There really are no words. I mean….
Is there anything better than homemade angel food cake? I had no idea how incredible angel food cake was until this weekend.
News flash: Homemade angel food cake tastes nothing like that dry, spongy mess you buy at the store every year before the strawberries are even ripe. I just thought I wasn’t a fan of it at all.
But homemade angel food cake? It’s, well, heavenly. The name fits, so it sticks.
It’s light as a feather, full of vanilla flavor, tender, and just begging to be topped with this cocoa whipped cream. Or, in a few weeks, juicy strawberries. Which I am ready for – a girl gets sick of apples and oranges pretty fast around here when it’s the only fruit that’s good for 4+ months.
I know buying store-bought cakes is a breeze. I do. They’re so tempting in their little packages, ready to be devoured, calling to you from the bakery and the produce isles.
We’re swamped, too – there’s always work to do, gardens to till, puppies to play with, dinner to cook, laundry to fold, dishwashers to unload, lunches to pack…I get it. But if you make one thing at home this year instead of buying it somewhere else? Make it this. It’s easy, not too complicated and there’s no frosting or decorating at all!
That’s my kind of cake.
Vanilla Bean Angel Food Cake with Cocoa Whipped Cream
Makes: 12-16 servings
- 1 cup cake flour (spooned and leveled)
- 1/4 teaspoon salt
- 12 large egg whites at room temperature
- 1 teaspoon cream of tartar
- 1 1/4 cups Dixie Crystals granulated sugar
- 2 teaspoons vanilla bean paste
- 1 and 1/2 cups heavy cream
- 2 Tbsp sweetened cocoa powder
- chocolate shavings, for topping (optional)
- Preheat oven to 350 degrees.
- With a mixer, beat egg whites on medium-high speed until foamy, about 1 minute. Add in the cream of tartar and continue to beat until soft peaks form in the egg whites. Continue to beat, gradually adding the sugar; beat the mixture until stiff peaks form, about 2 minutes. Add in the vanilla bean paste; beat to combine.
- Gently transfer egg-white mixture to a large, wide bowl. In batches, sift the flour and salt over the egg whites. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
- Gently spoon the batter into an ungreased angel food cake pan with a removable bottom; smooth the top into an even layer. Run a knife or small spatula through batter to release air bubbles.
- Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert the pan and let it cool in the pan for about 1 hour. Run a knife around the inside of the pan and around the tube to release cake and unmold. Use knife to release cake from bottom of pan, and remove.
- Pour the heavy cream into a medium bowl and add in 2 Tbsp of sweetened cocoa powder (or 2 Tbsp unsweetened and 1 tsp sugar, if you don’t have it). Beat the mixture until the cream has thickened into stiff peaks, about 3-5 minutes.
- Once the cake has cooled, cut into slices and top each piece with a dollop of the cocoa cream and top with chocolate shavings before serving.
I have an ongoing partnership with Dixie Crystals. Recipes and opinions are my own.