This cake is wonderfully light and the perfect consistency for an angel food cake!
If you follow along on Instagram, you’ll know I recently made this cake with this icing for my birthday last month. There was a funny story to go along with it here.
So here’s what you need:
- 1 cup Flour
- 1 1/4 cups Powdered sugar
- 1 cup Sugar
- 10 egg whites
- 1 1/2 teaspoon Cream of tartar
- 1 teaspoon Salt
- 2 teaspoons White vanilla
First preheat the oven to 180 degrees Celsius, separate the egg whites from the yolk, be sure not to get ANY yolk in the mixture!
Whisk flour and powdered sugar together until well combine and light
Using your electric mixer beat the egg whites, vanilla, salt and cream of tartar together until well mixed.
Once combined add the sugar and beat on high.
Then whisk it on high for about 5-10 minutes until peaks start to form and egg whites have turned stiff.
Using a spatula, fold in 1/3 of the dry mixture into the egg at a time until all combined.
Once completely mixed, put it into the ungraded pan making sure there are no air pockets.
Bake for 30 minutes, the cake should appear dry and cracked on the surface.
Flip it over and you’re cake should slide out (it may need some help).
And voila! A super moist fluffy angel food cake.
Decorate it how you’d like, but I recommend this using with sprinkles!