Homemade angel food cake is worth the work. It is moist, unlike the sweet Styrofoam-like cakes available in the grocery bakery. A tube pan with a removable bottom is highly recommended.
Ingredients
- 1.5 cups egg whites
- 1 teaspoon cream of tartar
- 0.5 teaspoons vanilla extract
- 0.5 teaspoons almond extract
- 1.25 cups cake flour
- 1.75 cups white sugar
- 0.25 teaspoons salt
Instructions
-
1
Beat egg whites until stiff peaks form. Mix in cream of tartar, vanilla extract, and almond extract.
-
2
Sift together flour, sugar, and salt. Repeat five times.
-
3
Gently fold flour mixture into beaten egg whites.
-
4
Pour batter into an ungreased 10-inch tube pan.
-
5
Place the pan in a cold oven. Turn the oven on and set it to 325 degrees F (165degrees C). Bake until cake is golden brown, about 1 hour.
-
6
Invert the tube pan and let cake cool to room temperature before removing from the pan.
-
7
Garnish with strawberries.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Baked Onion Bhajis
These baked onion bhajis are exceedingly tasty and a healthier alternative to the deep-fried onion bhajis you find in Indian restaurants. They are sweet, tender, and very Moorish. Serve hot as an appetizer.
Coconut Shrimp
These coconut shrimp are rolled in a coconut beer batter before frying. Serve warm with your favorite dipping sauce — I use orange marmalade, mustard, and horseradish mixed to taste for a dipping sauce.
Pumpkin Tahini Cheesecake
This cheesecake with tahini is a Middle Eastern twist on your classic recipe. The extra-long baking time ensures a crack-free surface on the cheesecake.