Click for Cookbook LOGIN
"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Angel Food Cake Recipe

  Tried it? Rate this Recipe:


Angel Food Cake image
Grandma Lelah Sartain (and Don aka Pappy)


This recipe for Angel Food Cake is from Angela's Awesome Edibles , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1¼ C Swans Cake flour (or another brand of cake flour)
½ C sugar + 1 1/3 C sugar
1½ C egg whites at room temperature (about 12 eggs)
1¼ tsp cream of tartar
¼ tsp salt
1 tsp vanilla
¼ tsp almond extract

Crème Cheese Frosting:
3 oz crème cheese
1 Tb butter
1 tsp vanilla
2 C powdered sugar
Dash of salt

• Preheat oven to 375°.
• Sift cake flour, then add ½ C sugar and sift 4 times. Set aside.
• Place egg whites in large mixing bowl. Add cream or tartar, salt, vanilla, and almond extract.
• Beat at high speed until soft peaks form.
• Continuing to beat egg whites, slowly add 1⅓ C sugar in four additions.
• Remove mixer bowl from mixer.
• Gradually fold in flour mixture, sifting in four additions. Rotate the bowl while folding in flour.
• Pour cake batter into an ungreased 10” tube pan.
• Bake for 50 minutes.
• To cool, turn cake upside down on bottle top for at least 45-60 minutes to cool completely. (I use a bottle
from the refrigerator that will fit through the hole in the tube pan.)
• Loosen from sides of pan with knife and place serving plate on top of cake pan. Holding the plate on top,
carefully flip the pan over. Run a knife around the bottom of the pan to loosen cake completely. It will
gently fall onto serving plate.

To make creme cheese frosting: cream together crème cheese, butter, salt and vanilla. Slowly add powdered sugar and beat in a tsp of milk, as needed, for a creamy consistency.

Personal Notes:
Personal Notes:

1. Angel food cake is light and airy because of all the sifting and high speed that the egg whites are beat at. This cake will not be successful if done when there is a high humidity outside. If it is going to rain, don’t try it!

2. If you hurry baking the process and the cake does not have time to cool sufficiently, you will discover that it will gradually fall out of the pan when turned upside down to cool. It is a lovely experience to discover the cake flopped on the kitchen counter! The cake should be a caramel color on top when finished cooking.

This was THE CAKE of the party when Grandma Lelah Sartain prepared it. This recipe came from her, as she took it everywhere! It was expected when she walked in the door for a July 4th gathering of friends that she would have this cake in hand. This was the cake that she made to celebrate birthdays.

I picked up the baton after her passing so that my boys could experience and know the tradition. Many years I made it on Easter with green dyed coconut shavings on top (for grass...I learned that from Moopy) and little jelly beans for eggs. It also made a beautiful "wreath" cake with green frosting holly leaves covering the top with red M&Ms as the berries.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!