This is the best homemade angel food cake recipe from scratch.
Light and airy, the first thing that comes to mind for me is fresh strawberries and homemade vanilla ice cream.
I usually cut up strawberries before I make the cake and pour sugar over them and let sit so they make their own juice.
When the cake is cooled, poke a few holes in the top of the cake and drizzle with the strawberry juice.
Then top with sliced strawberries and add a dollop of whipped cream.
A perfect angel food cake from scratch.
BEST HOMEMADE ANGEL FOOD CAKE RECIPE
PREHEAT oven to 350 degrees.
Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
Meanwhile, sift powdered sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed.
Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan.
Cut through batter with a knife to remove air pockets. Bake for
40-45 minutes or until cake springs back when lightly touched.
Immediately invert pan; cool completely before removing cake from pan.
Angel food cake recipe by Fayrene De Koker. You are going to love this
To make a lemon glaze (secret recipe):
2 cups powdered sugar
1 can frozen lemonade concentrate, thawed (I used at least 8 tablespoons)
1 TBS+ lemon zest
Mix together and frost entire cake. Place in the refrigerator so the icing stays on the cake.
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I also have a little tip. You can also buy a box mix, but instead of adding the ingredients listed on the box, I just mix it with a can of crushed pineapple, juice included. Don’t over-stir it, just mix to combine and bake as directed - Yum. Even better with whipped cream.
This angel food cake recipe makes breakfast a delight. Fresh berries are wonderful with it. If you are making the angel food cake, bake it in a loaf pan - it makes for easy slicing.
ANGEL FOOD CAKE FRENCH TOAST
1 cup evaporated milk
1 pinch salt
1 TBS cinnamon
3 TBS homemade pure vanilla extract (yes, three)
2 eggs, well beaten
1 TBS white sugar
2 TBS homemade unsalted butter
Place the milk in a mixing bowl and add the salt, cinnamon, pure vanilla extract, eggs and white sugar; whisking until smooth.
Heat a griddle or frying pan over medium and add the butter. Whisk the mixture well and dunk the piece of cake in it, turn over and place in the hot butter. Cook on each side until golden brown. I like to sprinkle the slices with powdered sugar when hot.
Serve with fresh strawberries and homemade whip cream. You may also warm up some fresh peaches and poured them over the top. I sliced them up the day before and put them in the refrigerator with sugar, so they were nice and juicy.
This scrumptious angel food cake recipe was one of my mom's recipes. I have tried using homemade whipped cream but it doesn't hold up the same. I LOVE this so much I could (almost) eat it every day (really I could). It's delicious with crushed Butterfinger candy bars too.
ANGEL FOOD CAKE DESSERT
1 homemade angel food cake (see above for recipe)
3/4 cup of butter
2 slightly beaten egg yolks
1-1/2 cups powdered sugar, sifted
1 tsp pure vanilla extract
1 large (16 oz) tub of Cool Whip
2 Heath candy bars, crushed (I use a hammer)**
Tear cake into small bite-sized pieces and place in the bottom of a 9x13 pan and set aside.
Melt butter and let slightly cool. Whisk as you add the egg yolks to the butter so you do not cook them. Add powdered sugar and vanilla. Fold in Cool Whip.
Pour cool whip mixture evenly over the ripped up cake. Sprinkle with crushed candy bars.
Cover and refrigerate at least 4 hours or overnight (if you can wait that long).
**You may use chopped Snickers or your favorite candy bar.