This is an angel food cake for a sheet cake. My grandma used to use this when she had a bakery. I have never had a problem with it. It is so easy to do.

Recipe Summary

Servings:
10
Yield:
1 -12x18 inch cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Sift cake flour, sugar, and salt three times then stir in the boiling water. Let cool.

  • Beat egg whites, cream of tartar, baking powder, vanilla and almond flavorings until stiff peaks form. Fold into the flour mixture and pour batter into one ungreased 12x18 inch baking pan.

  • Bake at 350 degrees F (175 degrees C) for 35 minutes. Cool cake inverted in pan, laying a tea towel underneath the cake to absorb the steam. Frost as desired once the cake is cooled.

Nutrition Facts

575 calories; protein 11.1g 22% DV; carbohydrates 131.9g 43% DV; fat 0.6g 1% DV; cholesterol 0mg; sodium 849.5mg 34% DV. Full Nutrition
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Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/30/2007
I use this recipe all the time for wedding cakes when requested. This is not an angel food cake it is a MOCK angel food cake, thus it is heavier almost sponge like. This recipe will fill what we call a 1/2 sheet cake pan and will serve 40-58 depending on how large your portions are. Half this for standard 13x9 pan. This is the best recipe for Mock angel food cake I have found. TRY IT! Read More
(90)

Most helpful critical review

Rating: 1 stars
09/30/2009
I did not care for this recipe. It was very heavy very dense and too chewy. Read More
(6)
56 Ratings
  • 5 star values: 37
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 7
Rating: 5 stars
07/30/2007
I use this recipe all the time for wedding cakes when requested. This is not an angel food cake it is a MOCK angel food cake, thus it is heavier almost sponge like. This recipe will fill what we call a 1/2 sheet cake pan and will serve 40-58 depending on how large your portions are. Half this for standard 13x9 pan. This is the best recipe for Mock angel food cake I have found. TRY IT! Read More
(90)
Rating: 5 stars
08/21/2006
I scaled this to half using 2 cups of all purpose flour and put it in a jelly roll size pan lined with parchment paper (to make it easy to remove from the pan). I read another similar recipe that cooked at 400 degrees and since several reviwers said the cooking time indicated wasn't enough I used the higer temperature. For my smaller batch 15 minutes at 400 degrees worked perfectly. This is the oddest recipe ever but it really works though you'll have your doubts when pouring boiling water into the flour mixture. The cake is just a bit heavier than traditional angel food but that was good for my purposes I wanted to make a rolled cake. I turned the very warm cake onto a tea towel dusted with powdered sugar and rolled it up till cool then unrolled and filled with lemon filling. Frosted with whipped cream it was a very light and tasty dessert. Read More
(67)
Rating: 5 stars
07/02/2005
I drove to three different grocery stores today looking for an angel food sheetcake.. and it turns out it was MUCH easier to make one with this recipe. It was amazingly easy to make and came out wonderfully. After reading the other reviews that said the recipe made a LOT of cake, I decided to halve everything and use a 9x13 pan. It worked perfectly, and I would definitely recommend this to anyone! Read More
(49)
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Rating: 5 stars
05/23/2005
I halved this recipe and used a 9x12 pan and it was more than enough for 8-10 servings. Since I used a dark metal pan I baked at 345 for 25-30 minutes - the recipe is quite easy - 1st time I've had an angel food cake turn out. The recipe is a little heavier than most angel food cakes but perfect for a shortcake. I didn't have cake flour so I used (in the 1/2 recipe) 2 cups all purpose flour and 1/4 cup cornstarch to substitute and it was just fine. Read More
(25)
Rating: 5 stars
12/22/2003
Great cake. I had trouble with the size of the recipe fitting my bowls! I had to bake it in 2 9"x13" pans. From now on I'll make 1/2 the recipe. Read More
(17)
Rating: 4 stars
05/22/2004
This cake is good but I have made it 3 times now and every time it takes a good 30 minutes extra cooking time before it is cooked all the way through. Also it serves way more than 10 people! Tastes great though especially iced with whipping cream and trimmed with fresh strawberries. Read More
(12)
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Rating: 5 stars
11/18/2008
I made this as a sheet cake and it came out of the pan just fine. I rolled it using a lemon filling from allrecipes and it was an absolute hit. However the rolled cake MUST sit for at least 6 hours so the cake absorbs the filling's moisture - it IS a dense cake and will be chewy if you cut into it too soon. Read More
(11)
Rating: 5 stars
03/19/2003
Suggestions: pan size should be 12x18x2inches baking time could possibly be a litle longer. Also be sure to use a really lge bowl for the flour sugar mixture.Kitchen Aid mixer bowl was too small. My family really loves this cake and I make lemon curd and always have egg whites to use up.I serve smaller size than suggested. Read More
(10)
Rating: 5 stars
10/01/2010
This is the best cake ever. I made this for my daughter's first bday. Everyone asked me for the recipe. Takes a little while to make but make sure to follow the recipe exactly. I loved the texture and topped it with a whipped cream frosting and strawberries. Wish I could eat this every day!!! Also this is a huge recipe halved still makes a very larg cake. Read More
(8)
Rating: 1 stars
09/30/2009
I did not care for this recipe. It was very heavy very dense and too chewy. Read More
(6)
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