I love angel food cake but I don’t have a tube pan. I never understood purchasing one to only be used once or twice a year so I make angel food cake and do so without using a tube pan. Using a “regular” bread pan is how I now make Angel Food Cake and make one about once a month now.
- 1 ½ c. sugar
- 1 ¼ -1 ½ c. Egg whites from 10 lg. eggs.
- 1 c. all-purpose flour
- 2 T. cornstarch
- 2 T. lemon juice
- 2 tsp. vanilla
- 1 ½ tsp. cream of tartar
- ¼ tsp. salt
Preheat the oven to 350 degrees.
In a large mixing bowl, beat together the egg whites and cream of tartar together on medium-high until they form soft peaks. Add in sugar a few tablespoons at a time beating on high until all the sugar is dissolved and the mixture forms shiny peaks. Now blend in the vanilla and lemon juice.
In a different bowl, sift together the flour, cornstarch and salt. Gradually add in the flour mixture about a half cup at a time, just until blended. I often will just use a rubber spatula to fold in the dry ingredients. Gently spoon the mixture into an ungreased 9” bread pan. (You may need two bread pans.) Use a butter knife to cut through the batter to remove any air pockets. Bake for 35-40 minutes or until top is lightly browned and appears dry looking. Allow the cake to cool completely inverted and then run a knife around the edges to loosen the cake and remove from pan. To invert the pan, I use 4 jelly jars and set the bread pan upside down on the edges of the jars. Cut, serve and enjoy.
Makes about 16 slices with each slice having roughly 25 carbs.
Eat plain or top with fresh berries or some homemade whipped cream.
I usually take the yolks and scramble them up and feed them to our dogs. They love the extra treat and it provides a nice protein boost for them.
Does your family like Angel Food Cake? What is your favorite way to eat it?
Be sure to check out my pound cake recipe.