Angel food cakes are not an extravagance on a farm where eggs are plentiful. In fact, the cake was often baked on the same day as noodles were made. Noodles required the yolks; angel food cakes the egg whites.
An experienced cook, who learned to bake the delicacy as a 14-yearold, says that the cake turns out best if the eggs are beaten by hand rather than with an electric mixer. “If you beat the eggs too fast, the foam goes down. I always used a wire whisk at home.”
This light, mildly flavored cake is enhanced when crushed strawberries are served over it.