Back to Heavenly Angel Food Cake

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Heavenly Angel Food Cake Recipe

Heavenly Angel Food Cake Recipe

This light, moist cake is my favorite. It tastes heavenly and is special enough for most any occasion. —Fayrene De Koker, Vancouver, Washington
TOTAL TIME: Prep: 10 min. + standing Bake: 40 min. + cooling YIELD:20 servings

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

  • 1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Reviews for Heavenly Angel Food Cake

Sort By :
MY REVIEW
Reviewed Dec. 6, 2015

"Very yummy!"

MY REVIEW
Reviewed Dec. 26, 2014 Edited Dec. 27, 2014

"Very easy cake to make, I've made many an angel food cake and this is by far the best recipe. Just remember this recipe (as with all angel food cakes) should be made in METAL OR GLASS BOWLS ONLY, otherwise the cake will come out very dense and it will not be the light fluffy confection of your dreams.

http://www.finecooking.com/articles/angel-food-cake.aspx?pg=1
also for coffee flavor add 2 tbsp of instant coffee.
and for chocolate add 1/3 cup cocoa.
I personally like it with a 1/4 tsp of lemon extract, it really balances out the sweetness.
have fun
ps it also makes some bomb a** cupcakes"

MY REVIEW
Reviewed May. 4, 2013

"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."

MY REVIEW
Reviewed Apr. 24, 2013

"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!"

MY REVIEW
Reviewed Apr. 11, 2011

"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."

MY REVIEW
Reviewed Apr. 8, 2011

"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."

MY REVIEW
Reviewed Mar. 14, 2011

"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!"

MY REVIEW
Reviewed May. 15, 2010

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

MY REVIEW
Reviewed Aug. 2, 2009

"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."

MY REVIEW
Reviewed Jul. 26, 2009

"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."

MY REVIEW
Reviewed Jul. 24, 2009

"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."

MY REVIEW
Reviewed Jul. 24, 2009

"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"

MY REVIEW
Reviewed Jul. 23, 2009

"Easy to make and fun to do with my daughter. While the eggs sat for 30 mintues, she took her first solo drive to get more powdered sugar. Sticky, but finger-licking good."

MY REVIEW
Reviewed Jul. 23, 2009

"Excellent recipe. Super easy to make, bakes excellently and taste super without being too sweet. Will definitely make it again soon.

Pat F."

MY REVIEW
Reviewed Jul. 23, 2009

"What a delicious cake - it's been years since I've attempted to make an angel food cake and this recipe is great! SMBurton"

MY REVIEW
Reviewed Jul. 23, 2009

"I made this cake for my mother's birthday. What a delight! Very moist and has a wonderful flavor. I will make again for other special occassions.

glbryant"

MY REVIEW
Reviewed Jul. 23, 2009

"Beautiful cake and delicios too especialy with fresh strawberries"

MY REVIEW
Reviewed Jul. 17, 2009

"I always use cake flour when I make angel food cake.[quote user="redram37"] Help please. Is there a substitute for all-purpose flour?"

MY REVIEW
Reviewed Jul. 17, 2009

"Help please. Is there a substitute for all-purpose flour?"

MY REVIEW
Reviewed Jul. 17, 2009

"it gives the measurements for both sugars and the instructions are very clear, you just need to take your time and READ them."

MY REVIEW
Reviewed Jul. 16, 2009

"Well phrased."

MY REVIEW
Reviewed Jul. 16, 2009

"This is undoubtedly the best Angel Food Cake Recipe ever created! I love it and my family loves it. I've had this exact recipe for 44 years. It came in my first Better Homes and Gardens Cookbook but was deleted in future publications. It's the only one I ever make. If you live above 6600 ft. elevation, you need to be sure to add a bit more flour to it. I've not had as good of luck at my present 7200 ft. elevation as I used to when we lived at 6600 ft., but still work at making it successful. It always gets eaten!"

MY REVIEW
Reviewed Jul. 16, 2009

"Gee "

MY REVIEW
Reviewed Jul. 16, 2009

"Can a sugar substitute like Splenda be substituted for regular sugar?

bea"

MY REVIEW
Reviewed Jul. 16, 2009

"I meant the nutritional sugar content....."

MY REVIEW
Reviewed Jul. 16, 2009

"This recipe didn't give the sugar content....."

MY REVIEW
Reviewed Jul. 16, 2009

"It says to combine the "confectioners" sugar and flour together, not the 1 cup of regular sugar. You have to carefully read the directions before making snap judgements and possibly ruining your angel food cake."

MY REVIEW
Reviewed Jul. 16, 2009

"Thank you for posting this! My grandmother and my mother both made angelfood cakes "from scratch"...there is no comparison to the boxed mixes! I did not have their recipes so I am very happy to have found one that sounds nearly identical! Thanks again!"

MY REVIEW
Reviewed Jul. 16, 2009

"Please clarify the sugar. A little confusing.

eward1023@yahoo.com"

MY REVIEW
Reviewed Jul. 16, 2009

"Thanks for listing a classic, low fat recipe that new cooks and those who are making healthy changes may need for their recipe collections.  "

MY REVIEW
Reviewed Jul. 16, 2009

"Can splenda be used for all or part of the sugar to make it diabetic friendly?"

MY REVIEW
Reviewed Jul. 16, 2009

"Great recipe, but how do you get that with less sugar??"

Loading Image