Aunt Glad’s Heavenly Angel Food Cake

By LittleKathy

From Grandma(Kathryn)

Ingredients

• 1 3/4 cups egg white at room temperature ( about 12 – 14 eggs)
• 3/4 tsp. salt
• Add salt and beat until frothy.
• When frothy add 1 1/2 tsp. cream of tartar
• Beat until bubbles are small and white and shiny (just holding shape a little, not until stiff and standing alone). Don’t overbeat.
• 1 1/2 cups sugar
• 1 tsp. vanilla
• 1 cup cake flour, or 1 cup sifted all purpose white flour – 2 Tbsp.
• Fold half the sugar into the beaten egg whites, a tablespoon at a time. Sift the rest of the sugar with the flour 4 times, and fold into the meringue, with spatula and handle gently.
• Pour into 10 inch ungreased angel food (or bundt) pan.
• Bake in slow oven 325degrees for 1 hour, turning a little hotter, 350, for last 15 min. to brown.

Preparation

Step 1

Aunt Glad was Grandpa’s (Jim) Mother’s sister. She and Uncle Howard lived in Edmonton for several years, and we spent a lot of time together.

If I am using egg yolks only for something, I save the whites in the freezer, and eventually have enough for this cake.
Sometimes I combine chocolate pudding and whip cream for a yummy icing, and you can cut the cake in layers, and use less whip cream with the pudding for between layers.
Have fun Kira.