Angel Food Cake
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Ingredients
  • 1 1/4 cup – Sifted Swans Down Cake Flour
  • 1/2 cup – granulated sugar
  • 1 1/4 teaspoons – cream of tartar
  • 1/4 teaspoons – salt
  • 1/4 teaspoon – almond extract
  • 1 teaspoon – vanilla extract
  • 1 1/2 cups (about 12) – egg whites, at room temperature
  • 1 1/3 cups – granulated sugar
Directions

Preheat oven to 375º. Sift SWANS DOWN Cake Flour, then lightly spoon into measurement cup for 1 ¼ cups. Add ½ cup sugar, and sift four times. In a very large bowl, combine egg whites, cream of tartar, salt, and flavorings. Beat at high speed of electric mixer until moist soft peaks form. Add balance of sugar in 4 additions, beating until blended after each addition. Sift in flour mixture in 4 additions, folding in with large spoon; turn bowl often. Bake: Pour into ungreased 10 inch tube pan. Bake at 375º, 35 to 40 minutes. Cool cake upside in pan on cake rack for approx. 1 hour or until comfortable for handling.

Note: ***Use a very large bowl.

Reviews
Betty Stacy says:

Recipe for a yellow sponge cake using 12 egg yolks

Katrina says:

This was my first time making an Angel Food cake. It turned out perfect. Actually the best I ever had. Light, tender and fluffy. Absolute Perfection!

Karen says:

Have made many angel food cakes from scratch and this is my fav recipe! Flavor is amazing, and the texture and moisture are perfect! 👌

Lonnie Dale Groendes says:

Best Angel Food Cake you’ll ever eat – or serve! You’ll never buy another bakery Angel Food cake.

Paul Barina says:

We’ve been baking this recipe for 4 generations since at least the 1950s (and probably before). It used to be on the box, taking it off the box was a mistake IMHO. It should be returned to the box as it’s outstanding. Be sure everything is perfectly clean and follow the recipe. I’ve tried other brands of cake flour and always come back to Swan’s Down.

Healthtipsing.Com says:

Gently spoon the batter into an ungreased angel food cake pan. Bake at 275 for 30 minutes, then increase the heat to 325 and bake for another 30 minutes, until golden on top and the cracks in the top are relatively dry.

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