Easy angel food cake recipe

Easy angel food cake recipe
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 146.2
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 61.7 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 0.3 g
  • Protein: 4.3 g

View full nutritional breakdown of Easy angel food cake recipe calories by ingredient

Number of Servings: 12


    Easy Angel Food Cake Recipe
    1 cup scant 2 tablespoons all purpose flour
    2 tablespoon corn starch
    1 12/2 cups white sugar (divided)
    12 egg white from Zweber Farms eggs
    1 1/2 teaspoons vanilla extract
    1 1/2 teaspoons cream of tartar
    1/2 teaspoon salt



Preheat oven to 375 degrees Fahrenheit
Sift together the flour, cornstarch and 3/4 cup sugar. You will want to sift the ingredients several times so that they are good and aerated.
Separate the yolks and whites of your eggs. You can freeze the yolks up to three months. I freeze mine in an ice cub tray. Once they are frozen, put them in a ziplock bag and use as needed.
Next make sure your mixing bowl is clean before you start. You will not want any oil residue. Then whip your egg whites with the vanilla, cream of tartar and salt to medium stiff peaks. They will start to get "bubblely"
Gradually add the remaining 3/4 cup sugar while continuing to whip.
Don't be afraid to crank up your mixer. You will want to whip until stiff peaks form.
Gently fold in a third of the flour mixture at a time. It is important not to overmix.
Make sure your tube pan is clean, dry and free of residue. Then gently put the batter into the pan.
Bake for 30-40 minutes. The cake is done when it bounces back when touched.
Invert your pan to cool. You can also stick the pan on a bottle.
Enjoy with a sauce made from frozen organic strawberries, raspberries and a pinch of sugar.

Serving Size: 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user DEE_MARIE1.