My whole life I have only eaten Angel Food Cake from a box mix … that is until now. I had heard that you could make Angel Food Cake from egg whites, but it took a lot of eggs, and was really difficult to make. WRONG!
Now that I have my own laying hens, I am getting a bit run over by eggs, so I started searching on ways to use them up. One thing that came up was Angel Food Cake. I looked at a few recipes, and thought it did not look too difficult, so gave it a go! Low and behold it actually turned out pretty good, and my family ate it up and asked for more!
A few differences I find between box mix and homemade (besides all the yucky chemicals and preservatives) is how rich it is, and the texture. Homemade Angel Food Cake is very rich tasting, not like from a box mix where you could eat several pieces. Also it is very easy to cut with your fork, not like the box mix where it is like you are trying to stab a piece of rubber!
The miss conception of cost … a box mix is around $3-4, a dozen eggs the same. So no cost difference, but the taste 100% better!
How difficult is it? The hardest part would be separating the egg whites from the yolks, which with a little practice is not very hard. There are also several gadgets on the market that separates them for you (like a strainer of a sort). Other than that, it is like making a regular cake.
I took a recipe I found from Food.com, and made a few modifications, and voila!
12 Egg Whites (room temperature)
1 ½ teaspoons Cream of Tartar
¼ teaspoon Salt
2 teaspoons Vanilla
1 ½ cups White Sugar (separated)
1 cup Flour
Take out your eggs from the fridge and set out on counter until they reach room temperature, this could take around 1 hour. Or to speed up this process, place eggs in a bowl with hot tap water for 10 minutes.
Next separate your egg whites and yolks. The best way to do this is to separate each egg over a small bowl, then dump egg white into mixing bowl. That way if you get any egg yolk mixed in you have only ruined one egg, not the whole bunch! If you do get any yolk in, that will be no good and will affect the beating of the egg whites. So maybe have a few extra eggs. Farm fresh eggs are easy to separate as the yolk holds together so nicely! So maybe check out a farmers market if you do not have your own eggs.
* Now don’t throw out those egg yolks, as they can be used in many other recipes! I will actually be posting a great recipe of how to use those egg yolks up in my next post (more cake)!
Add the salt and cream of tartar to the egg whites and beat until the whites form peaks. Next add ¾ cup white sugar (add slowly), and the vanilla.
Next take the remaining white sugar and flour and sift together into a bowl. At this point you can choose to continue to use your mixer or if you want to fold in the flour and sugar mixture by hand. I used the mixer! Add a bit at a time, and if using mixer, have on slowest setting. If folding in by hand, use a spatula to fold in the remaining dry ingredients. Do not speed this part up, as you want to maintain all those fluffy egg whites, as this is what makes your cake so light and airy!
Do not grease pan. Spoon batter into an Angel Food cake pan (I use a two piece pan, it is easiest to get the cake out). Bake in oven at 375° F, for 25-30 minutes. Should be browned on top.
Once baked, take your cake pan, and turn upside down and place the funnel onto a water glass that is upside down (must be glass or metal). This is what my mom always did to cool Angel Food Cakes! Don’t worry, it will not fall out. Once cooled, place on counter right side up, and take a knife and run around the outside of cake pan. Push out from underneath to remove the inner part of pan. Next cut along bottom of cake. Then turn out onto plate.
Serve plain or with whipped cream and berries! I didn’t have any, so we ate it plain, and was still awesome!