Angel Food Cake Recipe

5 14 13
Angel Food Cake Recipe
Angel Food Cake Recipe photo by Taste of Home
Publisher Photo

Angel Food Cake Recipe

Read Reviews
5 14 13
Publisher Photo
This angel food cake has a completely different texture than the ones made from a mix. My family enjoys it all year long, either plain or topped with berries and whipped cream. —Lucile H. Proctor, Panguitch, Utah
Recommended: 21 Easter Cake Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 1-1/2 cups egg whites (about 1 dozen), room temperature
  • 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
  • 1 cup confectioners' sugar
  • 1 cup all-purpose flour

Directions

In a mixing bowl, beat egg whites, cream of tartar, extracts and salt at high speed. While beating, gradually add sugar; beat until sugar is dissolved and mixture forms stiff peaks. Combine confectioners' sugar and flour; gradually fold into the batter, 1/4 cup at a time. Gently spoon mixture into an ungreased 10-in. tube pan. With a metal spatula or knife, cut through the batter to break large air pockets. Bake at 350° for about 35 minutes or until cake springs back when lightly touched. Immediately invert cake in pan to cool completely. When cool, remove from pan. Yield: 16 servings.
Originally published as Angel Food Cake in Reminisce July/August 1992, p35

Nutritional Facts

1 slice: 120 calories, 0 fat (0 saturated fat), 0 cholesterol, 75mg sodium, 26g carbohydrate (19g sugars, 0 fiber), 3g protein.

  • 1-1/2 cups egg whites (about 1 dozen), room temperature
  • 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
  • 1 cup confectioners' sugar
  • 1 cup all-purpose flour
  1. In a mixing bowl, beat egg whites, cream of tartar, extracts and salt at high speed. While beating, gradually add sugar; beat until sugar is dissolved and mixture forms stiff peaks. Combine confectioners' sugar and flour; gradually fold into the batter, 1/4 cup at a time. Gently spoon mixture into an ungreased 10-in. tube pan. With a metal spatula or knife, cut through the batter to break large air pockets. Bake at 350° for about 35 minutes or until cake springs back when lightly touched. Immediately invert cake in pan to cool completely. When cool, remove from pan. Yield: 16 servings.
Originally published as Angel Food Cake in Reminisce July/August 1992, p35

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Reviews forAngel Food Cake

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MY REVIEW
sgronholz User ID: 1473861 277144
Reviewed Nov. 14, 2017

"This cake was wonderful! I cut the recipe in half for the two of us and baked it in a 9x5-inch loaf pan. It was delicious and I will definitely be making it again!"

MY REVIEW
OhBeeOne User ID: 6442248 265212
Reviewed Apr. 27, 2017

"The best Angel Food cake recipe I've tried. So moist! Seemed time consuming but then it's been a long time since I made one. We raise chickens and our eggs are small. Took 20 to get 1 1/2 cup of egg whites but we have plenty of yokes for ice cream = D After a couple of days there was moisture under the cake but was sweet.. no problem. Just lick off your fingers! We really love it!"

MY REVIEW
ebramkamp User ID: 702841 261786
Reviewed Feb. 25, 2017

"I love angel food cake so trying this recipe was a must. I followed the directions exactly except I baked mine in two 9" loaf pans as opposed to a tube pan. I reduced the baking time by about 4 minutes. The cakes were delicious, soft and flavorful. They have a much lighter,moister texture then the store bought cake mixes. My husband and I didn't even need whip cream on ours. It was perfect on its own."

MY REVIEW
TiffanyJones User ID: 4726403 245352
Reviewed Mar. 13, 2016

"First of all, 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?"

Second of all, an angel food cake made like this has to stick to the sides of the pan, or it would not rise. The egg mixture must cling to and climb the edges of the pan, or it will fall. (Keep in mind, angel food cake does not contain leavening ingredients, just those stiff egg whites." To clean, just soak in boiling hot water for a bit, and the sugar will melt and dissolve off."

MY REVIEW
ReneeMurby User ID: 7119369 237845
Reviewed Nov. 22, 2015

"Best Angel Food cake ever. Period!"

MY REVIEW
shawla User ID: 3855174 230693
Reviewed Aug. 4, 2015

"This is almost like the Angel Food cake that my Great Aunt made. She used a bakers dozen eggs (which is 13 eggs). She also put the tube pan a 425 degree oven while making the batter. She also used cake flour not regular flour. She also sifted the cake flour and powder sugar 3 times together. Once mixed as stated, she put in the batter and baked the cake minutes (no longer no less). Always comes out fantastic. The preheating of the pan take down the baking time."

MY REVIEW
VPearson User ID: 1919439 219350
Reviewed Jan. 31, 2015

"Very moist and tender!! Not rubbery like box mix angel food cakes"

MY REVIEW
mrichards1993 User ID: 5891468 11873
Reviewed Mar. 26, 2014

"This was very tasty but it stuck to my pan."

MY REVIEW
catiecakes71 User ID: 7451935 33287
Reviewed Oct. 22, 2013

"My sister made this cake for her birthday party, and honestly it was the best cake I ever tasted!"

MY REVIEW
summer888 User ID: 4210811 41830
Reviewed Aug. 10, 2013

"If I don't own a tube pan, can I just use a bunt pan?"

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