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This is a classic angel food cake recipe that is light and tastes great by itself!
Ingredients
- 1 cup cake flour
- 1 ½ cups white sugar, divided
- 12 egg whites
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons cream of tartar
- ½ teaspoon salt
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Clean and fully dry a 10-inch tube pan.
Step 2
Sift together flour, and 3/4 cup sugar, set aside.
Step 3
Whip egg whites, along with vanilla, cream of tartar, and salt, in a large bowl to medium stiff peaks. Gradually add remaining 3/4 cup sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, 1/3 at a time. Do not overmix. Put the batter into the tube pan.
Step 4
Bake in the preheated oven until the cake springs back when touched, 40 to 45 minutes.
Step 5
Balance the tube pan upside down on the top of a bottle to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.
Tips
Be sure that your 10-inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 14 | |
| Calories 136 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium131mg | 6% |
| Total Carbohydrate30g | 11% |
| Dietary Fiber0g | 1% |
| Total Sugars22g | |
| Protein4g | |
| Calcium4mg | 0% |
| Iron1mg | 4% |
| Potassium112mg | 2% |
*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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source by allrecipe
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A wonderful and easy recipes, kids love it!!!
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it was taaaasssttttttyyyyyy!!!!!!
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This cake was loved by all. We added strawberries and non-fat ‘cool whip’. It was gone in the twinkling of an eye!
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“Melts in your mouth”
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Excellent and easy. Great way to use up those extra egg whites!
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Classics are always so SIMPLY the best……
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My Brother-in-Law wanted an Angel Food cake for his Birthday – and he is the resident expert on these cakes. I was trying to compete with his Grandma who use to whip her egg whites by hand in the wind – Ya right! After his first bite he said it tasted just like Grandma use to make – THANKS for this great recipe!! I will definately use this again!!!
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This is just like the cakes my mother would bake for my birthday every year in Canada– and now that I live in New Zealand, I can share a taste from home with my own family! I frosted it with Mum’s Boiled Frosting: Boil a cup of sugar in a half cup of water until the syrup is stringy when poured off a spoon. Beat 2-3 egg whites ( yes, even MORE egg whites!) and then add the syrup slowly while beating the eggs. It’s that simple–and very sweet– but, birthdays only come once a year! Why not indulge?
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I’m a big Angel Food fan, and this really hit the spot. I took the leftovers to work and even managed to convert a non-Angel Food fan over! If you watch the Food Network, this recipe is very similar to their ‘perfect’ Angel Food cake recipe on “Good Eats”.
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The cake is incredibly light and was a great success when served with some whipped cream and fruits. Truly a delight!
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This is great as far as angel cake goes, but a little sweet for me. Still good though!!!
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This is great as far as angel cake goes, but a little sweet for me. Still good though!!!
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It was pretty alright. Preparation took a little longer than i thought but it turned out okay. Kinda eggy in taste but alright.
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It was pretty alright. Preparation took a little longer than i thought but it turned out okay. Kinda eggy in taste but alright.
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Very disappointed in this recipe. It was VERY eggy and I couldn’t eat it. I guess I am just used to the boxed version. Only one of the five in our family would eat it.
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This was a really good angel food cake recipe. Easy and perfect! Thank you for the great recipe.
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This is a beautiful cake, everyone in my family loves it. So fluffy and moist it truely deserves the moniker “angel food”! The secret is to whip it till the cows come home.
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It was delicious, true a little eggy, but really yummy! I had some extra batter because my pan was too small and made cupcakes. They were great like that too!
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It was delicious, true a little eggy, but really yummy! I had some extra batter because my pan was too small and made cupcakes. They were great like that too!
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Excellent classic. Modified it by adding about 2 tablespoons of very finely chopped lemon rind, was really good with the hint of lemon flavor. Serve with whipped cream whipped with real vinalla bean for an extra treat.
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Everyone at the office loved it. They are still begging me to make another.
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This recipe is so easy and tastes great. My mother-in-law is an angel food cake fanatic, and she said this was the best she has ever had. She also told me to plan on being asked to make it often. thanks
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My dad loved this cake and he is the pickiest eater in the world! I didn’t think it tasted egg-y at all. Super easy!! It was moister than any store-bought cake I’ve ever had, even my dad who likes store cake never knew that angel food cake was supposed to be moist. I followed previous ratings and “whipped it till the cows came home”. With the leftover egg yolks I made egg noodles!! They (egg yolks) will keep in a covered jar in the fridge for a few days until you get a chance to use them. This was wonderful, I plan on making it several times a year. Thanks!!
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My dad loved this cake and he is the pickiest eater in the world! I didn’t think it tasted egg-y at all. Super easy!! It was moister than any store-bought cake I’ve ever had, even my dad who likes store cake never knew that angel food cake was supposed to be moist. I followed previous ratings and “whipped it till the cows came home”. With the leftover egg yolks I made egg noodles!! They (egg yolks) will keep in a covered jar in the fridge for a few days until you get a chance to use them. This was wonderful, I plan on making it several times a year. Thanks!!
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Perfect. Use very fresh eggs and turn your mixer way up and this is a snap. Loved it.
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Perfect. Use very fresh eggs and turn your mixer way up and this is a snap. Loved it.
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The texture was a bit course, but the taste was quite good, needed a sauce or ice cream to bring out the taste and “hide” the egginess. Easy to make
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I made it eaven faster by cooking in muffin tins. I then made a custard with 1/2 the yolks, 1 1/2 c milk, 1/4 c sugar and 1 tbl vanilla over a double boiler and whammm! I had a great quick low fat dessert!
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Excellent…truly a classic!
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its ok. just dont add salt. it makes it not taste good. it wasnt the best but i would say i was good.
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I made this for my husband when he asked for an Angel Food cake for his birthday….and I didn’t realize that you could buy them boxed. I put a homemade whipped cream frosting on it. Several people told me it was the best cake they’d had in their lives(!) – a very high mark for someone who doesn’t cook much. Even I thought it was incredible.
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This is a wonderful recipe. My husband loves angel food cake. The boxed stuff doesn’t hold a candle to this. The only bad thing about it is that there is all the yolks left over I don’t like to be wasteful, but what do you do with them??? Thank you for this recipe. I will be making it often.
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this cake is extreamly sweet and good! you dont need frosting i recommend this for anyone!
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a delicious “diet” cake!! and great excersize for the arms if you whip the egg whites by hand 😉
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I was using this cake for strawberry shortcake, and on the third (!) try, I got it right. I used parchment paper on the bottom of two 9 inch pans,(they stuck without it on cake #1), and I wasted about 1/3 cup of batter, cooked them for about 15 minutes, making sure the tops were EVENLY golden brown, (cake #2 was undercooked), and when they came out of the oven I propped them on something upside down so they did not deflate (cake #1 deflated). In the end, the cake was Fabulous and my mother made me make one for her the next day!!! Definitely a keeper, and I will refer to my review next time so I do not forget!
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I was using this cake for strawberry shortcake, and on the third (!) try, I got it right. I used parchment paper on the bottom of two 9 inch pans,(they stuck without it on cake #1), and I wasted about 1/3 cup of batter, cooked them for about 15 minutes, making sure the tops were EVENLY golden brown, (cake #2 was undercooked), and when they came out of the oven I propped them on something upside down so they did not deflate (cake #1 deflated). In the end, the cake was Fabulous and my mother made me make one for her the next day!!! Definitely a keeper, and I will refer to my review next time so I do not forget!
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Excellent recipe!!! I made sure I really whipped the egg whites as other posters had said and this turned out great for me. Instead of make this in the tube pan, I made muffins out of it. The recipe for me made 24 muffins (make sure to use liners or they do stick). I have my muffins currently frozen and I take one down a night for a strawberry dessert. For anyone interested also I am on weight watchers and I calculated the muffins to be about 1 1/2 pts a piece. A great snack 🙂
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Excellent recipe!!! I made sure I really whipped the egg whites as other posters had said and this turned out great for me. Instead of make this in the tube pan, I made muffins out of it. The recipe for me made 24 muffins (make sure to use liners or they do stick). I have my muffins currently frozen and I take one down a night for a strawberry dessert. For anyone interested also I am on weight watchers and I calculated the muffins to be about 1 1/2 pts a piece. A great snack 🙂
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Delightful. I cooked it 41 minutes and it was perfect. All the angel food cake fans in the house loved it.
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The cake was very easy to make and turned out fluffy and soft. The next time I make this, however, I will use less sugar. It was extremely sweet!
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This was awesome! So much better than the box mixes and really not that difficult. The box mixes have so many chemicals added to them it scares me. Making your Angel Food (or most anything for that matter) from scratch is a much healthier way to go. Thank you so much!
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I loved this recipe. It was light and moist and not too sweet. I will never buy another angel food cake at the store again. I used it in another recipe (angel cake surprise) on this site and it greatly improved its quality as well.
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Even though I messed up the recipe a little bit, it tasted absolutely wonderful. I didn’t have any cake flour on hand so I sifted regular all-purpose flour 3 times and then deducted 2 tablespoons. I also added half a teaspoon of almond extract, just to add another dimension to the angel food cake. The variations you can make are boundless. I would think adding lemon / orange zest would be great as well. Oh also, to prevent over-burning, perhaps you can try covering it with foil for 20 minutes or so. Yum!
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Even though I messed up the recipe a little bit, it tasted absolutely wonderful. I didn’t have any cake flour on hand so I sifted regular all-purpose flour 3 times and then deducted 2 tablespoons. I also added half a teaspoon of almond extract, just to add another dimension to the angel food cake. The variations you can make are boundless. I would think adding lemon / orange zest would be great as well. Oh also, to prevent over-burning, perhaps you can try covering it with foil for 20 minutes or so. Yum!
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This turned out surprisingly good, since I’d never thought about attempting angel food cake before. It was sweet and fluffy, but still something I’d want plenty of time to fix. I always have an unlucky time of separating egg whites. Thanks for the easy recipe, though.
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This turned out surprisingly good, since I’d never thought about attempting angel food cake before. It was sweet and fluffy, but still something I’d want plenty of time to fix. I always have an unlucky time of separating egg whites. Thanks for the easy recipe, though.
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I just finished making this cake.. it smells wonderful and hope it tastes that way too! I think the cooking time was a little long because after 30 minutes, it looked as thought it was done. After 40 minutes, I took it out and it was a little darker on top than it should have been. Might also depend on the oven as well. I will make this again, but will test it after 30 mins. I plan on making a strawberry trifle with this and making one that has a lemon topping. Mmm… mouth watering! 🙂
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I just finished making this cake.. it smells wonderful and hope it tastes that way too! I think the cooking time was a little long because after 30 minutes, it looked as thought it was done. After 40 minutes, I took it out and it was a little darker on top than it should have been. Might also depend on the oven as well. I will make this again, but will test it after 30 mins. I plan on making a strawberry trifle with this and making one that has a lemon topping. Mmm… mouth watering! 🙂
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My cake did not come out very well. I most likely blame myself rather than the recipe…or at least I am assuming the blame is all mine…I read on FoodTV.com that you can substitute 1 C cake flour with 1 C minus 1 Tbsp of regular flour. Also, I might have over-mixed the batter making some of the air bubbles collapse. My cake came out very heavy and spongy…nothing like what an angel cake should be like. Either way, it was still tasty…especially with my icing made of lemon juice and powdered sugar!
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This recipe is absolutely fabulous! It tastes great and really is no harder to put together than the box mix version! I will be making this recipe often and have already passed it onto my mother who is excited to try it. Highly recommended for its good taste and ease of preperation.
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This recipe is absolutely fabulous! It tastes great and really is no harder to put together than the box mix version! I will be making this recipe often and have already passed it onto my mother who is excited to try it. Highly recommended for its good taste and ease of preperation.
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This was really good. I used it to make a trifle with strawberries and orange custard. Yum!
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This was really good. I used it to make a trifle with strawberries and orange custard. Yum!
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Great recipe! And so light I don’t feel guilty eating a second piece. It takes marvelously to improvisation, too. I stirred in a bit of lemon zest and used lemon custard as a filling. Delicious.
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This cake was good, but I think a box mix would be just as good. With the leftover egg yolks I used the custard recipe that CCRUMP gave on 1/4/03 and it didn’t turn out very well, it didn’t thicken enough (maybe needs cornstarch). But I also found a recipe called “Gold Cake” that calls for a cup of egg yolks and would be perfect use of them if you want another cake.
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This cake was good, but I think a box mix would be just as good. With the leftover egg yolks I used the custard recipe that CCRUMP gave on 1/4/03 and it didn’t turn out very well, it didn’t thicken enough (maybe needs cornstarch). But I also found a recipe called “Gold Cake” that calls for a cup of egg yolks and would be perfect use of them if you want another cake.
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Excellent recipe. I am an angel food cake LOVER, so YUM! 🙂 **Here is a tip from a lady I used to know– don’t ever open the oven door to take a peek, it will cause the cake to fall. So, if some of you are having trouble, that may be why. I only needed to bake it 30 min…I went to 35, and wish I wouldn’t have. Angel food cake may take more than one try to learn how to do it, but this is a great recipe to start with! 🙂
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I discovered that this recipe is definitely better boxed mix, which I orignally questioned. While it didn’t rise quite as high as boxed mix does, it had better flavor and was more moist. Surely one I will make again & again. Thank you!
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I discovered that this recipe is definitely better boxed mix, which I orignally questioned. While it didn’t rise quite as high as boxed mix does, it had better flavor and was more moist. Surely one I will make again & again. Thank you!
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Great recipe. I suggest spinning the sugar in the food processor, as some other recipes suggest. I also cooked it for only 35 min. and it was perfect.
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This was my first time ever making an angel food cake and it came out perfect! Excellent recipe.
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This was my first time ever making an angel food cake and it came out perfect! Excellent recipe.
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sweet and delicate and moist
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sweet and delicate and moist
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Just made this cake and it is awesome! We couldn’t even wait until it was completely cooled. Hubby is already asking for a second piece. I did however change it a little. I used 3/4 cup of Splenda and 3/4 cup regular sugar. The splenda I mixed with the flour and the sugar with the egg whites. I didn’t have any cake flour so I just sifted my all purpose flour about 5 times, and only baked it for about 30 min.
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My husband never liked angel food cake until I tried this recipe. He is already begging me to make it again! Thanks so much!
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My husband never liked angel food cake until I tried this recipe. He is already begging me to make it again! Thanks so much!
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The texture was good, but the flavor was lacking. If you’re looking for a taste that you would get from your grocery store bakery, this won’t be it.
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The texture was good, but the flavor was lacking. If you’re looking for a taste that you would get from your grocery store bakery, this won’t be it.
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Very Nice! My husband’s favorite cake, so I made it for his birthday. It was a little too dark at 40 minutes, though, probably could have taken it out at 30-35 minutes.
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Very Nice! My husband’s favorite cake, so I made it for his birthday. It was a little too dark at 40 minutes, though, probably could have taken it out at 30-35 minutes.
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This is really good and quite easy to make. I baked it for 30 minutes and it was just right. Next time, I am going to try using half Splenda and half sugar as another reviewer did.
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This is really good and quite easy to make. I baked it for 30 minutes and it was just right. Next time, I am going to try using half Splenda and half sugar as another reviewer did.
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Totally awesome! I just made it for the 2nd time this weekend, and it turned out perfectly without any changes. As for baking time, you can never go totally by any recipe. Always deduct 10 minutes, set your timer and go from there. Every oven is different, as most are not calibrated exactly. If you follow this recipe exactly, your cake will rise above the level of the pan and have excellent flavor and texture. Note the recipe tells you to add the sugar gradually (no need to process if you do this!), and then later to FOLD in the flour, etc. This means to use a spatula and fold from top to bottom–don’t use your mixer and no stirring. If you don’t fold, or if you overfold, you will loose your volume for the cake! I sliced this into 3 layers and filled with lemon curd and white chocolate buttercream, then frosted w/the buttercream! Everyone totally loved it and raved about how incredible the cake was!! This is a GREAT recipe!
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Totally awesome! I just made it for the 2nd time this weekend, and it turned out perfectly without any changes. As for baking time, you can never go totally by any recipe. Always deduct 10 minutes, set your timer and go from there. Every oven is different, as most are not calibrated exactly. If you follow this recipe exactly, your cake will rise above the level of the pan and have excellent flavor and texture. Note the recipe tells you to add the sugar gradually (no need to process if you do this!), and then later to FOLD in the flour, etc. This means to use a spatula and fold from top to bottom–don’t use your mixer and no stirring. If you don’t fold, or if you overfold, you will loose your volume for the cake! I sliced this into 3 layers and filled with lemon curd and white chocolate buttercream, then frosted w/the buttercream! Everyone totally loved it and raved about how incredible the cake was!! This is a GREAT recipe!
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I followed the recipe exactly and the first time I made it, the cake came out super dry and crusty. I then tried again, turned down my oven temp. (and normally my oven is weak), baked them for less time. The cakes came out nicer, but they were still quite dry and not super tasty
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Very good! It is light and tasty! I used the equal/sugar substitute and it was very sweet with only half of the calories! I added some blackberries and raspberries with a little fat free whipped creme and it was a very good and light dessert!
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Very good! It is light and tasty! I used the equal/sugar substitute and it was very sweet with only half of the calories! I added some blackberries and raspberries with a little fat free whipped creme and it was a very good and light dessert!
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This cake turned out great. It was moist and had the perect amount of crust around the edge. I used a two piece tube pan so you can push the cake right out.
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This cake turned out great. It was moist and had the perect amount of crust around the edge. I used a two piece tube pan so you can push the cake right out.
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I make this for every special occasion for my wife – she loves it! It’s fast and simple – the hardest part is getting a dozen egg whites! Thanks for a great recipe!
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I make this for every special occasion for my wife – she loves it! It’s fast and simple – the hardest part is getting a dozen egg whites! Thanks for a great recipe!
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1st time making this cake. it was light and fluffy but too sweet. I’d reduce the amount of sugar next time.
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Moist, not excessively sticky like the pre-made angel food cakes you buy in the store. Very easy to make, turned out perfectly, and had a very nice “cakey” taste to it, I guess from the last step of adding the cake flour and sugar. Angel food cake is not one of my favorite cakes, but this recipe definitely pushed it up my list of favored desserts.
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Moist, not excessively sticky like the pre-made angel food cakes you buy in the store. Very easy to make, turned out perfectly, and had a very nice “cakey” taste to it, I guess from the last step of adding the cake flour and sugar. Angel food cake is not one of my favorite cakes, but this recipe definitely pushed it up my list of favored desserts.
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This is a great recipe the cake came out beautiful I didn’t have to change a thing
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This is a great recipe the cake came out beautiful I didn’t have to change a thing
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The cake was perfect but 40-45 minutes is way too long!
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Great recipe; however, mine only needed about 33-35 minutes in the oven. I frosted with Cool Whip and topped with strawberry slices. Absolutely delicious!
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Great recipe; however, mine only needed about 33-35 minutes in the oven. I frosted with Cool Whip and topped with strawberry slices. Absolutely delicious!
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Good recipe except that it was missing a certain tangyness that I usually taste in angel food cake.
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Good recipe except that it was missing a certain tangyness that I usually taste in angel food cake.
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Good cake. I’ve made some in the past, but this was the best. I did process the sugar in a little chopper I have, and I also added 1/4 tsp almond extract with the vanilla. Other than that, I followed exactly. The family ate it with strawberries and they raved (I’m vegan and didn’t try it). They will probably ask me to make it again.
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Good cake. I’ve made some in the past, but this was the best. I did process the sugar in a little chopper I have, and I also added 1/4 tsp almond extract with the vanilla. Other than that, I followed exactly. The family ate it with strawberries and they raved (I’m vegan and didn’t try it). They will probably ask me to make it again.
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I tought this cake was great. I frosted it with a chocolate flavored whipped cream and it was fantastic. Next time I will add some lemon zest and some lemon juice and just serve it with plain whipped cream.
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I tought this cake was great. I frosted it with a chocolate flavored whipped cream and it was fantastic. Next time I will add some lemon zest and some lemon juice and just serve it with plain whipped cream.
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Everyone loved it. I read some of the other reviews before baking, so I reduced the baking time, and it came out perfect.
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Very good, delicious, professional results. One issue to consider: set your timer to ten minutes before recommended amount and check often until done. I baked mine a little too long but was very pleased with results none the less.
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Very good, delicious, professional results. One issue to consider: set your timer to ten minutes before recommended amount and check often until done. I baked mine a little too long but was very pleased with results none the less.
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this a wonderful and easy recipe. I’ve always used a mix to make angel food, but i’ll always use this one now. If you don’t have cream of tartar, use baking soda in the same quantity. It works just as well.
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This was my first angel food cake and I’m glad I was not counting on this for an important event. I used a 10″ tube pan, the cake rose high, then spilled in the oven. I took the advice of other members and only cooked for about 30 minutes – 45 would have been better. I used an oven thermometer and I think if your oven is set properly, 45 minutes is perfect. The bummer was I inverted the cake onto a bottle so it could cool without falling (as the directions suggested) and it fell right out of the pan. I wound up cutting the pieces into cubes and served in martini glasses topped with stawberries and whipped cream.
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This was my first angel food cake and I’m glad I was not counting on this for an important event. I used a 10″ tube pan, the cake rose high, then spilled in the oven. I took the advice of other members and only cooked for about 30 minutes – 45 would have been better. I used an oven thermometer and I think if your oven is set properly, 45 minutes is perfect. The bummer was I inverted the cake onto a bottle so it could cool without falling (as the directions suggested) and it fell right out of the pan. I wound up cutting the pieces into cubes and served in martini glasses topped with stawberries and whipped cream.
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This recipe is the BEST! Every time I make it I receive rave reviews. Very light, fluffy, and moist… an excellent angel food cake recipe.
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This recipe is the BEST! Every time I make it I receive rave reviews. Very light, fluffy, and moist… an excellent angel food cake recipe.
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Very nice moist cake! I used the idea from another recipe on this site (Cherry Angel Food Cake)and added chopped/drained maraschino cherries at the end and folded them in. I wanted to use this recipe because it was 5 stars and I’m glad I did. Even without the cherries it would be great! I agree with the other reviewers that said 40 – 45 minutes is too much time. In was already getting pretty brown in 30 minutes. I was worried taking it out that early but had I kept it in it might have been dry or too dark around the edges.
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Very nice moist cake! I used the idea from another recipe on this site (Cherry Angel Food Cake)and added chopped/drained maraschino cherries at the end and folded them in. I wanted to use this recipe because it was 5 stars and I’m glad I did. Even without the cherries it would be great! I agree with the other reviewers that said 40 – 45 minutes is too much time. In was already getting pretty brown in 30 minutes. I was worried taking it out that early but had I kept it in it might have been dry or too dark around the edges.
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FANTASTIC!!!! I added 1-1/2 Tsp fresh squeezed lemon juice and this cake was divine!!! I couldn’t believe how easy this cake was to make and how delicious it was!!!! Thank You!!!!!!!!!!
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FANTASTIC!!!! I added 1-1/2 Tsp fresh squeezed lemon juice and this cake was divine!!! I couldn’t believe how easy this cake was to make and how delicious it was!!!! Thank You!!!!!!!!!!
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The taste of this cake was heavenly and it was suprisingly easy to make. The only reason I gave it 4 stars rather than 5 is that I couldn’t get it out of the pan. This is probably my fault if anyone knows what I did wrong or a secret technique please share I would like to make this again.
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The taste of this cake was heavenly and it was suprisingly easy to make. The only reason I gave it 4 stars rather than 5 is that I couldn’t get it out of the pan. This is probably my fault if anyone knows what I did wrong or a secret technique please share I would like to make this again.
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Yummy, Yummy, Yummy!! thankyou for this recipe. I made it last night for the eldrely ladies church group and they loved it! I added chopped glace cherries just before turning into the tin.
30 mins was plenty long enough, glad I read that advice!
Thankyou. -
Yummy, Yummy, Yummy!! thankyou for this recipe. I made it last night for the eldrely ladies church group and they loved it! I added chopped glace cherries just before turning into the tin.
30 mins was plenty long enough, glad I read that advice!
Thankyou. -
Very good. The only mistake i made was not flipping the cake upside down as soon as i took it out of the oven. It sort of shrunk because of that.
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This recipe is a winner! its so easy and mine came up very light and fluffy and tastes so yummy! I did reduce the baking time to 30 mins though like so many have recommended and my parents found it a tad sweet so i served it with whipped cream and strawberries to soften the sweetness. I will definitely make this again!
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Thanks a bunch for this tasty recipe for angel cake, my whole entire family loved it. My husband did, most of all. Of that Kevin and his sweet tooth!
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Angel food is not my favorite, but this is a good standard recipe. A little less flour than some recipes, so comes out a bit spongy and less “cakey”, but nice and moist.
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Angel food is not my favorite, but this is a good standard recipe. A little less flour than some recipes, so comes out a bit spongy and less “cakey”, but nice and moist.
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Very light spongey. Tastes like storebought angel food cake but fresher. Just in case you were wondering, you don’t need to flour or grease your pan or anything like that. It shouldn’t stick even if your pan isn’t nonstick. I just went around the edges with a knife when it came out of the oven. I served my angel food cake hot with a berry compote I made (frozen berries and sugar boiled together).Very delicious, but also very good plain two days later if you saran-wrap it.
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Very light spongey. Tastes like storebought angel food cake but fresher. Just in case you were wondering, you don’t need to flour or grease your pan or anything like that. It shouldn’t stick even if your pan isn’t nonstick. I just went around the edges with a knife when it came out of the oven. I served my angel food cake hot with a berry compote I made (frozen berries and sugar boiled together).Very delicious, but also very good plain two days later if you saran-wrap it.
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This recipe was good, but not spectacular. I took other reviewers’ advice and cut the baking time to 30 mins which was enough, I put a piece of foil on top of the cake after 20 mins to prevent it from over browning, and I reduced the sugar to 1 cup. I felt the texture was different than store bought angel food cake, it felt a little too spongy and a little wet, but it was moist and easy to make.
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This recipe was good, but not spectacular. I took other reviewers’ advice and cut the baking time to 30 mins which was enough, I put a piece of foil on top of the cake after 20 mins to prevent it from over browning, and I reduced the sugar to 1 cup. I felt the texture was different than store bought angel food cake, it felt a little too spongy and a little wet, but it was moist and easy to make.
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I needed to use up leftover egg whites after making cream pies and settled on this recipe. I used AP flour because I didn’t have any cake flour. The recipe was easy to make and the flavor was great. Highly recommend!
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I needed to use up leftover egg whites after making cream pies and settled on this recipe. I used AP flour because I didn’t have any cake flour. The recipe was easy to make and the flavor was great. Highly recommend!
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I tried several angel food cake recipes for my 4-H club to use and this one got our very best results. A very high cake.
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I tried several angel food cake recipes for my 4-H club to use and this one got our very best results. A very high cake.
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I love how simple this recipe is! I used splenda for mixing with the flour and regular sugar for mixing with the egg. I also didn’t have cake flour so I used all-purpose flour with some cornstarch. Turned out well even though I beat the eggs by hand and didn’t use a tube pan!
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I love how simple this recipe is! I used splenda for mixing with the flour and regular sugar for mixing with the egg. I also didn’t have cake flour so I used all-purpose flour with some cornstarch. Turned out well even though I beat the eggs by hand and didn’t use a tube pan!
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The texture is different than the store bought ones but i’d say it is better. Spongier cake and sweeter (i liked it but some people might find it a tad bit too sweet). I baked it in a silicone pan and it came out beautiful. 30 minutes was enough for me and many have said the same so you might want to keep an eye on it. Enjoy, it’s yummy!
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fantastic recipe! The cake was moist, light, and fluffy… everything an angel food cake should be. I made a simple icing with powdered sugar and milk and drizzled it on the top to add a little extra someting, but the cake was divine on its own! Thank you!
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fantastic recipe! The cake was moist, light, and fluffy… everything an angel food cake should be. I made a simple icing with powdered sugar and milk and drizzled it on the top to add a little extra someting, but the cake was divine on its own! Thank you!
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Easy to make, especially for a first-timer (like me). I took others’ advice and baked for 30 minutes instead of 45… the cake came out perfectly. Highly recommend this recipe!
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Easy to make, especially for a first-timer (like me). I took others’ advice and baked for 30 minutes instead of 45… the cake came out perfectly. Highly recommend this recipe!
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This was absolutely wonderful. I have never made an Angel Food cake before and I was shocked at how easy it was and how delicious as well. My husband is already requesting a cake all for himself. Yummy!
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This was absolutely wonderful. I have never made an Angel Food cake before and I was shocked at how easy it was and how delicious as well. My husband is already requesting a cake all for himself. Yummy!
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Very yummy! I only baked for 30 minutes as some other reviews had suggested.
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Very yummy! I only baked for 30 minutes as some other reviews had suggested.
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have u tried just plian folur i tried it with plain flour and it was just as nice
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This cake was wonderful, just like I remember having as a child! My guests loved it, served with whipped cream and fresh strawberries. I can’t wait to make it again and try it with peppermint flavored whipped cream, the way my mom used to make it. In addition to covering the cake with aluminum foil, after 20 minutes, I then turned the heat down to 150?C after 30 minutes and a left it in the over until the timer went off at 45 minutes. The result was a beautifully covered cake, which was moist but not too wet.
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This cake was wonderful, just like I remember having as a child! My guests loved it, served with whipped cream and fresh strawberries. I can’t wait to make it again and try it with peppermint flavored whipped cream, the way my mom used to make it. In addition to covering the cake with aluminum foil, after 20 minutes, I then turned the heat down to 150?C after 30 minutes and a left it in the over until the timer went off at 45 minutes. The result was a beautifully covered cake, which was moist but not too wet.
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This was the first time I ever made an Angel Food Cake and it was a success. Thank you for an easy recipe that has a wonderful moist result.
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This was the first time I ever made an Angel Food Cake and it was a success. Thank you for an easy recipe that has a wonderful moist result.
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This was the first time I have ever made angel food cake and it came out fantastic! Perfectly light and springy and moist (would have been better if I hadn’t slightly overcooked it). I made a whipped cream frosting and covered it in strawberries.
I used the amount of sugar the recipe called for and I didn’t think it was too sweet. I made two 9″ round cakes and cooked for 20 minutes, I would recommend less time, 15-17 minutes.
And whip the eggs! It’s a good ten minutes of whipping, you’ll need a mixer unless you have very strong arms.
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The BEST angel food cake EVER!!! The only change I made was 1/8 tsp. salt instead of 1/2. DELICIOUS!!
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The BEST angel food cake EVER!!! The only change I made was 1/8 tsp. salt instead of 1/2. DELICIOUS!!
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What a wonderful, easy recipe. I didn’t change a thing, but did follow the advice of others on the timing. Checked it at 30 mins and it was perfect. Thanks!
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What a wonderful, easy recipe. I didn’t change a thing, but did follow the advice of others on the timing. Checked it at 30 mins and it was perfect. Thanks!
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We had a party yesterday and everyone was fighting over this cake. I used regular flour and it turned out fine. I also cut down on the sugar to 1 cup (I’m not a huge fan of super sweet desserts) and I also added 1/2 tsp almond extract for a very nice, yet subtle flavor. This tastes fantastic with fresh strawberries and whipped cream.
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We had a party yesterday and everyone was fighting over this cake. I used regular flour and it turned out fine. I also cut down on the sugar to 1 cup (I’m not a huge fan of super sweet desserts) and I also added 1/2 tsp almond extract for a very nice, yet subtle flavor. This tastes fantastic with fresh strawberries and whipped cream.
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I tasted nothing but the cream of tartar.
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I tasted nothing but the cream of tartar.
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awesome! Perfect just the way it is! I made it for a group of my friends and we had it with ice cream and berries! Big hit!
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awesome! Perfect just the way it is! I made it for a group of my friends and we had it with ice cream and berries! Big hit!
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At first, I was apprehensive about making this recipe because of all the eggwhites…but then I realized I could buy liquid egg whites at my local grocery store in a carton, and that made this recipe a lot more user-friendly. I didn’t think the cake was fantastic by itself, but with whipped cream and assorted berries, it was excellent! I followed a few reviewer’s tips – I checked on the cake after 30 minutes, and kept an eye on it for the next ten. I also put foil on the cake after half an hour, because it was a bit too brown on top. Thanks for sharing this recipe!!
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At first, I was apprehensive about making this recipe because of all the eggwhites…but then I realized I could buy liquid egg whites at my local grocery store in a carton, and that made this recipe a lot more user-friendly. I didn’t think the cake was fantastic by itself, but with whipped cream and assorted berries, it was excellent! I followed a few reviewer’s tips – I checked on the cake after 30 minutes, and kept an eye on it for the next ten. I also put foil on the cake after half an hour, because it was a bit too brown on top. Thanks for sharing this recipe!!
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mmmmmm, simply delicious! i had an extra dozen of eggs in the refrigerator & decided to give this recipe a try. i didn’t have any cake flour on hand but an allrecipes search informed me that 1 cup sifted all-purpose flour minus 2 tablespoons flour could be substituted in it’s place. this angel food cake rises well & was golden brown after 30 minutes but i gave it an additional 10 minutes to deepen the color. many thanks kristin!
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mmmmmm, simply delicious! i had an extra dozen of eggs in the refrigerator & decided to give this recipe a try. i didn’t have any cake flour on hand but an allrecipes search informed me that 1 cup sifted all-purpose flour minus 2 tablespoons flour could be substituted in it’s place. this angel food cake rises well & was golden brown after 30 minutes but i gave it an additional 10 minutes to deepen the color. many thanks kristin!
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