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
- Preheat oven to 375° F.
- Sift flour and ¾ cup sugar together at least five times. Sift 1 cup sugar, separately, at least 5 times.
- 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.
- Reduce speed and sprinkle in sifted sugar, a tablespoon at a time. Beat until sugar is blended.
- Add flavoring and blend.
- Reduce to low speed and sprinkle in flour mixture evenly and quickly. Beat only enough to blend.
- 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.