A Perfect Slice of the Past – The 1953 Angel Food Cake That Still Steals the Show

Some recipes are more than just instructions on paper — they’re part of the family story. This one has been in ours for over 70 years.

In 1953, a kind lady passed this recipe on to my mother, and from that day forward it became a treasured staple in our home. Through holidays, Sunday dinners, and countless special occasions, this cake has been there — tall, golden, and impossibly light.

What makes it so timeless?
It’s the perfect combination of airy texture, gentle sweetness, and that irresistible golden crust. Every bite melts in your mouth, reminding you that baking doesn’t need to be complicated to be magical. Best of all, it’s incredibly versatile:

Serve it with caramel dunking sauce for a rich and indulgent twist.

Top it with fresh berries for a bright and refreshing treat.

Ingredients

1 cup cake flour (sifted)

1 ½ cups granulated sugar (divided)

12 large egg whites (room temperature)

1 ½ teaspoons cream of tartar

¼ teaspoon salt

1 teaspoon pure vanilla extract

½ teaspoon almond extract (optional, but adds a lovely vintage flavor)

Method

1. Preheat Oven: Set oven to 350°F (175°C). Make sure your tube pan (10-inch) is clean and ungreased — the batter needs to cling to the sides.
2. Sift Dry Ingredients: Sift the cake flour with ¾ cup sugar three times. Set aside.
3. Beat Egg Whites: In a large, clean bowl, beat egg whites until foamy. Add cream of tartar and salt. Continue beating until soft peaks form.
4. Add Remaining Sugar: Gradually beat in the remaining ¾ cup sugar, 2 tablespoons at a time, until stiff, glossy peaks form. Do not overbeat — peaks should stand tall but still look moist.
5. Add Flavoring: Gently fold in vanilla and almond extract with a rubber spatula.
6. Fold in Flour Mixture: Sift about ¼ of the flour mixture over the beaten egg whites. Fold in gently using a spatula. Repeat until all flour is incorporated, working slowly to keep the batter airy.
7. Bake: Spoon batter into the ungreased tube pan. Smooth the top. Bake for 35–40 minutes, or until the top is golden brown and springs back when lightly touched.
8. Cool Upside Down: Immediately invert the pan over a heat-proof funnel or bottle. Cool completely before loosening the sides with a thin knife.
9. Serve: Slice with a serrated knife. Serve plain, with caramel sauce, or fresh berries.

Enjoy it plain to truly appreciate its delicate flavor and soft crumb.