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Tutti-Frutti Angel Food Cake

 Tutti-Frutti Angel Food Cake
Each heavenly slice of this made-from-scratch cake is feathery-light, confides Jill Kinder of Richlands, Virginia. Its pretty pink color makes it perfect for Valentine"s Day.
12 ServingsPrep: 20 min. Bake: 35 min.


  • 1-1/2 cups egg whites (about 10)
  • 1-1/4 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 1 to 2 drops red food coloring, optional
  • 1-1/2 cups sugar
  • 1-1/4 cups cake flour
  • 1 cup finely chopped mixed candied fruit


  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes; set aside.
  • Add cream of tartar, extracts, salt and food coloring if desired 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. Fold in candied fruit.
  • 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 375° for 35-40 minutes or until lightly browned and
  • entire top appears dry. Immediately invert pan; cool completely,
  • about 1 hour.
  • Run a knife around side and center tube of pan. Remove cake to a

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Tutti-Frutti Angel Food Cake (continued)

Directions (continued)

  • serving plate.
  • Yield: 12 servings.
Nutritional Facts: One piece equals 226 calories, trace fat (trace saturated fat), 0 cholesterol, 169 mg sodium, 53 g carbohydrate, 2 g fiber, 4 g protein.