Angel Food Cake

We blog about the recipe here.

Angel Food Cake

Note: this really requires a tube pan; a bundt pan won’t do.  The cake needs to stick to the sides, so don’t use a non-stick pan. Updated from my 1965 Better Homes and Gardens Cookbook

Preheat oven to 375 degrees.

  • 1 c cake flour (spoon the flour into the measuring cup and then level with a knife)
  • 1 1/2 c sugar (divided)
  • 1 1/2 c (about 12) egg whites
  • 1 1/2 tsp cream of tartar
  • 1/2 tsp Diamond kosher salt
  • 2 tsp vanilla

In a food processor or blender, pulse 3/4 c of the sugar until fine and powdery.  Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.

Beat egg whites with cream of tartar and vanilla until soft peaks form.  Add the remaining 3/4 c of sugar about 2 tablespoons at a time, continuing to beat until the mixture holds just barely stiff peaks (don’t overbeat).

Put the sugar/flour/salt mixture into a sieve and sprinkle about 1/4 of it over the beaten whites.  Fold it in using a rubber spatula.  Sprinkle another 1/4 over and fold in – and continue until all the sugar/flour/salt mixture is used up.

Scrape batter into an UNGREASED 10″ tube pan.  Level the top with the spatula.

Bake for 35-40 minutes or until done (the top should be golden).  Invert the pan and let the cake cool.  Remove from the pan by using a knife to run around the inside of the pan and around the tube to release the cake and unmold. Then use the knife to release cake from bottom of pan and remove.

Of course, strawberries are great with this – but for a change try mangos – 1 large mango diced, 1 T sugar, 1 T lime juice, and 1 T cointreau.  Recipe brought to you by and Andy and Ann.

%d bloggers like this: