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

Easy Angel Food Cake Recipe

Read Reviews (3)
3.2 3
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(3)

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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