Never Fail Angel Food Cake
 
Prep time
Cook time
Total time
 
The best "I don't bake cakes" recipe I've found. I really could eat this whole cake myself.
Author:
Recipe type: Cakes
Serves: 8
Ingredients
Cake
  • 1½ cups confectioner's sugar (6¾ oz)
  • 1 cup cake flour (4¼ oz)
  • 12 egg whites
  • 1½ tsp cream of tartar
  • ¼ tsp salt
  • 1 cup sugar (7 oz)
  • 1 tsp pure vanilla
  • ½ tsp lemon or almond extract (optional)
Glaze
  • ¼ cup melted butter
  • 2 cups confectioner's sugar (8 ounces)
  • ½ tsp pure vanilla
  • Milk to thin ( I used 6 TBL)
Instructions
  1. Mix confectioner's sugar and flour. Reserve.
  2. Beat egg whites, cream of tartar and salt until still peaks form.
  3. Beat in granulated sugar 2 TBL at a time until stiff and glossy.
  4. Beat in vanilla and lemon or almond extract on low
  5. Gently fold in flour/confectioner's sugar mixture.
  6. Pour into 10 inch angel cake pan, ungreased.
  7. Gently cut through batter with rubber spatula.
  8. Bake at 375 degrees for 35 to 40 minutes until top crust is golden brown and cracks feel dry.
  9. Immediately turn upside down onto glass bottle and let cool 2 hours.
  10. Remove from pan by running a butter knifer around the edges and glaze.
  11. GLAZE: Melt ¼ cup butter, mix with 2 cups confectioner's sugar and ½ tsp vanilla. Add milk to thin to desired consistency. I made mine fairly thick as you see in the photo.
Recipe by Country Cupboard Cookies at https://countrycupboardcookies.com/never-fail-angel-food-cake/