Vanilla Angel Food Cake
There’s just something about Angel Food Cake, so light, delicate and the melt in your mouth taste. It’s always the perfect complement to fresh Berries and custards.
The trouble with making a good Angel Food Cake is 1 dozen egg whites. Eggs are pretty cheap as far as ingredients go but I just can’t waste 12 yolks. And finding a recipe or 2 that uses up the yolks at the same time I want Angel Food Cake isn’t as easy as you’d think.
But you know, those 12 egg white recipes make a large tube pan cake. And then I have to make sure that we eat all of that light and delicious cake. Waste not, want not, right?
Or I can just make a smaller recipe, one that works for a loaf pan, only uses half the eggs, and disappears in no time.
Vanilla Angel Food Cake
Vanilla Angel Food Cake
Ingredients
- 1 cup sugar, divided
- 2/3 cup cake flour
- 1 cup egg whites at room temperature(6 eggs)
- 1/2 teaspoon salt
- 3/4 teaspoon cream of tartar
- 3/4 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees, Lightly spray bottom and sides of a loaf pan (just a dusting) with cooking spray and line bottom with parchment paper (optional.) Combine 1/4 cup of sugar with flour, sift four times to combine well. Set aside. Using the whisk attachment on your mixer, combine egg whites, salt and cream of tartar. Whip egg whites on high speed until firm peaks start to form. Slowly add in remaining sugar and extract and continue to beat on medium speed until firm. Sift 1/3 of flour mixture over egg whites and then fold in using a rubber spatula, 4-5 turns, repeat 2-3 more times until all flour is combined. The volume of your batter will be about half of what the whipped egg whites were.
- Spoon into prepared loaf pan and bake for 32-35 minutes, until top springs back when touched. Let cool completely before removing from pan.
- This recipe is easily doubled to make in a 10 inch tube pan. Increase cooking time to 35-40 minutes.
Notes
recipe source ChocolateChocolateandmore.com
And serving your Angel Food Cake as part of a parfait with fresh whipped cream and hand picked strawberries…Heaven!
I’m sharing at some of these great parties.
Looking for more wonderful accompaniments for fresh berries?
Brownie Strawberry Shortcakes from Bakingdom
Chocolate Strawberries and Cream Dessert from Flour me With Love
Zabaglione Italian Custard from Magnolia Days
Kayle (The Cooking Actress) says
ahhh Angel food cake, so yummy and so summery!
Faith @ Pixie Dust Kitchen says
This looks fantastic! I love that it’s smaller and uses less egg whites.
Dalila G. says
This is a recipe I can deal with, smaller isn’t bad most of the time.
Less eggs was a big plus for me, thanks! 🙂
Dalila G. says
This is a recipe I can deal with, smaller isn’t bad most of the time.
Less eggs was a big plus for me, thanks! 🙂
Sarah says
This looks so great! Will be pinning and making this later! I hate wasting egg yokes too 🙂
Heather @ French Press says
angel food is the one cake that I really DO like!! a lot, and I love it in a loaf pan
Anita at Hungry Couple says
I really like angel food cake because it’s so much lower in fat and calories but, the truth is, I HATE separating eggs. It’s one of my least favorite kitchen tasks and the thought of doing a dozen makes this cake not happen. But I like your smaller version. Maybe I can talk myself into separating 6 eggs. 🙂
Amanda says
Yummm! What a great recipe! Angel Food Cake is my favorite! 🙂 Stopping by from the Weekend Wrap-Up Party at Tatertots & Jello! So glad to have found you and this recipe! 🙂
Jackie says
This looks great, I’d like to make angel food cupcakes and this looks like the recipe I normally use for angel food cake but just cut in half…that’s a good place to start. Oh, and I never crack an egg when I make angel food cake, I hate the waste too, I always buy the egg whites in a carton.
Suzanne says
Yum, I can’t think of a better way to eat angel food cake!
Renee says
My dad loved angel food cake. I haven’t made one in years.
Thanks for the shoutout of my Zabaglione Italian Custard too!
Joan Hayes says
Renee, it’s been at least 25 years since I’ve had a good Zabaglione, your recipe is on my Must Make list!