Instant Pot Angel Food Cake
Instant Pot Angel Food Cake is a homemade angel cake recipe that is light, fluffy and full of sprinkles. The ultimate Instant Pot dessert. Here is an angel cake that will win over a crowd.
Servings 8 -10 slices
Calories 121kcal
Ingredients
- 6 large egg whites room temperature
- 3/4 cup granulated sugar
- 3 tablespoons warm temperature water
- 1 teaspoon vanilla
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup all purpose flour sifted (can use cake flour)
- 2 teaspoons sprinkles optional
Instructions
- Start by whisking your egg whites in a stand mixer or hand mixer. You will whip for around 2 minutes or until your eggs are frothy looking.
- Now turn the mixer off and pour in water, sugar, vanilla, cream of tartar, and salt.
- Turn mixer on high and mix for 5 minutes. You want your angel food cake mix to be very fluffy and white in color.
- Turn mixer off, and slowly add in your sifted flour and sprinkles. Use a spatula to fold in the flour. Don't overmix or it will deflate.
- Pour your angel food cake dough into an ungreased bundt pan. I used a 7 inch Instant pot pan. Wrap tightly in aluminum foil.
- Pour 1 cup of water into the bottom of your Instant Pot. Then take your trivet or sling and lower your cake.
- Put the lid on and make sure the vent is sealed. Select high pressure and cook for 22 minutes with a 5-minute natural release.
- Once your angel food cake is done, remove foil and make sure the cake is fully cooked. Then flip upside down on a cooling rack to cool.
- Use a butter knife to run along the edge of the cooled angel cake to help release it from the pan.
- Then slice and serve your Instant Pot Angel Food cake with ice cream, fresh strawberries, whipped cream or eat alone.
Notes
If you are using an 8 quart instant pot use 1 1/2 cup of water in the pot, and 1 cup for a 6 quart instant pot.
Nutrition
Serving: 1g | Calories: 121kcal | Carbohydrates: 26g | Protein: 4g | Sodium: 108mg | Sugar: 19g