Angel Food Cake I

Angel Food Cake I


"Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended."


servings 137 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
  2. Sift together flour, sugar, and salt. Repeat five times.
  3. Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
  4. Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
  5. Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
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  1. 185 Ratings


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 w...

SUPER easy and SUPER yummy. Scroll down for some great tips on releasing the cake from the pan. I highly recommend parchment paper at the bottom of the tube pan. I also found a GREAT trick for ...

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-s...

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...

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 t...

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.

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 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 stic...

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.