My favorite recipe on the whole blog! This Angel Food Cake recipe uses all-purpose flour (but does includes tips to use cake flour, if you choose). I’m walking you through all the tips and tricks so yours comes out perfectly every time!

Recipe: https://sugarspunrun.com/classic-ange...

Ingredients
1 ¼ cup powdered sugar (156g)
¾ cup + 2 Tablespoons all-purpose flour (110g) OR you can use 1 cup/110g of cake flour
1 ½ cups egg whites², room temperature preferred 10-12 egg whites (375ml)
1 ½ teaspoon cream of tartar
1 ½ teaspoon vanilla extract
¼ teaspoon almond extract optional
¼ teaspoon salt
1 cup granulated sugar (200g)
strawberries and homemade whipped cream for topping optional

Instructions
00:00 Introduction
00:29 Preheat oven to 375F (190C).
00:33 In KitchenAid mixer, combine egg whites*, cream of tartar, vanilla and almond extracts and salt. Mix well.
02:34 With mixer on high, beat in sugar, about 1 Tablespoon at a time, adding more only once the previous tablespoon has been dissolved (About 10-15 seconds; as you add the sugar, you may be able to hear the faint sound of the granules scraping against the metal bowl. Once you no longer hear this, the sugar has been dissolved). Do NOT scrape the sides of the bowl as you are doing this, just keep beating.
03:16 Beat until stiff peaks** form; the mixture will be thickened, glossy, and sticky and will greatly have increased in volume.
04:18 In a medium sized bowl, whisk together powdered sugar and flour.
04:40 Using a rubber spatula, gently fold in sugar/flour mix, about ½ cup at a time. Do not over-mix; fold only until the flour mixture is combined with the egg whites mixture.
05:35 Pour mixture into an ungreased 10 inch tube pan and use a knife or spatula to cut through the batter to break through any air bubbles that may exist.
06:24 Bake the cake on 375F (190C) for 35 minutes or until the top of the cake springs back when lightly touched. Any cracks on the surface should look dry.
06:40 Immediately upon removing from oven, invert the cake onto a bottle or funnel and allow it to cool completely.
07:03 Once cake has cooled, place right-side-up and run a knife inside the rim of the cake pan. Invert cake onto serving platter.
07:50 Slice carefully, Angel food cake is delicate so be sure to saw/slice each piece carefully with a serrated knife to avoid smashing it with a dull straight-blade. Serve with strawberries and homemade whipped cream, if desired.

Notes
*You want to be sure that you crack these into a completely grease-free bowl and that there are absolutely NO pieces of yolk in with the whites. My suggestion is to crack each egg in a smaller bowl and then immediately transfer it to your measuring cup; don't crack every egg directly into the measuring cup because if you accidentally get a bit of yolk in the cup near the end that you can't scrape out, you will have to discard all of the whites and start over
** Stiff peaks exist when you can dip a knife or spatula into the mixture and the peaks that form when you remove the utensil hold their shape firmly without the point of the peak folding or receding back into the mixture

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