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!
Angel Food Cake
This award-winning cake won a blue ribbon at the 2007 State Fair of Texas cake contest!
- 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
Preheat oven to 350º.
Sift together the cake flour, confectioners' sugar, and salt; set aside.
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.
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.
Pour into the ungreased round tube pan.
Bake for 35 to 45 minutes.
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.