Angel Food Cake I

Angel Food Cake I

157

"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."

Ingredients

servings 137 cals
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Original recipe yields 16 servings

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Nutrition

  • 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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Directions

  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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Reviews

157
  1. 185 Ratings

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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...