My Mom’s Angel Food Cake

Mom’s homemade angel food cake!

My Mom always brought my sister, brother and I a homemade angel food cake on our birthdays. She would also make one for her church’s bake sale. She no longer makes them because she has a different oven and she doesn’t think it bakes them right. By the way, she will be 99 this coming December (she still bakes brownies and cookies)! Did I say that she is amazing? 

Once you have a homemade angel food cake you will not be satisfied with a mix or a store bought one. There just is no comparison. They are a little time consuming so I don’t make them as often as Pa Lloyd would like, so for the past couple of years, he has started to make them too. He loves a piece of angel food cake with fresh fruit and ice cream! I hope you take the time to try this recipe, be prepared if you do, you will make it again!

My Mom’s Angel Food Cake:
1 cup cake flour
1 1/2 cup powdered sugar
1 1/2 cups egg whites (about 12-13 eggs, separated and at room temperature)
1 1/2 tsp cream of tarter
1/4 tsp salt
1 cup granulated sugar
1 1/2 tsp vanilla and 1/2 tsp almond flavoring

Sift flour and powdered sugar 2 times, set aside. Put egg whites and salt in a large mixing bowl; beat whites until foamy, then add cream of tarter and beat on high until stiff peaks form. Very gradually add granulated sugar, beating on high; turn to low and beat in flavorings (a short time). Using a mixing spoon (you’re done with the mixer), gradually sift flour/sugar mixture a little time into the whites, folding it in gently - should be about 6-8 applications of the flour mix. Gently push batter into an angel food cake pan. Remember: you do not grease your pan for an angel food cake. In fact, take care that there is no trace of any oily residue on your mixing bowl or mixer before starting. Your egg whites will beat up faster and better if your utensils are grease-free. 

Have your oven rack at the lowest level and bake at 375 degrees for 35-40 minutes, until the top is golden brown and to the top of the pan. If your oven bakes too warm and the top is getting too dark, turn your oven down to 350 degrees the last 15 minutes. 

Cool your cake upside down. If your cake is higher than your pan you may have to place an overturned cup under the center tube of your pan so that air circulates under your cake. Let cool completely before removing. Carefully cut around your cake with a sharp knife. My tube pan has a removable bottom so it comes out easily! If you like a chocolate angel food, I have substituted 1/4 cup of the flour with 1/4 cup dry cocoa. Just sift the cocoa in with the flour and sugar. 

I hope you try this great cake and have good luck with it! Enjoy our fall weather, have a great week!