Anniversary Angel Food Recipe

1
Anniversary Angel Food Recipe
Anniversary Angel Food Recipe photo by Taste of Home
Publisher Photo

Anniversary Angel Food Recipe

Read Reviews
1
Publisher Photo
"For my daughter's first birthday, I baked this tasty cake—and I've been happily doing so ever since," grins 78-year-young Sarah Curci of San Jose, California. "She's 55 now and still looks forward to her special treat each year. But it's a dessert that works for almost any other occasion, too."— Sarah Curci, San Jose, California
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 1 cup cake flour
  • 1-1/2 cups sugar, divided
  • 1-1/2 cups egg whites (10 to 12 large eggs)
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups heavy whipping cream, whipped
  • 6 tablespoons confectioners' sugar
  • 1 teaspoon ground cinnamon
  • 1/2 to 1 teaspoon ground ginger
  • Fresh or silk roses or mint, optional

Directions

Sift flour and 3/4 cup sugar four times; set aside. In a bowl, beat egg whites, cream of tartar, vanilla and salt on high speed until soft peaks form but mixture is still moist and glossy. Add remaining sugar, 2 tablespoons at a time, beating well after each addition.
Sift flour mixture, a fourth at a time, over egg white mixture; fold gently, using about 15 strokes for each addition. Pour into an ungreased 10-in. tube pan.
Bake at 325° for 40-45 minutes or until lightly browned and cracks feel dry. Immediately invert the pan; cool completely. Remove to a serving plate. Combine cream, sugar, cinnamon and ginger; frost top and sides of cake. Decorate with roses and mint if desired. Refrigerate or serve immediately. Yield: 16 servings.
Originally published as Anniversary Angel Food in Country Woman May/June 1998, p28

  • 1 cup cake flour
  • 1-1/2 cups sugar, divided
  • 1-1/2 cups egg whites (10 to 12 large eggs)
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups heavy whipping cream, whipped
  • 6 tablespoons confectioners' sugar
  • 1 teaspoon ground cinnamon
  • 1/2 to 1 teaspoon ground ginger
  • Fresh or silk roses or mint, optional
  1. Sift flour and 3/4 cup sugar four times; set aside. In a bowl, beat egg whites, cream of tartar, vanilla and salt on high speed until soft peaks form but mixture is still moist and glossy. Add remaining sugar, 2 tablespoons at a time, beating well after each addition.
  2. Sift flour mixture, a fourth at a time, over egg white mixture; fold gently, using about 15 strokes for each addition. Pour into an ungreased 10-in. tube pan.
  3. Bake at 325° for 40-45 minutes or until lightly browned and cracks feel dry. Immediately invert the pan; cool completely. Remove to a serving plate. Combine cream, sugar, cinnamon and ginger; frost top and sides of cake. Decorate with roses and mint if desired. Refrigerate or serve immediately. Yield: 16 servings.
Originally published as Anniversary Angel Food in Country Woman May/June 1998, p28

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAnniversary Angel Food

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
grace81bri User ID: 3311014 50799
Reviewed Jun. 2, 2011

"Are the roses edible? Or are they piped?"

Loading Image