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Homemade Angel Food Cake

 Homemade Angel Food Cake
"Whipped cream and a hint of chocolate make this cake delightful," remarks Joan Schroeder of Pinedale, Wyoming.
12-16 ServingsPrep: 30 min. Bake: 50 min. + cooling


  • 1-1/2 cups egg whites (about 10)
  • 1 cup cake flour
  • 1 cup confectioners' sugar
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 1-1/4 cups sugar
  • 1 plain milk chocolate candy bar (7 ounces)
  • 2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings, optional


  • Let egg whites stand at room temperature 30 minutes. Sift flour and
  • confectioners' sugar together twice; set aside. In a large bowl,
  • beat the egg whites, cream of tartar and salt on medium speed until
  • soft peaks form. Add vanilla and salt 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. Bake at 325° for
  • 50-60 minutes or until lightly browned and entire top appears dry.

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Homemade Angel Food Cake (continued)

Directions (continued)

  • Immediately invert the pan onto a wire rack; cool completely.
  • For frosting, melt the candy bar in a heavy saucepan or microwave;
  • stir until smooth. Cool for 5 minutes. In a chilled large bowl, beat
  • cream until it begins to thicken. Add confectioners' sugar; beat
  • until stiff peaks form. Stir in vanilla. Fold in melted chocolate.
  • Run a knife around sides and center tube of pan. Invert cake onto a
  • serving plate; frost top and sides. Garnish with chocolate shavings
  • if desired. Store in the refrigerator. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 slice) equals 305 calories, 15 g fat (9 g saturated fat), 43 mg cholesterol, 69 mg sodium, 40 g carbohydrate, 1 g fiber, 5 g protein.