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Easy Angel Food Cake Recipe
Easy Angel Food Cake Recipe photo by Taste of Home

Easy Angel Food Cake Recipe

Publisher Photo
After just one taste, you'll agree this cake is heavenly! I like to make it for special occasions throughout the year.
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES: 16 servings

Ingredients

  • 1 cup cake flour
  • 1-1/2 cups sugar, divided
  • 2 cups egg whites (about 14)
  • 1-1/4 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt

Nutritional Facts

One serving equals 101 calories, trace fat (0 saturated fat), 0 cholesterol, 106 mg sodium, 24 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch.

Directions

  1. Sift flour and 1/2 cup sugar together four times; set aside. In a bowl, combine egg whites, cream of tartar, extracts and salt; beat on high until soft peaks form but mixture is still moist and glossy. Add remaining sugar, 1/4 cup at a time, beating well after each addition. Sift flour mixture, a fourth at a time, over the egg white mixture; fold in gently, using about 15 strokes for each addition. Spoon batter into an ungreased 10-in. tube pan (pan will be very full). Bake at 375° for 35-40 minutes or until top crust is golden brown and cracks feel dry. Immediately invert cake in pan to cool completely. Loosen sides of cake from pan and remove. Yield: 16 servings.
Originally published as Angel Food Cake in Country Woman March/April 1995, p36

Nutritional Facts

One serving equals 101 calories, trace fat (0 saturated fat), 0 cholesterol, 106 mg sodium, 24 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch.

Reviews for Easy Angel Food Cake

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jul. 28, 2011

I used meringue powder in replacement of half the eggs, yes it is expensive, but it tastes quite a bit better.

MY REVIEW
Reviewed Apr. 23, 2011

I agree with the other review(which I wish I would have read first), the texture is too moist and it is too eggy. Very disappointed!

MY REVIEW
Reviewed Mar. 16, 2010

It tasted too egg-y for me.

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