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Vintage Angel Food Cake recipe


Vintage Angel Food Cake recipe

Angel food cake is a classic recipe for a light, airy cake made with no fats from milk or butter. An angel food cake is in fact mostly egg whites with a bit of flour, sugar, and stabilizer. The earliest angel food cake recipes date to 1878.

Angel food cake should be baked in a special angel food cake which has three prongs at the rim. This allows the cake to cool inverted so as not to collapse after baking.

It is also vital that you do not grease the pan as the batter needs to be able to "climb" the sides of the pan while baking.

Now you can make an Angel Food Cake recipe at home in all its retro glory.

Angel Food Cake recipe


Preheat oven to 325 degrees F.

In a large mixing bowl, sift together the flour and half the sugar. Set aside.

In a separate bowl, combine the egg whites, vanilla extract, and salt. Whisk until frothy, then add the tartaric acid and sugar. Continue whisking until firm peaks are formed.

Fold in the dry ingredients until just combined.

Pour the mixture into the cake pan. Bake 45 minutes or until tester is clean.

Remove the cake from the oven and invert the pan onto its "prongs" for at least one hour or until cool.

Run a knife along the edge of the pan and remove the cake from the pan. Repeat to remove the center tube from the center of the cake.

Serves: 12.

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