Skip to main content New<> this month
Get the Allrecipes magazine
Angel Food Cake I
June 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 them to very stiff peaks because that expands the walls of the bubbles to their full capacity, so then they won't rise anymore in the oven. I whipped mine to a good thick foam, then added the cream of tartar, whipped them to soft peaks, added the extracts, then whipped just enough to incorporate them. My batter was POURABLE, I didn't have to scoop it into the pan. Also, when you mix the flour mixture in, gently fold it in with a spatula, or else you'll pop the tiny bubbles and it will deflate. I cooled my cake in the pan on the counter, no bottle or funnel, just balance... and it was fine (make sure you cool it completely!!!). I did use a tube pan with a removable bottom, I also highly recommend that. I served up the slices with macerated strawberry slices and sweetened whipped cream.

  1. 318 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars