This last weekend, we were able to buy a bunch of eggs on sale. Once I returned home, I realized that I already had a few dozen in the refrigerator. Not wanting to waste eggs, I asked Andrea to please make this recipe, twice.
When I was first given this recipe, by another para I worked with, I did not make it. I had been told that angel food cake was hard to make and finicky. A few years ago, Andrea and I started making it together. It is not a super hard recipe to make, but works best on dry days and when you have a little extra time to let it cool properly. Be sure not to get any yolk in with the egg whites and the pan you use is not greasy.
We almost always use an angel food pan for this recipe. If your pan does not have a removable bottom, line your pan’s bottom with parchment paper. We have also made this with a small lined bread pan with success.
This cake is good plain, for strawberry shortcake, with custard and with ice cream. It also freezes well if you have extra.
- 1 1/2 c egg whites at room temperature
- 1 1/8 c cake flour See notes below
- 3/4 c sugar
- 1/2 tsp salt
- 1 1/2 tsp cream of tartar
- 1 c sifted sugar
- 1 tsp vanilla extract
- 1 tsp almond extract optional
- Let eggs stand at room temperature.
- Separate eggs, being careful not to get any yolk in whites.
- Sift cake flour with 3/4 cups sugar. Set aside.
- Put in large bowl the eggs whites and salt, beat on med-high until foamy, about 1/2 minute.
- Add cream of tartar and continue beating until very foamy.
- Add sifted sugar, a tablespoon at a time, until whites are stiff and stand in points.
- Do not over beat until dry.
- Add extracts.
- In three batches, sprinkle in sifted flour mixture and fold gently to blend.
- Gently put into clean and ungreased tube pan.
- Carefully cut through batter with a knife or spatula, going around in circular motion 6 times to release large air bubbles.
- Bake at 375 degrees for 30 minutes or until top in golden brown and springs back when lightly pressed.
- Remove from oven and cool with pan upside down.
- When completely cooled, remove from pan.
- This freezes well.
Cake flour substitute: Place 2 Tbl corn starch in bowl. Fill and level with 1 cup all purpose flour. Will need slightly more flour for recipe. Sift together before using.
Thank you Connie Miller for this recipe!