Classic Homemade Angel Food Cake
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, light, and airy homemade angel food cake made from scratch using a precise method of separating sugars for a perfectly fluffy meringue.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 45 mins | 2 hours | One 10-inch cake |
🔪 Key Equipment
- 10-inch ungreased tube pan
- Large mixing bowl
- Electric mixer
- Sifter
- Cooling bottle or pan feet
- Knife
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 C. | Egg Whites | room temperature |
| 1 C. | Flour | sifted |
| 3/4 C. | Sugar | for flour mixture |
| 1/4 t. | Salt | none |
| 1 1/2 t. | Cream of Tartar | none |
| 1 1/2 t. | Vanilla | flavoring |
| 3/4 C. | Sugar | for egg white mixture |
Instructions
Step 1: Prep and Sift
- Preheat oven to 375°F. Have a 10-inch ungreased tube pan ready.
- Sift the 1 C. flour and the first 3/4 C. sugar together 4 times. Set this mixture aside.
Step 2: Whip Meringue
- In a large, clean bowl, pour the 1 1/2 C. egg whites. Add the 1 1/2 t. cream of tartar, 1/4 t. salt, and 1 1/2 t. flavoring.
- Beat the egg white mixture until it is stiff enough to hold in soft peaks, but remains moist and glossy.
Step 3: Add Sugar and Fold
- Gradually add the second 3/4 C. sugar to the egg whites, 2 tablespoons at a time, beating well after each addition.
- Sift about 1/4 of the flour-sugar mixture over the beaten egg whites. Fold in gently by hand or beat on the lowest possible mixer speed.
- Repeat sifting and folding in the flour mixture, 1/4 at a time, until it is all incorporated. Do not overmix.
Step 4: Bake and Cool
- Pour the batter into the ungreased 10” tube pan.
- Bake at 375°F for 40-45 minutes, or until the cake springs back when lightly touched.
- Immediately invert the pan (placing the center tube over a bottle or on the pan’s feet) and let it cool completely upside down for 1-2 hours until cool to the touch before removing.
💡 Make-Ahead & Storage: Store the cooled cake wrapped tightly in plastic wrap or stored in an airtight cake keeper at room temperature for up to 3 days.
Original Recipe Scan
