:max_bytes(150000):strip_icc()/7324-AngelFoodCake1-mfs-Step-3X4-0077-ee1ad82aa5df484c8b6c31761dfc95f4.jpg)
Homemade angel food cake is worth the work. It is moist, unlike the sweet Styrofoam-like cakes available in the grocery bakery. A tube pan with a removable bottom is highly recommended.
Ingredients
- 1 ½ cups egg whites
- 1 teaspoon cream of tartar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 ¼ cups cake flour
- 1 ¾ cups white sugar
- ¼ teaspoon salt
Directions
Step 1
Beat egg whites until stiff peaks form. Mix in cream of tartar, vanilla extract, and almond extract.
Step 2
Sift together flour, sugar, and salt. Repeat five times.
Step 3
Gently fold flour mixture into beaten egg whites.
Step 4
Pour batter into an ungreased 10-inch tube pan.
Step 5
Place the pan in a cold oven. Turn the oven on and set it to 325 degrees F (165degrees C). Bake until cake is golden brown, about 1 hour.
Step 6
Invert the tube pan and let cake cool to room temperature before removing from the pan.
Step 7
Garnish with strawberries.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 137 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium75mg | 3% |
| Total Carbohydrate31g | 11% |
| Dietary Fiber0g | 1% |
| Total Sugars22g | |
| Protein3g | |
| Calcium3mg | 0% |
| Iron1mg | 4% |
| Potassium81mg | 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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
I baked it for the time it said and it came out really dry. I tried making it a second time, This time for less time and less sugar, and it turned out better, but still not very good.
-
I thought that this cake would have come out completely different. I cooked it for one hour and it was a beautiful golden brown, but when i went to take it out of the pan (besides it sticking to everything!) it looked as though it could have cooked 10 more minutes. Taking the cake out of the pan was a completely different story. It looked like I let my son take it out of the pan with his hands!
-
I thought that this cake would have come out completely different. I cooked it for one hour and it was a beautiful golden brown, but when i went to take it out of the pan (besides it sticking to everything!) it looked as though it could have cooked 10 more minutes. Taking the cake out of the pan was a completely different story. It looked like I let my son take it out of the pan with his hands!
-
Cake did not rise – it stuck badly to the pan. The flavor is okay, but it wasn’t very light. I was careful with my eggwhites, but for some reason, the recipe did not turn out well.
-
Cake did not rise – it stuck badly to the pan. The flavor is okay, but it wasn’t very light. I was careful with my eggwhites, but for some reason, the recipe did not turn out well.
-
tastes delicious!only it has’nt hit the spot where it would be my favorite.I recomend it with strawberries.:)
-
FANTASTIC. It’s easy to make, comes out PERFECT every time. It’s nice to have something I can make from scratch, without additives, and not have to rely on something that came out of a box. My whole family loves this cake…even plain with nothing on it…of course, a few strawberries make it even better.
After reading the other reviews, I have some suggestions:
1. Make sure all utinsels used are grease free – any grease can cause your cake to fall.
2. Line bottom of cake pan with wax paper. Before taking cake out of pan, slip a knife around the outside and inside of pan…your cake will come out perfectly. Once out, take the wax paper off the top of cake.
3. If you are seperating your own egg white, remember ANY yoke in the egg white will cause your cake to fall.
Happy eating! -
This was a very delicious cake! but keep water near by!
-
Very moist!! We loved it! This is the first time I’ve tried making it from scratch and it couldn’t have come out better. Thank you!
-
Never made an angel food cake before, and this is the greatest one I’ve ever tried. It was incredibly easy, and my whole family loved it. It’s a new favorite!
-
Never made an angel food cake before, and this is the greatest one I’ve ever tried. It was incredibly easy, and my whole family loved it. It’s a new favorite!
-
I had never made, eaten or even seen an Angel food cake before. This one is yummy and very easy to make!
-
this is a great recipe for making it into cakes, cupcakes, and pies.
-
Fluffy and moist, not at all like styrofoam that you get at the grocery. I made mine with half chocolate glaze and half with stawberrys and whipped cream. Both were delicious! Also use Pam non-stick spray when cooking to avoid the cake sticking to the pan.
-
I think this recipe works well. I used it for my science fair project and I worked great. If u want to make it for cupcakes, only bake it for about half and hour though.It also got a little sticky after staying in the fridge. Overall, this recipe is worth making!
-
I think this recipe works well. I used it for my science fair project and I worked great. If u want to make it for cupcakes, only bake it for about half and hour though.It also got a little sticky after staying in the fridge. Overall, this recipe is worth making!
-
yummy!
-
yummy!
-
Don’t be afraid to try this – it’s SO good! I made it and a cake mix version for a family party to compare as a kind of “experiment” – the from scratch definitely won! Though a little more time-consuming, it’s not hard at all and definitely worth it. I always serve with a mixture of lite Cool Whip (1 medium tub)and strawberry yogurt (1 cup) as a center and top layer and each piece topped with fresh sliced strawberries. RAVE reviews every time.
-
Don’t be afraid to try this – it’s SO good! I made it and a cake mix version for a family party to compare as a kind of “experiment” – the from scratch definitely won! Though a little more time-consuming, it’s not hard at all and definitely worth it. I always serve with a mixture of lite Cool Whip (1 medium tub)and strawberry yogurt (1 cup) as a center and top layer and each piece topped with fresh sliced strawberries. RAVE reviews every time.
-
very good. I panicked because I forgot the bottle so I grabbed a funnel. Worked great!!
-
very good. I panicked because I forgot the bottle so I grabbed a funnel. Worked great!!
-
this is yummy! a bit sticky on top and heavier than the ones in the shops but tastes great
-
this is yummy! a bit sticky on top and heavier than the ones in the shops but tastes great
-
i was a little disappointed with the cake. it didn’t rise like i thought it would, but the taste was great. i made a pineapple frosting to go with it, and it was a hit. this was the first time i’ve made a ‘from scratch’ angel cake, so perhaps i need to practice a little more. thank you!!
-
i was a little disappointed with the cake. it didn’t rise like i thought it would, but the taste was great. i made a pineapple frosting to go with it, and it was a hit. this was the first time i’ve made a ‘from scratch’ angel cake, so perhaps i need to practice a little more. thank you!!
-
I never believed that sifting flour was really worth my time until this recipe. Although it’s time consuming, I add the dry ingredients just a few teaspoons at a time and it turns out much much better.
-
I never believed that sifting flour was really worth my time until this recipe. Although it’s time consuming, I add the dry ingredients just a few teaspoons at a time and it turns out much much better.
-
I used this recipe to make cupcakes for an impromptu party yesterday, and they came out very nicely. The key to this cake is to keep an eye on it and keep checking it so it is not under- or over-cooked. If a toothpick inserted in the top comes out clean, the cake is perfectly done. Everyone especially like the almond flavor that was added to this simple cake.
-
I used this recipe to make cupcakes for an impromptu party yesterday, and they came out very nicely. The key to this cake is to keep an eye on it and keep checking it so it is not under- or over-cooked. If a toothpick inserted in the top comes out clean, the cake is perfectly done. Everyone especially like the almond flavor that was added to this simple cake.
-
Was easy to make and came ou wondefully!
-
Was easy to make and came ou wondefully!
-
This was good, I ate 3 pieces! My family really liked it too. The only thing I changed was that I didn’t whip the egg whites to stiff peaks. When you make angel food, you’re not supposed to whip them to very stiff peaks because that expands the walls of the bubbles to their full capacity, so then they won’t rise anymore in the oven. I whipped mine to a good thick foam, then added the cream of tartar, whipped them to soft peaks, added the extracts, then whipped just enough to incorporate them. My batter was POURABLE, I didn’t have to scoop it into the pan. Also, when you mix the flour mixture in, gently fold it in with a spatula, or else you’ll pop the tiny bubbles and it will deflate. I cooled my cake in the pan on the counter, no bottle or funnel, just balance… and it was fine (make sure you cool it completely!!!). I did use a tube pan with a removable bottom, I also highly recommend that. I served up the slices with macerated strawberry slices and sweetened whipped cream.
-
This was good, I ate 3 pieces! My family really liked it too. The only thing I changed was that I didn’t whip the egg whites to stiff peaks. When you make angel food, you’re not supposed to whip them to very stiff peaks because that expands the walls of the bubbles to their full capacity, so then they won’t rise anymore in the oven. I whipped mine to a good thick foam, then added the cream of tartar, whipped them to soft peaks, added the extracts, then whipped just enough to incorporate them. My batter was POURABLE, I didn’t have to scoop it into the pan. Also, when you mix the flour mixture in, gently fold it in with a spatula, or else you’ll pop the tiny bubbles and it will deflate. I cooled my cake in the pan on the counter, no bottle or funnel, just balance… and it was fine (make sure you cool it completely!!!). I did use a tube pan with a removable bottom, I also highly recommend that. I served up the slices with macerated strawberry slices and sweetened whipped cream.
-
This is a good, classic angel food cake recipe. I had leftover egg whites and creme Anglaise from making a big birthday cake, so I used them up in this light-tasting dessert. My only change was the baking method & temp: I don’t really understand the reason for the cold oven. From what I was taught, you want to quickly set the cake’s structure and not lose the air you so carefully beat into the batter. I baked the cake in a preheated 350 degree oven and started testing the cake for doneness at about 45 mins.
-
This is a good, classic angel food cake recipe. I had leftover egg whites and creme Anglaise from making a big birthday cake, so I used them up in this light-tasting dessert. My only change was the baking method & temp: I don’t really understand the reason for the cold oven. From what I was taught, you want to quickly set the cake’s structure and not lose the air you so carefully beat into the batter. I baked the cake in a preheated 350 degree oven and started testing the cake for doneness at about 45 mins.
-
After previous disasters with angel food cake, i figured i would try one last time. Glad i did! this was the best i’ve ever had!!
-
After previous disasters with angel food cake, i figured i would try one last time. Glad i did! this was the best i’ve ever had!!
-
Oh bummer…didn’t turn out for me. I read all the reviews. I am, however, new to baking and did you a blender instead of beaters. batter texture felt really gritty and after only a short time in the oven, it was burnt.
-
Oh bummer…didn’t turn out for me. I read all the reviews. I am, however, new to baking and did you a blender instead of beaters. batter texture felt really gritty and after only a short time in the oven, it was burnt.
-
This came out perfectly!! I was so excited since I had read reviews that said it could be a challenge. Very yummy almond flavoring- Will NEVER buy store “sponge” again!
-
This came out perfectly!! I was so excited since I had read reviews that said it could be a challenge. Very yummy almond flavoring- Will NEVER buy store “sponge” again!
-
This looks great, has anyone tried it with Splenda or half the sugar?
-
This looks great, has anyone tried it with Splenda or half the sugar?
-
I can’t believe how easy this was to make. And It was so good….so much better then you can buy in the store. Nice and fluffy on the inside and a little brown crisp on the top…awesome
-
I can’t believe how easy this was to make. And It was so good….so much better then you can buy in the store. Nice and fluffy on the inside and a little brown crisp on the top…awesome
-
I love this recipe. I only make this recipe for angel food cake. I dont use cake flour I use 1 cup all purpose flour. You all so can add any kind of jello for a different flavor and it adds color.
-
I love this recipe. I only make this recipe for angel food cake. I dont use cake flour I use 1 cup all purpose flour. You all so can add any kind of jello for a different flavor and it adds color.
-
Fantastic and so easy, I’ve never made a cake from scratch and this was a huge success. I don’t have a sifter so I mixed the dry ingredients with a whisk for several minutes. I also used regular flour…I’ll buy the cake flour next time to see if it’s even better.
-
Fantastic and so easy, I’ve never made a cake from scratch and this was a huge success. I don’t have a sifter so I mixed the dry ingredients with a whisk for several minutes. I also used regular flour…I’ll buy the cake flour next time to see if it’s even better.
-
Turned out beautifully!!!!!! I followed the advice about the parchment paper ,and had no trouble at all getting it out of the pan. A new familly favorite!!!
-
Turned out beautifully!!!!!! I followed the advice about the parchment paper ,and had no trouble at all getting it out of the pan. A new familly favorite!!!
-
Top notch. Not sure what the others problems were with it. Worked perfect!
-
Top notch. Not sure what the others problems were with it. Worked perfect!
-
This wasn’t a very fluffy angel food cake, but the taste and texture were still excellent.
-
This wasn’t a very fluffy angel food cake, but the taste and texture were still excellent.
-
I made this cake today to be used in a fruit trifle. I’m not devastated by the outcome since it will be cubed and mixed with other ingredients, but generally speaking it was a flop. I used splenda blend and carton egg whites, both which could have had a direct impact on the final results. The egg whites never formed stiff peaks – even after mixing for about 15 minutes, however they formed soft peaks. I baked the cake in a bundt pan (a quality non-stick) and I used a rubber spatula to loosen the edges – the cake came out of the pan perfectly. The flavor is good, it’s just very dense. Closer to a pound cake. I probably will not make this again.
-
I made this cake today to be used in a fruit trifle. I’m not devastated by the outcome since it will be cubed and mixed with other ingredients, but generally speaking it was a flop. I used splenda blend and carton egg whites, both which could have had a direct impact on the final results. The egg whites never formed stiff peaks – even after mixing for about 15 minutes, however they formed soft peaks. I baked the cake in a bundt pan (a quality non-stick) and I used a rubber spatula to loosen the edges – the cake came out of the pan perfectly. The flavor is good, it’s just very dense. Closer to a pound cake. I probably will not make this again.
-
I wasn’t crazy about the texture of this cake, but the flavor was very good. Mine turned out a little dense/tough, but that might have been because I used all-purpose flour plus cornstarch as a cake flour substitute. I did sift 5 times as instructed and tried to fold the dry ingredients as gently as possible, but perhaps I just overworked it. With fresh berries and some cool whip, it was still delicious!
-
I wasn’t crazy about the texture of this cake, but the flavor was very good. Mine turned out a little dense/tough, but that might have been because I used all-purpose flour plus cornstarch as a cake flour substitute. I did sift 5 times as instructed and tried to fold the dry ingredients as gently as possible, but perhaps I just overworked it. With fresh berries and some cool whip, it was still delicious!
-
Awesome recipe, I can see this becoming a family favorite in our house. Although, I would dial back the almond extract a bit, perhaps 50%.
-
Awesome recipe, I can see this becoming a family favorite in our house. Although, I would dial back the almond extract a bit, perhaps 50%.
-
WONDERFUL cake! I made it for 4th of July for a neighborhood party and everyone loved it! I reccomend you make sure you have at least 12 eggs for this cake though. Great with any fresh berries and whipped cream (I colored the whipped cream so it would be patriotic 🙂 )
-
WONDERFUL cake! I made it for 4th of July for a neighborhood party and everyone loved it! I reccomend you make sure you have at least 12 eggs for this cake though. Great with any fresh berries and whipped cream (I colored the whipped cream so it would be patriotic 🙂 )
-
This recipe came out PERFECTLY. I didn’t change a thing, just cheated a little and bought cartoned egg whites. I sell baked goods at a market and this one in ‘cupcake’ form and as a whole cake sells faster than I can make it. Try putting fresh strawberries and strawberry syrup on top and it’s to die for.
-
This recipe came out PERFECTLY. I didn’t change a thing, just cheated a little and bought cartoned egg whites. I sell baked goods at a market and this one in ‘cupcake’ form and as a whole cake sells faster than I can make it. Try putting fresh strawberries and strawberry syrup on top and it’s to die for.
-
I did not care for this recipe. I was unable to eat the cake, and my friends and family are always raving about my cooking and baking. Try another recipe.
-
I did not care for this recipe. I was unable to eat the cake, and my friends and family are always raving about my cooking and baking. Try another recipe.
-
I made this recipe last night for my Husband’s birthday. The cake tasted wonderful. It was light and fluffy. I substituted extra vanilla for the almond extract due to personal preference. It was wonderful. I added a thin chocolate icing to the cake and it tasted heavenly!
-
I made this recipe last night for my Husband’s birthday. The cake tasted wonderful. It was light and fluffy. I substituted extra vanilla for the almond extract due to personal preference. It was wonderful. I added a thin chocolate icing to the cake and it tasted heavenly!
-
This was great. I prefer angel food with my berries and this was hands-down the best I’ve had. It also provided lots of laughs when my cousin tried to invert the pan on a glass and forgot that it was a two-piece pan. Had it not been for that, it would have been beautiful too. (FYI — we just used vanilla, no almond and baking time was about 45 min.)
-
This was great. I prefer angel food with my berries and this was hands-down the best I’ve had. It also provided lots of laughs when my cousin tried to invert the pan on a glass and forgot that it was a two-piece pan. Had it not been for that, it would have been beautiful too. (FYI — we just used vanilla, no almond and baking time was about 45 min.)
-
This was my first attempt, and I used it to make cupcakes, as I have to portion things out in my diet, but it was lovely. Light and fluffy – just what it should be – and so easy! I have a friend who has been put on a low-fat diet due to gall bladder problems, so this is something we can all enjoy. I am going to look into doing a gluten-free version, and I used fructose instead of sugar.
-
This was my first attempt, and I used it to make cupcakes, as I have to portion things out in my diet, but it was lovely. Light and fluffy – just what it should be – and so easy! I have a friend who has been put on a low-fat diet due to gall bladder problems, so this is something we can all enjoy. I am going to look into doing a gluten-free version, and I used fructose instead of sugar.
-
This cake was incredible! I have tried to make angel food cake on several occasions, and have not been successful. This was a hit by my family, wonderful alone, with coffee, or with some fruit and whipped cream on top. Great as is!
-
This cake was incredible! I have tried to make angel food cake on several occasions, and have not been successful. This was a hit by my family, wonderful alone, with coffee, or with some fruit and whipped cream on top. Great as is!
-
10 star recipe!! This is the best angel food cake I have ever tasted! I’ve been looking for the perfect recipe, and this is it. It is nice and moist with that sugary, slightly crunchy top. When I mixed in the flour mixture it was a just a little bit lumpy, but it turned out great. I used the old fashioned tube pan with the little legs and solid bottom, but it came out perfect. Thank you so much. Now I won’t have to test any more angel food cake recipes.
-
10 star recipe!! This is the best angel food cake I have ever tasted! I’ve been looking for the perfect recipe, and this is it. It is nice and moist with that sugary, slightly crunchy top. When I mixed in the flour mixture it was a just a little bit lumpy, but it turned out great. I used the old fashioned tube pan with the little legs and solid bottom, but it came out perfect. Thank you so much. Now I won’t have to test any more angel food cake recipes.
-
Five stars. Your recipe shows how easy it is to make angelfood cake! Excellent!
-
Five stars. Your recipe shows how easy it is to make angelfood cake! Excellent!
-
This is an outstanding cake! I made it exactly as written, and it came out perfectly. What I really love about it is that the egg whites are measured by the cup instead of the usual “12 egg whites.” I think this really helps to make the cake turn out well every time…egg whites can vary in size. I didn’t read the cold oven part, and it was already almost completely preheated by the time the cake went in. Perhaps it was because of this that the cake didn’t rise all they way to the top of the pan and get those deliciously crispy cracks…but that was still ok. Next time I make this, I’ll be sure to not preheat the oven. I served the cake with whipped cream and strawberries, and everyone loved it. Thanks so much for sharing the recipe…it was awesome!
-
Thank you so much for recipe – I poured over several different suggestions, but opted to try this one (and it was my first time making an AngelFood Cake as well) – worked wonderfully. Was a little *eggy* tasting at first, but that disappeared the following day – maybe that’s the way all homemade AF cakes are ?? not sure as I’m a novice here (grin)
-
Thank you so much for recipe – I poured over several different suggestions, but opted to try this one (and it was my first time making an AngelFood Cake as well) – worked wonderfully. Was a little *eggy* tasting at first, but that disappeared the following day – maybe that’s the way all homemade AF cakes are ?? not sure as I’m a novice here (grin)
-
I am not sure I made it right. It did not get as high as a store bought cake mix. It took quite a while for the eggs to fluff. I used Land-0-Lakes egg whites and they were stiff when I started putting in the flour/sugar mix and I did stift that 5 times while the mixer was working on the whites.
-
I am not sure I made it right. It did not get as high as a store bought cake mix. It took quite a while for the eggs to fluff. I used Land-0-Lakes egg whites and they were stiff when I started putting in the flour/sugar mix and I did stift that 5 times while the mixer was working on the whites.
-
Very good cake. I didn’t have cake flour, so I used 1 cup of ap flour. I ended up using a dozen of eggs for the whites. I took some advice and whipped egg whites to foam, added crm of tartar and then whipped to soft peaks, then mixed in extracts. It rose beautifully, and has a nice light almondy taste to it. Yum! Will make it again.
-
Very good cake. I didn’t have cake flour, so I used 1 cup of ap flour. I ended up using a dozen of eggs for the whites. I took some advice and whipped egg whites to foam, added crm of tartar and then whipped to soft peaks, then mixed in extracts. It rose beautifully, and has a nice light almondy taste to it. Yum! Will make it again.
-
This is good, but I still prefer the usual recipe my family uses. We all have different tastes, and this is very good. Thanks.
-
This is good, but I still prefer the usual recipe my family uses. We all have different tastes, and this is very good. Thanks.
-
The flavor was good: not too sweet. It was a bit denser than I was hoping for but I made a newbie mistake. “Gently combine the egg whites with the dry ingredients” actually means “fold the dry ingredients into the egg whites.” I just decided to go on beating with my handheld. With that change, this would get 5 stars. That being said, this is the first semi-successful Angel Food Cake I’ve ever managed to pull off…they usually end up about resembling a small white tire!
-
The flavor was good: not too sweet. It was a bit denser than I was hoping for but I made a newbie mistake. “Gently combine the egg whites with the dry ingredients” actually means “fold the dry ingredients into the egg whites.” I just decided to go on beating with my handheld. With that change, this would get 5 stars. That being said, this is the first semi-successful Angel Food Cake I’ve ever managed to pull off…they usually end up about resembling a small white tire!
-
This Angel Food Cake was AMAZING! my family gobbled it up in ten minutes. I didn’t have a few of the ingredients, so I substituted them; Cream of Tartar=1Tbs. Vinegar, and Cake Flour=1 3/4 C. all purpose flour + 1/4 C. Cornstarch. I was a little nervous about the substitutions but they worked like magic! Oh, and I didn’t have any almond extract so I used Banana Extract, (It gave it a nice banana flavor) I highly recommend this recipe!
-
This Angel Food Cake was AMAZING! my family gobbled it up in ten minutes. I didn’t have a few of the ingredients, so I substituted them; Cream of Tartar=1Tbs. Vinegar, and Cake Flour=1 3/4 C. all purpose flour + 1/4 C. Cornstarch. I was a little nervous about the substitutions but they worked like magic! Oh, and I didn’t have any almond extract so I used Banana Extract, (It gave it a nice banana flavor) I highly recommend this recipe!
-
Superb!!! I have never made an angel food cake before, but this is SO easy and OH SO good! It is a bit denser than some other angel food cakes I have had, but that’s what makes it so good! Served it with fresh blueberries and strawberries and whipped cream made from scratch. I Highly recommend this recipe!!!
-
I followed this recipe to the T and it came out flat and like rubber.
-
I followed this recipe to the T and it came out flat and like rubber.
-
I do not recommend this recipe. Like other reviews have said, this cake was EXTREMELY DIFFICULT to get out of the pan! When we tried to eat the cake, it was somewhere between chewy and hard/crispy (you can only imagine)!
-
I do not recommend this recipe. Like other reviews have said, this cake was EXTREMELY DIFFICULT to get out of the pan! When we tried to eat the cake, it was somewhere between chewy and hard/crispy (you can only imagine)!
-
Was very pleased when this recipe turned out great the first time I made it. I used this recipe to use up a carton of egg whites leftover from another recipe. I followed the recipe exactly and processed the white sugar in the food processor so that it was fine. Then I added the cake flour (I used Swansdown) and the salt to the sugar in the food processor to sift together. I used a hand mixer to beat the egg whites. I will make this again.
-
Was very pleased when this recipe turned out great the first time I made it. I used this recipe to use up a carton of egg whites leftover from another recipe. I followed the recipe exactly and processed the white sugar in the food processor so that it was fine. Then I added the cake flour (I used Swansdown) and the salt to the sugar in the food processor to sift together. I used a hand mixer to beat the egg whites. I will make this again.
-
like it!
-
My mother in law loves Angel food cake so I decided to make her one from scratch. This recipe was great, but it’s not something I’d make very often, too many egg yolks. haha
-
My mother in law loves Angel food cake so I decided to make her one from scratch. This recipe was great, but it’s not something I’d make very often, too many egg yolks. haha
-
This was really good. I served it with cool whip mixed with strawberry yogurt (as advised by another reviewer) and it turned out great. I did use cooking spray to coat the pan and it came out easily. I am making it for friends again tonight and adding fresh fruit to top it with.!
-
This was really good. I served it with cool whip mixed with strawberry yogurt (as advised by another reviewer) and it turned out great. I did use cooking spray to coat the pan and it came out easily. I am making it for friends again tonight and adding fresh fruit to top it with.!
-
made these as cupcakes and they just tasted like a big marshmallow. will use a pan next time, but still a great recipe!
-
made these as cupcakes and they just tasted like a big marshmallow. will use a pan next time, but still a great recipe!
-
Very simple and you might try different extracts. I used peach and vanilla. Very nice. I really write this review however so that others like me can know that 1 1/2 cups of egg whites translates to 1 dozen large egg whites. I had just purchased eggs on sale and wasn’t sure how many it would take so I thought I’d share this information. Knowing 1 dozen eggs are required helps enormously.
-
Very simple and you might try different extracts. I used peach and vanilla. Very nice. I really write this review however so that others like me can know that 1 1/2 cups of egg whites translates to 1 dozen large egg whites. I had just purchased eggs on sale and wasn’t sure how many it would take so I thought I’d share this information. Knowing 1 dozen eggs are required helps enormously.
-
I have no idea what I did wrong I made cupcakes they taste like scrambled eggs and sugar and they have an odd consistency. I think I should’ve maybe taken them out of the oven a tad earlier and not omitted the cream of tartar :/.
I put some in the fridge overnight to see if they end up tasting better tomorrow.
edit: They really lose the egg taste overnight. So I changed this from 2 to 4 stars.
-
I have no idea what I did wrong I made cupcakes they taste like scrambled eggs and sugar and they have an odd consistency. I think I should’ve maybe taken them out of the oven a tad earlier and not omitted the cream of tartar :/.
I put some in the fridge overnight to see if they end up tasting better tomorrow.
edit: They really lose the egg taste overnight. So I changed this from 2 to 4 stars.
-
Didn’t fall!!!
-
Didn’t fall!!!
-
This one is incredibly easy to make! it’s so yummy! My whole family loved it and now am making it for the second time this week, per request! Thanks Syd for sharing!
-
This one is incredibly easy to make! it’s so yummy! My whole family loved it and now am making it for the second time this week, per request! Thanks Syd for sharing!
-
Wow!! Soooo Good. I used this for strawberry shortcake. So much better than the store bought!
-
Wow!! Soooo Good. I used this for strawberry shortcake. So much better than the store bought!
-
OH my! I never knew homemade Angel Food Cake could be sooo delicious! I will never go back to the box after this recipe! I also used my own eggs fresh from the coop. Thanks for this recipe!
-
OH my! I never knew homemade Angel Food Cake could be sooo delicious! I will never go back to the box after this recipe! I also used my own eggs fresh from the coop. Thanks for this recipe!
-
The taste is good but is not fluffy or moist, it’s sticky amd chewy…once I put a little ice cream on, it turned out to be a decent dessert. I’ll try a different recipe next time
-
The taste is good but is not fluffy or moist, it’s sticky amd chewy…once I put a little ice cream on, it turned out to be a decent dessert. I’ll try a different recipe next time
-
Pretty good for my first try at homemade angel food cake. I was torn over which recipe to try. I used this one because it called for cake flour. It wasn’t as light and fluffy as I thought it should be, but that could be my techniques and not the recipe. I’ve made belgian waffles lots of times, so I am pretty good with egg whites. I did use a preheated oven. All in all, it was quite delicious.
My son wanted chocolate frosting on it, so I used the recipe on the label of Hershey’s cocoa, halved it, for just a very thin layer.
I think next time I will try the Heavenly Angel Food Cake recipe. It called for powdered sugar.
-
Pretty good for my first try at homemade angel food cake. I was torn over which recipe to try. I used this one because it called for cake flour. It wasn’t as light and fluffy as I thought it should be, but that could be my techniques and not the recipe. I’ve made belgian waffles lots of times, so I am pretty good with egg whites. I did use a preheated oven. All in all, it was quite delicious.
My son wanted chocolate frosting on it, so I used the recipe on the label of Hershey’s cocoa, halved it, for just a very thin layer.
I think next time I will try the Heavenly Angel Food Cake recipe. It called for powdered sugar.
-
I have made a lot of cakes but never Angel Food. I did purchase a pan with removable botton (Thanks for that info.). It turned out perfect, even my wife liked it and she does not like Angel Food Cakes. The only problem I had to make a yellow cake to use the 12 yolks but I only have one cake to eat later (yellow).
-
I have made a lot of cakes but never Angel Food. I did purchase a pan with removable botton (Thanks for that info.). It turned out perfect, even my wife liked it and she does not like Angel Food Cakes. The only problem I had to make a yellow cake to use the 12 yolks but I only have one cake to eat later (yellow).
-
My husband loves angel food cake and wanted one. So, I looked up the recipe and this is the one I came too. This turned out great and he was very happy. He said it was better than any store bought cake. It was very moist. Will be making this again.
-
My husband loves angel food cake and wanted one. So, I looked up the recipe and this is the one I came too. This turned out great and he was very happy. He said it was better than any store bought cake. It was very moist. Will be making this again.
-
big hit at work
-
big hit at work
-
I made this cake for my mom’s 60th birthday. Angel food is her favorite and the cake mixes and store-bought cakes just don’t cut it with our family.
I painstakingly followed the directions and eagerly awaited the tasting. We decided to sneak a small tasting before we had the birthday meal. OH MY! It is “wonderful,” as spoken by the birthday girl. This recipe will be used many times in our family. Thank you!! -
I made this cake for my mom’s 60th birthday. Angel food is her favorite and the cake mixes and store-bought cakes just don’t cut it with our family.
I painstakingly followed the directions and eagerly awaited the tasting. We decided to sneak a small tasting before we had the birthday meal. OH MY! It is “wonderful,” as spoken by the birthday girl. This recipe will be used many times in our family. Thank you!! -
Lovely cake. Beautiful crunchy sweet top. So fluffy! We carefully beat for stiff peaks and gently folded the whites into the dry. I continues to gently mix until combined. So much better than the grocery store!
-
Lovely cake. Beautiful crunchy sweet top. So fluffy! We carefully beat for stiff peaks and gently folded the whites into the dry. I continues to gently mix until combined. So much better than the grocery store!
-
outstanding
-
outstanding
-
Great Angel food cake!!!! It takes a lot of egg whites (I had some in the freezer – took about 9 eggs) but it is totally worth it! Next time I may try it with the carton of egg whites you can buy at the store. Thanks!
-
Great Angel food cake!!!! It takes a lot of egg whites (I had some in the freezer – took about 9 eggs) but it is totally worth it! Next time I may try it with the carton of egg whites you can buy at the store. Thanks!
-
THIS is absolutely FANTASTIC….I do not know what THOSE people are talking about who said it turned out awful. I followed the directions to a “T” and it made my husband’s birthday cake perfect last week and will make my husband’s father day cake even more SPECTACULAR today!!!! The ONLY problem I found was that I ATE THE REST OF THE CAKE THE NEXT DAY because it was sooooo GOOD! AND I am one fussy eater! I like this version with 1 3/4 cups of sugar MUCH better than the version with 1 1/2 cups of sugar. Egg whites and flour NEED the extra sugar to give it that sweet taste.
I WILL NEVER ever buy a store bought angel food cake again! My daughter had bought one for this past Memorial Day weekend and I could not eat the cake at all…ended up only eating the fruit placed on top.
Three cheers for another recipe added to my recipe box.
Thanks again! IT truly TRULY was wonderfu,l and I am indebted to you for a wonderful recipe!
Carole in Plano
-
THIS is absolutely FANTASTIC….I do not know what THOSE people are talking about who said it turned out awful. I followed the directions to a “T” and it made my husband’s birthday cake perfect last week and will make my husband’s father day cake even more SPECTACULAR today!!!! The ONLY problem I found was that I ATE THE REST OF THE CAKE THE NEXT DAY because it was sooooo GOOD! AND I am one fussy eater! I like this version with 1 3/4 cups of sugar MUCH better than the version with 1 1/2 cups of sugar. Egg whites and flour NEED the extra sugar to give it that sweet taste.
I WILL NEVER ever buy a store bought angel food cake again! My daughter had bought one for this past Memorial Day weekend and I could not eat the cake at all…ended up only eating the fruit placed on top.
Three cheers for another recipe added to my recipe box.
Thanks again! IT truly TRULY was wonderfu,l and I am indebted to you for a wonderful recipe!
Carole in Plano
-
Did not turn out very light or fluffy or tasteful. Not one of my favorite recipes.
-
Did not turn out very light or fluffy or tasteful. Not one of my favorite recipes.
-
This was WONDERFUL!!!! I bought egg whites at the store and only sifted it one time. I discovered I need a new sifter. Baked it just 50 minutes and it was WONDERFUL. I served it with strawberries, but think it’s better all on it’s own. It didn’t get very high though, but that sure didn’t make any difference to the taste. Thanks!!!
-
This was WONDERFUL!!!! I bought egg whites at the store and only sifted it one time. I discovered I need a new sifter. Baked it just 50 minutes and it was WONDERFUL. I served it with strawberries, but think it’s better all on it’s own. It didn’t get very high though, but that sure didn’t make any difference to the taste. Thanks!!!
-
Love this recipe. It makes fantastic Angel Food “Cup”Cakes as well traditional. I’ve had great luck with removing the cupcakes from the pan. When we don’t have strawberries, I love pouring peach coulis on top of it (my recipe is on AllRecipes if you’d like to give it a whirl!).
-
Love this recipe. It makes fantastic Angel Food “Cup”Cakes as well traditional. I’ve had great luck with removing the cupcakes from the pan. When we don’t have strawberries, I love pouring peach coulis on top of it (my recipe is on AllRecipes if you’d like to give it a whirl!).
-
This was excellent! I followed this recipe exactly as written. I really liked the addition of Almond extract. And its supposed to stick to the pan. That way when you invert the cake until cool, it stays in the pan and stays light and fluffy. Use a small spatula to go around the edges to release from the pan. Be gentle, its angel food cake 🙂
-
This was excellent! I followed this recipe exactly as written. I really liked the addition of Almond extract. And its supposed to stick to the pan. That way when you invert the cake until cool, it stays in the pan and stays light and fluffy. Use a small spatula to go around the edges to release from the pan. Be gentle, its angel food cake 🙂
-
Made this for my dads birthday and he loves angel food cake. Everyone said it’s the best they’ve ever had!
-
Made this for my dads birthday and he loves angel food cake. Everyone said it’s the best they’ve ever had!
-
This cake looks delicious is their anything I can use instead of cream of tartar though? I need to make these into cupcakes by the weekend PLEASE ANSWER.
-
This cake looks delicious is their anything I can use instead of cream of tartar though? I need to make these into cupcakes by the weekend PLEASE ANSWER.
-
Followed recipe exactly or so i thought. Put into cold oven and set to 325. In 20 minutes smelled burning and had to take cake out as top was turning black. WHAT DID I DO WRONG?
-
Followed recipe exactly or so i thought. Put into cold oven and set to 325. In 20 minutes smelled burning and had to take cake out as top was turning black. WHAT DID I DO WRONG?
-
Very yummy but the directions for cooking just under 60 minutes is way off. Next time I might try cooking for just 45-50 minutes. In addition, I did not grease the pan (per the directions) and it was somewhat difficult to remove. I saw a recommendation to use wax paper at the bottom of the pan. I will try it next time I bake this cake. Otherwise, yummy cake just a wee bit dry from the 60 minutes of cooking.
-
Very yummy but the directions for cooking just under 60 minutes is way off. Next time I might try cooking for just 45-50 minutes. In addition, I did not grease the pan (per the directions) and it was somewhat difficult to remove. I saw a recommendation to use wax paper at the bottom of the pan. I will try it next time I bake this cake. Otherwise, yummy cake just a wee bit dry from the 60 minutes of cooking.
-
Delish!!!
-
Delish!!!
-
Loved it! Thank you.
-
Loved it! Thank you.
-
I used a 9×13 pan, mine was ready in 40 minutes. Also, 1/3 bag Dr. Oetker backing powder is a must, if you don’t like to take chances.
It came out perfect! -
I used a 9×13 pan, mine was ready in 40 minutes. 1/3 bag Dr. Oetker baking powder (or about 1/4 Tsp baking soda) is a must if you don’t like to take chances.
It came out perfectly! -
I wasn’t crazy about this recipe, but I did have to whip it up fast and I’m not the most experienced cook!
-
I wasn’t crazy about this recipe, but I did have to whip it up fast and I’m not the most experienced cook!
-
I Loved this angel cake, my husband is hard to please and he ate most of it! Great with fresh fruit and whip cream!!! Loved it, thank you for sharing and it really wasn’t that hard to make or that time consuming!
-
I Loved this angel cake, my husband is hard to please and he ate most of it! Great with fresh fruit and whip cream!!! Loved it, thank you for sharing and it really wasn’t that hard to make or that time consuming!
-
This turned out perfectly, crusty edge and all. I baked it in two 8″ pans lined with parchment paper, and that helped them come out of the pan easily (after running a knife around the edge, of course). The bake time with this method was about 50 min.
-
This turned out perfectly, crusty edge and all. I baked it in two 8″ pans lined with parchment paper, and that helped them come out of the pan easily (after running a knife around the edge, of course). The bake time with this method was about 50 min.
-
Have to give it a five – without even tasting it – because it came out looking great even though I used egg whites that said “not recommended for angel food cake/will not whip” (and some didn’t) and a bundt pan without the removable bottom! I can only imagine how good it would be if I actually did it right! (But it’s hard to imagine how it could be much better)
-
Have to give it a five – without even tasting it – because it came out looking great even though I used egg whites that said “not recommended for angel food cake/will not whip” (and some didn’t) and a bundt pan without the removable bottom! I can only imagine how good it would be if I actually did it right! (But it’s hard to imagine how it could be much better)
-
This Cake is Awesome!! Be sure to use a spatula to Gently mix the dry ingred. one cup at a time into the egg white/cream of tarter/vanilla & almond extract. Just until mixed. Line your cake pan of choice with Wax Paper for easy removal and easy cleanup! The first time I made this I used a mixer to add dry ingred. and my cake did not rise. Serve with icing, or Fresh/Frozen Strawberries and Ice Cream! Or Flavored Whipped Cream! Be Creative!
-
This Cake is Awesome!! Be sure to use a spatula to Gently mix the dry ingred. one cup at a time into the egg white/cream of tarter/vanilla & almond extract. Just until mixed. Line your cake pan of choice with Wax Paper for easy removal and easy cleanup! The first time I made this I used a mixer to add dry ingred. and my cake did not rise. Serve with icing, or Fresh/Frozen Strawberries and Ice Cream! Or Flavored Whipped Cream! Be Creative!
-
I do a good amount of cooking and baking, but this was my first attempt at making a home-made Angel food cake. There is definitely a huge difference in taste. I followed another reviewers suggestion and lined the cake pan with wax paper, I also used a butter knife to loosen the edges from the pan wall. It turned out absolutely fabulous! I will definitely use this recipe for my Angel Food cakes! Thanks for sharing 🙂
-
I do a good amount of cooking and baking, but this was my first attempt at making a home-made Angel food cake. There is definitely a huge difference in taste. I followed another reviewers suggestion and lined the cake pan with wax paper, I also used a butter knife to loosen the edges from the pan wall. It turned out absolutely fabulous! I will definitely use this recipe for my Angel Food cakes! Thanks for sharing 🙂
-
This recipe has earned me some major respect amongst my friends. Even gotten helped make some money on the side. I recommend sifting 6 to 7 times if using cake flour. If regular all purpose flour I would sift 12 times. All in all this recipe is a true delicacy that makes any cake in the box be shamed.
-
This cake is wonderful. I will never go back to store bought angel food cake/box mix again. This is so much better- much more texture and flavor. I used egg whites from a box and added cream of tartar just after the eggs started to get foamy (how I learned to do it). I was worried when mixing the dry and wet that the grainy texture or loss of egg volume would be a disaster but it was perfect. I didnt have a tube pan, just used my bundt cake pan. I cooled it upside down on a beer bottle until it was completely cool and it came out with just a little bit of loosening of the edges with a knife. This is a keeper!
-
This cake is wonderful. I will never go back to store bought angel food cake/box mix again. This is so much better- much more texture and flavor. I used egg whites from a box and added cream of tartar just after the eggs started to get foamy (how I learned to do it). I was worried when mixing the dry and wet that the grainy texture or loss of egg volume would be a disaster but it was perfect. I didnt have a tube pan, just used my bundt cake pan. I cooled it upside down on a beer bottle until it was completely cool and it came out with just a little bit of loosening of the edges with a knife. This is a keeper!
-
I LOVED this recipe!! Didn’t change a thing. It was a wonderful hit for the 4th of July. I used it with a strawberry tunnel cake recipe and made from scratch whipped cream. I decorated it with blueberries and strawberries to give it that true patriotic effect. I will never buy angel food cake from the store again!
-
I LOVED this recipe!! Didn’t change a thing. It was a wonderful hit for the 4th of July. I used it with a strawberry tunnel cake recipe and made from scratch whipped cream. I decorated it with blueberries and strawberries to give it that true patriotic effect. I will never buy angel food cake from the store again!
-
Awesome Cake! Even without using powdered sugar. Mine tasted almost like cotton candy.
-
Awesome Cake! Even without using powdered sugar. Mine tasted almost like cotton candy.
-
super great…just be sure to cook higher up in the oven for fluffy effect.
-
super great…just be sure to cook higher up in the oven for fluffy effect.
-
Definitely a family favorite! I’ll be making this often, upon request, I’m sure. Mine didn’t stick at all, after completely cooling in the pan (a one-piece pan.) So MUCH better tasting than store-bought too! Of course it is! Isn’t everything if it’s made correctly?!?!
-
Definitely a family favorite! I’ll be making this often, upon request, I’m sure. Mine didn’t stick at all, after completely cooling in the pan (a one-piece pan.) So MUCH better tasting than store-bought too! Of course it is! Isn’t everything if it’s made correctly?!?!
-
Have tried to make angel food cake in the past with poor results. This one turned out perfect. Got rave reviews from my family. Will make this one many times in the future.
-
Have tried to make angel food cake in the past with poor results. This one turned out perfect. Got rave reviews from my family. Will make this one many times in the future.
-
The batter from a boxed angel food cake tastes gross before it’s baked. The batter from this recipe tastes much better. The cake turned out light and moist. Perfect.
-
The batter from a boxed angel food cake tastes gross before it’s baked. The batter from this recipe tastes much better. The cake turned out light and moist. Perfect.
:max_bytes(150000):strip_icc()/Screen-Shot-2021-04-05-at-8.38.33-PM-3c8ddd11d7c94e4383baf288d2e73c71.png)
:max_bytes(150000):strip_icc()/283629microwave-mini-angel-food-cakenicolekrystyn-ff67f4677a18486cbbdbff01fd865d06.jpg)
:max_bytes(150000):strip_icc()/ar_placeholder-6681e9afa32045a78d8f2632de8b28b7.jpg)
:max_bytes(150000):strip_icc()/1070528-9a3f40f4727b44479cb891042070de91.jpg)
Leave feedback about this