Recipes and Cooking Heavenly Angel Food Cake 5.0 (4) Add your rating & review Your search for the ultimate classic angel food cake recipe ends here! This cake calls for only the essential angel food cake dessert ingredients, including egg whites, and is ready to be decorated with any of your favorite frostings or fruits. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Greg Scheidemann Prep Time: 25 mins Stand Time: 30 mins Bake Time: 40 mins Total Time: 1 hrs 35 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 ½ cup egg whites (10 to 12 large) 1 ½ cup sifted powdered sugar 1 cup sifted cake flour or sifted all-purpose flour 1 ½ teaspoon cream of tartar 1 teaspoon vanilla 1 cup granulated sugar Directions Place egg whites in a very large mixing bowl; let stand at room temperature for 30 minutes. Meanwhile, sift powdered sugar and flour together 3 times. Beat egg whites, cream of tarter, and vanilla with an electric mixer on medium to high 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). Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. Repeat sifting and folding in the remaining flour mixture three more times, using one-fourth of the flour mixture each time. Pour into an ungreased 10-inch tube pan. Gently cut through batter with a knife or a narrow metal spatula. Bake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until top springs back when lightly touched. (The crust of the cake will be golden and slightly cracked.) Immediately invert the cake in the pan, standing the tube pan on its legs or resting the center tube over a tall-necked bottle. Cool cake thoroughly. Loosen the sides of cake from pan; remove cake from pan. To serve, use a serrated knife to slice the cake into wedges. Makes 12 servings. Rate it Print Nutrition Facts (per serving) 160 Calories 37g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 160 % Daily Value * Sodium 46mg 2% Total Carbohydrate 37g 13% Protein 4g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.