Angel Food Cake from Phillis Pellman Good
This angel food cake recipe uses 18 egg whites and a large amount of sugar and cake flour to create a light, airy dessert. The cake is baked in an ungreased tube pan and cooled upside down for best texture.
Ingredients
- 6 cups cake flour
- 6 tsp. cream of tartar
- 10 cups egg whites 18 eggs
- 9 cups granulated sugar
- 1 tsp. salt
- 6 tsp. vanilla
- 12 Tbsp. water
Instructions
- Sift the 6 cups of cake flour.
- Add 0.75 cup of the 9 cups granulated sugar to the flour and sift together three times. Set this mixture aside.
- Beat the 10 cups of egg whites (from 18 eggs) with a rotary beater (not an electric mixer) until foamy.
- Add 1 teaspoon salt and 6 teaspoons cream of tartar to the egg whites.
- Continue beating until the egg whites hold stiff peaks.
- Slowly add the remaining sugar from the 9 cups to the beaten egg whites, folding it in gently.
- Add 6 teaspoons vanilla to the mixture.
- Sift the flour and sugar mixture, a tablespoon at a time, over the beaten egg whites.
- Fold the flour mixture lightly into the egg whites to combine.
- Pour the well-blended batter into a 12” x 14” ungreased tube pan.
- Bake the cake at 350°F for one hour.
- When finished baking, immediately turn the cake upside down to cool completely in the pan.
- Once cooled, frost with a butter icing if desired.
Notes & Wine Advice
Serving Advice
Angel food cake is best served fresh and light. For a classic presentation, serve slices topped with crushed fresh strawberries or a mixed berry compote to complement the cake's mild vanilla flavor. Whipped cream or a light dusting of powdered sugar can add extra elegance. This cake pairs well with a cup of tea or coffee for brunch or dessert. Avoid heavy frostings to preserve the airy texture. Store any leftovers covered at room temperature for up to two days to maintain softness.Variations
To vary this angel food cake, you can fold in finely grated lemon or orange zest with the vanilla for a citrus twist. For a chocolate version, gently fold in a few tablespoons of sifted cocoa powder with the flour mixture. Adding a teaspoon of almond extract instead of vanilla can provide a nutty aroma. For a gluten-free option, substitute the cake flour with a gluten-free flour blend designed for cakes, but be mindful that texture may vary. Serve with different fruit toppings such as raspberries, blueberries, or a tropical fruit salsa for seasonal variation.Wine Advice
Moscato d’Asti: Moscato d’Asti is a lightly sparkling, sweet white wine with floral and fruity notes that complement the delicate sweetness and airy texture of angel food cake without overpowering it. Riesling Kabinett: A Riesling Kabinett offers a balanced sweetness and crisp acidity that pairs beautifully with the light vanilla flavor and subtle sweetness of the cake, enhancing the overall dessert experience. Pair this cake with a chilled sparkling apple cider or a lightly sweetened herbal iced tea such as chamomile or mint to complement its delicate flavors without alcohol. Estimated ingredient cost: USD 2.50 per serving, excluding optional sides and drinks. Local prices vary. Missing nutrition values have been estimated per serving; existing values were retained. Assumptions: Nutrition estimates are based on the edible portions of the ingredients as listed, assuming the entire cake is divided into four equal servings. The egg whites are from 18 large eggs, and no additional frosting is included in the nutrition calculation. Cake flour and granulated sugar values are standard. The sodium content includes salt and cream of tartar contributions. Optional sides and drinks are excluded.Nutrition values
Calories: 320 kcal | koolhydraten: 75 g | Eiwitten: 7 g | Vet: 0.5 g | Verzadigd vet: 0.1 g | Natrium: 150 mg | Suiker: 60 g