Chrissy's Angel Food Cake
"My grandma's recipe. She was an excellent baker and she actually had a small business of selling these cakes. I have not made this yet because I don't have an angel food cake pan, but I ate it several times growing up, and it is absolutely wonderful, the fluffiest angel food I've ever had! Serve with whatever toppings you like, my favorite is fresh strawberries and whipped cream or vanilla ice cream!"
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
1 cake
ingredients
- 2 cups egg whites
- 1⁄4 teaspoon salt
- 2 teaspoons cream of tartar
- 3⁄4 teaspoon almond extract
- 1 1⁄2 teaspoons vanilla extract
- 1 1⁄2 cups white sugar
- 1 1⁄2 cups cake flour (my grandma recommends "Soft as Silk")
- 3⁄4 cup white sugar
directions
- Preheat oven to 300F (to bake for an hour) or 375F (to bake for a 1/2 hour).
- Beat 2 cups egg whites until very stiff (you'll see peaks).
- Add 1/4 tsp salt and 2 tsp cream of tarter, beat some more.
- Add almond and vanilla extracts to egg mix.
- Slowly beat in 1 1/2 cups sugar.
- In a separate bowl, sift 1 1/2 cups cake flour 3 times, then add 3/4 cups of white sugar and sift once more.
- Fold the flour mixture into the egg mixture one spoonful at a time using a wire whisk.
- Place in ungreased angel food cake pan.
- Bake at 300F for an hour or 375F for 30 minutes.
- When the top of the cake is a golden brown, turn upside down to cool.
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Reviews
-
Wow, I am not much of a baker, but this turned out soooo good! I used fresh raspberries and vanilla ice cream and it was enjoyed by all! Thank for posting.
