"Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended." — Syd
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1 1/4 cups
1 3/4 cups
1 1/2 cups
cream of tartar
FANTASTIC. It's easy to make, comes out PERFECT every time. It's nice to have something I can make from scratch, without additives, and not have to rely on something that came out of a box. My whole family loves this cake...even plain with nothing on it...of course, a few strawberries make it even better.
After reading the other reviews, I have some suggestions:
1. Make sure all utinsels used are grease free - any grease can cause your cake to fall.
2. Line bottom of cake pan with wax paper. Before taking cake out of pan, slip a knife around the outside and inside of pan...your cake will come out perfectly. Once out, take the wax paper off the top of cake.
3. If you are seperating your own egg white, remember ANY yoke in the egg white will cause your cake to fall.
I thought that this cake would have come out completely different. I cooked it for one hour and it was a beautiful golden brown, but when i went to take it out of the pan (besides it sticking to everything!) it looked as though it could have cooked 10 more minutes. Taking the cake out of the pan was a completely different story. It looked like I let my son take it out of the pan with his hands!
SUPER easy and SUPER yummy. Scroll down for some great tips on releasing the cake from the pan. I highly recommend parchment paper at the bottom of the tube pan. I also found a GREAT trick for separating eggs.... USE A FUNNEL!!! The whites slip right out and the yokes are kept in the funnel! Just be sure to separate over a separate bowl so that if a yoke does slip through, it won't spoil the whole bunch. Also, the almond extract is a GREAT addition to this cake.
Fluffy and moist, not at all like styrofoam that you get at the grocery. I made mine with half chocolate glaze and half with stawberrys and whipped cream. Both were delicious! Also use Pam non-stick spray when cooking to avoid the cake sticking to the pan.
Don't be afraid to try this - it's SO good! I made it and a cake mix version for a family party to compare as a kind of "experiment" - the from scratch definitely won! Though a little more time-consuming, it's not hard at all and definitely worth it. I always serve with a mixture of lite Cool Whip (1 medium tub)and strawberry yogurt (1 cup) as a center and top layer and each piece topped with fresh sliced strawberries. RAVE reviews every time.
I baked it for the time it said and it came out really dry. I tried making it a second time, This time for less time and less sugar, and it turned out better, but still not very good.
Never made an angel food cake before, and this is the greatest one I've ever tried. It was incredibly easy, and my whole family loved it. It's a new favorite!
I think this recipe works well. I used it for my science fair project and I worked great. If u want to make it for cupcakes, only bake it for about half and hour though.It also got a little sticky after staying in the fridge. Overall, this recipe is worth making!
* Percent Daily Values are based on a 2,000 calorie diet.
Angel Food Cake I
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: < 1
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