Angel food cake has previously been filed away in my brain under “too intimidating”, along with croissants and bagels. I never even thought about attempting it. Which is crazy, because I have baked a lot of super tricky things and most of the time everything turns out wonderfully. Still, angel food seemed elusive.
Until recently, when I found myself with a ridiculous amount of egg whites in my fridge. We’re talking, two dozen at least. Thanks to pudding and ice creams, they’ve been building up. And knowing enough about angel food cake to know that they require a ridiculous amount of egg whites, I gave in and let it happen.
And I fell in love.
It was really quite simple actually, just some sifting, whipping, and folding. If you’ve worked with meringue before, you can totally do this.
I may have squealed a bit when I pulled the cake from the oven and it looked just as it should. A few hours later when I had that first bite my suspicions were confirmed— success! Light, subtly sweet, and spongy.
I served it simply, with strawberries I had picked up from the farmer’s market that morning. They were ripe and juicy, the perfect topping for a light cake. You could also add whipped cream, a simple glaze, or serve it with a scoop of ice cream.
I think it’s time I try the rest of those “intimidating” recipes, who knows what else I’ve been missing out on. Homemade angel food cake, welcome to my life. You’re going to fit in just fine.
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