Angel Food Cake I

Angel Food Cake I

126 Reviews 28 Pics
Syd
Recipe by  Syd

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 10 inch cake

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.

Share It

Reviews (126)

Rate This Recipe
AVISJOHNSON
253

AVISJOHNSON

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!

MARTORELLA
196

MARTORELLA

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 separating eggs.... USE A FUNNEL!!! The whites slip right out and the yokes are kept in the funnel! Just be sure to separate over a separate bowl so that if a yoke does slip through, it won't spoil the whole bunch. Also, the almond extract is a GREAT addition to this cake.

Sarah girl
132

Sarah girl

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.

More Reviews

Similar Recipes

Angel Food Cake III
(279)

Angel Food Cake III

Chocolate Angel Food Cake I
(36)

Chocolate Angel Food Cake I

Homemade Angel Food Cake
(39)

Homemade Angel Food Cake

Chocolate Angel Food Cake II
(42)

Chocolate Angel Food Cake II

Angel Food Cake II
(41)

Angel Food Cake II

Mock Angel Food Cake
(36)

Mock Angel Food Cake

Nutrition

Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Angel Food Cake III

>

next recipe:

Yellow Angel Food Cake