There is something special about Angel Food Cake. This lighter version of a sponge cake became popular in the late 1880’s in America, and it received it’s name because of its airy lightness that was said to be the “food of the angels”.
Angel food cake is typically made in a tube or bundt pan, serving 8-12 individuals.
But there are times when that much cake is just too much. (Did I just say there can be too much cake???) That is exactly why many markets cut the cake in half and sell it at their bakery.
Instead of buying half of a cake (there is just something unfulfilling about getting ‘only’ half), try this recipe made in a standard loaf pan. It is perfect for couples, small families, or those who are watching their portion sizes.
If desired, you can ice the cake, drizzle syrup over top, or serve with fruit. You can even have several toppings set aside to allow each person to make it their own! My preference….to eat it plain.
Angel Food Cake Recipe – Loaf Pan Size
3/4 cups sugar
1/2 cup all-purpose flour
7 large egg whites
2 teaspoon vanilla extract
3/4 teaspoon cream of tartar
1/4 teaspoon table salt
Preheat the oven to 325 degrees F.
1. Mix half the sugar with the flour in a mini food processor for 5 seconds. Set aside.
2. Using a mixer set on medium, beat the egg whites, vanilla, cream of tartar and salt in a large bowl, until foamy.
3. Add the remaining sugar (not the sugar/flour mixture) slowly. Beat just until soft, moist peaks form.
4. Fold in the flour mixture, half at a time, with a rubber spatula until incorporated.
5. Pour the batter into an ungreased loaf pan. Bake 35 to 40 minutes.
6. Invert the loaf so that the handles of the pan rest on the tops of two cans, allowing ventilation. After 45 minutes to 1 hour, remove the cake by sliding the knife around the edges.
Cool completely and slice with a serrated knife.
Mary and Jim