National Angel Food Cake Day


Happy National Angel Food Cake Day! What, you ask, does this cookbook have to do with Angel Food cake? Well, it’s only the best cookbook ever, with age-old recipes. One of which is their Angel food cake. Both Mom and our friend Amanda use, and they turn out fabulous!

For me, a non-baker, this can be a bit intimidating. But, I’ll let you know, both of them have done it well. So, I suggest you try it!


Angel Food Cake

  • Servings: 12
  • Difficulty: Medium
  • Print
Recipe from: Better Homes & Gardens New Cook Book
1 1/2 cups egg whites ( 10-12 large eggs)
1 1/2 cups sifted powdered sugar
1 cup sifted cake flour or sifted all-purpose flour
1 1/2 tsp cream of tartar
1 tsp vanilla
1 cup sugar
  1. Preheat oven to 350 degrees.
  2. Bring egg whites to room temperature. Sift powdered sugar and flour together 3 times.
  3. In a large bowl beat egg whites, cream of tartar, and vanilla with an electric mixer on medium speed till soft peaks (tips curl). Gradually add sugar, about2  tablespoons at a time, beating tills tiff peaks form (tips stand straight).
  4. Sift about one-fourth of the flour mixture over the beaten egg whites; fold in gently. (If bowl is too full, transfer to a larger bowl) Repeat, folding in remaining flour mixture by fourths.
  5. Pour into an ungreased 10-inch tube pan. Bake on the lowest rack for 40  to 45 minutes or till top springs back when lightly toughed. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake. 

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