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OLD-FASHIONED ANGEL FOOD CAKE

3/18/2009

9 Comments

 

  After making the egg yolk-filled ravioli, I was left with two jars of egg whites.  The first thing that comes to mind, at least for me, is to make an Angel Food cake.  This cake is what I always requested on my birthdays.  The only difference was, my mother covered the cake in a fluffy cloud of seven-minute frosting.  I dusted this Angel Food cake with Confectioners' sugar and served it with freshly-whipped cream and fresh raspberries.  Take your time sifting small amounts of flour into the beaten egg whites, and fold the flour gently, but thoroughly.

                            OLD-FASHIONED ANGEL FOOD CAKE
                                       adapted from Saveur Magazine

• 1 cup sifted cake flour
• 1 1/4 cups granulated sugar
• 1 1/2 cups egg whites
• 1 1/2 teaspoon cream of tartar
• 1 teaspoon pure vanilla
• 1/2 teaspoon salt
1.  Sift and measure the flour.  Sift three more times.
2.  Place into a large mixing bowl the egg whites, 2 tablespoons cold water, cream of tartar, vanilla, and salt.  Start whipping the whites and when they become frothy, start adding the sugar, tablespoon by tablespoon, and beat until the whites are shiny and hold soft peaks. Watch closely.  You do not want to over beat the whites or they will become  stiff and dry.
3.  Sift the flour, about 3 tablespoons at a time, into the egg whites and fold gently until smooth.  Continue to sift and fold, until all of the flour has been incorporated into the egg whites.  Pour the batter into an ungreased 10-inch tube pan and bake in a preheated 325˚F oven for  one hour.
4.  Invert the cake onto a bottle and cool completely before removing it from the pan.  Sprinkle with Confectioners' sugar.






9 Comments
Zoë Francois link
3/18/2009 12:01:39 pm

this cake is perfection! I adore angel food more than any other!

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Susan link
3/19/2009 08:05:02 am

Simply beautiful!

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Jude link
3/23/2009 01:28:32 pm

It definitely looks perfect. I love how your pan has straight sides.

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Elizabeth
7/13/2010 03:36:28 am

i made angel food cake once with my grandma and i rember that me had to hang it upside down on a bottle, you don't have to do it in this recipe... right?

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Eileen
7/13/2010 10:55:00 am

Elizabeth -- Yes, you do need to invert the angel food cake to cool, and a bottle works very well for that. Your grandma knew what she was doing ;-P

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Joy
6/23/2014 12:54:05 am

The batter turned out beautiful! :) i actually put it in a loaf pan that is longer and is meant for angel food cake! :D i think it'll turn out just fine. I was actually looking on Pinterest for a shortcake recipe when i found this one and it looked too good to resist! Thanks so much for posting and have a blessed day! ~Joy Duggar

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Eileen
6/23/2014 12:57:08 am

Hi Joy --
Thank you for your comment! I made this cake again a few weeks ago and it really is good.

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Michele Scala
7/6/2016 02:52:14 pm

Hi Eileen,
Have been wanting to make an angel food cake and this looks great!!
one question is this cake very sweet??? and if so can i cut the sugar down. Want to make it this weekend.
thanks!

Reply
Eileen
7/7/2016 08:11:07 am

Hi Michele -- sorry it's taken me so long to respond, but we're up in the northern Minnesota woods and wi-fi has been non-existent at times. I wouldn't change the amount of sugar in the angel food cake. I thought it was a well-balanced cake. I hope you enjoy it!

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