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Angel Food Cake

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Angel Food Cake is so light, and versatile. It makes a perfect snack anytime of the day. Serve as is, frosted, add fruit and make shortcake. Be sure to keep one always on hand in the freezer for those unexpected guests.

Angel Food Cake Recipe



6 egg whites

3/4 cup fruit sugar

1/2 cup all-purpose flour

2-1/4 teaspoons cornstarch

3/4 teaspoon cream of tartar

1/6 teaspoon salt

1/2 teaspoon vanilla

1/2 teaspoon fresh lemon juice


Pre-heat your oven to (275°F to 300°F)

Sift flour, cream of tartar, cornstarch, and salt together until very well combined.

Beat the egg whites until are foamy.

Add the fruit sugar slowly, and continue beating until stiff peaks form.

Next add the vanilla and lemon juice and beat until combined.

Then gently fold in the flour mixture, sifting it gradually over the mixture.

Turn the batter gently into an unbuttered tube pan.

Place the tube pan into the oven on the middle rack.

Bake for 1/2 an hour. Caution the oven door should not be opened during first 20 minutes of baking.

When done remove the Angel Food Cake  from the oven and invert it on a cake rack.

Allow the cake to hang in the pan until cold.


Pre-heat your oven to 300 F

11 egg whites

1-1/2 cups powdered sugar

1 teaspoon cream of tartar

Pinch of salt

1 cup all-purpose flour

1 teaspoon vanilla

Pinch of salt

Sift the flour, cream of tartar, sugar, and salt together until well combined.

Beat the egg whites in a large mixing bowl until stiff.

Add the vanilla and beat until blended.

Add the sifted flour gradually until it is all added.

Fold immediately into your tube pan.

Bake about 45 minutes at 300°F, or just until done.


Preheat your oven to 325°F.

1-1/3 cups egg whites

1 teaspoon cream of tartar

1/4 teaspoon salt

1-1/2 cups granulated sugar

1 teaspoon vanilla

1 cup sifted cake flour

Beat the egg whites adding the cream of tartar when egg whites are frothy. Continue to beat the egg mixture until stiff.

Gradually beat in the sugar into the egg mixture.

Fold in the vanilla.

Fold the flour gradually into the batter.

Fold the batter into dry a tube pan.

Place the tube pan into the oven and back for 1 hour.

When done remove the pan from the oven and allow to cool completely upside down in the pan


2 egg whites

1 cup granulated sugar

4 tablespoons cold water

1/8 teaspoon cream of tartar

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

Place the first 5 ingredients into a saucepan.

Place the into a pan of hot water over low heat.

Beat the mixture continuously for 7 minutes.

Remove the pan from the heat and add vanilla, and almond flavoring.

Beat until flavorings are fully combined.

When cool spread over the top and sides of the Angel Food Cake.


1 3-ounce package strawberry jello

1-1/4 cups boiling water

10 ounces sliced frozen strawberries or canned strawberries

1 tablespoon white sugar

Pinch of salt

1/2 10-inch angel food cake torn in pieces

1/2 pint heavy whipping cream, whipped stiff

Dissolve the jello into the boiling water.

Stir the thawed strawberries, sugar, and salt into the jello mixture, and allow it to cool until it begins to thicken.

Fold in the whipped cream.

Place half of the torn angel food cake in the bottom of a large serving bowl.

Pour half of the strawberry and cream mixture over the top of the cake.

Add the remainder of the cake and top with the remaining strawberry and cream mixture.

Refrigerate for at least 4 to 5 or until firm before serving.


Slice cake in half and spread filling on the top of the bottom half. Place the top half on to the top of the filling.

Serve as-is or with frosting.

Almond Cream Filling:

4 tablespoons granulated sugar

1 tablespoon cornstarch

1/2 teaspoon salt

1 cup cream

4 egg yolks

1 teaspoon vanilla

1/4 pound blanched and toasted almonds, chopped.

Mix sugar, cornstarch, and salt.

Add the cream and cook for 5 minutes, stirring constantly.

Slowly add the slightly beaten egg yolks and cook in double boiler until thick and creamy.

Once cooked add the nuts and vanilla and cool before spreading between layers of angel cake.


If you wish to freeze you cake; wrapped the unfrosted cakes in two layers of plastic wrap and place it in the freezer. When ready to serve remove it from the freezer and allow them to thaw for at least 30 minutes before frosting.



1 cup semi-sweet chocolate chips

1/2 cup Greek yogurt

1/2 cup confectioners’ sugar


In a small, heavy bottomed saucepan bring to a boil some water. Remove the saucepan from the heat. Place the chocolate chips and yogurt into a heat proof bowl. Place onto the top of the saucepan. Let sit for 1 minute then stir. Continue until all of the chocolate is melted.

Stir in the confectioners’ sugar and mix until completely blended.

Spread the frosting over the cooled Chocolate Yogurt Snack Cake.

Store uneaten cake covered tightly in the refrigerator for up to one week.


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