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Angel Food Cake

Angel Food Cake

M. Blakely

M. Blakely

Cook 1 hr1h
Makes 1

There are 2 recipes here, both from the same cookbook. Each is for the cake only. You're on your own when it comes to frosting.

The original recipe calls for salt. I've omitted that for better health & taste as well as the old requirement for the dry ingredients to be sifted.

↬ Adapted from "All Electric-Mix Recipes" (1946 ed.) (from the Dormeyer Mixer Co.)

Ingredients

  • 1 c. cake flour ()
  • 1 ½ c. sugar ()
  • 1 ¼ c. egg (whites; room temperature)
  • 1 ¼ tsps cream of tartar ()

  • Version 2

  • 1 ¼ tsps flavoring (vanilla, fruit extract, butter pecan extract, etc.)

  • Version 1

  • 1 tsp vanilla
  • ¼ tsp almond extract

Instructions

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  • 1
    Preheat oven to 325º F.
  • 2
    In large bowl, beat eggs on medium till foamy. Add cream of tartar; then beat till they hold stiff, but not dry, peaks.
  • 3
    VERSION 1: Mix together cake flour & 1/2-c. sugar. Rapidly beat remaining sugar into egg whites, a tablespoon at a time, till sugar is jut blended. Add both flavorings. With wire whisk or spoon, fold in flour-sugar mixture in small amounts.
  • 4
    VERSION 2: Gradually add, beat, & fold in remaining ingredients with spoon.
  • 5
    Pour batter into 10-in. tube pan; then cut through batter with knife, gently, to break up air bubbles. Bake till done (about .).
  • 6
    Invert pan onto old-fashioned pop bottle till cake is cold. Remove cake & frost as desired.

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