Angel food cakes are always welcome in my kitchen. The light, airy cakes are delicious on their own and also incredibly versatile, and I use them to make a wide variety of trifles, fruity “shortcakes” and other goodies. Angel food cakes can be purchased inexpensivey in the bakery sections of most grocery stores and while I have been known to pick one up when I’m in a hurry, homemade cakes always win out when it comes to flavor and texture. You’ll need a dozen egg whites, but my Homemade Angel Food Cake recipe, which I’m sharing over on the Craftsy blog (it’s free!), is well worth it. The foam-based cake rises up impressively in the oven and has just the right amount of vanilla in the batter. The cake is absolutely delicious no matter how you serve it – and if you’re anything like me, it’ll soon be a regular part of your baking lineup.
Don’t forget to set aside a few pieces of cake to make my Angel Food French Toast for breakfast. It’s a surprising use for leftover angel food cake that is unbelievably delicious.