Angel Food Cake from Scratch- Gandma's
We make 4 or 5 of these every year for our church holiday bazaar and they easily sell for $10 each. We make noodles out of the leftover egg yolks, and they are in demand, too.
Grandma would use the leftover egg yolks for noodles, add them to scrambled eggs or cook some of them and add to a tossed salad.
★★★★★ 1 vote5
12egg whites (1 1/2 cups)
1 1/4 cpowdered sugar
1 ccake flour
1 1/2 tspcream of tartar
1 1/2 tspvanilla extract
1/4 tspalmond extract
How to Make Angel Food Cake from Scratch- Gandma's
- Measure egg whites, adding or removing whites as needed to equal 1 and 1/2 cups. Place in a mixer bowl. Let stand at room temperature for 30-45 minutes.
Meanwhile, sift powdered sugar and flour together three times. Sifting really makes a difference in this recipe. Don't skip this step. Set aside. Add cream of tartar, extracts and salt to egg whites. Beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form.
- Gently fold in flour mixture with a spatula (not the mixer), 1/4 cup at a time. Then gently spoon into an UNGREASED 10 inch tube pan.
Bake at 350 degrees for 40 to 45 minutes or until cake springs back when lightly touched. Immediately turn pan upside down and cool completely in that position before removing cake from pan.
Frost, if desired.
- NOTES FOR SUCCESS: 1.) Be sure there is no grease, butter, or oil on pans, utensils, or anything used to mix and bake this cake. 2.) Fold ingredients in very gently. The structure of the cake depends on the air beaten into the egg whites. Stirring in a normal fashion will deflate eggs whites. 3.) Turning pan upside down immediately after removing it from the oven is very important. Cake will fall flat if left to cool upright. Grandma used to place the cake pan upside down on an empty pop bottle to cool. 4.) I found out the hard way... the cake must be completely cool before cutting. Otherwise you will have a pancake, not a real cake, like I did a few years back. :0