1932 Angel Food Cake
Light and airy angel food cake with vanilla and almond flavors, perfect for celebrations or as a delicate dessert for those who love fluffy, sweet treats.
Ingredients
Instructions
- Beat egg whites until frothy.
- Add salt and cream of tartar, then beat until stiff but not dry.
- Gradually fold in half of the sugar.
- Sift remaining flour and sugar together and slowly fold into the egg white mixture.
- Fold in vanilla, almond flavoring, and cold water.
- Pour batter into an ungreased angel food cake pan and jar the pan once.
- Bake for 1 hour at 325°F.
- Remove from oven, invert the pan, and let stand until cold.
Tips & Substitutions
For best results, use room temperature eggs to achieve maximum volume when beating the whites. If you don't have cream of tartar, you can substitute with an equal amount of lemon juice or vinegar. Be gentle when folding in the dry ingredients to maintain the airy texture. Ensure your mixing bowl and utensils are free of grease to help the egg whites whip properly.
Serving Suggestions
This angel food cake is delightful on its own, but you can elevate it by serving with fresh berries and whipped cream for a beautiful presentation. It also pairs beautifully with a scoop of vanilla ice cream. For a fun twist, try drizzling a fruity sauce or chocolate over the top. You can also serve it alongside a slice of Refrigerator Cookies(No Bake) for a delightful dessert spread.
Storage & Reheating
To store leftover angel food cake, wrap it tightly in plastic wrap or place it in an airtight container at room temperature for up to three days. For longer storage, freeze slices in an airtight container for up to two months. To reheat, simply allow the cake to come to room temperature before serving, as it is best enjoyed fresh.
Nutrition & Diet Analysis (per serving)
Each serving of 1932 Angel Food Cake contains roughly 175 calories, with 8g protein, 36g carbohydrates, and 0g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 651mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
No, using whole eggs will alter the texture and structure of the cake. Angel food cake relies on the whipped egg whites to create its light and airy consistency. If you're looking to use the yolks, consider making a custard or another recipe that uses them.
Why did my angel food cake sink in the middle?
A sinking cake can be caused by underbeating the egg whites, which prevents them from holding enough air, or by overmixing when incorporating the dry ingredients. Always ensure the egg whites are beaten to stiff peaks and be gentle when folding in the flour mixture.
Can I flavor the cake differently?
Absolutely! You can experiment with different extracts, such as lemon or coconut, to add unique flavors. Just be cautious with the amount; start with a teaspoon and adjust to taste. Adding zest from citrus fruits can also enhance the flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).