Angel Food Cake
Prep Time:20 mins
Cook Time:40 mins
Serves:12
- 121 Calories
- 5g Protein
- 0g Total Fat
- 25g Carbs
Recipe provided by Kitchen McCabe
Ingredients
- 1 cup Kodiak Buttermilk & Honey Frontier Cakes Flapjack & Waffle Mix
- 1 cup granulated sugar, divided
- 12 egg whites
- 1 teaspoon vanilla
- 1-1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
Directions
- Preheat the oven to 375° F. Set aside an ungreased tube pan.
- Place the Kodiak mix and 1/2 cup of the sugar in a sieve and sit together into a mixing bowl. Set aside.
- Add the egg whites, vanilla, cream of tartar, and salt to a large mixing bowl. Beat with an electric mixer until medium peaks form.
- Slowly add the remaining sugar to the egg whites as you beat them on high speed. Continue to beat until stiff peaks form.
- Fold the dry ingredients into the whipped egg whites in three additions, being careful not to deflate the batter.
- Spoon the batter into the ungreased tube pan and tap once on the counter to remove air bubbles. Bake in the preheated oven for 35 to 40 minutes, or until a tester inserted into the center comes out clean.
- Place the pan on a can(can of vegetables works fine) to cool.
- When the cake has cooled, run a sharp knife along the sides and remove side of pan. Run the knife along the bottom of the pan and life off of the tube and on to a serving plate.
- Dust with powdered sugar and serve slices with whipped cream and strawberry slices.
*Pro Tip: Use cubed angel food cake as a fondue dipper alongside warmed chocolate sauce, strawberries, and whipped cream.