Super Moist Cake

I am a big lover of cake. Really any kind of cake. Iced or not!

Angel food cake is up near the top of cake that I love. It is simple and is wonderful on it’s own, or sprinkled with fruit.

I am not sure why I don’t make it more often.

Well, yes I do. It is a complicated recipe. You really have to be paying attention.

And you have to do everything by hand. Using an electric mixer will ruin your angel food. A wire whisk is a must.

It does take some time to whip the egg whites to the right consistency. You get a nice arm work out, so the beating may be worth it.

Beating the egg whites is part of what gives the angel food its lightness. Angel food should be very light and airy when it is finished baking.

The other part of the recipe that is very important is the sifting. Sifting the flour and sugar together ensure they are well blended.

Sifting them six times ensures they are thoroughly incorporated and very silky in texture.

The other part that is a must with angel food is cooling the cake inverted. And definitely do not grease the pan!

I know, that doesn’t make sense when making a cake, but trust the process. A little work around the edges with a butter knife and the cake will release just fine.

The cake came out beautifully. I used the majority of it to make the Angel Citrus Delight. The remaining portion was fought over by my husband and daughter!

Watch The Video

ANGEL FOOD CAKE

1 Cup Cake Flour

1 1/2 Cups Granulated Sugar

1 1/3 Cups Egg Whites

1 1/4 Teaspoon Cream of Tartar

1/4 Teaspoon Salt

1/2 Teaspoon Vanilla

1/4 Teaspoon Almond Extract

Sift flour. Measure and resift six times with 3/4 cup sugar. Turn room temperature egg whites in to a large mixing bowl. Sprinkle with cream of tartar and salt. Beat with a wire whip until stiff but not dry. Gradually beat in remaining sugar and flavorings. Sift flour sugar mixture in two portions over the egg whites. Fold in gently but thoroughly with a wire whip. Dip batter carefully into a 10 inch tube pan. Bake in a 300 degree oven for 1 1/2 hours. Remove from oven and invert pan. Leave inverted until the cake is thoroughly cooled. Loosen sides and around tube with a thin blade. Remove cake from pan.