'This light, moist cake is my favorite,' shares Fayrene De Koker of Auburn, Washington. 'It tastes heavenly and is special enough for most any occasion.'

Allrecipes Member

Recipe Summary test

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.

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  • Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.

Tips

Nutritional Analysis: One slice equals 101 calories, trace fat (0 saturated fat), 0 cholesterol, 59 mg sodium, 23 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch.

Nutrition Facts

135 calories; protein 4.4g; carbohydrates 22.6g; fat 3.1g; cholesterol 111.6mg; sodium 66.7mg. Full Nutrition
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Reviews (631)

Rating: 5 stars
02/11/2008
Having a Kitchenaid Mixer really makes this recipe a breeze. Use the flat beater on speed 8 or 9 to beat the egg whites, then once it gets to stiff peak consistency, take it down to 1 to fold in the flour. And don't skip the sifting - it gives the cake a very light velvety texture. I got a Five star rating from everyone who tried my cake...this is the best angel food cake I have ever made. The almond extract really adds something. I'll be making this guilt-free treat again soon! Read More
(326)
Rating: 5 stars
04/19/2007
Amazing cake! The people in my family are gourmet food snobs. When I brought this angel food cake, they devoured it, and raved all night long! A little tip...You may not need all 12 eggs. I cracked mine right into the measuring cup, and 1 and a half cups of egg whites were actually just 10 eggs. So measure as you crack. It was easy and delicious! Read More
(258)
Rating: 5 stars
07/30/2007
This cake is wonderful by itself but for the frosting you can take a 12 oz. carton of thawed whipped topping, a 6 oz. carton of raspberry yogurt and 1/3 cup confectioner's sugar and mix it together. Slice the cake horizontally in to thirds and fill with the cream mixture and then frost the entire thing. Add some fresh raspberries on top and you have a fantastic dessert! Keep the extra in the refrigerator. Scrumptious! Read More
(245)
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Rating: 5 stars
07/21/2008
I used the egg whites in a carton and my KitchenAid mixer with no problem. In fact I never had a problem fluffing up cartoned egg whites with my old electric hand mixer. What has always worked for me was putting the bowl and the mixing paddles into the fridge (I never, EVER had any luck using room temperature egg whites... and believe me I tried!). When both are cooled to fridge temperature, pop in your egg whites, tilt the bowl, turn your hand mixer up to the highest setting and start whipping from the top third. For the egg whites to fluff up there needs to be a lot of air incorporated into them so keep whipping in the top third instead of plunging your mixer into the deepest part. Read More
(187)
Rating: 5 stars
02/29/2008
I followed the recipe exactly except substituted Splenda for sugar and made mini cupcakes to dip in chocolate fondue (reduced the baking time to 10 minutes). They were a favorite as is and as a dipper! Delicious! Read More
(129)
Rating: 5 stars
06/17/2007
This was great! I used a container of egg whites from the dairy aisle, rather than separating fresh eggs. The carton didn't recommend using these for an angel food cake -- but it turned out perfectly! I cut the cake into three layers and whipped up about a cup of heavy cream, 2tbsp sugar and some chopped fresh strawberries until stiff peaks formed. I spread this thinly in between layers and ontop, the added a bit of vanilla frosting and more fresh strawberries as a topping. Amazing! Perfect for a hot summer day. Read More
(83)
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Rating: 5 stars
04/08/2008
This cake is amazing!!! 10x better than store bought! Measure out eggs to 1 1/2 cups...i only had to use about 9 lg eggs. hmm hmm good! Read More
(57)
Rating: 5 stars
05/08/2007
I tried this recipe because it seemed so simple, and it really is! I actually just used the egg whites that come in a carton like egg beaters so I wouldn't have all the wasted yolks. I folded in some diced strawberries and used an oversized muffin pan to make large muffins. Then I topped them with reddi whip. They came out very pretty and yummy. It made a nice quick dessert for my dinner party. Read More
(49)
Rating: 5 stars
05/08/2008
This recipe worked out perfect at high altitude, I'm at 7200ft and with no modifications it turned out great!!! Read More
(45)