Easy Angel Food Cake Recipe

3 3 5
Easy Angel Food Cake Recipe
Easy Angel Food Cake Recipe photo by Taste of Home
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Easy Angel Food Cake Recipe

Read Reviews
3 3 5
Publisher Photo
After just one taste, you'll agree this cake is heavenly! I like to make it for special occasions throughout the year.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling

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

Directions

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

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

  • 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
  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

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Reviews forEasy Angel Food Cake

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swimmer.gurl User ID: 4848074 29745
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
insanemom User ID: 5948052 28944
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
j_s_shiner User ID: 4024988 4297
Reviewed Mar. 16, 2010

"It tasted too egg-y for me."

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