#54. Angel Food Cake

For a school assignment, I had to find a recipe that has been in my family since before 1950. I interviewed my Grandma Edith for her famous angel food cake. She used to make this recipe at least once a month and then use the leftover egg yolks to make egg noodles. I spent one morning of spring break making this cake with her and it was a lot easier than I thought. I’m not an angel food cake fan, but I love this recipe!

Angel Food Cake

  • 1 1/8 cup cake flour (1 cup plus 2 tablespoons)
  • ¾ cup sugar plus 1 cup sugar
  • 1½ cups egg whites (11-13 eggs)
  • ½ teaspoon salt
  • 1½ teaspoons cream of tartar
  • 1 teaspoon vanilla flavoring
  • 1 teaspoon almond flavoring 
  1. Preheat oven to 375° F.
  2. Sift flour and ¾ cup sugar together at least five times. Sift 1 cup sugar, separately, at least 5 times.
  3. In large bowl of mixer beat egg whites and salt until foamy. Add cream of tartar, continue beating (high) until white are stiff (peaks), but not dry.
  4. Reduce speed and sprinkle in sifted sugar, a tablespoon at a time. Beat until sugar is blended.
  5. Add flavoring and blend.
  6. Reduce to low speed and sprinkle in flour mixture evenly and quickly. Beat only enough to blend.
  7. Pour in ungreased angel food cake pan and bake for 30 to 35 minutes until golden brown. Cool inverted in pan.

Note: For a lighter and fluffier cake, sift the flour and sugar ten times.

 

 

 

 

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1 Comment

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One response to “#54. Angel Food Cake

  1. Hi, you have interesting post! I’m definitely going to bookmark you! Thank you for your info.And this is wedding cakes site/blog. It pretty much covers “wedding” related stuff.

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