 10 to 12 eggs
- 2 teaspoons cream of tartar
- 1 teaspoon vanilla
- Preheat oven to 350 degrees F. Have an ungreased 16-cup tube pan ready.
- Sift half of sugar with flour and salt. Repeat 5 times.
- Beat egg whites on low until frothy, then add vanilla extract and cream of tartar. Increase to medium, adding remaining sugar 1 tablespoon at a time. Increase to medium-high and beat until stiff, glossy peaks, scraping sides and bottom of bowl once or twice as needed. Sift about ¼ cup flour mixture on top and fold gently to incorporate; repeat until all flour is used.
- Spoon into tube pan, smooth the top, then run a knife through batter to break any air bubbles. Bake until skewer inserted halfway between edge and center comes out clean, about 35 to 40 minutes.
- Cool upside down at least 1 hour. Run knife around edge and turn out onto serving dish; run knife around bottom and release. Place on a serving platter, slice and serve. Angel food cake is best the day it is made, but can be stored for up to 2 days at room temperature, wrapped well in plastic wrap or stored in an airtight container.
- 1 pkg Kool Aid (any flavor)
- 4 T corn starch
- pinch of salt
- ¾ cup sugar
- 2 cups water
- 1 1/2 cups strawberries, diced
- In a small pan add all the ingredients and 2 cups of water. Stir well and cook over medium heat until clear and it has thickened.
- You can add any fruit that you like at this time by stirring it in.