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FOOD HOLIDAY: National Angel Food Cake Day

Angel food cake with strawberry glaze. Photo courtesy American Egg Board.


October 10th is National Angel Food Cake Day. Bake one from scratch, or pick up a ready-made cake and serve it with this delicious strawberry glaze.

Angel food cake is a light, flourless cake made with sugar, cream of tartar, salt, vanilla or almond extract, and a dozen or so egg whites, depending on the recipe. There is no leavening.

The cake is popularly served with berries and whipped cream, although it can be served plain or with a dessert sauce (caramel, chocolate, custard, fruit, etc.).

Some historians think that the first angel food cakes were baked in the South by African-American slaves, due to the strength required to whip the air into the whites. Others theorize that the cake originated in Pennsylvania Dutch country in the early 1800s.

Angel food cakes are generally made in a tube pan. If you’re going to purchase one, get one with a removable bottom.



  • 1/2 cup orange juice
  • 1 tablespoon cornstarch
  • 2 cups frozen strawberries, partially thawed, quartered (you can use fresh strawberries, of course)
  • 1/4 cup sugar
  • 1 tablespoon orange marmalade
  • 1 prepared angel food cake (or use a mix or the from-scratch recipe below)
  • Optional garnish: whipped cream


    1. STIR orange juice into cornstarch in medium saucepan. Add strawberries, sugar and marmalade. Bring to a boil, stirring occasionally.

    2. REDUCE heat to low; cook 2 minutes, stirring, or until sauce thickens. Cool or chill.

    3. CUT cake into 12 slices. Spoon sauce over each slice. Garnish with optional whipped cream.




  • 1-1/2 cups powdered sugar
  • 1 cup cake flour
  • 12 large egg whites (1-1/2 cups)
  • 1-1/2 teaspoons cream of tartar
  • 1 cup granulated sugar
  • 1-1/2 teaspoons vanilla
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt

    Angel food cake is bake in a tube pan. Recipe and photo courtesy


    1. PREHEAT oven to 375°F, with rack in lowest position.

    2. MIX powdered sugar and flour in medium bowl; set aside. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until foamy.

    3. BEAT in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy. Do not overbeat.

    4. SPRINKLE powdered sugar-flour mixture, 1/4 cup at a time, over egg white mixture, folding in with a rubber spatula just until sugar-flour mixture disappears. Use the spatula to cut down vertically through center of egg whites, across the bottom of the bowl and up the side, turning the egg whites over. Rotate bowl one-fourth turn and repeat. Continue folding this way just until ingredients are blended. Use the spatula to break large air pockets, pushing the batter gently against the side of the pan and the tube.

    5. PUSH batter into ungreased 10 x 4 inch angel food cake pan (tube pan). Cut gently through batter with metal spatula or knife to break air pockets.

    6. BAKE 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heat proof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long metal spatula; remove from pan.


    Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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