If you’ve ever had store-bought styrofoam angel food cake, you know how well-worth the work of making one at home can be. Light, airy, heavenly even, this versatile cake is best served with whipped cream and strawberries.
This recipe is not Babcia’s, but it is similar. If anyone has her original recipe (or a tried-and-true one!) please email us at recipes@jennyscakes.org and comment below with the turn out if anyone tries it!
Angel Food Cake
Supplied by: the Molloys
Yields: 1 cake, 12-16 servings
.Ingredients
1-1/4 cups egg whites (about 9)
1-1/2 cups sugar, divided
1 cup cake flour
1-1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
Directions
1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
2. Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
4. Run a knife around side and center tube of pan. Remove cake to a serving plate.
Notes
This recipe makes a very sweet cake. If you prefer a less sweet angel food cake, reduce the sugar a bit.