Aunt Sadie’s Yellow Angel Food Cake
📜 Collection: Jill Collection | ✍️ Attribution: Aunt Sadie | 📂 Category: Desserts A unique vintage yellow angel food cake utilizing whole eggs for a rich, moist texture, baked with a distinct multi-temperature sequence.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 1 hour | None | 1 tube cake |
🔪 Key Equipment
- Large mixing bowls
- Electric mixer
- Sifter
- Ungreased tube pan
- Glass bottle (for cooling)
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 6 | Eggs | separated |
| 1 1/2 cups | All-Purpose Flour | sifted 3 times |
| 1 1/2 cups | Sugar | divided |
| 1 teaspoon | Baking Powder | none |
| 1/2 teaspoon | Cream of Tartar | essential |
| 1 pinch | Salt | none |
| 3 tablespoons | Water | cold |
| 1/2 cup | Water | boiled |
| 1 tsp | Flavoring | vanilla or to taste |
Instructions
Step 1: Preparation and Yolk Batter
- Sift the 1 1/2 cups all-purpose flour and 1 teaspoon baking powder together three times and set aside. Separate the 6 eggs into two large bowls.
- In one bowl, beat the egg yolks with the 3 tablespoons cold water. Gradually add the 1 1/2 cups sugar and continue beating for 10 minutes or more, until the mixture is very thick, pale, and ribbon-like.
- Gently mix in the 1/2 cup boiled water, then add the flour mixture, mixing only until just combined.
Step 2: Meringue and Baking
- In the second clean bowl, beat the egg whites with a 1 pinch salt until foamy. Add the 1 tsp flavoring and the 1/2 teaspoon cream of tartar, and continue beating until stiff, glossy peaks form.
- Gently fold the beaten egg whites into the yolk batter, one-third at a time, until just incorporated and no streaks of white remain.
- Pour the batter into a large, ungreased tube pan. Bake at 300°F for 15 minutes.
- Increase temperature to 350°F and bake for 30 minutes.
- Reduce temperature back to 300°F and bake for another 15 minutes until done and springy to the touch.
- Immediately invert the pan placing the tube over the neck of a bottle and allow the cake to cool completely upside down before removing.
💡 Make-Ahead & Storage: Store the cooled cake wrapped tightly at room temperature for up to 3 days.
Original Recipe Scan
