This angel food cake recipe has been used in my family for over 50 years, and I remember the ancient cookbook it came from.
It was huge and told how to do everything you could imagine, from canning to cooking turtles. Seriously!
So, back to the delicate angel food cake, which is a member of the sponge cake family.
Angel food cake has the angelic characteristics of being snowy white, very soft, and delicately sweet.
You can eat a large chunk of it and feel like you hardly ate anything at all, since it is so light and fluffy.
There is no fat in an angel food cake, mostly flour, eggs, and sugar. So this cake is a dieter’s best friend, from the cake category at least.
You can dust it with powdered sugar, serve it with fruit or fruit glazes, or drizzle it with chocolate syrup to keep it low fat. It is a great choice to serve plain with coffee, too.
It’s also a perfect cake to use in desserts like an English Trifle, which is made from sponge cake layered with fruit and custard.
Traditionally, angel food cake is made in a tube pan, but you can also use a loaf pan, as shown below.
1 1/2 cup superfine sugar
1 cup cake flour
10 whites of eggs
2 tbsp water or 1 each of water and lemon juice
1 tsp cream of tartar
1/2 tsp vanilla
1/2 tsp almond extract
1/2 tsp salt
Separate the egg whites and let stand at room temperature. Sift the sugar. Sift the flour once before measuring.
Combine 1/2 cup of the sugar with the flour along with the salt. Sift these together 3 times to lighten and fluff the flour.
Set the oven for 325 degrees (F).
Beat the egg whites, water and juice until foamy. Add the cream of tartar and whip until the mixture holds its shape well, but not so much that it loses its shiny appearance. Keeping the beaters submerged will give a lighter cake.
Next, gradually, a teaspoon at a time, add the remaining sugar by gently whipping it into the egg mixture.
Gently fold in the vanilla and almond extract. Then fold in the flour and sugar mixture, one tablespoon at a time, taking care not to over mix the batter.
Pour the batter into an ungreased 9 inch tube pan and bake for about an hour. The cake is done when the top is golden brown and does not imprint when pressed.
Invert the pan on a cooling rack for at least an hour. It should fall out easily.
Here's an angel food cake variation you might want to try, I call it the dark angel cake.
Substitute 1/2 cup of the flour with 1/2 cup of cocoa and sift together while fluffing the flour in the sift 3 times step above.
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