Heavenly Angel Food Cake Recipe

Heavenly Angel Food Cake Recipe Heavenly Angel Food Cake Recipe photo by Taste of Home Rating 5

"This light, moist cake is my favorite," shares Fayrene De Koker of Auburn, Washington. "It tastes heavenly and is special enough for most any occasion."

This recipe is:

Diabetic Friendly

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Heavenly Angel Food Cake Recipe
  • Prep: 10 min. + standing Bake: 40 min. + cooling
  • Yield: 20 Servings
10 40 50

Ingredients

  • 1-1/2 cups egg whites (about 12)
  • 1-1/4 cups confectioners' sugar
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons cream of tartar
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1 cup sugar

Directions

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside.
  • Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
  • Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
  • Run a knife around side and center tube of pan. Remove cake to a serving plate. Yield: 20 servings.

Leftover: Cranberry Ribbon Loaf

Nutritional Analysis: One slice equals 101 calories, trace fat (0 saturated fat), 0 cholesterol, 59 mg sodium, 23 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchange: 1-1/2 starch.

Originally published as Heavenly Angel Food Cake in Quick Cooking September/October 1999, p36

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Reviews for Heavenly Angel Food Cake

Heavenly Angel Food Cake Recipe

Heavenly Angel Food Cake

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(1-10) of 48 reviews

Reviewed on May. 04, 2013 by emilyledonne

I made this last night and it came out amazing! I even forgot to add the salt and no one could tell. I topped it with some homemade caramel and strawberries. Everyone loved it. I would highly recommend this to anyone who's looking for a light dessert.

Reviewed on Apr. 24, 2013 by ChiMan

Wonderful, turns out great.

As with all recipes, read carefully and understand what you are doing.you must understand soft peak,etc. if you do not, go to YouTube or other sites to comprehend. Do not blame the poster, as this assumes a moderate knowledge of cooking terms, ie folding etc. this cake is wonderful!

Reviewed on Apr. 11, 2011 by levithecat

Update to previous ONE Star Rating. The website would not let me increase/ change my rating to 5 Stars. I watched a Utube video on how the eggs should look. I made a second attempt at this recipe and it was a great success.

Reviewed on Apr. 08, 2011 by levithecat

My cake came out very very dense. Instructions say ..."beating on high until stiff glossy peaks form and sugar is dissolved." Because I followed this instruction, and I really beat on high, this caused the very dense cake. Perhaps instructions should say to not over beat the eggs? I may give this recipe another shot since so many good reviews. This was the reason I picked this recipe because of the good reviews.

Reviewed on Mar. 14, 2011 by NevadaRose

This was a wonderfully moist cake that I really enjoyed. Only issue I had was that it didn't rise as high as I expected. Was afraid that it would be too dense, but not a problem. I think maybe I mixed the whites a little longer than I should have, but still turned out wonderfully. Will definitely keep this recipe handy!

Reviewed on May. 15, 2010 by blessednest

Great recipe. Knowing it's preservative free AND tastes delicious makes this a repeat.

Reviewed on Aug. 02, 2009 by jwwluvcooking

My great Aunt Wilma made an Angelfood cake and a Sunshine cake every weekend. The Sunshine cake used the egg yolks left over from separating the eggs. Delicious! Great memories.

Reviewed on Jul. 26, 2009 by dihankins

Angel Food cakes will be sticky if they are not fully cooked. It is very important to cook it sometimes as long as 60 min depending on the humidity and to hang upside down to cool.I cut waxed paper to fit the bottom of my tube pan and line just the bottom I am sure your spring form pan would have came clean with a soaking in boiling soapy water and a little elbow grease.Give it another shot for good measure there young cook,you'll do fine.

Reviewed on Jul. 24, 2009 by Carollizc

re: the sticky pan: Angel food cakes contain no leavening except the beaten egg whites and require an ungreased pan so that they can "climb" the sides. They are also baked in a tube pan, so that they bake evenly, not a springform pan. My suggestion is to try again with the correct pan, and try to bake it when the humidity is fairly low - high humidity may have caused the stickiness. If it happens again, remember that it's mostly sugar, and will dissolve if you pour boiling water into the pan and let it sit before scrubbing. Hope this helps.

Reviewed on Jul. 24, 2009 by mrainey

The cake was delishous, but I should have greased the pan. The cake stuck so badly I had to throw away my spring pan.

M. Rainey

 
 

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