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National Angel Food Cake Day

Who knew that this delicious cake had its own special day? Truly, Facebook is full of information.

This is John’s favorite cake, and I enjoy making them for him. A slice with strawberries and ice cream would be his preference. This is always his birthday cake.

It is light, soft, and virtually fat-free. A knife isn’t necessary, because it can be torn apart. I have seen children mix it in a bowl with ice cream. (Yes, I admit I was one of those children.)

Here is one recipe.

1 1/2 cups powdered sugar

1 cup cake flour

12 egg whites

1 1/2 teaspoons cream of tartar

1 cup granulated sugar

1 1/2 teaspoons vanilla

1/2 teaspoon almond extract

1/2 teaspoon salt


1 Move oven rack to lowest position. Heat oven to 375ºF.
2 Mix powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.
3 Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10×4 inches. Cut gently through batter with metal spatula.
4 Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan.

This cake can be a secret weapon when it comes to dessert ideas. Even if you buy one from a grocery bakery, a showy homemade dessert is yours in no time .

Here are Pinterest boards with more ideas on how to serve this cake. and They are all finger-licking good to me.

Enjoy your angel food cake. I do believe I have those twelve needed eggs in the refrigerator!

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