Anyone who knows me, knows that I love easy, delicious recipes..... This recipe is one of my favorites for so many reasons. It's so light and satisfying and when you top it off with some fresh flavored whipped cream, strawberries or other fruits, it just takes everything to the next level. What flavor will you make it in? Will you keep it French Vanilla or will you mix it up a bit? Will you add a dollop or two of fresh French Vanilla whipped cream perhaps?......... decisions, decisions!
Angel Food Cake:
- 1 cup cake flour
- 1 2/3 cup sugar @javamelts French Vanilla, split
- 12 egg whites
- 1 1/4 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
*Optional whip cream, 2 cups heavy cream, 1/3 cup French Vanilla Javamelts. Adding fresh fruit is also optional.
Tools: 9.5” or 10” Angel food cake pan with feet or a tube pan.
- Set oven to 350 degrees F.
- In food processor pulse cake flour and 2/3 cup sugar, 8 times. Set aside.
- Separate egg yolks from whites. You will only need the whites for this recipe.
- Using a stand in mixer, fitted with a whisk attachment add eggs whites, cream of tartar, salt and vanilla extract in bowl. Whisk till frothy, on medium speed for about 3-5 minutes. Slowly add the 1 cup of sugar on low speed and increase speed until stiff peaks form.
- Add a little bit at a time of the combination of the cake flour/sugar that you set aside earlier and fold into egg white mixture till completely combined.
- Using a spatula add Angel food cake mix into pan. No need to grease the pan.
- Run a knife or chopstick through the cake mix. Shown in video. This helps to avoid bubbles.
- Bake for 35 minutes or till outside is golden brown. Remove from oven and flip cake pan upside down on a cooling rack. The cake will remain in the pan. It’s like magic!
- It takes about 45 minutes to cool. Run knife around edge of the pan and the inner part of the pan. Pull center piece of the cake pan out and run knife along the bottom as well. Place cake on cake stand or dish.
- Optional to make whip-cream by beating together heavy cream and sugar. Enjoy!
Recipe and photo credit: Theresa Carney @_sweetmonkey_