Angel Food Cake is a beloved American dessert known for its light, fluffy texture and sweet, delicate flavor. Originating in the United States in the late 19th century, this cake became popular for its use of whipped egg whites and lack of butter, making it a lighter alternative to traditional cakes. Its airy consistency is achieved through meticulous folding and sifting, producing a sponge-like texture perfect for pairing with fresh fruit or whipped cream. This vintage handwritten recipe reflects the simplicity and tradition of home baking, passed down through generations.
Ingredients
- 1 ½ cups sugar
- 1 cup flour (sifted)
- 1 ¼ cups egg whites (about 9–10 egg whites)
- ¼ tsp salt
- 1 tsp cream of tartar
- 1 tsp vanilla extract
Instructions
Step 1: Sift Dry Ingredients
- Sift flour and measure out 1 cup. Sift sugar separately.
Step 2: Mix Flour and Sugar
- Add sifted sugar to the flour and sift the mixture twice more to fully combine.
Step 3: Beat Egg Whites
- In a large mixing bowl, beat egg whites and salt with a wire whisk or electric mixer until foamy.
Step 4: Add Cream of Tartar
- Sprinkle cream of tartar over the foamy egg whites. Continue beating until stiff peaks form.
Step 5: Fold in Dry Ingredients
- Gently fold the flour and sugar mixture into the stiff egg whites. Add vanilla extract and fold gently until combined.
Step 6: Bake
- Pour the batter into an ungreased angel food cake pan. Bake at 350°F (175°C) for 35–40 minutes or until the top is golden and springs back when touched.
Step 7: Cool
- Invert the pan and let the cake cool completely upside down before removing from the pan.
Tips
- Use room-temperature egg whites for maximum volume.
- Ensure absolutely no yolk or fat contacts the whites or they won’t whip.
- Sift the flour and sugar multiple times for the lightest texture possible (as handwritten).
- Use a completely ungreased tube pan, this helps the cake climb the sides.
- Cool the cake upside-down to prevent collapse.
- Add ½–1 tsp almond extract for a more aromatic cake.
- Fold gently to avoid deflating the whipped egg whites.
- Serve with fresh berries, whipped cream, or a light glaze.
- For a citrus variation, add 1 tsp grated lemon or orange zest.
Transcription of the Original Recipe
Read or copy the transcription
Angel Food Cake. Alyne & I. (demo.) 1½ C. sugar ¼ tsp. salt 1 C. flour sifted 1 tsp. Cream of Tartar 1¼ C. egg Whites 1 tsp. Vanilla Sift flour, measure 1 cup. Sift sugar, add ½ to flour & sift twice. Beat egg Whites & salt with wire whisk. Sprinkle Cream of tartar over Whites & beat until stiff not
From Transcription to Instructions
That little original directions trail off after "stiff not" and says to "add ½ to flour, " which is vague, so our instructions make two simple, helpful choices: we have you combine the sifted sugar with the measured flour and sift that mix twice, and we spell out the egg-white sequence, beat the whites with salt until foamy, sprinkle in the cream of tartar and continue to stiff peaks, then gently fold in the dry mix and add the vanilla. We also tell you to pour into an ungreased pan, bake and invert to cool, so you can move confidently from bowl to oven.
Nutrition
Calories: 140kcalCarbohydrates: 31gProtein: 3.5gSodium: 110mgPotassium: 75mgSugar: 28gCalcium: 3mgIron: 0.1mg
