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Angel Food Cake from Better Homes and Gardens Cookbook

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  • 1. In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift powdered sugar and flour together 3 times; set aside.
  • 2. Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
  • 3. Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. (If bowl is too full, transfer to a larger bowl.) Repeat, folding in remaining flour mixture by fourths. Pour into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.
  • 4. Bake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake.


Chocolate Angel Food Cake: Prepare as above, except sift 1/4 cup unsweetened cocoa powder with the flour-powdered sugar mixture. Honey Angel Food Cake: Prepare as above, except after beating egg whites to soft peaks, gradually pour 1/4 cup honey in a thin stream over the egg white mixture. Continue as above, except beat only 1/2 cup sugar into the egg whites Prep: 50 minutes Bake: 40 minutes Cool: 2 hours Stand: 2 hours

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