PrintHansen’s Angel Food Cake
A good angel food cake lives and dies by its eggs, and we’re using farm-fresh whites from Hansen’s Eggs for a perfectly delicate crumb. Top a slice with whipped cream and fresh berries for a nostalgic dessert classic.
Ingredients
- 1 cup sifted cake flour (Tip: sift together at least 4 times, but 6 times is better.)
- 1 1/2 cups Hansen’s Eggs egg whites
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond flavoring
- 3/4 cup sugar
In a large mixing bowl, beat the egg whites with the cream of tartar and salt until soft peaks form. Add the sugar 2 tablespoons at a time, beating until stiff peaks form. Don’t add the sugar too quickly. Beat in the vanilla and almond flavoring.
Add the flour and gently fold it into the egg white mixture, 1/4 cup at a time.
Bake in a greased tube pan at 375 degrees F for 35 to 40 minutes. Invert the pan to cool, then remove the cake from the pan. Top as desired.