My grandma was born in 1912, grandpa in 1910, they got married in 1928, had six kids, several grandchildren and even greatgrandchildren. They would be almost 100 years old if they were alive. I think about them almost every day. I still remember my grandma calling my name and coming towards our home, with trembling hands, holding a plate to share something she had cooked for lunch. One of Grandma's specialties was this cake, that was beaten every Saturday using her hands, without a mixer. Grandma served it plain with coffee only and me too, until my oldest son's birthday, when I decided to add a milk caramel as filling and a whipped topping and he said it was his favorite cake ever. Needless to say that besides love as the main ingredient, this recipe carries sweet memories and it has been in the family for over half a century!
Grandma's angel food cake
6 egg whites
6 egg yolks
3 cups flour
3 cups sugar
1 cup water
This cake does not take baking powder.
1) Preheat the oven 350º F/180o C. Grease a 12 inch/30 cm deep round pan.
2) With an electric mixer at high speed, beat egg whites with one dash cream of tartar or salt until they form soft peaks. Gradually beat in sugar, egg yolks, water and flour until just combined.
3) Pour batter into greased round pan. Bake 30 to 40 minutes. Remove from oven immediately, cool on a rack. Garnish as desired.
- For filling, use milk caramel and whipped cream as a topping. Add strawberries and blueberries.
- Add fresh orange juice to the batter instead of water.
- Drizzle cake in pan while still hot with a sweet orange glaze.