Heavenly Angel Food Cake

Heavenly Angel Food Cake

"'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.'"
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Ingredients

50 m servings
Serving size has been adjusted!
Original recipe yields 20 servings

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Directions

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  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.

Footnotes

  • 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

Read all reviews 473
  1. 631 Ratings

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Most helpful positive review

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...

Most helpful critical review

I really like this cake the flavour, i was a bit worried when it came out, and i had a hard time getting it out of the pan but apart from that i loved it. =D

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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...

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 crac...

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 toget...

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 f...

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 ...

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 per...

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!

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 ...

This recipe worked out perfect at high altitude, I'm at 7200ft and with no modifications it turned out great!!!

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