Prep 1 hr
Cook 35 mins
I found this recipe in a binder called McCall's Cooking School. This is the best angel food cake around. My kids won't eat store bought any more. Every special occasion they want me to make this. Add strawberries and whipping cream for strawberry shortcake. Make sure you follow the directions exactly and sift as many times as it says. You won't be disappointed.
- 1 3⁄4 cups egg whites (12 to 14 large eggs)
- 1 1⁄4 cups sifted cake-and-pastry flour (sift before measuring)
- 1 1⁄2 cups sugar
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons cream of tartar
- 1 1⁄2 teaspoons vanilla extract
- 5 egg yolks
- 2 tablespoons cake flour
- 2 tablespoons sugar
- 2 tablespoons grated lemon peel
- confectioners' sugar
- Make White Batter:.
- Let whites warm to room temperature. I like to let them warm in the shell because the whites separate easier from the yokes.
- Sift 1-1/4 cups flour with 1/2 cup sugar.
- Resift three times. (I do it on waxed paper).
- With electric mixer at high speed, beat whites with salt and cream of tartar until soft peaks form when beater is slowly raised.
- Beat in 1 cup sugar, 1/4 cup at a time beating well after each addition. Beat until stiff peaks form.
- With wire whisk, fold vanilla into egg whites until combined.
- Sift flour mixture, one fourth at a time, over egg whites.
- With wire whisk, using an under-and-over motion, gently fold in each addition with 15 strokes, rotating bowl a quarter of a turn after each addition. Fold ten more strokes to blend completely.
- Turn 1/3 batter into medium bowl.
- Preheat oven to 375°F.
- Make Yellow Batter:.
- In a small bowl, combine yolks, cake flour and sugar.
- With mixer at high speed, beat until very thick.
- Add lemon peel.
- With wire whisk, using an under-and-over motion, fold yolk mixture into reserved one third batter with 15 strokes.
- For marbling effect, spoon batters alternately into an ungreased 10" tube pan, ending with white batter on top.
- With knife, cut through batter twice.
- With rubber scraper or knife, gently spread batter in pan until it is smooth on top and touches side of pan all around.
- Bake on lower oven rack 35 to 40 minutes, or until cake springs back when pressed with fingertip.
- Invert pan over neck of bottle to cool 2 hours. My tube pan has 3 spokes sticking up so it can be inverted without the bottle.
- With spatula or knife, loosen cake from pan, remove and sprinkle with confectioners sugar.
This was everybody's favorite birthday cake while growing up; a tradition started from my grandma. The only difference in recipes is the addition of 1 tsp. lemon extract, and 1/2 tsp. orange extract instead of vanilla extract (next time I make it, I will try DeeDee's version). I agree with DeeDee--it's the best! If only I could figure out how to make the icing grandma put over it...