Angel Food Cake

Angel Food Cake
My Grandma Cooney's recipe for delicious angel food cake. I make it along with Egg Noodles as a way to use the extra egg whites from that recipe.
Servings Prep Time
1 cake 20 minutes
Cook Time
60-75 minutes
Servings Prep Time
1 cake 20 minutes
Cook Time
60-75 minutes
Angel Food Cake
My Grandma Cooney's recipe for delicious angel food cake. I make it along with Egg Noodles as a way to use the extra egg whites from that recipe.
Servings Prep Time
1 cake 20 minutes
Cook Time
60-75 minutes
Servings Prep Time
1 cake 20 minutes
Cook Time
60-75 minutes
Ingredients
Servings: cake
Instructions
  1. Sift measured flour.
  2. Sift flour, sugar, and salt together 5 times. (I find this to be VERY time consuming, so I have started sifting it together once and then mixing it up well with a fork for a bit)
  3. Beat egg whites with a rotary beater until foamy.
  4. Add cream of tartar and continue beating until stiff, but not dry. Whites should be glossy and moist. They should cling to the bottom & sides of bowl.
  5. Using a whisk, hand blend in vanilla and fold in dry ingredients. Do not stir.
  6. Pour batter evenly into ungreased angel food cake pan.
  7. Bake at 325 for 60-75 minutes until top is golden brown.
  8. Remove from oven and immediatly turn upside down. (I place mine upside down on a beer bottle.)
  9. Allow to cool completely and then carefully loosen with a knife around the edges to remove from pan.
Recipe Notes

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