Homemade Angel Food Cake Recipes

Thanks to Grandma's homemade Angel food cake recipes, you'll be able to make light, fluffy-textured dessert cakes with a truly divine taste. You'll love serving them to your appreciative guests.

Grandma's Favorite Homemade Angel Food Cake Recipes

Mom's Recipe Scrapbooks (1920s)

7 Step Homemade Angel Food Cake Recipe

Angel Cake Ingredients:

Whites of 6 eggs, 3/4 cup fruit sugar, 1/2 cup flour, 2-1/4 teaspoons cornstarch, 3/4 teaspoon cream of tartar, 1/6 teaspoon salt, 1/2 teaspoon vanilla, 1/2 teaspoon lemon juice.

1. Sift the fruit sugar 5 times.
2. Sift four, cream of tartar, cornstarch, and salt 5 times.
3. Beat whites of eggs until foamy, add sugar slowly, continue beating.
4. Add flavoring, then lightly fold in the flour, sifting it gradually over the mixture.
5. Turn into non buttered angel food tube pan.
6. Bake in slow oven 1/2 hour (275°F to 300°F). Place in center of oven. The oven door should not be opened during first 20 minutes.
7. When done invert pan on cake-rack. Let cake hang in the pan until cold.

Homemade Angel Food Cake Recipe

11 eggs, whites only
1-1/2 cups powdered sugar, sifted
1 cup flour
1 teaspoon cream of tartar
1 teaspoon vanilla
Pinch of salt

Sift flour, cream of tartar, sugar, and salt together 4 or 5 times. Beat the egg whites in a large dish to a stiff froth. Add the sifted flour, etc., gradually, beating all the time. Have angel food cake pan ready — do not let the cake stand a minute after it is mixed!

Bake about 45 minutes at 300°F, or just until done, and do NOT open the oven door to check until the cake has been in at least 15 minutes. Add 2 teaspoons rose water to batter, if desired.

Homemade Angel Food Cake Recipe With Almond Cream Filling and 7-Minute Icing

Ingredients:

1-1/3 cups egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1-1/2 cups granulated sugar
1 teaspoon vanilla
1 cup sifted cake flour

Size of angel food cake pan required: Deep tube center pan, 10-inches across; or 2 cake pans 7-1/2 inches across by 3-1/2 inches deep.

Method:

1. Beat egg whites with flat whip.
2. Add salt and cream of tartar when egg whites are frothy.
3. Continue beating until egg whites will stand in peaks when whip is pulled out.
4. Gradually beat in 1 cup sugar that has been sifted twice.
5. Fold in vanilla flavoring.
6. Sift flour once before measuring.
7. Fold in flour gradually which has been sifted 3 times with remaining 1/2 cup sugar.
8. Pour into dry non greased pan. Cut through batter with a knife to break any large air bubbles in the batter.
9. Bake and after removing from oven, invert pan over two or three tumblers until cake is entirely cold. Having cake suspended thus, it will cool at full stretch and not fall back on itself.

Baking time and temperature: 1 hour in 325°F slow moderate oven.

Split cake to make 2 layers. Place almond cream filling between layers and cover cake top with white seven-minute icing (see recipes below).

Almond Cream Filling

4 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 cup rich milk, or table cream
4 egg yolks
1 teaspoon vanilla
1/4 pound blanched and toasted almonds, chopped.

Mix sugar, cornstarch, and salt. Add milk and cook 5 minutes, stirring constantly. Add slowly, slightly beaten egg yolks and cook in double boiler until thick and creamy, add nuts and vanilla and cool before spreading between layers of angel cake.

Seven Minute Icing

1 cup granulated sugar
2 egg whites
4 tablespoons cold water
1/8 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Place first 5 ingredients in saucepan, set in pan of hot water over low heat. Beat continuously for 7 minutes. Remove from heat, add flavoring and beat well. When cool spread generously over top of cake.

Mock Angel Food Cake

1 cup sugar
1-1/3 cups flour
3 teaspoons baking powder
1/3 teaspoon salt
2/3 cup scalded milk
1 teaspoon vanilla
Whites 2 eggs

Mix and sift the first four ingredients four times. Add gradually, the scalded milk. Fold in whites of eggs, beaten until stiff, and add the vanilla.

Turn into a non buttered angel food cake pan and bake in a moderate oven (350°F) 45 minutes, or until done.

Frau Schmidt's Homemade Angel Food Cake Recipe and Instructions

Mary at The Farm and Book of Recipes (1915)

Feather Light Angel Food Cake

When making this homemade Angel Food Cake recipe from scratch, use one even cupful of the whites of egg (whites of either eight large or nine small eggs). A pinch of salt, if added when beating eggs, hastens the work. One and one-quarter cups granulated sugar, and 1 cup of Iglehart's Swansdown cake flour. Sift flour once, then measure and sift three times.

Beat whites of eggs about half, add 1/2 teaspoonful of cream of tartar then beat whites of eggs until they will stand of their own weight.

Add sugar, then flour, not by stirring, but by folding over and over, until thoroughly mixed. Flavor with 1/2 teaspoonful of vanilla or a few drops of almond extract.

How to Bake Angel Food Cake

• As much care should be taken in baking an Angel cake as in mixing.
• Bake in an ungreased angel food pan. Place the cake in an oven that is just slightly warm until the batter has raised to the top of the cake pan, then increase the heat gradually until the cake is well browned over (350°F).
• If by pressing the top of the cake with the finger it will spring back without leaving the impression of the finger, the cake is done through.
• Great care should be taken that the oven is not too hot to begin with, as the cake will rise too fast and settle or fall in the baking. It should bake in from 35 to 40 minutes' time.
• When done, invert the pan and let stand until cold before removing it. Should you see the cake browning before it rises to top of pan, throw your oven door open and let cold air rush in and cool your oven instantly. Be not afraid. The cold air will not hurt the cake. Two minutes will cool any oven.
• Watch cake closely. Don't be afraid to open oven door every three or four minutes. This is the only way to properly bake this cake.
• When cake has raised above top of pan, increase your heat, and finish baking rapidly. Baking too long dries out the moisture and makes it tough and dry.
• When cake is done, it begins to shrink. Let it shrink back to level of pan. Watch carefully at this stage and take out of oven and invert immediately. Rest on center tube of pan. Let hang until perfectly cold, then take cake carefully from pan.
• When baking Angel food cake always be sure that the oven bakes good brown under bottom of cake. If cake does not crust under bottom, it will fall out when inverted and shrink in the fall.
• Most times, never invert pans of Angel food cake on taking them from oven, as the cakes are liable to fall out even if the pan is not greased. It's safer to allow the pans containing the cakes to stand on a rack and cool without inverting the pan.

How to Remove Angel Food Cake From Its Pan the Easy Way

Follow the homemade angel food cake recipe instructions to bake your Angel Cake. Then, after removing your baked cake from the hot oven, gently rest the rim of the inverted cake pan over two or three glasses, until the cake has fully cooled. Suspending it upside-down while cooling will prevent it from falling back on itself.

Finally, carefully loosen the completely cooled cake with a knife as shown above, then invert the pan and sharply tap its rim on a hard surface to dislodge it from the pan. Your cake is ready for decorating.

Baking Angel Food Cakes: Frequently Asked Questions

Easy No Bake Angel Food Desserts

Angel Food Surprise

Here's a wonderful old fashioned dessert idea. Imagine serving generous slices of angel food cake totally covered with rich butter icing containing crushed pineapple bits and topped with a glistening pineapple slice and a strawberry.

If you don't have any leftover angel cake then choose one of the homemade angel food cake recipes and bake one tonight. You must try this old fashioned dessert. It's absolutely delicious!

Strawberry Angel Food Dessert

1 package (3 ounces) strawberry flavored gelatin dessert
1-1/4 cups boiling water
10 ounces sliced frozen strawberries or canned strawberries
1 tablespoon white sugar
Pinch of salt
1/2 prebaked 10-inch angel food cake torn in pieces
1/2 pint whipping cream

Dissolve gelatin in 1-1/4 cups boiling water. Stir in thawed strawberries, sugar, and salt. Cool until it begins to thicken. Fold in the cream, whipped.

Cover bottom of 9-inch pan with half of the torn angel cake, pour over half of the strawberry and cream mixture, add another layer of cake and repeat strawberry and cream mixture. Refrigerate 4 to 5 hours until firm before serving.