Recipe by AMYK
"This is my grandmother's recipe that I have adapted for high-altitude baking. It is easy, light and delicious -- the BEST angel food cake ever!!"
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1 1/3 cups
sifted cake flour
1 1/8 cups
1 1/2 cups
1 1/4 teaspoons
cream of tartar
I also live in a high altitude area, one hour north of Denver. Baking desserts is sometimes precarious. Thanks for this exceptional recipe for Angel Food Cake. The directions were easy to follow. I was surprised how quicky the batter came together. The only little change I made was using 1/2 teaspoon almond extract rather than the lemon. Lo and behold this cake was moist, flavorful, and much more substantial than boxed or store bought Angel Food. I cooked up a cup of frozen raspberries, 1/2 cup sugar, and a tablespoon of cornstarch making a sauce to pour over the cake. My family loved it. This should do well in lower altitudes if the egg whites are whipped longer, and 1/4 cup less flour is used. This was my first attempt at home made Angel Food, and it turned out great!
I live at 7,300 ft in northern NM and made the recipe with just a bit more flour. I should have upped the temp to 350F, then 400F because it didn't rise as much or brown as quickly as it should. Needed an extra 10 min. Will try again, though.
I forgot to mention that it is VERY helpful to line the bottom of your pan with parchment paper or waxed paper. I usually fold the paper in half, then in half again... and then cut it to look like a slice of pizza (using the radius of the pan to measure.) Once I have the right size, I'll cut the bottom for the center hole. This helps avoid leaving 1/2 of the cake in the pan. It tastes good either way, but it is prettier when it stays in one piece.
Absolutely delightful! This is my first stab at angel food cake baking. I researched and tried a recipe two nights ago from Allrecipes.com and it was a huge dud. Coarse texture, almost tough and not good taste. I then made this recipe the next night and oh the difference. I live in Thornton, Colorado, a north suburb of Denver, so the high altitude is always a challenge for cake baking. This recipe, however, has been adapted for our altitude and was amazing. Rose well, light texture, amazing taste. I took it for my friend's birthday cake and the 5 of ate and ate. I also used a recipe from Allrecipes for buttercream icing that was incredible. It is now our new favorite cake recipe, bumping dark chocolate cake out of first place!
Amazing cake! I live in the Denver area and this turned out great at our high altitude. I used A.P. flour and almond extract instead of lemon, and it's light, fluffy, and delicious! Wonderful recipe.
This was my first time ever to make a home-made angel food cake & it turned out great! I live in Denver & this recipe works for the altitude! I didn't have cake flour so I used 1 cup and 3 Tablespoons of regular flour & it still turned out fantastic! Great with frest fruit!
This is a fool-proof recipe! I finished the batter and stuck the cake in the oven and while cleaning up the dishes, I came across 1/2 cup of egg whites that I had accidently omitted from the recipe!! It still came out great. I'm sure with the appropriate amount of egg whites, the cake would have been even lighter and fluffier; but, like I said it was still great. I did use almond instead of lemon, but I'm sure either would've been wonderful.
Wonderful recipe! I live in Loveland, Colorado, on the front range of the Rockies. I have never had angel food cake made from scratch turn out for me. This one was perfect and Yummy! I used almond extract in place of orange and it was soooooooooooo good.
* Percent Daily Values are based on a 2,000 calorie diet.
High-Altitude Angel Food Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 2
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