Angel Food Cake(This Recipe Is Over 50 Years Old.)
Light and airy angel food cake with a delicate sweetness, perfect for celebrations or casual gatherings, suitable for those seeking a fluffy, low-fat dessert.
Ingredients
Instructions
- Add cream of tartar to egg whites before beating. Beat until whites form peaks, but not too dry.
- Gradually add sugar, then the flour to the egg whites, folding gently until combined.
- Place the batter in an ungreased angel food cake pan.
- Bake at 300°F (150°C) for 30 minutes.
- Increase the oven temperature to 325°F (160°C) and bake for an additional 15 minutes.
Tips & Substitutions
To ensure your angel food cake rises perfectly, use fresh egg whites and avoid any yolk contamination. If you don't have cream of tartar, you can substitute it with an equal amount of lemon juice or white vinegar. For a twist, consider adding a teaspoon of almond extract for flavor. Remember to fold the ingredients gently to maintain the airy texture.
Serving Suggestions
Slice your angel food cake and serve it with fresh berries and a dollop of whipped cream for a delightful dessert. It pairs beautifully with Chocolate Ambrosia Dessert or can be enjoyed on its own. For a more festive touch, drizzle with a raspberry sauce or serve alongside a scoop of sorghum milkshake.
Storage & Reheating
Store leftover angel food cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to three months. To enjoy, simply thaw at room temperature or warm it slightly in the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Angel Food Cake(This Recipe Is Over 50 Years Old.) contains roughly 91 calories, with 6g protein, 17g carbohydrates, and 0g fat. It is a good source of vitamin C (14% of the Daily Value), protein (12% of the Daily Value), and potassium (12% 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
Why did my angel food cake collapse?
A collapsing angel food cake can result from underbaking or overfolding the batter, which deflates the egg whites. Make sure to bake until the cake is golden brown and springs back when touched. Also, ensure your mixing bowl and utensils are clean and free of grease.
Can I use a different type of flour?
While cake flour is traditionally used for its fine texture, all-purpose flour can be used in a pinch. However, the cake may not be as light and fluffy. If using whole wheat flour, expect a denser cake, so it's best to stick with lighter options for the best results.
How can I tell when my cake is done baking?
To check if your angel food cake is done, gently press the top; it should spring back without leaving an indentation. You can also insert a toothpick into the center; if it comes out clean, the cake is ready. Keep an eye on the color, as it should be a light golden brown.
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).