Angel Food Cake

Russ Myers


Adapted from my Grandma's collection of "Secret" cake recipes.
A pleasant surprise awaits all who profit by her suggestions, which were drawn from her vast storehouse of practical knowledge
Her notes indicate this cake recipe has won 31 First Prizes

pinch tips: How to Use Hand & Stand Mixers



12 Servings


20 Min


1 Hr




1 1/2 c
egg whites
1 1/2 c
fine cane sugar
1 c
cake flour
1 tsp
cream of tartar
1/4 tsp
1 tsp

Directions Step-By-Step

To get an angel food cake recipe for a tall, perfectly shaped cake with a snowy white, tender crumb encased in a thin, delicate, golden crust;
the key to creating a stable foam for an angel food cake recipe is the speed at which you beat the egg whites, starting at low speed just to break them up into a froth and increasing the speed to medium to form soft, billowy mounds.

When large bubbles stop appearing around the edges, this is the point the sugar should be added, a tablespoon at a time. Once all the sugar is added the whites become shiny and form soft peaks when the beater is lifted. This is just right for making the perfect tall, light yet firm angel food cake.
Add salt to egg whites and beat until frothy, then add cream of tartar, beat until stiff but not dry, fold in sugar, two tablespoons at a time, then flavoring.
Sift in flour gradually, continuing until all is used up.

Sift both the cake flour and the granulated sugar before measuring to eliminate any lumps and ensure the lightest possible texture.
Put into ungreased angel food pan and bake in slow oven one hour.

Begin oven at 275 F, and after30 minutes increase oven temp to 325 F.

Remove from oven and invert pan until cake is cold.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom