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Author Notes: I was given this recipe in a letter from my grandmother, who got it from her grandmother. She has always said it was her favorite, so I dug it out recently to make for her 80th birthday. The egg yolks give the cake a more yellow color than traditional angel food cake. —Audrey Waller
Sunshine Angel Food Cake
- 7 room tempereature eggs
- 1 cup sugar
- 1 teaspoon cream of tartar
- 1 cup cake flour, measured after sifting.
- Preheat oven to 275. Separate egg yolks and egg whites into separate bowls and add cream of tartar and vanilla to the egg whites.
- Sift flour 4 more times. I don't have a sifter, so I use a fine mesh sieve.
- Beat yolks to incorporate as much air as possible, then beat egg white mixture until soft peaks form.
- While you are beating the egg whites, heat the sugar, with no more than half a cup of water, in a small saucepan to about 230F. Use a candy thermometer to check temperature.
- When sugar is ready, pour it into the egg whites in a thin stream while continuing to beat to incorporate sugar.
- Fold in egg yolks, then fold in flour. Use a wire sieve to add flour gradually as you incorporate.
- Pour batter into an ungreased angel food cake pan, and place in oven for 15 minutes. Then increase heat to 300 and bake another hour and 5 mintues. The cake will be just barely browning.
- Remove the cake from the oven, and cool completely upside down in the pan. Don't worry, it will not fall out. Use a wine bottle or olive oil bottle to hold the cake with the tube. Run a knife around the outside edge of the pan to loosen cake from the edges, then push out pan and repeat on the top and center tube to release the cake.
- 1 pound confectioner's sugar
- 1 large orange
- 1 teaspoon vanilla
- 3 tablespoons melted butter
- Zest and juice orange.
- Combine zest, butter and vanilla.
- Whisk in parts of confectioners sugar and orange juice until the desired consistency is reached. Grandma's was always nearly spreadable.