Cakes, Desserts

Angel Food Cake

February 14, 2017

Would you like a wonderful Easter or Valentine Treat? Try making our delicious Angel Food Cake tonight for your family or special someone. The first time I made this I couldn’t stop checking the oven as it baked. I was amazed to see it rise and rise, until it looked like the beautiful Angel Food cakes I had eaten so often in the past, and believed I would never eat again. This recipe is easy and fun, you will love it as much as I do!

Angel Food Cake
Cook time: 
Total time: 
  • 1 c Grandpa’s Kitchen Baking Flour Blend
  • 1 ½ c granulated sugar
  • 1⅔ c egg whites, room temperature
  • 1 ½ tsp cream of tartar
  • ½ tsp salt
  • 1 tsp vanilla
  1. Preheat oven to 350˚F. Move oven rack to lowest position (remove other racks).
  2. In medium bowl stir together flour blend, ¾ c of the sugar. Set aside. In large mixing bowl, beat egg whites, cream of tartar and salt on medium speed with wire whip attachment until foamy. Increase speed to high and beat until egg whites have doubled in volume and thickened. About 2 minutes. Beat in remaining ¾ c sugar a little at a time on high speed, add vanilla with last addition of sugar, until stiff and glossy meringue forms. Do not under beat.
  3. Sprinkle sugar/ flour mixture, ¼ cup at a time, over meringue, folding in just until mixture disappears, transfer egg white mixture to a very large bowl if necessary. Spoon into ungreased 10 inch angel food (tube) cake pan. Gently tap pan on counter to remove large air bubbles.
  4. Bake 40 to 45 minutes or until cracks feel dry and top springs back when lightly touched. Do not under bake. Immediately turn pan upside down onto heatproof bottle or funnel until cake is completely cool, about 2 hours. Run knife or long metal spatula around edge of pan to loosen. Turn cake out onto serving platter. Use long, serrated knife to cut cake.


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