Arrow Created with Sketch. Back to The Recipes Angel Food Cake Desserts np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 10 Ratings PRINT Prep Time 20 minutes Cook Time 25-35 minutes Serving Yield 8-10 servings Trust us when we say this dessert is the stuff of dreams. The recipe yields a cake light and pillowy enough to don the name "angel food," but robust enough to hold a heap of fresh berries, strawberry sauce, or whipped cream piled as high as the heavens. It just takes one divine slice to understand how this cake got its name. By: Family Farm Team Ingredients 12 large Pete and Gerry's Organic Eggs, whites only (360g) (see notes) 1 1/2 teaspoons cream of tartar 3/4 cup (150g) granulated sugar 1 1/2 teaspoons vanilla extract 1 cup (135g) cake flour 1 1/4 cups (142g) confectioners' sugar 1/4 teaspoon salt Nutritional Information Serv. Size: 1 slice, Servings: 10 Amount Per Serving: Calories 190, Fat Cal. 0, Total Fat 0g (0% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 125mg (5% DV), Total Carb. 42g (14% DV), Fiber 0g (0% DV), Sugars 31g, Protein 5g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (0% DV), Iron (6% DV), Vitamin D (0% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions Step 1 Preheat oven to 375F. In a large bowl, use a hand or stand mixer to beat egg whites with cream of tartar on medium-low speed until foamy. Step 2 Increase mixer speed to medium. Gradually add granulated sugar in four batches, beating constantly until sugar is dissolved and meringue is glossy and stands in soft peaks. If meringue isn't stiffening up quickly enough, increase speed to medium-high or high for the third and fourth additions of sugar. Step 3 With the mixer on low speed, add in vanilla extract just until evenly blended into meringue. Step 4 In a large bowl, sift together flour, powdered sugar, and salt. Sprinkle a third of the flour mixture over the meringue’s surface. With a rubber spatula, gently fold flour mixture into the meringue just until flour is no longer visible. Step 5 Repeat, folding in remaining flour mixture in two additional batches. Your goal is to fully mix in the flour with no pockets of dry ingredients in your batter, but to keep as much air in the batter as possible to produce a light and fluffy cake. Step 6 Pour batter into ungreased 10” x 4” tube pan. Using a dinner knife, gently cut through the batter to help it spread and settle evenly into the pan. Step 7 Bake cake for 25-35 minutes, until top springs back when touched lightly with a finger (if the top gets too dark, gently tent the pan with foil to prevent further browning). Step 8 Remove cake from the oven when ready, and invert the cake while it’s still in the pan on a funnel or bottle neck. Let cool completely while upside-down on bottle, about 90 minutes. Step 9 Once cool, flip cake upright and use a narrow spatula or knife to loosen cake from the pan. Turn the pan back over and gently shake cake onto serving plate. Step 10 Top with fresh fruit, strawberry sauce, whipped cream, or all of the above and enjoy! Farm Team Tips: The meringue in this recipe requires fresh egg whites. Because of the effects of the pasteurization process on the protein structure, our organic liquid egg whites will not whip to soft or stiff peaks, so we do not recommend using them for meringue-style recipes. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Karla Hanson May 30, 2020 Some great recipes! Thanks, Karla Reply Page 1 Created with Sketch. 1 Reply [email protected] May 31, 2020 We're so glad you enjoy them, Karla! Reply Page 1 Created with Sketch.