Hy-Vee Angel Food Cake

Ingredients

• 1 box Hy-Vee Angel Food Deluxe Cake Mix (egg white packet A and flour mixture packet B)
• 1 1/3 cups water
• 1 teaspoon almond flavoring (Rosie Lee’s addition)

Steps

1. Move the oven rack to the lowest position and heat the oven to 375°. Use a bowl, beaters and tube pan with no trace of grease or soap (no plastic bowl).
2. Pour the water into a large mixing bowl and sprinkle the egg white packet (A) over it. Blend 1 minute on low until moistened, then beat on high until very stiff peaks form, about 5 minutes. Rosie Lee added 1 teaspoon almond flavoring here.
3. Sprinkle the flour mixture (packet B) over the whites a quarter at a time, folding gently with a wire whip or slotted spoon (not a mixer or rubber scraper) until it disappears each time.
4. Pour into an ungreased 10×4-inch tube pan, level the top and run a knife through the batter to break up large air bubbles.
5. Bake at 375° for 35 to 40 minutes, until the top is golden brown, cracked and dry. Rosie Lee’s note: turn the pan halfway around halfway through the baking time. Don’t underbake.
6. Cool upside down, hung on a bottle or funnel. Loosen from the tube and sides with a knife using up-and-down strokes, then remove the cake.

Notes

Chocolate Angel Food Cake: sift 1/4 cup cocoa into the flour mixture (packet B) before folding it into the whipped whites.

High altitude (over 4,000 feet): blend 1/4 cup all-purpose flour into packet B; for the chocolate version the box says to use 1/4 cup cocoa instead of that flour.

Cut from two Hy-Vee Angel Food Deluxe Cake Mix boxes (an older and a newer box), so there’s more than one card. Rosie Lee wrote “1 tsp almond flavor” and “Turn 1/2 around 1/2 way cook time” on both.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

Tap the card to see it full size.