Ladies, you do feel like your husbands have the best ideas sometimes?
We’re giving all the credit to Ryan for this one.
When I’m really stuck in a recipe inspiration rut, I’ll ask Ryan for ideas. In the beginning when I started doing this with him it went like this..
Beth: What should I make?
Ryan: Flan. or creme brûlée.
Beth: Those are too complicated.
Ryan: How about a torte?
Ryan: Don’t ask me for any ideas because you don’t like mine!
I’ve gotten better. I now write down all of his ideas and really try not to shoot anything down during the “brainstorming phase.” But I also preface our brainstorming sessions with something like “it can’t be too complicated and kids need to like it”.
So a few weeks ago he was helping me brainstorm again, and he said angel food cake in between a whole bunch of other ideas and I wrote it off in my mind because I was like that’s sounds too hard.
BUT one day when I was flipping back through the ideas, it sounded good and I decided I was up for the challenge. So kudos to Ryan who encouraged me to learn how to make homemade angel food cake!
I also wanted to be able to make the angel food cake gluten free when needed, so I decided not to use cake flour and use all purpose flour instead, that way I can sub gluten free all purpose flour when making it gluten free.
Using all purpose flour instead of cake flour does add a few extra steps, but I never have cake flour on hand (I don’t think I’ve EVER bought it) – so I didn’t want to create a recipe that called for it. So if you’re like me and never have cake flour AND/OR are wanting to make this gluten free, this recipe is for you!
A few recipe notes:
-Follow the directions and sift the flour and corn starch together FIVE times. In this step you’re really making you own cake flour, so everything needs to be incorporated and light as a cloud.
-Don’t skip the almond extract! It really gives the angel food cake it’s classic flavor.
-I’ve made this recipe with all purpose flour and with pillsbury’s gluten free all purpose flour (comes in the bright green bag). Both versions are AMAZING.
-Remember, do NOT spray your angel food cake pan. The batter needs to be able to travel up the sides of the pan.
-Once the cake is done baking, invert the pan. I like to stick the center of my angel food cake pan on a mug while it’s inverted. Cool the cake for 1.5-2.5 hours, then use a spatula to help remove the cake from the pan.
Yield: one 10 inch angel food cake
Total Time: 1 hour
100% homemade angel food cake! This is the recipe that everyone will ask you for! This recipe shows you how to use all purpose flour instead of cake flour, and you can easily make it gluten free!