Angel Food Cake: The Best Angel Food Cake Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Angel Food Cake

Serves: 12

Low-Fat
Prep: 20 min; Bake: 35 min; Cool: 2 hr

Stiffly beaten egg whites are the secret to a successful angel food cake, so separate eggs carefully. Even a tiny amount of egg yolk will keep the egg whites from beating up. Looking for something to do with the leftover egg yolks? Try making Crème Brûlée, Chocolate Mousse or Rice Pudding.

Print this Recipe

   1 1/2 cups powdered sugar
   1 cup cake flour
   1 1/2 cups large egg whites (about 12)
   1 1/2 teaspoons cream of tartar
   1 cup granulated sugar
   1 1/2 teaspoons vanilla extract
   1/2 teaspoon almond extract
   1/4 teaspoon salt
   Vanilla-Glaze (see recipe) or Chocolate Glaze (see recipe)

Get 150 more recipes like this for ONLY $1

Angel Food Cake is from the Cook'n with Betty Crocker collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

1. Move oven rack to lowest position. Heat oven to 375°.

2. Mix powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy. Do not underbeat.

3. Sprinkle powdered sugar–flour mixture, 1/4 cup at a time, over egg white mixture, folding in with rubber spatula just until sugar–flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10 X 4 inches. Cut gently through batter with metal spatula or knife to break air pockets.

4. Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long metal spatula; remove from pan.

5. Spread or drizzle Vanilla Glaze over top of cake.

TIP: Beat egg whites and sugar until stiff and glossy (see photo).

To fold sugar-flour mixture into beaten egg white mixture, use a rubber spatula to cut down vertically through center of egg whites, across the bottom of the bowl and up the side, turning the egg whites over. Rotate bowl one-fourth turn and repeat. Continue folding in this way just until ingredients are blended.

Use a metal spatula to cut through batter, pushing batter gently against side of pan and tube, to break large air pockets.

NUTRITION FACTS: Calories 180 (Calories from Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 100mg; Carbohydrate 41g (Dietary Fiber 0g); Protein 4g % DAILY VALUE: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4% DIET EXCHANGES: 1 1/2 Starch; 1 Fruit

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us