• 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.
TIPS FOR SUCCESS:
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.