Delightful Angel Food Cake Recipe

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

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

Ingredients

  • 1-1/2 cups egg whites (about12)
  • 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

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside.
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.
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.
Run a knife around side and center tube of pan. Cake may be frozen for up to 6 months. Remove cake to a serving plate. Yield: 20 servings.
Originally published as Heavenly Angel Food Cake in Taste of Home Freezer Pleasers 2009, p238

  • 1-1/2 cups egg whites (about12)
  • 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
  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. Cake may be frozen for up to 6 months. Remove cake to a serving plate. Yield: 20 servings.
Originally published as Heavenly Angel Food Cake in Taste of Home Freezer Pleasers 2009, p238

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MelissaLovesCoffee User ID: 6811116 179471
Reviewed Aug. 12, 2012

"What a delightful cake! I will never, ever use a box mix again: This was so superior to any other angel food cake I've ever made. Thanks for the recipe."

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