As I’m sure you’re aware, Mother’s Day is coming up this weekend! I’ve been brainstorming for ideas for an extra special Mother’s Day dessert, and I finally settled on a classic angel food cake topped with homemade strawberry sauce.
Sure I could have just picked up an angel food cake at the bakery, but where’s the fun in that? Instead, I picked up an angel food cake pan at Walmart for about $7. Look for a pan with a removable bottom for ease in removing the cake, as well as cleanup. Judging by the way my kiddos eventually devoured my first cake, I’m thinking this will prove to be a wise investment!
While this angel food cake recipe is a bit more work than a regular cake, following the steps carefully should result in a beautifully fluffy and delicious cake. I recommend reading through the instructions thoroughly before starting to avoid missteps. Also, two important things to keep in mind when making any angel food cake recipe are that you don’t want to grease the pan (it prevents the cake from rising), and the cake should be cooled upside down (to maintain that silky texture).
I like to highlight the rustic appearance of an angel food cake with a dusting of confectioners’ sugar. It’s just so simple and pretty as is — don’t you think?
Ingredients:
- 1 cups sifted confectioners' sugar
- 1 cup sifted all-purpose flour
- 1/4 teaspoon salt
- 12 large egg whites
- 1 1/2 teaspoons cream of tartar
- 1 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons fresh lemon juice (optional)
- 1/2 teaspoon pure almond extract (optional)
Instructions:
- Preheat the over to 350 degrees.
- Sift the flour and confectioners' sugar before measuring. Then sift them both together again with the salt.
- Using the whisk attachment on a stand mixer, beat the eggs and cream of tartar together on medium speed until foamy. Increase the speed to medium-high and add the vanilla and lemon juice and almond extract if desired. Gradually add in granulated sugar and beat until stiff peaks form, meaning that when a beater is lifted from the mixture, the peak stands straight up without curling over.
- Sift 1/4 cup of the flour mixture over the whipped egg whites and gently fold in. Repeat with the remaining flour mixture 1/4 cup at a time.
- Pour the mixture into an angel food cake pan, and gently tap the pan on the counter several times to release any large air bubbles.
- Bake the cake on the lowest rack of the oven at 350 degrees for approximately 40 to 45 minutes. Immediately turn the cake over to cool after removing it from the oven and cool thoroughly before serving.
But a drizzle of homemade strawberry sauce makes it even prettier. And the best part is you can make it in under 10 minutes!
If you really want to get fancy, add a big dollop of homemade whipped cream. Can you say PERFECTION?!?
Deborah says
This is the most delicious angel food cake ive ever eaten. Ive never attempted to make it before, now ive made it 3 times. Was so easy to do. The husband loved it and so did his co worker’s. Had to make one to send with him becsuse they all were drooling. Thanks for the great recipe.
Tara @ Unsophisticook says
I’m so happy to hear that, Deborah! I don’t make this recipe nearly often enough. Sounds like I need to get in the kitchen this weekend!
Carole says
Lovely work! Would you be happy to link it in to the current Food on Friday which is all about cakes? This is the link . There are lots of great links there already. I do hope to see you there. Cheers
Miss @ Miss in the Kitchen says
Angel Food Cake is always a hit at my house. I’ve never made one from scratch, this looks amazing.
Cassie | Bake Your Day says
This cake is beautiful, Tara!