Home Made Angel Food Cake

Eggs! Eggs! Eggs!

My little ladies in the chicken coop are in peak production right now and at last count I have 10 dozen eggs in my fridge – with at least another dozen being laid as I type.

It’s time to dig out every recipe I can that uses an abundance of eggs!

Our all-time favorite is home made angel food cake.

But then – it’s been a family favorite for years! My mom would make an entire fresh angel food cake to take on the picnics she and dad used to go on when they were dating.

And their wedding cake was angel food! She baked the bottom layer in the wash tin with a jar in the middle! (I can only imagine how many eggs that one used!)

If you have never had an angel food cake  “from scratch” – you are in for a treat! It is very moist with a  light, fresh taste – so worth the effort!

Angel Food Cake

1 cup cake flour
1- 1/4 cups powdered sugar
1- 1/2 cups egg whites (about 12)
1- 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1- 1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 cup granulated sugar

Lay out 2 sheets of waxed paper on the counter.

Measure the cake flour and the powdered sugar into a sifter and sift it on one of the waxed papers.

Pick the waxed paper up and pour the sifted mixture back  into the sifter and sift it on to the other waxed paper.

Repeat one more time. Set aside.

Beat the egg whites with the cream of tartar, salt, vanilla, and almond extract until they have soft peaks but are still glossy.

Beat in the sugar 2 tablespoons at a time. Continue to beat until stiff peaks are formed.

Sift about 1/4 of the flour mixture over the egg whites and slowly mix it in. Repeat until all of the flour is mixed in.

Pour into an ungreased  10 inch tube pan.

Bake at 375 degrees for about 30 minutes.

Remove from oven and invert the pan immediately. Let the cake cool completely before removing it from the pan.

My family also loves this in the chocolate version.

You might notice there is no frosting on this cake – I’m a purist like that!  I’ll frost the death out of every other cake – but a home made angel food is best adorned with fresh fruit and whipped cream.

Now – you ask – what do I do with all those egg yolks? Stay tuned!

I’ve linked this post up at Foodie Friday over at Designs by Gollum.

9 thoughts on “Home Made Angel Food Cake

  1. Might have to try that chocolate version. Sounds yummy. And amen to the fresh fruit on angel food. Nothing else belongs.

    Swapped my extra 14 doz for a credit toward my pastured beef bill today. It maxed out at about 20 doz a few days ago. We’ve had eggs almost every meal for three days. Got a really good quiche recipe? I’m craving some.

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  2. Luscious, lovely, and light… angel food cake is so marvelous! I like to serve it with a fruit sauce, fresh berries, and cream. Happy baking with the yolks!

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  3. Looks so delicious! My mom always makes hers homemade but has yet to share the recipe with me. So I am very grateful you did!! I love angel food cake and homemade is the best. I guess I am going to have to give it a try! Thanks so much for sharing!!

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  4. I love angel food cake – and it never, ever occurred to me to make it sans boxed mix!! I’m with you, too – fruit and whipped cream is more than enough!

    I can’t wait to see what you’ll do with those egg yolks!

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  5. I think I’m going to follow your recipe. My angel food cakes tend to fall flat during baking. I think you’ve got it figured out. Yes, the hens nowadays are pretty industrious layers. Time to get creative!

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