Angel Food Cake II

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Some people like to make an angel cake as a birthday cake. I've done this before, and it was great. I made a buttercream frosting and tinted the color I wanted. I put those dragees that you see in the store inside the dough.

Angel Food Cake II


  • 1 cup sifted cake flour
  • 3/4 cup icing sugar
  • 1 1/2 cups of egg whites
  • 1/4 teaspoon of salt
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of almond extract
  • 1 cup of white sugar
  • 2 cups icing sugar
  • 1/4 cup butter, softened
  • 3 tablespoons of cream
  • 1 teaspoon of vanilla extract


1 Preheat oven to 375 degrees F (190 degrees C). Wash the angel food tube container in hot soapy water to make sure it is completely free of grease. Let dry completely. Sift flour and 3/4 cup icing sugar three times; set aside.

2 In a bowl, beat the egg whites and salt on high speed until frothy. Add cream of tartar, 1 teaspoon of vanilla and almond flavor; Whisk until stiff. The spikes should be soft enough to bend slightly at the tips. Gradually add 1 cup of white sugar, continuing to beat until stiff peaks form. Sift about 1/4 of the flour mixture over the egg whites, and with a flat spatula, fold quickly but gently into the egg whites. Repeat using 1/4 of the flour mixture each time. Pour the dough into a clean tube container. Gently cut the dough with a knife to remove air pockets.

3 Bake for about 30 to 35 minutes, until an inserted wooden pick comes out clean. Invert the pan on a wire rack to cool for 1 hour.

4 Beat 2 cups of icing sugar, butter, cream and 1 teaspoon of vanilla together until smooth. Add more cream or icing sugar as needed. Frost the cooled cake.


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