Mock Angel Food Cake

Mock Angel Food Cake

40

"This is an angel food cake for a sheet cake. My grandma used to use this when she had a bakery. I have never had a problem with it. It is so easy to do."
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Ingredients

servings 575 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 575 kcal
  • 29%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 131.9g
  • 43%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 849 mg
  • 34%

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 350 degrees F (175 degrees C).
  2. Sift cake flour, sugar, and salt three times then stir in the boiling water. Let cool.
  3. Beat egg whites, cream of tartar, baking powder, vanilla and almond flavorings until stiff peaks form. Fold into the flour mixture and pour batter into one ungreased 12x18 inch baking pan.
  4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Cool cake inverted in pan, laying a tea towel underneath the cake to absorb the steam. Frost as desired once the cake is cooled.

Reviews

40
  1. 46 Ratings

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Most helpful positive review

I use this recipe all the time for wedding cakes when requested. This is not an angel food cake it is a MOCK angel food cake, thus it is heavier almost sponge like. This recipe will fill what we...

Most helpful critical review

Followed the recipe, but found it a bit stiff.

I use this recipe all the time for wedding cakes when requested. This is not an angel food cake it is a MOCK angel food cake, thus it is heavier almost sponge like. This recipe will fill what we...

I scaled this to half using 2 cups of all purpose flour and put it in a jelly roll size pan lined with parchment paper (to make it easy to remove from the pan). I read another similar recipe tha...

I drove to three different grocery stores today looking for an angel food sheetcake.. and it turns out it was MUCH easier to make one with this recipe. It was amazingly easy to make and came out...

I halved this recipe and used a 9x12 pan and it was more than enough for 8-10 servings. Since I used a dark metal pan, I baked at 345 for 25-30 minutes - the recipe is quite easy - 1st time I've...

Great cake. I had trouble with the size of the recipe fitting my bowls! I had to bake it in 2 9"x13" pans. From now on, I'll make 1/2 the recipe.

This cake is good, but I have made it 3 times now and every time it takes a good 30 minutes extra cooking time before it is cooked all the way through. Also, it serves way more than 10 people! ...

I made this as a sheet cake and it came out of the pan just fine. I rolled it, using a lemon filling from allrecipes and it was an absolute hit. However, the rolled cake MUST sit for at least 6...

Suggestions: pan size should be 12x18x2inches baking time could possibly be a litle longer. Also be sure to use a really lge bowl for the flour sugar mixture.Kitchen Aid mixer bowl was too smal...

This is the best cake ever. I made this for my daughter's first bday. Everyone asked me for the recipe. Takes a little while to make, but make sure to follow the recipe exactly. I loved the text...