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Angel Cake

Love.Food's picture
  Egg whites 12 Large (1 1/2 cups)
  Powdered sugar 1 1⁄2 Cup (24 tbs), sifted
  Cake flour/All -purpose flour, 1 Cup (16 tbs) (sifted)
  Cream of tartar 1 1⁄2 Teaspoon
  Vanilla 1 Teaspoon
  Sugar 1 Cup (16 tbs)

Place egg whites in a very large mixing bowl and let stand at room temperature for 30 minutes.
Meanwhile, sift powdered sugar and flour together 3 times.
Beat egg whites, cream of tartar and vanilla with an electric mixer on medium to high speed till soft peaks form (tips curl).
Gradually add sugar, about 2 tablespoons at a time, beating till stiff peaks form (tips stand straight).
Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently.
Repeat sifting and folding in the remaining flour mixture, using one-fourth of the flour mixture each time.
Pour into an ungreased 10-inch tube pan.
Gently cut through the batter with a knife or narrow metal spatula.
Bake on the lowest rack in a 350° oven for 40 to 45 minutes or till top springs back when lightly touched.
Immediately invert the cake (leave in pan); cool thoroughly.
Loosen sides of cake from pan; remove cake from pan.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2292 Calories from Fat 31

% Daily Value*

Total Fat 3 g4.9%

Saturated Fat 0 g0%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 581.9 mg24.2%

Total Carbohydrates 514 g171.3%

Dietary Fiber 15.5 g62%

Sugars 384.2 g

Protein 59 g117.1%

Vitamin A Vitamin C

Calcium 13.1% Iron 3.2%

*Based on a 2000 Calorie diet


Angel Cake Recipe