Ingredients for Angel Food Cake Kitchen Aid Mixer
- 1 1/2 cups cake flour
- 1 1/2 cups granulated sugar
- 1 1/2 cups room temperature egg whites
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
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How to Make Angel Food Cake Kitchen Aid Mixer
- Preheat oven to 375°F (190°C). Have ready an ungreased 10-inch tube pan.
- In a medium bowl, whisk together the cake flour and 1/2 cup of the granulated sugar until well combined. Set aside.
- In the KitchenAid mixer bowl, add the room temperature egg whites.
- Attach the whisk attachment to your mixer.
- Beat on low speed (speed 2) for 30 seconds to incorporate air.
- Gradually increase the speed to high (speed 8) and whip for 2-2 1/2 minutes, or until soft peaks form.
- Add the cream of tartar, salt, and vanilla extract. Beat on high speed for another 30 seconds.
- Gradually add the remaining 1 cup of sugar, beating on low speed (speed 2) until combined.
- With the mixer running on low, gradually add the flour mixture to the egg whites, mixing only until just combined. Be careful not to overmix.
- Gently fold any remaining flour mixture into the batter using a rubber spatula.
- Pour batter into the ungreased tube pan.
- Using a knife, gently cut through the batter to remove any large air bubbles.
- Bake for 35-40 minutes, or until the cake springs back when lightly touched and is golden brown.
- Immediately invert the cake onto a funnel or a bottle neck to cool completely (at least 2 hours).
- Once completely cooled, run a thin knife or spatula around the edges of the cake to release it from the pan.
- Slice and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
75g
Fat
0g
Carbs
8g
