Homemade Angel Food Cake Recipe
Enjoy this special cake with chocolate frosting.
How To Make Homemade Angel Food Cake
- 1 cup cake flour
- 1 cup confectioners sugar
- 1/2 cup egg whites (about 12)
- 1 tsp. cream of tartar
- Pinch salt
- 1 tsp. vanilla extract
- 1/4 cup sugar
Frosting:
- 7 oz. plain milk chocolate candy bar
- 2 cups whipping cream
- 3 Tbsp. confectioners’ sugar
- 1 tsp. vanilla extract
- Chocolate shavings (optional)
- Sift flour and confectioners sugar together twice; set aside.
- In a mixing bowl, beat egg whites, cream of tartar and salt on medium speed until soft peaks form.
- Add vanilla.
- Gradually beat in sugar, about 2 Tbsp. at a time, until stiff peaks form, scraping bowl occasionally.
- Gradually fold in flour mixture, about 1/2 cup at a time.
- Pour into an ungreased 10-inch tube pan.
- Bake at 325 for 50-60 minutes or until lightly browned and entire top appears dry.
- Immediately invert cake pan onto a wire rack; cool completely, about 1 hour.
- For frosting, melt the candy bar in a microwave or double boiler; cool for 5 minutes.
- In a mixing bowl, beat cream and sugar until stiff peaks form; stir in vanilla.
- Fold in melted chocolate.
- Run a knife around sides of cake and remove to a serving plate; frost top and sides.
- Garnish with chocolate shavings if desired.
- Store in the refrigerator.
How To Make Homemade Angel Food Cake
You can make this cake recipe with easy-to-follow steps and only needs simple ingredients. Replace the chocolate shavings if you prefer other toppings.
Ingredients
- 1 cup cake flour
- 1 cup confectioners sugar
- ½ cup egg whites
- 1 tsp. cream of tartar
- pinch salt
- 1 tsp. vanilla extract
- ¼ cup sugar
Frosting:
- 7 oz plain milk chocolate candy bar
- 2 cups whipping cream
- 3 Tbsp confectioners’ sugar
- 1 tsp vanilla extract
- chocolate shavings, optional
Instructions
-
Sift flour and confectioners sugar together twice; set aside.
-
In a mixing bowl, beat egg whites, cream of tartar, and salt on medium speed until soft peaks form. Add vanilla.
-
Gradually beat in sugar until stiff peaks form, scraping bowl occasionally.
-
Gradually fold in flour mixture, about ½ cup at a time.
-
Pour into an ungreased 10-inch tube pan.
-
Bake at 325 degrees F for 50 to 60 minutes or until lightly browned and entire top appears dry.
-
Immediately invert the cake pan onto a wire rack; cool completely for about an hour.
-
For the frosting, melt the candy bar in a microwave or double boiler; cool for 5 minutes.
-
In a mixing bowl, beat cream and sugar until stiff peaks form; stir in vanilla.
-
Fold in melted chocolate.
-
Run a knife around the sides of the cake and remove to a serving plate; frost top and sides.
-
Garnish with chocolate shavings if desired.
-
Store in the refrigerator.
Nutrition
- Calcium: 21mg
- Calories: 203kcal
- Carbohydrates: 22g
- Cholesterol: 41mg
- Fat: 12g
- Fiber: 1g
- Iron: 1mg
- Potassium: 93mg
- Protein: 3g
- Saturated Fat: 7g
- Sodium: 25mg
- Sugar: 13g
- Vitamin A: 437IU
- Vitamin C: 1mg
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