Nutritional Info

Nutrition Facts

Serving Size 1 (43g)

Calories 163
Calories from Fat 1 (1%)
Amount Per Serving %DIV
Total Fat 0.2g 0%
Saturated Fat 0.1g 1%
Monounsaturated Fat 0g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0.2mg 0%
Sodium 1.3mg 0%
Potassium 74.8mg 2%
Total Carbohydrate 40.1g 13%
Dietary Fiber 0.2g 1%
Sugars 30.7g
Protein 0.9g 2%

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Recipe Description
Angel food cake is thought to have originated in St. Louis, Missouri, in the mid-nineteenth century. Some people believe that the recipe was brought by slaves from the South up the Mississippi River to St. Louis. Others believe that angel food cake can be traced to the Pennsylvania Dutch.
Prep time
20 min
Cook time
35 min
Ready In
55 min


Serves Tool

Serves To:USMetric
1 Cup(c)  cake flour
1 1/2 Cup(c)  powdered sugar
1 1/2 Cup(c)  egg whites
1 1/2 Teaspoon(t)  cream of tartar
1 Cup(c)  granulated sugar
1 1/2 Teaspoon(t)  vanilla
1/2 Teaspoon(t)  almond extract
1/4 Teaspoon(t)  salt


Heat oven to 375 degrees F. Mix flour and powdered sugar. Beat egg whites and cream of tartar in large bowl on medium speed until foamy. Beat in granulated sugar on high speed, 2 tablespoons at a time, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until meringue holds stiff peaks. Do not under beat. Sprinkle flour-sugar mixture, 1/4 cup at a time, over meringue, folding in gently, just until mixture disappears. Spread in ungreased tube pan, 10 by 4 inches. Gently cut through batter with spatula. Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately invert pan onto heatproof funnel. Let hang until cake is completely cool.

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Angel Food Cake Deluxe
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