Two Part Angel Cake Recipe -
Two Part Angel Cake Recipe

Two Part Angel Cake

Recipe by  

"This is a recipe from my grandmother's recipe collection."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube pan Change Servings


  1. To make Bottom/White part: Beat whites with salt until frothy. Add cream of tartar and continue beating until stiff, but not dry. Sift 1/2 cup flour and 3/4 cup sugar 4 times (separately). Add sugar gradually, then fold in flour. Add in 1/2 teaspoon vanilla. Put into ungreased angel cake pan. Prepare top.
  2. To Make Top/Yellow Part: Beat yolks until light. Add 3/4 cup sugar, which has been sifted 4 times, gradually. Beat for 3 minutes. Add 3/4 cup flour and baking powder, which has been sifted together 4 times. Alternate flour mixture with hot water. Add 1 teaspoon vanilla. Pour this mix over top of first batter.
  3. Bake at 325 degrees F (165 degrees C) for 40 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 22, 2004

i made this recipe twice, and it was delicious both times. ive broiled brownies and they were raw on bottom burnt on top. this is an excellent recipe that i highly recommend

Most Helpful Critical Review
Feb 22, 2004

This was AWFUL!!!! I have had angel food cake once before and this tasted NOTHING like it. It burned on the top, was grossly wet in the middle, and smelled terrible and eggy. I would never make this again!!!


9 Ratings

Jul 25, 2004

This is an excellent recipes that I've made a few times. What a relief to be able to use only 6 eggs and use all parts of them! This one is worth the time.

Apr 18, 2011

Interesting cake. The white layer was wonderful, just the right texture, light and sweet. The yellow layer, well...we didn't care for it. It is spongy, bland and tasted like baked egg. The cake is pretty, but that yellow layer needs something to improve the taste. I don't think I'll be making this again.

Apr 27, 2008

The top part came out tasting like scrambled eggs. I thought I could save it by cutting that layer off, but after an hour or so the bottom part tasted like scrambled eggs too. I made this recipe exactly as stated and it just wasn't any good. My only thoughts were adding more sugar, but I'm not going to try again.

Feb 25, 2007

This is a great recipe. Half-way through I realized I didn't have enough vanilla extract, so for the bottom I used 1/4 tsp. vanilla extract and 1/4 tsp. imitation maple flavor, and for the bottom I used 1/2 tsp. vanilla extract and 1/2 imitation maple flavor. After it was done baking I took some mini milk chocolate chips and microwaved them until they were melted, and used that as a topping. It's delicious!

Feb 12, 2014

So cool! Easy to make and so moist and tasty. I didn't have any cream of tartar and it still worked beautifully.

Dec 17, 2013

I loved it, period!


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  • Calories
  • 155 kcal
  • 8%
  • Carbohydrates
  • 30.5 g
  • 10%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 137 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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