-
-
My review
Angel Food Cake I
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."
Added to shopping list.
Go to shopping list.
Ingredients
servings 137Original recipe yields 16 servings (1 - 10 inch cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
- Sift together flour, sugar, and salt. Repeat five times.
- Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
- 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.
- Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
You might also like
Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 259320 Ratings
-
-
-
-
-
Most helpful positive review
3/29/2003
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...
Most helpful critical review
1/5/2001
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...
Most helpful
Most positive
Least positive
Newest
3/29/2003
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...
7/8/2004
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 ...
8/1/2005
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...
6/30/2009
This was good, I ate 3 pieces! My family really liked it too. The only thing I changed was that I didn't whip the egg whites to stiff peaks. When you make angel food, you're not supposed to whip...
4/13/2006
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...
2/21/2011
Very simple and you might try different extracts. I used peach and vanilla. Very nice. I really write this review however so that others like me can know that 1 1/2 cups of egg whites transla...
1/5/2001
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...
8/4/2004
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!
3/18/2000
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.