How To Make Angel Food Cake With Topping From Scratch

Introduction:  A few years ago, you could purchase an Angel Food Cake at the grocery store sorta cheap. That's not the case these days, as they are very high priced. Once you make this Angel Food Cake from scratch, you will never want to eat a store bought or boxed mix again. This recipe includes a fruit topping, which makes this cake elegant enough to serve for any occasion.  Enjoy!!

You Will Need For The Cake:

1 1/4 cups confectioners sugar

1 cup cake flour

1 1/2 cup egg whites (12 to 14 egg whites) - room temperature (Reserve 5 egg yolks for topping)

1 1/2 teaspoons cream of tartar

1 1/2 teaspoons vanilla extract

1/4 teaspoon salt

1/4 teaspoon almond extract

1 cup sugar

A small bowl, a large mixing bowl, mixer, rubber spatula, 10 inch tube pan, a large funnel and a serving platter

Step 1.  Preheat oven to 375 degrees. In small bowl, mix powdered sugar and cake flour; set aside.

Step 2.  In large bowl, with mixer, at high speed, beat egg whites, cream of tartar, flavorings and salt until well mixed. Still beating at high speed, sprinkle in sugar, 2 tablespoons at a time; beat just until sugar dissolves and whites form stiff peaks. With spatula, fold in flour mixture, about 1/4 cup at a time, just until flour disappears.

Step 3.  Pour mixture into ungreased tube pan and with spatula, cut through batter to break any large air bubbles. Bake for 35 minutes or until top of cake springs back when lightly touched with finger. Any cracks on surface should look dry. Invert cake in pan on funnel; (insert funnel through hole of tube pan) cool completely. With spatula, loosen cake from pan and remove to serving platter.

You Will Need For Topping:

1 envelope unflavored gelatin

1/4 cup cold water

1 1/4 cups sugar

2 rounded tablespoons flour

2 cups milk

5 beaten egg yolks

2 cups whipping cream - whipped - (measure, then whip)

Diced bananas, drained fresh fruit or mashed strawberries

Medium saucepan

Step 4.  Dissolve gelatin in water; set aside. In saucepan, mix sugar, flour, milk and egg yolks and cook over medium heat until thick. Remove from heat and add gelatin. Cool completely. Fold into the whipped cream. Add fruit of choice. Serve over a slice of angel food cake.

Tip:  You can use a bundt pan if you don't have a tube pan.

Warning:  If the yolks drip into the egg whites, they may not beat as well.

Comments (0)