Source: saved recipe (Google Drive)
A variant of the base Angel Food Cake recipe, with a cupcake option and mix-in ideas. Written for a stand mixer.
Ingredients
- 1 1/4 cups flour
- 1 1/2 cups sugar, divided (1 cup and 1/2 cup)
- 1 1/2 cups egg whites, room temperature
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1 1/2 tsp vanilla
- Fruit or Nutella, for the cupcake variation
Directions
- Mix the flour and 1/2 cup sugar in a small bowl; set aside.
- Place the egg whites in the mixer bowl with the wire whip attached. Gradually turn to speed 6 and whip 30-60 seconds, until frothy.
- Add the cream of tartar, salt, and vanilla. Turn to speed 8 and whip 2 to 2 1/2 minutes, until almost stiff but not dry. Turn to speed 2 and gradually add the remaining 1 cup sugar, mixing about 1 minute. Stop and scrape the bowl.
- Remove from the mixer. Spoon the flour-sugar mixture, a quarter at a time, over the egg whites, folding in gently just until blended.
To make a cake
Pour batter into an ungreased tube pan. Gently cut through the batter with a knife to remove air bubbles. Bake at 375°F for 35 minutes, until golden brown and cracks are dry. Immediately invert onto a funnel or soft drink bottle. Cool completely before removing and serving.
To make cupcakes
Preheat oven to 375°F and line cupcake pans with liners. For fruit cupcakes, layer in the liner: a little cake batter, a sprinkle of fruit, more cake, more fruit, more cake, then top with a final sprinkle of fruit (3 layers total), and swirl lightly with a knife. For Nutella, pour Nutella into the batter and swirl gently — it doesn’t need to be even; large chunks are good. Fill liners 3/4 full. Bake about 14 minutes, until the cupcakes spring back when lightly touched. Remove immediately from the pan to a wire rack to cool completely.