Need a light, homemade dessert? Whip together this delicious, fluffy angel food cake – it is truly heavenly! You only need six ingredients, which you probably already have on hand.
- 1 cup Swans cake flour
- 1/4 teaspoon salt
- 12 large egg whites, brought to room temperature
- 1 teaspoon cream of tartar
- 1 1/4 cup sugar
- 2 teaspoons vanilla extract
- Fresh berries – raspberries, blueberries or blackberries (optional)
Preheat oven 350 degrees. Sift together flour and salt into a small bowl. In a separate bowl, beat egg whites on medium-high until whites have a foamy consistency. Add the cream of tartar and continue beating until you have soft peaks. Then, while mixer is still running, add sugar and continue beating until you have stiff peaks. Finally add vanilla and beat until just combined. Transfer this mixture to a large bowl, carefully.
Using a large sifter or fine wire sieve, sprinkle 1/4 of the flour mixture gently over the egg whites. Very gently fold the flour into the egg whites. Repeat this 3 more times. Make sure when you fold the flour into the egg whites you cut through the middle and gently scrap the sides. Watch our YouTube video to see how it’s done:
Very gently, pour the batter into an angel food pan. Using an icing knife, gently smooth the top of the batter.
Bake for about 40 minutes until the top is golden and center springs back when touched.
Once you remove cake from oven, invert pan onto its “legs.” Let pan cool on its legs for one hour.
Once cooled, gently run a sharp knife around the edges of the pan and lift cake out by the center tube. Next run a knife along the bottom of the pan, remove from pan and place on a pretty platter. Serve the cake with fresh berries. This will serve 10 people. Keep leftovers wrapped and will last about five days. This also freezes well.