Angel Food Cake

One of my favorite desserts of all time. It’s just so light and airy and perfectly sweet. Topped with fresh whipped cream and raspberries its just the best combo. So simple, yet so elegant. Make sure to flip the cake over after baking onto a glass bottle to keep all the air in the cake.

Angel Food Cake

Ingredients

• 1 1/2 cups powdered sugar
• 1 cup cake flour
• 1 1/2 cups egg whites (about 10-12 eggs)
• 1 1/2 tsp cream of tartar
• 1 cup sugar
• 2 tsp. vanilla extract
• 1/4 tsp. salt

Whipped Cream

• 1 1/2 cups heavy cream
• 1/4 cup sugar
• fresh raspberries to garnish

Directions

Preheat the oven to 375 degrees.

In a large bowl, start with the dry ingredients. Sift together the powdered sugar and cake flour and whisk together.

Then in a stand mixer with a whisk attachment, whip the egg whites, and cream of tartar until just foamy. Then with the whisk running gradually add in the sugar, vanilla extract and salt. Keep beating for about 5 minutes until you get stiff glossy peaks.

Remove from the stand mixer and gently fold in the dry ingredients 1/3 at a time, with a rubber spatula. Making sure to get everything incorporated but also keeping all the air in the batter.

Pour the batter into an un-greased tube pan and spread it out evenly. Place in the oven to bake for about 30 minutes. Bake until the cake is all puffed up and golden. Once its done immediately flip the pan over onto a glass bottle, and let it cool completely, about an hour.

Once cooled, use a butter knife and run it along the edge to loosen the cake. Place onto a plate and make the whipped cream.

For the whipped cream, in a medium bowl with a hand mixer, mix the heavy cream until foamy and then gradually add in the sugar until stiff peaks form. Spread the whipped cream all over the cake and then garnish with the raspberries and edible gold sheets if you wish. Enjoy! Keep in the fridge for about 5 days.