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

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5 30 34
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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
MAKES:20 servings
TOTAL TIME: Prep: 10 min. + standing Bake: 40 min. + cooling
MAKES: 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 granulated sugar

Nutritional Facts

1 slice: 101 calories, trace fat (0g saturated fat), 0mg cholesterol, 59mg sodium, 23g carbohydrate (0g sugars, 0g fiber), 3g protein Diabetic Exchanges:1-1/2 starch

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 granulated 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.
Originally published as Heavenly Angel Food Cake in Quick Cooking September/October 1999, p36


Reviews for Heavenly Angel Food Cake

AVERAGE RATING
(34)
RATING DISTRIBUTION
5 Star
 (32)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
sstetzel
Reviewed Mar. 13, 2016

"TiffanyJones you're sifting confectioners sugar with the flour but there is an additional cup of granulated sugar as listed in the recipe ingredients.

Hope that clarifies for you.
Sue Stetzel
Online Community Manager
Taste of Home Magazine"

MY REVIEW
TiffanyJones
Reviewed Mar. 13, 2016

"This recipe does not make sense as written, please update with corrections.

The first instruction tells you to "Sift confectioners' sugar and flour together twice; set aside"
The next instruction says to "Gradually add sugar....Gradually fold in flour mixture"
How does one gradually add sugar after you've mixed all your sugar in with the flour already?"

MY REVIEW
s_pants
Reviewed Dec. 6, 2015

"Very yummy!"

MY REVIEW
zombiexena
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
emilyledonne
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
ChiMan
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
levithecat
Reviewed Apr. 11, 2011 Edited Mar. 13, 2016

"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
levithecat
Reviewed Apr. 8, 2011 Edited Mar. 13, 2016

"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
NevadaRose
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
blessednest
Reviewed May. 15, 2010

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

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