Learning Curve: Angel Food Cake

Because it was on my 101 list, and because it's one of my absolute favorite childhood cakes, I set out the other weekend to make my Grandma O's angel food cake. Her cakes were literally the stuff of legend - impossibly tall, creamy-delicious and infused with a flavor you couldn't quite pinpoint other than to say, "Delicious."

My first experience with baking the cake wasn't quite as successful. I guess that's what happens sometimes when you're learning something new.

Anyway, here's her recipe (I'm sharing it especially with you!) and my lessons learned:

Grandma O's Angel Food Cake

• 1 1/3 c. cake flour
• 2 c. egg whites (about 16 eggs or one 16 oz pkg of liquid egg whites)
• 1/2 t. salt
• 2 t. vanilla
• 1 c. plus 2 T. plus 2 t. sugar
• 2 t. cream of tartar
• 1 c. sugar

Sift flour and first amount of sugar together to blend. Pour egg whites, cream of tartar, salt and vanilla in mixing bowl. Beat with a whire whisk or electric mixer until foamy. Gradually add second amount of sugar, 2 T. at a time, and beat until meringue will hold stiff peaks.


Sprinkle flour-sugar mixture over top and fold in gently. With spatula, push batter into 10x4" ungreased tube pan. Gently cut through batter.

Bake in preheated 375F oven for 30-35 minutes. Invert on funnel to cool before removing from pan.

My cake isn't nearly as tall or pretty (or calorie-dense, since I deliberately left off the amazingly tasty and calorically deadly Cream Glaze) as Grandma O's were. So I talked to my mom and did a little bit of research. Here's what I learned:

1. The egg whites need to be at room temperature. Otherwise, you'll whip those egg whites forever (and a day).
2. You have to whip the egg whites forever as it is - sometimes as long as 30 minutes. When you think you're too tired to whip them, you need to whip them a little more.
3. The pan must be ungreased, in order for the cake to have something to grab onto and rise. (I didn't make this mistake, but it's just a word of warning!)
4. Use a tube pan that's designed for sponge cakes. They come in two pieces, which facilitates cake removal (again, I didn't make this mistake so take this as an FYI).
5. Put the cake in the oven within 5 minutes of putting it in the pan. Or it may fall.
6. Don't open the oven until the cake is done. Or it may fall. (I made this mistake.)
7. You must let the cake fully cool before unmolding it. Or it may fall. (I also made this mistake.)
8. The purpose of letting the cake cool on a funnel is to allow steam and hot air to escape. Or the cake may fall. (You can also achieve this same purpose by putting it on a wire rack or in a colander)

There you have it! My Grandma O's angel food cake recipe. We'll be trying it again before too long, though this time we're going to use lesson #9 - Have The Boy Make the Cake.

He's fanatical about following instructions precisely, while I'm more of a laissez-faire cook. Angel Food cake recipes are not designed for people like me!