"My Grandmother made wonderful Angel Food Cakes and sold them. Here is her recipe." — Theresa
Watch video tips and tricks
1 1/2 cups
cream of tartar
This was wonderful! I had never known of a cake that was made like this so I just had to try it. My daughter's frineds ate the entire cake in 15 minutes and I made a second that same day for my family. It is nice that it doesn't use as many eggs as most angel cake recipes and has an incredible texture and crust.
After reading the reviews, I made this cake with great expectations. The recipe itself was easy enough and the batter made up beautifully. The problem came with the baking. One reviewer noted that the baking time was excessive as her cake was done in 45'. I believe the problem with this recipe is not with the baking time but with the temperature. 350 degrees is too hot an oven for this delicate cake. I plan to remake this recipe and bake it at 300 degrees. This recipe can be used in a variety of desserts, and I believe that modifying the baking conditions will resolve any problems.
Delicious. Has a great sweet taste. It's great by itself or with fruit (strawberries, blueberries) - doesn't need icing. I was intimidated at first by heating the sugar and water - but it wasn't a big deal and was a really easy cake to make. I would definitely make this again. Thanks for sharing a wonderful recipe!
This cake is more like a sponge cake. I think I would make it again but I would need to add some flavor to it. I think I probably would add some vanilla and either some orange or lemon zest or juice to it and reduce the amount of water to make up for the juice I add to it.
This is the best angel food cake! Plus, there are no leftover egg yolks and you don't need to use as many eggs as in other recipes. The texture is wondrfully moist and fluffy.
My friend and I made this cake...and followed each instruction very carefully. It went in looking like an angel food cake should, but didn't come out looking like one. Sure, it looked like a cake, but it didn't look like it had the light and fluffy texture an angel food cake should. When my friend and I tried it, it tasted like a normal yellow cake, and had that same heavy texture. It also tasted a bit like egg. I would suggest from making other angel food cakes to try it without the egg yolks. Whoever gave this recipe five stars has never had a real angel food cake.
Very good flavor. However I found that I had to reduce the cooking time. After 45 minutes I took it out of the over. I also found it difficult to remove from the pan neatly.
This cake was tasty but I didn't think it had the consistancy of angel food cake. I decided to try it because I hate wasting egg yolks! My husband loved the flavor but commented it was not spongy and light like other angel food cakes. It's an easy recipe but I prefer other angel food recipes over this one.
* Percent Daily Values are based on a 2,000 calorie diet.
Yellow Angel Food Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 171
** Calories from Fat: 23
Watch how to make this decadent-tasting but actually fat-free cake.
See how to make a moist yellow cake from scratch.
See how to make a basic yellow cake with no wheat flour.