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Heavenly Angel Food Cake

 Heavenly Angel Food Cake
This light, moist cake is my favorite. It tastes heavenly and is special enough for most any occasion. —Fayrene De Koker, Vancouver, Washington
20 ServingsPrep: 10 min. + standing Bake: 40 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 1/4 teaspoon salt
  • 1 cup sugar


  • 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.

2 of 2

Heavenly Angel Food Cake (continued)

Directions (continued)

  • Run a knife around side and center tube of pan. Remove cake to a
  • serving plate.
  • Yield: 20 servings.
Nutritional Facts: 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.