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Angel Food Cake: eating the sky

Angel Food Cake is a bite of the blue sky: sweet almond flavor, ithe white batter, the softer consistency you can imagine

This delicious cake was born in the US in the 1800 and its origins are, as always, under debate: was it born in Pennsylvania from a DUtch family or is it an African American invention?

What we all know is that before 1870, when the first egg beater was created, it was hard to make Angel Food Cake unless somebody was strong enough in their arms!

More important than its origin, the current use of the cake is what actually got me very interested.

African-American families use the Angel Food Cake at funeral receptions. The assumption is that the person is in Heaven around Angels.

When I read about this and thoughts about some personal facts, I got really interested and emotionally attracted to this cake:

  • October 10th is National Angel Food Cake in the US

  • October 9th is when my father left.

Doesn't if feel like this is his cake? This is why I love this cake so much - it gets to my heart like only soul food can do.

Let's go back to the food side. Angel Food Cake is available in every grocery store in the US, but I can guarantee the version you will do at home is far better than what you can buy.

I just wonder why this cake didnt have the same success overseas as pancakes, waffles, muffin, donuts... These ones are everywhere in European bakeries now, but what about Angel Food Cake? Well, we just have to make it at home I guess!


The ingredients

  • 9 eggs, use only the white

  • 120 gr (1 cup) of cake flour (it is a specific flour, no worries if you never heard of it - I did the same expression lie WHAT? - you can easily find it at the grocery store in Italy)

  • 300 gr (1,5 cup) of sugar

  • 1 Teaspoon of vanilla extract (clicca QUI)

  • 1/4 teaspoon of almond extract (do not compromise on this because almond extract is the magic ingredient that makes the difference - buy it on Amazon or grocery store)

  • 1-1/4 teaspoon of Cream of Tartar (no compromise, it is a mandatory ingredient for consistency - buy it on Amazon or NaturaSì )

  • A pinch of salt


Two specific pieces of equipment you need for this cake

  1. The Angel Food Cake mold - don't even start if you don't have one (QUI LA MIA)

2. Eggs beater - don't even start - you are not that strong!!!


  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. My advice: be careful when you open the eggs. I open one at a time in a separate small container and then pour it in the large bowl. You never know... if you mess up with one egg you don't have to start over!

  2. Sift 1/2 cup sugar and flour together twice; set aside.

  3. Preheat oven to 350°F (180°C). Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add the rest of the sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Finally, fold in flour mixture, about 1/2 cup at a time. The batter is ready!

  4. Gently spoon into an ungreased 10-in Angel Food Cake pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes.

  5. Immediately invert pan; cool completely, about 1 hour (I promise, the cake won't fall! I was terrified the first time it was going to be a mess but it wasn't! )

  6. Run a knife around side first and center tube of pan. Remove cake to a serving plate.

Now you can go creative with your Angel Food Cake, I used some confictioner sugar and berries as decoration!


Once the cake is done, you need to do something for the 9 yalks. You can be creative, but in case you are too tired to think too much, I wouls suggest

- custard cream, to serve with the Angel Food Cake

- vegetarian carbonara, with zucchini is always a great combination!



What about National Angel Food Cake Day: did you bake the cake?

Did you like it? I want to hear your comments below!

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