Fresh Milled Angel Food Cake
ou will not believe how light, fluffy and spongey this Unsifted® Angel Food Cake is! It makes the perfect summer dessert and is great to bring along for cookouts, picnics, and other get togethers. We love topping it with whipped cream and fresh fruit. It is also delicious straight out of the freezer!
WHY WE LOVE IT:
- The perfect soft and fluffy cake!
- Delicious to freeze and then eat cold
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PREP: 1 hour
TOTAL: 4 hour 30 minute
YIELD: 1x 18-cup tube pan
INGREDIENTS:
⅔ cup Unsifted® Dessert Blend grain
1 ¾ cup granulated sugar, divided
2 ½ Tbsp corn starch
¼ tsp salt
12 large egg whites, room temperature
1 ½ tsp cream of tartar
1 Tbsp vanilla extract
INSTRUCTIONS:
1. Mill the fresh flour
Pro Tip: Before starting this recipe, remove eggs from fridge and set on counter until room temperature, then begin Step 1.
- Preheat oven to 325F (middle rack)
- Set WonderMill® dial to “Pastry”
- Mill ⅔ cup Unsifted® Dessert Blend grain
2. Combine dry ingredients
- To a medium bowl, add all the unsifted flour
- Add ¾ cup sugar
- Add 2 ½ Tbsp cornstarch
- Add ¼ tsp salt
- Using a spoon, stir to thoroughly combine
3. Separate egg yolks
Pro Tip: Separate egg whites one egg at a time into a small bowl; pour each white into the mixing bowl before separating the next egg. It is very important to NOT get ANY egg yolk into the whites.
- Using a small bowl, separate one egg white from yolk; set yolk aside in a medium bowl
- Pour egg white into mixing bowl
- Repeat for all 12 egg whites
4. Whip egg whites in mixing bowl
Pro Tip: The time to form medium peaks may vary by mixer. Do not overwhip; stiff peaks will make a denser cake.
- Confirm eggs are room temperature; if not, wait for eggs to get to room temperature before proceeding
- Add 1 ½ tsp cream of tartar
- Using a mixer, mix egg whites on low until bubbly
- Turn speed to high and gradually add 1 cup sugar
- Whip on high until medium peaks form
- Add 1 Tbsp vanilla + Mix on low to fully incorporate
5. Fold in flour mixture
Pro Tip: Do NOT sift the flour; ALL the bran, germ, and endosperm are used in this cake. The strainer just breaks up any clumps.
- Gently transfer whipped egg whites into a large bowl
- Using a fine mesh strainer, pour about ⅓ of the flour mixture through the strainer on top of the egg whites
- Using a spatula, gently fold the flour into the egg whites, about 15-20 turns, until fully incorporated
- Repeat until all flour is incorporated (3 additions total)
6. Fill pan + Bake
- Gently pour batter into ungreased tube pan
- Using a spatula, gently spread batter evenly in pan (cake will NOT level out on its own while baking)
- Bake at 325F for 30 minutes
- Rotate pan and bake another 25 minutes
- Remove from oven; immediately put cooling rack on top of pan and flip upside down
- Cool completely upside down in pan (about 3-4 hours)
- Cool completely upside down in pan (about 3-4 hours) - Note: This recipe is unusual in that it needs to cool upside down to maintain its loft, and it needs to cool completely before it is removed from the pan. As soon as the cake is done baking, immediately flip the pan upside-down so the internal bubbles don’t collapse on themselves. If you cool it right side up the cake will be dense. Keep upside-down until completely cooled.
- Once completely cooled, flip cake right side up
- Using a thin butter knife, go around sides and loosen cake from pan
- Flip pan upside-down
- With a firm TAP, tap the upside-down pan on the counter to release cake from pan
- Slice + serve with desired toppings
STORAGE TIPS
Cooled angel food cake may be stored at room temperature in an airtight container for up to 3 days or frozen for up to 3 months. Cake may be frozen whole, as individual slices, or cubed. Thaw at room temperature.
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PRO TIP: FREEZING
The cake doesn’t get completely hard when frozen, and it has a fun and refreshing texture straight out of the freezer. We like to freeze sliced cake and then enjoy anytime!
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THE UNSIFTED DIFFERENCE
We used our Unsifted® Dessert Blend grain here- our high-quality, custom grain blend crafted for exceptional flavor, nutrient diversity, and premium baking performance. It’s also pre-treated for pantry safety, making it the easiest way to keep convenient, nourishing flour at the ready.
Want this recipe on a beautiful, recipe-stand–friendly card? Snag the professionally printed, cardstock hardcopy and make flour-dusted memories in the kitchen with your kids. It’s the perfect tool for helping little bakers learn- easy to follow, durable enough for year of use, and packed with all the pro tips right in your kitchen.
Each recipe card also includes bonus variations of the recipe, so you’ll have even more ways to bake it your way.
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