Angels from YOUR Kitchen
Make your own Angel Cake – it’s easier than you think and SO much better than any store bought or boxed mix …none of that tangy chemical taste.
Best Angel Cake from Scratch!
And the reviews? “Amazing!” “Awesome!” “Fantastic!” “WOW!” ”This is the best ever!” And requests for ‘just one more slice” until there was no more and then the request was, “make another cake tomorrow!”
Living up to it’s name, “The BEST Angel Food Cake“, I liked this recipe for several reasons (great instructions and guidelines) but best of all — an actual measurement for the egg whites which makes a huge difference since ALL eggs vary in size and the amount of white whether it be a small, large or X-Large egg, so a recipe calling for 10-12 large eggs doesn’t produce the same cake each time. it IS the BEST Angel Cake!!
Served with fresh strawberries and lemon curd (another easy “make at home” item!), it is a winner!
It's a WINNER!
Beat the egg whites and sugar into a meringue of glossy almost stiff peaks
Fine soft texture & light brown crust
Homemade Lemon Curd
This is Angel Food Cake just like Mom used to make. I Love the texture of the “Crust”.
The crust was even better than it looks!
I haven’t bought those premade angel food cake “things” for years (styrofoam with a chemical undertaste), so have just gone without. I well remember the incredible homemade angel food cakes that came out of our mother’s kitchen. Your cake looks as professional as you can get! I can’t wait to try this recipe myself.
Be sure to share with us when you do!
I have GOT to try this!!! I’ve never tried an angel food cake from scratch. I LOVE angel food cake and I LOVE lemon curd – it’s hard for me not to finish off the whole jar by myself! Looks like a couple of great recipies! Thanks!
Please DO try this recipe — it is so easy, especially if you have a Kitchen Aid or similar mixer. I agree with the lemon curd. It is so refreshingly delicious and so easy to eat it by the spoonful. But also try it on toasted english muffins, wholesome biscuits or as a filling to a shortbread type cookie. And I’m thinking on vanilla ice cream or even yogurt …the possibilities are endless! That is, IF you have any left!