Angel Food Cake

I made another round of Pumpkin (Cushaw) Custard today and had the egg whites left over from the other day when I made the recipe as well as from today.  So, I decided to make an Angel Food cake.  As far as I can remember, this is the first time I have ever made an Angel Food cake.  I like to keep the recipes that I use here on my blog because I use this rather than using a cook book!  When my internet goes out, I am lost!  I have to dig out my old cook books and follow along the old fashioned way! 

Original Recipe Yield 1 - 10 inch cake


1 1/4 cups cake flour

1 3/4 cups white sugar

1/4 teaspoon salt

1 1/2 cups egg whites

1 teaspoon cream of tartar

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract


1.Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.

2.Sift together flour, sugar, and salt. Repeat five times.

3.Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.

4.Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.

5.Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

Angel Food Cake recipe taken from allrecipes.com


Deb said...

I love Angel food cake, sounds like this one has in it about what mine does, but I add some whole wheat flour, because I love the flavor it brings to the cake. I grew up using all whole wheat, but it does make it shorter, and hubby prefers it with some white...so I've gone to half and half, that way he gets it more like he likes it, yet I still get that wonderful whole wheat flavor I love. :-))

The Cupp Family Farm said...

Never thought about using whole wheat in an Angel Food Cake, Deb. I will have to try it!