Homemade Angel food cake
You’ll love the light and fluffy taste of this Angel food cake.
3/4 cup all purpose flour
1 Tbsp cornflour
3/4 cup icing sugar
6 egg whites, at room temperature
1/4 + 1/8 cream of tartar
pinch of sea salt
3/4 cup icing sugar
1 tsp vanilla extract
Berries and whipped cream
- Preheat your oven to 325F/ 160C
- Measure the flour, cornflour and icing sugar very carefully into a large bowl. Whisk together with a wire whisk.
- Sift the flour mixture into another large bowl using a fine sieve or flour sifter. Sift the flour mixture back into the first bowl, and then again into the second bowl ( so you’re sifting the mixture 3 times). Set aside.
- Add the egg whites to a large mixing bowl, or to the bowl of your stand mixer fitted with the whisk attachment.
- Whip on medium speed until foamy. Add the cream of tartar and salt
- Continue whipping on high speed until soft peaks form.
- While continuing to whip on medium high speed, add the 3/4 cup icing sugar slowly, about 2 tablespoons at a time, until it is fully incorporated.
- Increase the speed to high and whip until hard peaks form, adding the vanilla extract as it whips.
- Using a wire whisk, fold the flour mixture into the whipped egg whites about 1/4 cup at a critical step, so take care and take your time.
- Pour the batter slowly into an ungreased 7 inch tube pan and smooth out the top carefully.
- Bake for 35-40 minutes at 160C, or until the top of the cake is golden brown and the cake springs back when you touch it gently.
- Invert the cake to cool ( turn it upside down) on a glass to promote air flow. Cooling the cake upside down with lots of airflow will ensure that it doesn’t fall as it cools and that it maintains it’s grand height.
- Let the cake cool completely to room temperature( let it cool for at least a hour) before slicing and serving with fresh berries and whipped cream.
- Store this cake in an airtight container for up to 3 days.