A unique Yellow Angel Food cake from “Aunt Sadie’s recipe” that uses whole eggs, resulting in a richer, moister texture than a traditional angel food. It features a distinct baking temperature sequence.
Author
Aunt Sadie
Recipe
| Measurements | Ingredients |
|---|---|
| 6 | Eggs, separated |
| 1 1/2 cups | All-Purpose Flour, sifted 3 times |
| 1 1/2 cups | Sugar |
| 1 teaspoon | Baking Powder |
| 1/2 teaspoon | Cream of Tartar |
| 1 pinch | Salt |
| 3 tablespoons | Cold Water |
| 1/2 cup | Boiled Water |
| 1 tsp (or to taste) | Flavoring (e.g., vanilla) |
Instructions
- Preparation: Sift the flour and baking powder together three times and set aside. Separate the eggs into two large bowls.
- Yolk Batter: In one bowl, beat the egg yolks with the 3 tablespoons of cold water. Gradually add the 1 1/2 cups of 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 of boiled water, then add the flour mixture, mixing only until just combined.
- Meringue: In the second (clean) bowl, beat the egg whites with a pinch of salt until foamy. Add the flavoring and the cream of tartar, and continue beating until stiff, glossy peaks form.
- Combine: Gently fold the beaten egg whites into the yolk batter, one-third at a time, until just incorporated and no streaks of white remain.
- Bake: Pour the batter into a large, ungreased tube pan. Place in a cold oven, then turn the oven on and bake using the following temperature sequence:
- 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.
- Cool: Once baked, immediately invert the pan (placing the tube over the neck of a bottle) and allow the cake to cool completely upside down before removing.
Note
The recipe emphasizes that the cream of tartar is “essential” and to “Do not grease pan.” The specific, multi-temperature baking process is a key part of this vintage recipe.
