Angels + Angel Food Cake
Last weekend, I made an angel food cake for a friend's mother blessing— a soft, sacred circle of women gathering to honor her crossing into motherhood. We stood around the kitchen island together, weaving flower blessings, telling stories, offering prayers and warm touch and quiet nods of knowing.
And I kept thinking—this is what women do.
We become the angels in each other’s lives. Not the kind with halos or wings, but the kind who show up—with food, with flowers, with the exact words needed in the exact moment. We bring our presence like an offering. We hold the edge of the ceremony— but also the messy middle.
We walk alongside one another through every season. The late-night phone calls after the first heartbreak. The long walks before a big crossroads. The double-shot coffee dates after a big leap. The hands on the shoulders during labor. The nod across the room in a crowd full of people.
We grow into our womanhood by walking with other women. By watching each other rise, and fall, and rise again. By witnessing birth— not just of children, but of selves. We watch each other in the uniqueness of our mothering, hat phrase you said. That affirmation you offered. That dinner you made." Most often, without realizing we're even doing it, we're teaching.
And isn’t that a kind of love story too?
The way we quietly midwife each other’s becoming. The way we guide each other back to self.
Angels. Women are all simply that: angels.
So here’s my offering to you this week, an angel food cake recipe. Bring it to a woman who mothers you, befriends you, blesses you like the angel she is. Bring it to the ones who know that the kitchen counter is a kind of altar in and of itself.
Angel Food Cake
Ingredients
For the cake:
- I.75 cups (350 grams) granulated sugar
- I cup (I20 grams) cake
- I2 egg whites at room temperature
- I.5 teaspoons cream of tartar
- .25 teaspoon fine sea salt
- I.5 teaspoons pure vanilla extract
For the frosting:
- I6 oz mascarpone cheese
- 2 cups powdered sugar
- 2 cups heavy whipping cream
Directions:
- Preheat the oven to 350°F. Don’t grease your pan.
- In a food processor, pulse the sugar until fine. Remove I cup and set aside, leaving the rest in the processor. Add the flour. Pulse until airy.
- In a standing mixer, whisk egg whites, cream of tartar, and salt until frothy. With the mixer on, add I Tablespoon sugar at a time. Whip until medium peaks form. Add vanilla and whip just until combined. Remove bowl from mixer.
- Sprinkle flour mixture over the top of the whipped eggs, ¼ cup at a time. Using a rubber spatula, gently fold in until combined.
- Pour mixture into a I0 inch tube pan, or two 8 inch spring forms.
- Bake 30 to 35 minute until the top is lightly browned and a skewer inserted in the center comes out clean.
- Place pan upside down on a wire rack and cool at least I hour before adding frosting.
- In a standing mixer, combine powdered sugar, mascarpone and cream. Whip until fluffy. Serve topped with favorite berries.
See below for printable recipe card.