I always want to bake desserts. But if I baked desserts every time I had the impulse, my husband and I would be both be big blobs, and no one wants that! So when I find a dessert that is both tantalizing and relatively guilt-free, I jump at the opportunity to satisfy my cravings in good conscience.
Angel Food Cake is one of those guilt-free desserts. No butter or fat are invited to this party. Just sugar, cake flour, and numerous egg whites beaten into oblivion. In fact, I have never longed so much for a stand mixer as I did when I spent what felt like a half an hour wielding my measly hand mixer as I awaited for those elusive “stiff peaks” to form. But alas, the result was worth it!
The angel food cake turned out so light, delicate, and fluffy. I loved how the outside became slightly crispy. And the refreshing strawberry puree was just the right touch. Geni from Sweet & Crumbly was right– this angel food cake is nothing like the chemical-tasting stuff you buy in stores. You haven’t really tried angel food cake until you’ve tried homemade angel food cake.
So roll up your sleeves, crack out your hand mixer (or your fancy Kitchenaid if you’re one of those people I envy), and beat yourself up this delicious, guilt-free dessert!
Angel Food Cake (recipe shared by Sweet & Crumbly [see her blog for helpful pictures of the process], originally from Better Homes & Gardens Cookbook)
- 1 1/2 cups egg whites (10-12 large), at room temperature
- 1 1/2 cups sifted powdered sugar
- 1 cup sifted cake flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- Strawberry puree (optional, see below)
- Bring egg whites to room temperature. Sift the powdered sugar and flour together THREE times.
- In a large bowl of a stand mixer (or hand beater), beat egg whites, cream of tartar, and vanilla on medium until soft peaks form (tips curl). Gradually add granulated sugar two tablespoons at a time, beating on high until stiff peaks form (tips are straight).
- Sift about 1/4 of the flour mixture over the beaten egg whites. Fold in GENTLY with a rubber scraper, oh so gently. Folding requires a light touch and you use your rubber scraper at the bottom of the batter first and gently bring the bottom batter to the top and repeat until the ingredient disappears. Repeat until the flour mixture is all incorporated into the batter.
- Pour into UNGREASED tube pan. Bake on the lowest rack for 45-55 minutes or until golden and top springs back when lightly pressed. Toothpick should come out clean as well. Immediately invert the cake (leave in pan); cool thoroughly. Loosen the sides of the cake from pan; remove cake.
- Note: I also dusted the cake with sifted powdered sugar for extra sweetness…and presentation
Makes 12 servings.
Strawberry Puree (recipe by Geni from Sweet & Crumbly)
- 1 bag of frozen strawberries, defrosted
- 1 tablespoon granulated sugar
- Defrost your berries and purree them in a blender on high until they reach a silky consistency.
- Add the sugar and blend again.