Homemade Angel Food Cake Recipe

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

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"Whipped cream and a hint of chocolate make this cake delightful," remarks Joan Schroeder of Pinedale, Wyoming.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling

Ingredients

  • 1 cup cake flour
  • 1 cup confectioners' sugar
  • 1-1/2 cups egg whites (about 12)
  • 1 teaspoon cream of tartar
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1-1/4 cups sugar
  • FROSTING:
  • 1 plain milk chocolate candy bar (7 ounces)
  • 2 cups whipping cream
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings, optional

Directions

Sift flour and confectioners' sugar together twice; set aside. In a mixing bowl, beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add vanilla. Gradually beat in sugar, about 2 tablespoons at a time, until stiff peaks form, scraping bowl occasionally. Gradually fold in flour mixture, about 1/2 cup at a time. Pour into an ungreased 10-in. tube pan. Bake at 325° for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert cake pan onto a wire rack; cool completely, about 1 hour.
For frosting, melt the candy bar in a microwave or double boiler; cool for 5 minutes. In a mixing bowl, beat cream and sugar until stiff peaks form; stir in vanilla. Fold in melted chocolate. Run a knife around sides of cake and remove to a serving plate; frost top and sides. Garnish with chocolate shavings if desired. Store in the refrigerator. Yield: 12-16 servings.
Originally published as Homemade Angel Food Cake in Taste of Home April/May 1999, p8

Nutritional Facts

1 slice: 305 calories, 15g fat (9g saturated fat), 43mg cholesterol, 69mg sodium, 40g carbohydrate (31g sugars, 1g fiber), 5g protein.

  • 1 cup cake flour
  • 1 cup confectioners' sugar
  • 1-1/2 cups egg whites (about 12)
  • 1 teaspoon cream of tartar
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1-1/4 cups sugar
  • FROSTING:
  • 1 plain milk chocolate candy bar (7 ounces)
  • 2 cups whipping cream
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings, optional
  1. Sift flour and confectioners' sugar together twice; set aside. In a mixing bowl, beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add vanilla. Gradually beat in sugar, about 2 tablespoons at a time, until stiff peaks form, scraping bowl occasionally. Gradually fold in flour mixture, about 1/2 cup at a time. Pour into an ungreased 10-in. tube pan. Bake at 325° for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert cake pan onto a wire rack; cool completely, about 1 hour.
  2. For frosting, melt the candy bar in a microwave or double boiler; cool for 5 minutes. In a mixing bowl, beat cream and sugar until stiff peaks form; stir in vanilla. Fold in melted chocolate. Run a knife around sides of cake and remove to a serving plate; frost top and sides. Garnish with chocolate shavings if desired. Store in the refrigerator. Yield: 12-16 servings.
Originally published as Homemade Angel Food Cake in Taste of Home April/May 1999, p8

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