Grandma’s Angel Food Cake Recipe

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Angel Food Cake; A Recipe To Cherish

Yes indeed, a recipe to cherish! Grandma’s homemade old-fashioned angel food cake. This cake is light, fluffy and spongy. Pairs perfectly with fresh strawberries.

In April or around Easter is usually the best time to make an angel food cake. Why? Because this recipe calls for about 14 eggs and usually eggs are on sale during this time.

Yes, this recipe for calls for about 14 eggs and it only uses the whites of the egg.

So what to do with all the egg yolks? Instead of tossing out the egg yolks I recommend checking out my unique recipe for making Salt-Cured Egg Yolks. It’s kinda like an egg cheese. Check it out! You’ll be surprised.

If you have backyard chickens like myself or have access to free eggs then anytime is a good time to make angel food cake as long as you have a steady flow of eggs coming in from your ladies. Check out my story about my Backyard Chickens.

TIP #1: A trick to making a successful angel food cake is to be sure all equipment is free from any residue of oil or butter. That includes any mixing bowls, beaters, spatulas and especially the cake pan. That being said, if oils are present your angel food cake will be a flop! And we don’t want that to happen.

Tip #2: This recipe calls for fine sugar. To make sugar fine use granulated sugar and put it in a Vitamix, blender or food processor and pulse a few times to create fine sugar. Don’t pulse it too long or you will have powdered sugar.

Ingredients:

• 1 3/4 cup egg whites (about 14 large eggs) at room temperature
• 1 Tablespoon water at room temperature
• 1/2 teaspoon salt
• 1 1/2 teaspoon cream of tartar
• 2 teaspoons vanilla extract
• 3/4 cup fine sugar sifted (add 1 Tablespoon at a time)
• 1 cup cake flour sifted

Directions:

Preheat oven to 350 degrees Fahrenheit.

Place egg whites and water in a mixing bowl. Using a stand mixer with the whisk attachment blend on medium speed until foamy.

Add cream of tartar, salt and vanilla extract and beat on medium-high speed until mixture forms stiff peaks.

Gradually add 1 Tablespoon at at time of the fine sugar.

Gently fold in cake flour.

Using a clean spatula pour batter into an ungreased aluminum angel food cake pan with peg legs.

Bake for 1 hour in preheated oven.

Remove pan from oven. Invert cake pan and allow to cool on peg legs.

How To Remove Cake From Pan

When cake is cool flip pan upright. Use a cake straight icing spatula and run the blade close around the edges of the pan.

Then run the spatula around the center of the pan.

Now, with your hand on the underside of the pan push the cake out.

Finally, run the spatula on the bottom of the pan to release cake.

Using both hands remove cake and place on a cake platter. There is no rule to which side goes up. But if you plan on icing the cake place the smooth side on top.

Cut using a bread knife and enjoy!

I hope you can relate with me on this one! I love angel food cakes but the best part of the cake to me is the top crust or the bottom crust. You know, that crispy brown part?! Matter of fact, give me the pan so I can scrape the remaining cake off! That’s what I’m talking about!

I AM EXCITED YOU ARE VIEWING MY GRANDMA’S RECIPE FOR ANGEL FOOD CAKE. IF YOU MAKE THIS RECIPE PLEASE BE SURE TO COME BACK AND GIVE IT SOME STARS AND LET ME KNOW HOW YOU LIKE THE RECIPE IN THE COMMENTS.

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