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Heavenly Angel Food Cake
SUBMITTED BY:
Fayrene De Koker
"'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.'"
RECIPE RATING:
Read Reviews
(81)
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PREP TIME
10 Min
COOK TIME
40 Min
READY IN
50 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS
12 eggs
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 sugar
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DIRECTIONS
Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.
FOOTNOTE
Nutritional Analysis: One slice equals 101 calories, trace fat (0 saturated fat), 0 cholesterol, 59 mg sodium, 23 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch.
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REVIEWS
Reviewed on Apr. 19, 2007 by RENEE C.
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RENEE C.
Apr. 19, 2007
Amazing cake! The people in my family are gourmet food snobs. When I brought this angel food cake, they devoured it, and raved all night long! A little tip...You may not need all 12 eggs. I cracked mine right into the measuring cup, and 1 and a half cups of egg whites were actually just 10 eggs. So measure as you crack. It was easy and delicious!
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22 users found this review helpful
Amazing cake! The people in my family are gourmet food snobs. When I brought this angel food...
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Reviewed on Feb. 11, 2008 by
bcrocker
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bcrocker
Feb. 11, 2008
Having a Kitchenaid Mixer really makes this recipe a breeze. Use the flat beater on speed 8 or 9 to beat the egg whites, then once it gets to stiff peak consistency, take it down to 1 to fold in the flour. And don't skip the sifting - it gives the cake a very light velvety texture. I got a Five star rating from everyone who tried my cake...this is the best angel food cake I have ever made. The almond extract really adds something. I'll be making this guilt-free treat again soon!
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20 users found this review helpful
Having a Kitchenaid Mixer really makes this recipe a breeze. Use the flat beater on speed 8 or...
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Reviewed on Jul. 30, 2007 by
HOLLYJOLLY
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HOLLYJOLLY
Jul. 30, 2007
This cake is wonderful by itself but for the frosting you can take a 12 oz. carton of thawed whipped topping, a 6 oz. carton of raspberry yogurt and 1/3 cup confectioner's sugar and mix it together. Slice the cake horizontally in to thirds and fill with the cream mixture and then frost the entire thing. Add some fresh raspberries on top and you have a fantastic dessert! Keep the extra in the refrigerator. Scrumptious!
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13 users found this review helpful
This cake is wonderful by itself but for the frosting you can take a 12 oz. carton of thawed...
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Reviewed on Jul. 21, 2008 by
Audrey's Mom
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Audrey's Mom
Jul. 21, 2008
I used the egg whites in a carton and my KitchenAid mixer with no problem. In fact I never had a problem fluffing up cartoned egg whites with my old electric hand mixer. What has always worked for me was putting the bowl and the mixing paddles into the fridge (I never, EVER had any luck using room temperature egg whites... and believe me I tried!). When both are cooled to fridge temperature, pop in your egg whites, tilt the bowl, turn your hand mixer up to the highest setting and start whipping from the top third. For the egg whites to fluff up there needs to be a lot of air incorporated into them so keep whipping in the top third instead of plunging your mixer into the deepest part.
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9 users found this review helpful
I used the egg whites in a carton and my KitchenAid mixer with no problem. In fact I never had...
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Reviewed on Apr. 8, 2008 by chernobletink
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chernobletink
Apr. 8, 2008
This cake is amazing!!! 10x better than store bought! Measure out eggs to 1 1/2 cups...i only had to use about 9 lg eggs. hmm hmm good!
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6 users found this review helpful
This cake is amazing!!! 10x better than store bought! Measure out eggs to 1 1/2 cups...i only...
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Reviewed on Feb. 29, 2008 by
kristykk
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kristykk
Feb. 29, 2008
I followed the recipe exactly except substituted Splenda for sugar and made mini cupcakes to dip in chocolate fondue (reduced the baking time to 10 minutes). They were a favorite as is and as a dipper! Delicious!
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6 users found this review helpful
I followed the recipe exactly except substituted Splenda for sugar and made mini cupcakes to...
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Reviewed on Jun. 17, 2007 by naturevibe
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naturevibe
Jun. 17, 2007
This was great! I used a container of egg whites from the dairy aisle, rather than separating fresh eggs. The carton didn't recommend using these for an angel food cake -- but it turned out perfectly! I cut the cake into three layers and whipped up about a cup of heavy cream, 2tbsp sugar and some chopped fresh strawberries until stiff peaks formed. I spread this thinly in between layers and ontop, the added a bit of vanilla frosting and more fresh strawberries as a topping. Amazing! Perfect for a hot summer day.
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5 users found this review helpful
This was great! I used a container of egg whites from the dairy aisle, rather than separating...
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Reviewed on May 8, 2008 by suzanne k from nm
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suzanne k from nm
May 8, 2008
This recipe worked out perfect at high altitude, I'm at 7200ft and with no modifications it turned out great!!!
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4 users found this review helpful
This recipe worked out perfect at high altitude, I'm at 7200ft and with no modifications it...
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Reviewed on Jun. 4, 2007 by
deanne
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deanne
Jun. 4, 2007
I made this recipe exactly as written, and it was perfect - moist and light texture, delicious flavor, and great presentation. This was my first angel food cake, and it turned out so well, there is no need to search for a better recipe. This one is going in the recipe box. Thank you for sharing this delicious recipe.
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4 users found this review helpful
I made this recipe exactly as written, and it was perfect - moist and light texture, delicious...
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Reviewed on May 8, 2007 by ELLORAG
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ELLORAG
May 8, 2007
I tried this recipe because it seemed so simple, and it really is! I actually just used the egg whites that come in a carton like egg beaters so I wouldn't have all the wasted yolks. I folded in some diced strawberries and used an oversized muffin pan to make large muffins. Then I topped them with reddi whip. They came out very pretty and yummy. It made a nice quick dessert for my dinner party.
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