Angel Food Cake

Angel Food Cake Recipe

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Cheryl Green


Recipe is from Better Homes and Gardens Cookbook. Posting this recipe in response to a question in "Does Anyone Have a Recipe For" group. Hope this helps.

★★★★★ 1 vote


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1 1/2 c
egg whites (10 to 12 large)
1 1/2 c
sifted powdered sugar
1 c
sifted cake flour or sifted all purpose flour
1 1/2 tsp
cream of tartar
1 tsp
1 c
granulated sugar

How to Make Angel Food Cake


  • 1In an extra large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift powdered sugar and flour together 3 time; set aside.
  • 2Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed till soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating till stiff peaks form.
  • 3Sift about one-fourth of the dry mixture over beaten egg whites; fold in gently. (If bowl is too full, transfer to a larger bowl.) Repeat, folding in remaining dry mixture by fourths. Pour into an ungreased 10 inch tube pan. Gently cut through batter to remove any large air pockets.
  • 4Bake on the lowest rack in a 350 degree oven for 40 to 45 minutes or till top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake.
  • 5Tip: Turn cake upside down immediately after baking and let cool completely. If your cake is too high, invert the pan over a metal funnel or a glass bottle that has a slim neck.
    Tip: Loosen the cooled cake from the pan by sliding a metal spatula between the two. Constantly pressing the spatula against the pan, draw it around the pan in a continuous, not sawing, motion so you don't cut into the cake.

Printable Recipe Card

About Angel Food Cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American

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