Angel Food Cake Recipes

Angel Food CakeServe Your Family Angel Food Cake Tonight
(Source: ©Don Bell)

With Grandma's old fashioned Angel food cake recipes, you'll be able to make light and fluffy cakes with a truly divine taste. It's thought by some food historians that these festive white cakes originated with thrifty Pennsylvania Dutch cooks as a practical means to use leftover egg whites.

In the 1880s, American cookbooks began to feature Angel cake along with similar fluffy-textured dessert cakes that call for quantities of egg whites. You'll love serving them to your appreciative guests.

Old Fashioned Angel Food Cake Recipes

Mom's Recipe Scrapbooks (c. 1920s)

Angel Food CakeLight and Fluffy Homemade Angel Food Cake
(Source: Don Bell)

7 Step Homemade Angel Food Cake Recipe

Grandma's Tip

You can now purchase pasteurized egg whites in most food stores; it's easier and cheaper than separating whole eggs solely for the whites.

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 unbuttered 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.

Old Fashioned Angel Food Cake Recipe

Angel Food Cake SliceSlice of Angel Food Cake

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 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.

Almond Cream Angel Food Cake Recipe

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


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 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 ungreased 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 temperature: 325°F, slow moderate oven.

Baking time: 1 hour.

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

To make white Angel Food Layer Cake:

Split to make 2 layers. Place almond cream filling between layers and cover cake with white seven minute icing (recipe 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.

Angel Food Seven Minute Icing Recipe

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 over cake.

Strawberry Angel Food Cake Recipe

1 3-ounce package 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 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.

Mock Angel Food Cake Recipe

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 an unbuttered angel cake pan and bake in a moderate oven (350°F) 45 minutes, or until done.

Old Fashioned Angel Food Cake Recipe

Mary at The Farm and Book of Recipes (1915)

Cover of Mary at the Farm and Book of RecipesMary at the Farm - 1915

Pennsylvania German Angel Food Cake

Follow along as a Pennsylvania German housewife shares her old fashioned Angel food cake recipe and explains step-by-step how she baked her cakes from scratch.

For making an ANGEL FOOD CAKE 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, 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.

As much care should be taken in baking an Angel Food cake as in mixing.

Bake in an ungreased patent pan. Place the cake in an oven that is just warm enough to know there is a fire inside the range.

Let the oven stay just warm through until the batter has raised to the top of the cake pan, then increase the heat gradually until the cake is well browned over.

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, 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 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, I never invert my 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. I think it safer to allow the pans containing the cakes to stand on a rack and cool without inverting the pan.

Removing Angel Food Cake From Its Pan

Removing Angel Cake from PanHow to Remove an Angel Food Cake from Its Pan
(Source: Don Bell)

Bake your cake following instructions in the old fashioned angel food cake recipes. After removing your baked cake from the hot oven, 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.

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

Vintage Angel Food Surprise

Angel Food SurpriseAngel Food Surprise Dessert
(Source: Don Bell)

Here's a great vintage dessert idea. Imagine generous slices of homemade angel food cake totally covered with rich butter icing containing crushed pineapple and topped with a glistening pineapple slice.

Choose one of the old fashioned angel food cake recipes and when your cake is baked, use this novel way of serving it. Absolutely delicious!

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