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Angel Food Cake Recipe

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Angel Food Cake image


This recipe for Angel Food Cake, by , is from Family And Friends Book Of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cathi Bodell


1 c. cake flour
1 c.confectioners sugar
12 egg whites
1 tsp. cream of tartar
tsp. salt
1 c. granulated sugar
1 tsp. vanilla
tsp. almond extract

Heat oven to 375.

Stir together flour and first amount of sugar; set aside.

In large mixer bowl, beat egg whites, cream of tartar and salt until foamy.
Add second amount of sugar, 2 tablespoons at a time, beating on high speed until meringue holds stiff peaks.
Gently fold in flavorings.
Sprinkle flour-sugar mixture, cup at a time over meringue, folding in gently just until flour-sugar mixture disappears.
Push batter into ungreased tub pan, 10"x 4".
Gently cut through batter.

Bake 30 to 35 minutes or until top springs back when touched lightly with finger. Invert tube pan on funnel; let hang until cake is completely cool. (I do not have a big enough funnel, so I use a wine bottle.)


CHERRY ANGEL FOOD CAKE: Before pushing Angel Food batter into pan, fold in cup chopped maraschino cherries, well drained.

COCONUT ANGEL FOOD CAKE: Before pushing Angel Food Batter into pan, fold in 1 cup shredded coconut, cup at a time.

Personal Notes:
Personal Notes:
I usually serve my Angel Food Cake with a Pineapple, Vanilla pudding, Cool whip topping.

1 pkg.(4-serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling.
1 can (20 oz.) Crushed pineapple in juice, undrained.
1 c. thawed Cool Whip Topping.

MIX: Dry pudding mix and Pineapple with juice in medium bowl. Gently stir in Whipped topping.




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