This is an old recipe for the angel food cake. Enjoy we do. Recipe is not original with me, it is an old recipe that was handed down.
I’ve made the pineapple angel food before and love it. Wondered about it for a “tea” we are having for a fund raiser. Thanks for the input. Think I’ll try cupcakes tonight.
-Thank you Leila! I feel so much better knowing that I didn’t completely screw it up! ? I’ve never had angel food cake before so I didn’t know what to expect. Like I said, my family gobbled it up. My best friend who owned a family bake shop with her husband for 20 years absolutely LOVED it and rubbed it in her face to her husband who didn’t make it to our gathering. Not knowing what to expect is what probably had my mind going since if never made or tasted one before. I will be making it again in place of my usual pound cake that I serve with fresh fruit and homemade whipped cream. The lightness in this cake, made the fruit (strawberries, blueberries and bananas) that much more enjoyable to me. I can’t wait to make it again.
-It was great! I’m not sure what happened though…the texture wasn’t really “cake like” at all. It was more spongey than I’d expected. But the flavor was awesome and no one complained about it at all. It’s all gone!! Lol…I will make it again. I dunno…maybe I over mixed it? It was chewey, no crumbs…just crumbs on the outside, not on the actual inside…it was like bread. Thank you for the post…
-Mine is going into the oven now!!! It’s my 1st Angel Food Cake! Baked about everything but this in my lifetime!! So exited and anxious ? lol
Cook time: 45 Min Prep time: 30 Min Serves: 10 to 14
18 egg whites
2 tsp cream of tartar
1 pinch salt
1 1/2 c splenda (or sugar)
1 c cake flour
1/2 c confectioners’ sugar
1 1/2 tsp pure vanilla
(can also add a teaspoon of almond extract if you like)
1. Preheat oven to 350 dF.
2. Sift cake flour and confectioners sugar together 5 times and set aside.
3. In a large clean bowl, whip egg whites with a pinch of salt until foamy.
4. Add cream of tartar and continue beating until soft peaks form.
5. Gradually add sugar while beating, and continue to beat until very stiff. Add vanilla.
6. Quickly fold in flour mixture, continuing to stir as to avoid lumps.
7. Pour into an ungreased 10 inch tube pan (or bundt pan).
8. Bake at 350 dF for 45 minutes.
9. Invert pan onto a longnecked bottle to cool completely before removing from pan (or may be inverted on a cooling rack to cool).
10. Cake may be glazed, frosted or left as is to enjoy. It’s good just cut and pour sweetened fruit over slices, top with fresh whipped cream and a dusting of powdered sugar.
11. NOTE from me: Here’s one way you can use up the “egg yolks” left over from making homemade angel food cakes…=;D https://www.justapinch.com/recipes/dessert/other-dessert/leche-flan.html?p=1
Last Step: Don’t forget to share!