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Classic angel food cake on a white scalloped cake stand

1950s Angel Food Cake Recipe

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This authentic 1953 angel food cake delivers cloud-like texture and tender sweetness using a traditional meringue method. The recipe produces a tall, pristine white cake that showcases the elegant simplicity of vintage baking. Serve with fresh berries and whipped cream for a timeless dessert that feels both nostalgic and refined.

  • Total Time: 1 Hour 30 Minutes
  • Yield: 12 Servings 1x

Ingredients

Units Scale
  • 1 cup sifted cake flour
  • 3/4 cup granulated sugar (for flour mixture)
  • 1/2 cup granulated sugar (for meringue)
  • 1 1/4 cups egg whites (8-10 large egg whites)
  • teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 300°F. Do not grease your 10-inch tube pan.
  2. Measure cake flour into a sifter, then sift it once. Measure out exactly 1 cup of the sifted flour. Add 3/4 cup sugar to the measured flour and sift the mixture together 4 times onto a piece of waxed paper. Set aside.
  3. In a large bowl, beat egg whites with a hand mixer or whisk until foamy, about 2 minutes. Add cream of tartar and salt, then continue beating until the mixture stands in soft peaks.
  4. Add the 1/2 cup sugar for the meringue 2 tablespoons at a time, beating well after each addition until the sugar dissolves completely. Continue beating until the meringue forms stiff, glossy peaks. Add vanilla extract and beat briefly to incorporate.
  5. Sift about 1/4 of the flour-sugar mixture over the meringue. Fold in gently with a rubber spatula using a down-across-up-and-over motion until just blended. Repeat with remaining flour-sugar mixture in 3 more additions, folding until no streaks remain.
  6. Pour batter into the ungreased 10-inch tube pan. Smooth the top gently and tap the pan on the counter 2-3 times to release large air bubbles.
  7. Bake in the preheated oven for 1 hour and 10 minutes, or until the top springs back when lightly pressed with your fingertip.
  8. Immediately invert the pan and hang it upside down to cool completely, about 1 1/2 hours. If your pan has feet, rest it on those. If not, invert the center tube onto the neck of a wine bottle.
  9. When completely cool, run a thin knife around the sides and center tube to loosen the cake. Remove from pan, slice with a serrated knife, and serve.

Equipment

Find it online: https://recipe-rewind.com/classic-1950s-angel-food-cake-recipe-from-scratch/

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