Sometimes you just need a cake . . . Angel Food Cake is our cake of the day!

This recipe is a winner! It won a blue ribbon in the State Fair of Texas cake contest. 

The delicate and beloved Angel Food Cake is a timeless American Cake. Sometime around the 1830’s, the first Angel Food cakes were made by the frugal Pennsylvania Dutch cooks. After making noodles with dozens of egg yolks, they couldn’t bear to throw away the egg whites. So they came up with a new cake made of stiffly beaten egg whites and a few simple ingredients. The AngelFood Cake was born!

A few simple Angel Food Cake Tips.

Angel Food Cake

This award-winning cake won a blue ribbon at the 2007 State Fair of Texas cake contest!

Prep Time 40 minutes
Cook Time 35 minutes

Ingredients

  • 1 1/2 cups cake flour
  • 1/2 cup confectioners' sugar
  • 1/4 t. salt
  • 1 3/4 cups egg whites (10-12), room temperature
  • 1 t. cream of tartar
  • 1 t. vanilla
  • 1 1/2 cups superfine sugar

Frosting: 1 cup sugar, 1/2 cup Karo® syrup, 4 tablespoons water, 4 egg whites (room temperature), 1 t. cream or tartar, 1/4 t. salt and 2 t. vanilla

Instructions

  1. Preheat oven to 350º.

  2. Sift together the cake flour, confectioners' sugar, and salt; set aside.

  3. In the bowl of an electric mixer fitted with a whisk attachment, whisk the egg whites until frothy; add the cream of tartar and continue beating to soft-peak stage. Gradually adding 1 1/2 cups sugar; whisk until the mixture is stiff but not dry.

  4. Sift one half of the flour/sugar mixture over the egg whites; fold in lightly. Sift the other half of the flour/sugar mixture over the egg whites and fold in lightly.

  5. Pour into the ungreased round tube pan.

  6. Bake for 35 to 45 minutes.

  7. Remove form the oven, invert onto a funnel over a wire cooling rack and cool.

    Once cool, turn out of the pan. Ice with the frosting.

Frosting: Mix the sugar, Karo® syrup, and water in a saucepan. Bring to a boil. Cook until mixture reaches 242ºF on a candy thermometer. Meanwhile beat the egg whites until frothy, add the cream of tartar and continue beating until stiff peaks form (but not dry). Pour hot syrup very slowly in a thin stream into the beaten egg whites until firm, soft peaks form. Gradually adding the salt and vanilla during the mixing process. Spread on the cooled Angel Food Cake, making swirls with the spatula.