The other night we were invited to a dinner party and I offered to bring a dessert. Ohh the choices! I went back and forth between trying out new cookies [what if they turned out awful?], making cupcakes [too messy to drive & carry while walking?], pie [not enough time during the day], etc. Finally, a light angel food cake with strawberry glaze and whipped cream came to mind. A cake recipe without butter and tons of sweet, fattening frosting is refreshing sometimes. This truly is a perfect dinner party dessert because it is light and very easy and fast to make. It received many compliments =) Enjoy!
Angel Food Cake
- 1½ cups egg whites (~10 eggs)
- 1 cup confectioners' sugar
- 1 cup all-purpose flour
- 1½ tsp cream of tartar
- 1½ tsp vanilla extract
- ¼ tsp salt
- 1 cup granulated sugar
- Pour egg whites from carton to measuring cup, and add to mixer bowl (or separate eggs and save yolks for later use). Let stand at room temperature for 30 minutes.
- Preheat oven to 350 degrees F.
- Blend confectioners' sugar and flour together with a whisk.
- Add cream of tartar, vanilla and salt to egg whites and beat on high speed (8 on KitchenAid with flat paddle).
- Add sugar a little at a time while beating until sugar is dissolved.
- Once stiff peaks form, fold in flour mixture ¼ cup at a time (lowest speed on KitchenAid mixer).
- Gently spoon into an ungreased 10-in. bundt cake pan.
- Swirl spatula through to remove air pockets.
- Bake at 350 degrees F for 40-45 minutes. Cake should spring back when lightly touched with your finger.
- Invert pan onto a cooling rack and cool completely before removing cake from pan (about 1 hour).
- Use a spatula to gently loosen the cake from the pan if needed.
- Serve with strawberry glaze and whipped cream.
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It’s so pretty! 🙂
I just love Angel Foodcake! It’s my favorite and yours looks beautiful!!!
I am new to baking and I made this today and it is so delicious. It came out perfect!
So glad to hear!