"Those who forget the pasta are condemned to reheat it."--Unknown

Ruby's Best Angel Food Cake Recipe

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Ruby's Best Angel Food Cake image
Scott Littman


This recipe for Ruby's Best Angel Food Cake, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruby Hampton Bundy
Added: Sunday, April 20, 2008


1 3/4 c. egg whites (12 - 14) at room temperature
1/14 c. sifted cake flour
1 3/4 c. sugar (divided)
1/2 tsp. salt
1 1/2 tsp. cream of tarter

1 tsp. vanilla extract
1/2 tsp. almond extract

1. Heat oven 375.

2. Sift flour with 3/4 cup sugar; re-sift 3 times; set aside.

3. At high speed beat egg whites with salt and cream of tarter until soft peaks form.

4 Gradually beat in remaining sugar 1/4 cup at a time. Beat well after each addition. Continue beating until stiff peaks form. With rubber scraper or wire whisk, gently fold extracts into egg whites.

5. Sift flour mixture 1/4 at a time over eggs. Gently fold in each addition with 15 strokes, rotating bowl.

6. Fold an additional 10 strokes.

7. Gently push batter into ungreased tube pan. Cut through batter twice. Gently smooth top, be sure batter touches sides of pan.

8. Bake 35-40 minutes. Invert. Cool about 2 hours. Remove from pan and frost with Double Boiler Frosting (recipe in this cookbook).

This is my birthday cake recipe. I have made literally hundreds of them in the last 30 years.




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