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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:
The reviewer gave this recipe 99 stars. This recipe average a 4.8 star rating.
Read Reviews (81)
PREP TIME  10 Min
COOK TIME  40 Min
READY IN  50 Min

SERVINGS

 (Help)
    
Servings
 

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

DIRECTIONS

  1. 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.
  2. 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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 19, 2007 by RENEE C.
Amazing cake! The people in my family are gourmet food snobs. When I brought this angel food... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 11, 2008 by bcrocker
Having a Kitchenaid Mixer really makes this recipe a breeze. Use the flat beater on speed 8 or... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 30, 2007 by HOLLYJOLLY
This cake is wonderful by itself but for the frosting you can take a 12 oz. carton of thawed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2008 by Audrey's Mom
I used the egg whites in a carton and my KitchenAid mixer with no problem. In fact I never had... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 8, 2008 by chernobletink
This cake is amazing!!! 10x better than store bought! Measure out eggs to 1 1/2 cups...i only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 29, 2008 by kristykk
I followed the recipe exactly except substituted Splenda for sugar and made mini cupcakes to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 17, 2007 by naturevibe
This was great! I used a container of egg whites from the dairy aisle, rather than separating... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 8, 2008 by suzanne k from nm
This recipe worked out perfect at high altitude, I'm at 7200ft and with no modifications it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 4, 2007 by deanne
I made this recipe exactly as written, and it was perfect - moist and light texture, delicious... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 8, 2007 by ELLORAG