Quick 2 Ingredient Angel Food Cake
This quick angel food cake uses only pantry basics and bakes fast, resulting in a light, airy dessert that's perfect for beginners.
Ingredients
Main Ingredients
- 1 box angel food cake mix
- 1 cup water Measure carefully to prevent deflation of the cake.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the angel food cake mix with water.
- Beat on medium speed for about 30 seconds, then increase to high speed and beat for another 1–2 minutes until well mixed and fluffy.
- Pour the batter into an ungreased 10-inch tube pan.
Baking
- Bake for 30–35 minutes or until the top is golden brown and the cake springs back when lightly touched.
- Remove from the oven and invert the pan to cool completely before removing the cake.
Notes
Serve plain, dusted with powdered sugar, or topped with fresh fruit and whipped cream. Keep the cooled cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 1 month. Thaw at room temperature before serving. Optional variations include folding in 1/2 cup chopped fresh strawberries or pineapple for a fruity twist.