When I think of Angel Food Cake, I always think of my Grandma, my dad’s mom.
She always made a homemade angel food cake for every family get together.
After she died, my Aunt Mariane started making them.
From there, I started making them for the county fair.
Aside from last year, when I made one for my f-i-l, I hadn’t made on in years.
I love making them!
Except for the fact it takes what seems like 1 million eggs (in reality, 14), it’s super easy to make!
Try for yourself and enjoy!
(p.s. You will need an Angel Food Cake pan!)
It takes lots of mixing. (shout out to this little baby, who someone freely gave to me when I lived in Washington (another shout out to that town!))
I am not a clean chef. Uh-Uh. Nope. The more mess, the better!!
Also, this is how I bake when my husband is playing video games in the living room and I still want to jam out to my music, bluetooth headphones!!
Then you cut into it with a knife to get rid of air bubbles and what not, and throw it in the oven! (but please for the love of..everyone, do not actually throw it!) Just gently toss ‘er in there!
Bake at 350 degrees, for around 50 minutes and it should be golden brown! (I, of course, forgot to take a picture afterwards. Welcome to my life.)
(PSA: I want this blog to be as authentic as possible, which is why sometimes pictures are a mess, because that’s my life! That is how I cook! Why would I do something one way, but show you something completely different? I hope you enjoy that aspect.)
Now for The Recipe
- 1 1/4 C. sifted cake flour
- 1 3/4 C sugar, divided (1 C and 3/4 C)
- 14 egg whites (I’ve made it with room temperature and cold, didn’t seem to make a difference) (and if you like homemade noodles, you can save the yolks and use them for that)
- 1/2 tsp. salt
- 1 1/2 tsp. cream of tartar
- 1 tsp. vanilla
- 1/4 tsp. almond extract
Sift together (4 times) cake flour and 3/4 cup sugar. Set aside.
Sift (1 time) 1 cup sugar. Set aside.
Add the salt to the egg whites and beat until it foams a little. Then add the cream of tartar and beat on high speed until the peaks stand up. (I like nice firm peaks).
Add the vanilla and almond extract and continue to beat on high while slowly adding the remaining 1 cup of sugar.
Finally, add the sifted cake flour with sugar slowly, folding it in with a large spoon.
Put in an ungreased angel food cake pan. Cut through it several times with a table knife.
Bake at 350 degrees for about 50 minutes.
Before I take it out of the oven, I place a cookie sheet and a small jar or old timey Coke bottle on it. The cake will need to cool upside down. I use a mason jar (upside down so the bottom will hold up the pan). Whatever you use, make sure it’s heat resistant.
So once you pull the cake out of the oven, carefully place the hole of the cake pan over the jar to rest.
I will let it rest for a while and then once I can comfortably grab the cool cake pan, I pull it off and run a knife around the cake to loosen it.
Place it top down so the bigger side is touching the plate, and decide how you want to frost it. (It can be pretty sticky, just part of the joy)
My grandmother used to make a very light buttercream frosting using water instead of milk, but I really enjoy make a simple strawberry compote thing with some whipped topping. I love all the whipped toppings. Allllllllllllll of them. As in, I used to eat Cool Whip for dinner (does anybody wonder why I’m trying to lose weight now?).
Oops, didn’t mean to digress there.
Basically, do what you want with the frosting. Make it your own.
And if anyone makes this, please let me know how it turned out!
Much love, RR.
(and good luck!)