Angel Food Cake Recipe

Posted by Grandma Jeanne on December 2, 2005

This old recipe for homemade angel food cake is from Grandma Marie (born in 1914). She gave me this recipe in 1966, shortly after I married her son. She and her husband made this recipe for years and years before that (and after that).

They also made this recipe for my wedding cake! It was beautiful and tasted so good. Angel food box cake mixes do not begin to compare with the taste of this angel food cake recipe! This old recipe is probably from the 1940s or earlier.

1-1/4 cups cake flour
1-3/4 cups sugar
1-1/2 cups egg whites (10 to 11 depending on size). Have egg whites at room temperature.
1-1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon almond flavoring

Sift together flour and 3/4 cup sugar – three times.

In large mixer bowl, beat egg whites, cream of tartar, salt, and flavorings until foamy.

Beat in remaining 1 cup sugar, 2 tablespoons at a time, using mixer at high speed. Beat until meringue holds stiff peaks that are still glossy and moist.

Divide sugar-flour mixture in 4 parts. With rubber spatula or wire whisk gently fold each portion into meringue (egg-white mixture) until flour-sugar mixtures disappear.

Push batter into ungreased 10 inches tube pan. Gently cut thru batter with spatula once to remove bubbles.

Bake in moderate oven (375 degrees) on bottom rack 35 to 40 minutes or until cake springs back when lightly touched. Cracks will be dry.

Invert pan, and let cake cool before removing.