A no-fail homemade angel food cake that is one of the easiest angel food cake recipes you’ll find. It’s got a light and fluffy texture you want to dive into. This dessert cake recipe is a must-try and can serve as a great afternoon snack idea.
It’s always best to use a bundt pan when making any angel food cake recipe. The delicate structure of the batter makes the tube pan an important component. Another tip to make this recipe a successful one is to slowly add the sugar to the egg whites. Slowly adding the sugar will prevent the air bubbles from deflating, which is an important factor in the fluffiness of this type of recipe.
The cake is done when it is golden brown at the top and it springs back when you press it firmly.
Adding a touch of ground cinnamon will make it even more heavenly. You can top this angel food cake with a nice scoop of whipped cream. Or, you can add a delicious buttercream frosting.
Angel food cakes are prone to drying out, so keep the cake covered tightly with plastic wrap in the freezer. The cake is best eaten within 2 days.
You can savor this delicious angel food cake recipe with a cold bottle of sweet wine to beat the scorching heat of the summer.
- Sweet Muscat