Monday, August 11, 2014

Angel Food Cake

Angel food cake is an old stand by. My dad was over for supper not long ago when I served this cake and he said "it tastes just like mom's". I served it with strawberries and whipped cream just as she used to, and I had to agree, it was a taste I remembered well. Follow the tip to making your own cake flour. It may be an old tip some of you have used for years and a new tip for others. 

TIP: To begin, if you don't have cake flour make your own by measuring one cup of all purpose flour and removing 2 tablespoons. Now add 2 tablespoons of cornstarch to the flour making 1 cup. Sift this mixture at least 5-6 times. Now you have the one cup of cake flour you need for this recipe.

  • 1 cup cake flour
  • 3/4 cup sugar, plus 2 tbsp sugar
  • 12 egg whites, room temperature. This is very important
  • 1 1/2 tsp cream of tarter
  • 1/4 tsp salt
  • 3/4 cup sugar (yes again) 
  • 1 1/2 tsp vanilla
  • 1/2 tsp almond extract
  1. If you are making your own cake flour make sure you sift it 5-6 times.
  2. Now add the first amount of sugar to the flour and sift another several times. Set aside.
  3. Separate room temperature egg whites from yolks. It is very important that your bowl for the whites is completely dry and clean and that not a speck of the yolk gets into the whites. (save egg yolks for other recipes)
  4. In a large bowl ( I use my kitchen aid mixer) beat egg whites. Add cream of tarter, salt and second amount of sugar. Beat well adding extracts as mixture begins to thicken. Beat until stiff high peaks form. 
  5. Using lowest speed add sifted flour/sugar mixture to egg whites and just allow the dry mixture to incorporate with the egg whites. Stop machine and using a spatula gently scrape from bottom of bowl to make sure all flour is getting mixed in. If you are not using a machine, fold in the flour/ sugar mixture. Either way, be gentle with this step and also don't over mix.
  6. Pour batter into ungreased tube pan. Run a knife all the way around through the middle to get rid of any trapped bubbles in the batter.
  7. Bake in 375ยบ oven for 30-35 minutes.
  8. Turn a small mug upside down and turn cake upside down in pan onto mug to cool. Once completely cooled run knife around outside of pan and remove cake to plate. 
  9. Ready to serve or wrap well and freeze for several weeks.


  1. What do you do with those 12 egg yolks? :-) Hate to waste them!

    1. creme brulee!!


  2. That's pretty much the same recipe I good! I use the yolks to make homemade noodles.

  3. Whenever I make something calling for the yolks but not the whites, I put them in a container in the freezer and just add to the container each time. When I have enough for angel food cake I make one. Just be sure to leave them sitting out until they are at room temperature. I never waste anything:)

  4. This is one of my favourite cakes. My mom has been gone for almost forty years, she made a cake we called "Golden Cake" with the yolks, like a chiffon cake. After she passed I never did find that recipe in her collection. I have since found other recipes, but they don't turn out as my memory tells me that one was. Maybe my memory is skewed. Dad liked this cake too, and would occasionally make one for himself or if I was coming home for a visit. He kept the yolks and the dog and cats each got one a day for the next few days.
    I never knew about making my own cake flour, thank you for that lesson.

  5. When I make spritz cookies for Christmas, I use the egg whites for angel food cake. Your cake looks beautiful! Thanks for the tip about cake flour.


  6. Oh thank you! This sounds wonderful and I appreciate the cake flour tip very much!

  7. Such a beautiful cake :) A perfect base for all our abundant fruits. I would like to thank you also for the cake flour tip!

    Blessings to All,
    Anna (Toronto)

  8. I've never heard of that cake flour tip - thanks! Your cake looks perfect!

  9. thank you for sharing, it's a great recipe, I'll definitely do it in the future.

  10. Each time I make Filipino leche flan (egg custard) I only use the egg yolks. Saving my egg whites in a container/refrigerate. As soon as I have 12 egg whites, I bake this angel food cake and it is a success every time. Following all what was said in the recipe, you will not be disappointed. Last time I made this cake, frosted it with creamy pineapple frosting which I also found the recipe in this site. Brought it to the Bible Study, everybody like it. Thanks for sharing your recipe. Love to see your new recipe added each week.