Angel Food Cake from The Lily Wallace New American Cookbook, 1953
Angel food cake is a classic dessert known for its light and airy texture that melts in your mouth. This heavenly cake has a fascinating history that dates back to the 19th century. Originally known as “Silver Cake” in the United States, it gained its current name due to its light and fluffy texture, reminiscent of a bite of heaven.
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The recipe for Angel food cake is said to have been introduced by early European settlers, who adapted it from traditional sponge cakes. Over the years, it has evolved into a beloved dessert enjoyed around the world for its simplicity and delicate flavor.
Today, Angel food cake remains a popular choice for special occasions and gatherings, thanks to its versatility and delicious taste. Whether topped with fresh berries, whipped cream, or served on its own, this timeless treat continues to delight taste buds everywhere.
Angel Food Cake
1 cup sifted flour
1 to 1 ¼ cups sugar
8 eggs whites
1/2 teaspoon salt
¼ teaspoon cream or tartar
1 teaspoon vanilla
Sift the flour and half the sugar together several times. Beat the egg whites with the salt until frothy. Add the cream of tartar and beat until thee egg foam starts to peak. Fold in the other half of the sugar to form a meringue. Then fold in the flour sugar mixture gradually and gently, and when the whole is partly blended add the vanilla. Only a gently motion should be used in mixing, for stirring tends to release the air depended on for leavening. A tube pan is best for baking angel food cake, and a fairly large cake will require about an hour in an oven at a temperature of 325 degrees F. After baking, invert the cake and remove from the pan when almost cold.