Angel Food Cake with Toasted Almonds

Angel Food Cake with Toasted Almonds

10

"Homemade angel food cake with almonds added."
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Ingredients

2 h 5 m servings 219 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Sift the confectioners sugar and cake flour together and set aside.
  2. In a large bowl, whip the egg whites on high speed until foamy. Continue to whip on high speed while adding salt, cream of tartar, vanilla and almond extract. Gradually add the white sugar and continue to whip until whites have stiff peaks. Quickly fold in the flour mixture 1/4 cup at a time. Mix only until flour is incorporated. Do not deflate egg whites.
  3. Pour batter into a 10-inch tube pan. Sprinkle top with chopped almonds. Bake at 375 degrees F (175 degrees C) for 35 to 40 minutes, or until top of cake bounces back when lightly tapped. Remove from oven, invert pan, and allow to cool in the pan. When cake is cool, loosen sides with a long knife and remove to a serving dish.

Reviews

10
  1. 10 Ratings

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Most helpful positive review

I found this a tad too sweet for my palate, but the wife loved it! It gets an extra star just for that!

Most helpful critical review

Take a box of Angel Food Cake mix (just the contents of the box, no need to follow the directions on the box), & combine it with a 20 ounce can of crushed pineapple in its own juice. (No need t...

I found this a tad too sweet for my palate, but the wife loved it! It gets an extra star just for that!

Just a note on the chopped almonds. One cup is way to many. I just eyed it and sprikled them on. It turned out to be a little under a half a cup. Other than that this is a GREAT recipe and all w...

This is the first angel's food cake i have ever made and it turned out wonderful. I don't think I beat the egg whites long enough because it was not as fluffy as I have previously had. Also I ...

This is a very good recipe. The cake itself is moist and delicious, with that slight egg-foam taste that I love in an angel food cake. I opted to put the chopped almonds in the bottom of my tube...

I did not have a tube pan. I used a spring-loaded cake pan (without the center hole) and baked it for 30 minutes. It worked perfectly. Also, I cut back a wee bit on the sugar. I used 3/4 cups ...

Take a box of Angel Food Cake mix (just the contents of the box, no need to follow the directions on the box), & combine it with a 20 ounce can of crushed pineapple in its own juice. (No need t...

I made this last Christmas. Love the flavour of this! Light dessert but flavourful. I used the tip to put the topping in bottom of springform pan, worked perfectly.

this was my first time making this cake and it came out well. It is a little too sweet. it was very easy to make.

Tasted really good but mine fell! I put the almonds in the bottom of the pan and I wonder if they were too heavy for it when I inverted the pan. Didn't look perfect but did taste great.