Angel Food Cake


1 cup sifted cake flour
1/4 teaspoon salt
1 cup egg whites (7 or 8 medium-sized eggs)
1 teaspoon cream of tartar
1 teaspoon vanilla
1 1/4 cups sugar

Set oven for moderately low, 325°. Sift flour, measure and sift 4 times more.

Add and stir salt into egg whites; whip until frothy. Sprinkle cream of tartar over egg whites and continue to whip until they hold soft, moist peaks. Fold in vanilla. Gradually beat sugar into egg whites, 2 tablespoons at a time. Sift a small amount of the flour over egg mixture and gently fold in; continue until all flour is added. Turn into an ungreased 9-inch tube pan. Bake about 1 hour and 15 minutes or until done. Invert pan; allow to cool completely in this position. Loosen cake from side and tube of pan with a spatula. Frost, if desired, with Pastel Frosting, see below or sprinkle with confectioners’ sugar.


Combine 1/3 cup tart jelly (plum, currant or grape), 1 egg white and few grains salt in the top of a double boiler. Whip with a rotary beater until mixed. Put over boiling water and continue to beat constantly for 3 minutes or until frosting stands in peaks. Cool and spread on cake. Frosts a 9-inch tube cake.

Published by –COOKINDEX– Division of H.S. Stuttman Co. Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc. New York

4 thoughts on “Angel Food Cake

  1. Eileen

    I have the Cookindex set. I think my mom bought it in weekly installments in the late 1950s from a grocery store. The food styling is really pretty and so much better than what’s in today’s magazines.


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