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Heavenly Angel Food Cake

You’ll be pleasantly surprised at how easy this classic cake is to make!

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( 50 Ratings)

50 Ratings

5 Stars 58%

4 Stars 18%

3 Stars 12%

2 Stars

1 Stars 10%

Member Reviews ( 13 )

47fb0100-5df4-4dd4-b4e1-f5db1475954b

Prep Time 20 min
Total Time 2 hr 55 min
Servings 16

Ingredients

1 1/2: cups powdered sugar

1: cup cake flour

1 1/2: cups egg whites (12)

1 1/2: teaspoons cream of tartar

1: cup granulated sugar

1 1/2: teaspoons vanilla

1/2: teaspoon almond extract

1/4: teaspoon salt

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Directions

1 Move oven rack to lowest position. Heat oven to 375ºF.
2 Mix powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.
3 Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula.
4 Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan.

EXPERT TIPS

Expert Tips

Whip it up! Egg whites whip best when they’re at room temperature; be sure to pull them from the refrigerator an hour or so before you make the cake.

Use an egg separator to separate eggs quickly. Place egg separator over a small bowl, and crack an egg into it. The white slips through the slots into the bowl, leaving the yolk behind.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 130
Calories from Fat: 0),

% Daily Value

Total Fat: 0g; 0%
(Saturated Fat 0g, 0% ),
Cholesterol: 0mg; 0%;
Sodium: 60 mg; 60 %;
Total Carbohydrate: 31 g; 31 %
(Dietary Fiber 0g 0% ),
Protein: 2 g; 2 %

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 4%;

Exchanges:

1 Starch; 1 Fruit;

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

REVIEWS & COMMENTS

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1 - 3 of 13 Reviews View All

Posted 5/18/2013 5:48:23 PM REPORT ABUSE Gammy48 said:

Rating:

Sounds good. I save my egg whites from my ice cream recipe and freeze them. When I have enough I make this. Sometimes I make them as large cupcakes and I can freeze those. That way I don't eat too many of them

This reply was: Helpful Inspiring

Posted 4/25/2013 3:38:11 PM REPORT ABUSE Patty Mc said:

Rating:

I would love to make this - but what does one do with the 12 egg yolks?

This reply was: Helpful Inspiring

Posted 4/23/2013 5:58:57 PM REPORT ABUSE ymtyler said:

Rating:

I don't use cake flour, so I sift all purpose flour several times and then mix with powered sugar. I also then put this mixture into sifter and add to egg white mixture that way, assuring no lumps. But I bake mine for 45 minutes. I have people asking me to make these for them. The best ever.

This reply was: Helpful Inspiring