Angel Food Cake Recipe, Home made Angel Food Cake

Angel Food Cake Recipe, A Home made Angel Cake is so light and Fluffy on the inside and crispy on the top. It is so good with strawberries, you will want more than one piece! Follow along and learn how to cook like my mama, a born and raised Southerner. Thanks for watching Collard Valley Cooks! SCROLL DOWN FOR RECIPE AND PRODUCT LINKS:

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Items we used in this “how to” video tutorial:
Mixer:
Spatula:
Spatula:
4.5” Icing spatula:
Sifter (flour):
Glass Bowls:
Tube Cake Pan :

Angel Food Cake
1 1/2 CUP CONVECTIONERS SUGAR
1 CUP PLAIN FLOUR
1 1/2 CUP EGG WHITES
1 TSP. ALMOND EXTRACT
1 TSP. VANILLA EXTRACT
1 1/2 TSP. CREAM OF TARTER
1/4 TSP. SALT
1 CUP GRANULATED SUGAR

Sift together the powdered (confectioners) sugar and flour in a separate bowl.
In your stand mixer combine the egg whites, cream of tarter, extracts, and salt. Beat on the highest speed while gradually adding the granulated sugar. Beat until stiff peaks form.
In a very large mixing bowl place 1/3 stiff whites then 1/3 of sifted ingredients. Repeat layering until all ingredients are in bowl. With a large rubber spatula or spoon GENTLY FOLD flour into whites until there is no flour (powder) left in bowl. Be sure to get flour off bottom of bowl. When batter looks consistent, place it in an ungreased tube cake pan. Bake at 375 degrees for 40 minutes or until cake springs back when touching top.
Take cake out of oven and flip upside down to cool on cooling rack. If your tube pan has feet, just invert it on counter to cool. When completely cool, take a flat case knife or icing spatula and run it between edge of cake and pan to loosen cake. Lift center portion. Cake will be sitting on the center of tube pan. Now loosen bottom and center tube the same way. Take cake of center tube and place on cake plate. Top with Strawberry topping and whip cream!