Best Angel Food Cake

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For our daughter’s wedding, a friend made this
lovely, angel food cake from a recipe she’s used for decades. It
really is one of the best angel food cake recipes I’ve found. Serve
slices plain or dress them up with fresh fruit. —Marilyn Niemeyer,
Doon, Iowa


  • 1-1/4 cups egg whites (about 9 large)
  • 1-1/2 cups sugar, divided
  • 1 cup cake flour
  • 1-1/4 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt
  1. Place egg whites in a large
    bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar
    and flour together twice; set aside.
  2. Place oven rack in the lowest
    position. Preheat oven to 350°. Add cream of tartar, extracts and
    salt to egg whites; beat on medium speed until soft peaks form.
    Gradually add remaining sugar, about 2 tablespoons at a time,
    beating on high until stiff peaks form. Gradually fold in flour
    mixture, about 1/2 cup at a time.
  3. Gently spoon into an ungreased
    10-in. tube pan. Cut through batter with a knife to remove air
    pockets. Bake until lightly browned and entire top appears dry,
    35-40 minutes. Immediately invert pan; cool completely, about 1
  4. Run a knife around side and
    center tube of pan. Remove cake to a serving plate.

Coconut Chip Angel
Food Cake:
Fold 1 cup miniature semisweet chocolate chips
and 1/2 cup flaked coconut into batter. Bake and cool as directed.
If desired, frost cake with sweetened whipped cream and sprinkle
with toasted coconut. Orange Dream
Angel Food Cake:
Prepare batter as directed. Gently spoon
half of batter into an ungreased 10-in. tube pan. To remaining
batter, stir in 1 teaspoon grated orange peel, 1 teaspoon orange
extract and 6 drops red food coloring and 6 drops yellow food
coloring if desired. Gently spoon orange batter over white batter.
Cut through both layers with a knife to swirl the orange and remove
air pockets. Bake and cool as directed. Brown Sugar Angel Food Cake
Omit almond extract. Substitute packed brown sugar for the white
sugar. Increase vanilla extract to 11/2 teaspoons. Mix cake as
recipe directs. Bake 25-30 minutes. Frost cake with 1 carton (12
ounces) thawed frozen whipped topping. Sprinkle top with 1 cup
finely chopped toffee. Store in the refrigerator.

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Angel Food Cake Tips

Watch more videos on the same topic : Angel
Food Cake Recipe

Video Description

My delicious angel food cake is light as air,
soft as clouds and just about perfect with a dollop of whipped
cream and a smattering of berries. It’s basically the cake version
of a vanilla marshmallow cloud! nnRecipe:
ME ON:rnFacebook:

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Can you make angel food cake without a tube

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It’s recommended to always use a tube pan when making any angel
food cake recipe. The delicate egg batter needs the tall sides of
the pan to cling to or else it will collapse. Another way to keep
your cake from collapsing is to slowly add the sugar to the egg
whites. Going slowly allows a beautiful foam to build. Adding too
much sugar at one time can deflate the air you’ve worked so hard to

How do I know when angel food cake is

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Angel food cake is done when the cake is golden brown and the top
springs back when pressed firmly. If you leave an indentation on
the cake, it needs to be baked for longer. Learn more about this
cake doneness test.

Why is it called angel food cake?

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Angel food cake likely got its name because of its light, white and
fluffy texture. To make your angel food cake even more heavenly,
stir in the seeds of a vanilla bean or a bit of vanilla bean paste.

1 piece: 115 calories, 0 fat (0 saturated fat),
0 cholesterol, 68mg sodium, 26g carbohydrate (19g sugars, 0 fiber),
3g protein. Diabetic
: 1-1/2 starch.

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Frequently asked questions

how to make angel food cake

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