Grandma Chow's Angel Food Cake Recipe

I spent the full day on Tuesday visiting my Grandma Chow in Stockton. I asked her beforehand if she would teach me how to make the Angel Food Cake that she's made for our family gatherings for years and years. (It was a favorite of all of children while they were growing up, and remains a favorite of her grandchildren and great-grandchildren, too!) I've been trying to learn recipes from her whenever I go visit, if she has the time and energy.

Luckily, it was the coolest day of the week. It rained the day before, and that morning, and temps were only expected to be in the mid to high 70s. It would be much hotter the remainder of the week.

We went out to lunch, I ran some errands for the both of us, then we baked a cake in the afternoon!

Here is Grandma Chow's Angel Food Cake recipe!

Grandma Chow's Angel Food Cake

9 eggs (large and white) -take out of fridge 2 hours before using
1 cup cake flour
1 cup sugar
1/2 cup vegetable oil
1 teaspoon baking powder
1/2 teaspoon cream of tartar
1/2 cup water

-----

Preheat oven to 300 degrees

Sift flour
Remeasure to 1 cup
Measure 1 cup of sugar (less sugar for less sweet cake)
Add to bowl with flour
Add 1 teaspoon baking powder

In a separate mixing bowl
Separate 9 Egg yolks
Cream
Add water while beating (1/2 cup)
3 minutes

Add flour with sugar and baking powder mixture

Beat 5 min

Add 1/2 cup vegetable oil
Beat one min

Use large mixing bowl
Mix Egg whites and cream of tartar
Beat until stiff peaks
(about 10 min)

Fold into creamed mixture

Pour into Angel Food Cake Pan (rinse with water)

Bake for 1 hour:
300 for first 45 min
325 for last 15 min

Flip upside down immediately on a glass soda bottle

Cool for 1 hour, 20 min

Use a butter knife to loosen cake from sides of pan.

Here are several photos I took while we were making the cake. My Grandma has used the same mixer (a Sunbeam) for the last 40 years! It is only the second mixer she has ever had!


creamed egg yolks and water, mixed with flour, sugar and baking powder in the background, egg whites and cream of tartar beating in the front


my adorable Grandma!


watching the egg whites beat


stiff-peaked egg whites


testing the stiffened egg-whites


the two bowls of mixed ingredients ready to be combined


carefully folding the creamed mixture into the beaten egg whites


pouring the batter into the cake pan


final mixture in the cake pan


1 hour later...


taking the hot pan out, and putting it onto the glass soda bottle


cooling the cake upside-down


loosening the cake from the pan!