Grandma's Angel Food Cake
A recipe to cherish! Grandma's homemade old-fashioned angel food cake. This cake is light, fluffy and spongy. Pairs perfectly with fresh strawberries.
Ingredients
- 1 3/4 cup egg whites (about 14 large eggs) at room temperature
- 1 Tablespoons 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
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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Place egg whites and water in a mixing bowl. Using a stand mixer with the whisk attachment blend on medium speed until foamy.
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Add cream of tartar, salt and vanilla extract and beat on medium-high speed until mixture forms stiff peaks.
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Gradually add 1 Tablespoon at at time of the fine sugar.
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Gently fold in cake flour.
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Using a clean spatula pour batter into an ungreased aluminum angel food cake pan with peg legs.
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Bake for 1 hour in preheated oven.
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Remove pan from oven. Invert cake pan and allow to cool on peg legs.
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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.
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Cut using a bread knife and enjoy!