Angel Food Cake With Fresh Milled Flour
Angel food cake made with fresh milled flour may sound like an intimidating task, but I promise this recipe is amazing. So, angel food cake is a special dessert for our family, it was a childhood favorite of my husband, and now my children. This recipe is a beloved recipe of Grandma. For years, I said I would not be able to create this wonderful treat, but finally with grandma's guidance and help, I am able to share this amazing FMF Angel Food Cake Recipe with you!
Equipment
- 1 angel food cake pan
Ingredients
FMF Angel Food Cake Ingredients
- 1&1/8 cup fresh milled flour 135g I recommend soft white, Einkorn, Barley, or Spelt for this.
- 1&3/4 cup sugar 350g Divided
- 2 cups egg whites 48og from about 15 eggs
- 1/2 tsp salt
- 1&1/2 tsp cream of tartar
- 1&1/2 tsp vanilla extract
- 1 tsp almond extract
Rich Almond Frosting Ingredients (*Optional)
- 1/2 cup softened salted butter 113g
- 1&3/4 cup sifted powdered sugar 150g
- *Optional - 1 egg yolk This is what makes the frosting "rich" *See blog post for alternative frosting options.
- 1/2 tsp almond extract
- Up to 4 tsp whole milk to thin to desired consistency 0-20g
Instructions
Make The FMF Angel Food Cake
- Firstly, mill the flour. (I recommend soft white, Einkorn, Barley, or Spelt for this.)
- Then, divide the egg whites form the yolks into 2 separate bowls. Save one egg yolk for the Rich Almond Frosting if making. The rest of the yolks are not used in this recipe, so I recommend making pasta with the rest! Checkout the blog for my Fresh Milled Flour Pasta recipe you can use extra yolks in place of the whites.
- You need 2 cups of egg whites only, which is usually about 15 eggs worth, but can vary depending on your egg size.
- Add the egg whites and salt to a mixing bowl, and beat until frothy. Once the mix is frothy, then add in cream of tartar.
- Beat mixture while you slowly add in 1 cup of the sugar (200g), then add vanilla extract and the almond extract.
- Beat mixture until stiff peaks, but stop before the mixture looks dry. It should look fluffy, stiff, and shiny.
- To the fresh milled flour, add the rest of the sugar (3/4 cup 150g) and mix the dry ingredients. Gently fold the dry mixture into the egg whites being careful not to deflate the mixture too much.
- Preheat oven to 350*F.
- Let the batter sit for 15 minutes while your oven preheats.
- Add the batter to an angel food cake pan. Do not butter or grease the pan, you want the cake to stick in the pan as it cools. This part is kind of cool, the cake will cool upside down in the pan, to allow the air to stay in the cake so it will stay nice and fluffy.
- Bake the cake for about 55 minutes (every oven will be a bit different), but the top should look nice and golden brown, it will rise in the pan as it bakes.
- Once the Angel Food Cake is baked, remove it from the oven, and place the pan upside down on a wire cooling rack. Allow to cake to cool upside down in the pan. The cake will shrink a bit as it cools allowing it to come out the pan a bit easier later as well.
- Let the cake cool completely, then if it did not come out of the pan on it's own, then use a thin rubber spatula or knife to clear the edges of the cake from the pan, and it should slide out.
Making The Rich Almond Frosting *Optional
- Place softened butter into a clean stand mixer, and beat until it is smooth, then add the powdered sugar, egg yolk (if using), almond extract. Beat until smooth and fluffy. If the mixture seems to thick, you can thin it with a little whole milk, a tsp at a time.
- Once the cake has cooled, then you can frost the cake and serve.
Notes
To store this fresh milled flour angel food cake, cover and place in the fridge for up to 3 days. For longer storage, you can slice and freeze for up to 3 months.