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Angel Food Cake

2 Hr(s)
20 Min(s) Prep
1 Hr(s) 40 Min(s) Cook
Healthy Living
Float on cloud nine with this Angel Food Cake. Serve our Angel Food Cake topped with COOL WHIP Whipped Topping and sliced fresh strawberries.
What You Need
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12 servings
Original recipe yields 12 servings
10 egg white s
1-1/4 tsp. cream of tartar
1/4 tsp. salt
2/3 cup granulated sugar
2 tsp. vanilla
1 cup sifted cake flour
1 cup sifted powdered sugar
4 cups small strawberries, sliced
1-1/2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
1
Heat oven to 375ºF.
2
Beat egg whites, cream of tartar and salt in large bowl with mixer on high speed until foamy. Add granulated sugar, 1 Tbsp. at a time, beating constantly until sugar is dissolved and mixture forms soft peaks. Blend in vanilla.
3
Whisk flour and powdered sugar until blended. Sift about 1/2 cup flour mixture over egg white mixture; stir gently until blended. Repeat until all flour mixture has been added; pour into 10-inch tube pan. Gently cut through batter with metal spatula to release any large air bubbles.
4
Bake 30 to 40 min. or until top is golden brown and springs back when lightly touched near center. Invert pan; cool cake completely. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
5
Serve cake topped with strawberries and COOL WHIP.
Kitchen Tips
Tip 1
How to Measure the Sifted Flour and Powdered Sugar
To measure the sifted cake flour and powdered sugar, sift the ingredients, then measure them by spooning each lightly into dry measuring cup until overflowing. (Do not pack ingredients into measuring cup.) Level top with any straight edge, such as a spatula handle or back of a table knife.
Tip 2
Note
For best results, use cake flour to prepare this delicate cake as directed in recipe. If you don't have cake flour, you can instead substitute 3/4 cup plus 2 Tbsp. sifted all-purpose flour for the 1 cup sifted cake flour.
Tip 3
Food Facts
Any fat from the egg yolks will prevent the beaten egg whites from achieving their maximum volume. To prevent the egg yolks from mixing with the separated whites, crack the whole eggs, 1 at a time, into a small bowl before separating the whites and beating them as directed.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value*
Total Fat 2g
3%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 0mg
Sodium 100mg
4%
Total Carbohydrates 34g
12%
Dietary Fibers 1g
4%
Sugars 22g
44%
Protein 4g
8%
Vitamin A
0%
Vitamin C
45%
Calcium
0%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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