It’s simple to create and delicious to eat these chocolate cupcakes. They can also be baked as a cake.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 14 |
| Yield: | 1 to 10 – inch tube cake |
Ingredients
- 1 cup sifted cake flour
- ¾ cup confectioners’ sugar
- 1 ½ cups egg whites
- ¼ teaspoon salt
- 1 ½ teaspoons cream of tartar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup white sugar
- 2 cups confectioners’ sugar
- ¼ cup butter, softened
- 3 tablespoons cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free. Let dry completely. Sift flour and 3/4 cup confectioners’ sugar together three times; set aside.
- In mixing bowl, beat egg whites and salt on high speed until foamy. Add cream of tartar, 1 teaspoon vanilla, and almond flavoring; beat until soft peaks form. Peaks should be soft enough so they bend over slightly at the tips. Gradually add 1 cup white sugar, continuing to beat until stiff peaks form. Sift about 1/4 of the flour mixture over the egg whites, and using flat spatula, quickly but gently fold into egg whites. Repeat using 1/4 of the flour mixture each time. Pour batter into clean tube pan. Gently cut through batter with knife to remove air pockets.
- Bake for about 30 to 35 minutes, until an inserted wooden pick comes out clean. Invert pan onto a wire rack to cool for 1 hour.
- Beat 2 cups confectioners’ sugar, butter, cream, and 1 teaspoon vanilla together until smooth. Add more cream or confectioners’ sugar as needed. Frost the cooled cake.
Nutrition Facts
| Calories | 239 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 110 mg |
| Sugars | 38 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
It light and airy, taste great! Love this recipe! I will be making this again!
This recipe is not new, i have been using it for 40 years
No, I didn’t make any changes–left it as is–and it’s been a great angel food cake–every time I’ve made it–since 2014! I haven’t made it so far for anyone’s birthday yet.
Delicious and easy to make. I never had this cake and it was the first time making one also. I put more cream to the frosting and whip cream on top
I make angel food cake every year for my husband’s birthday per his request, and I’ve used this recipe the last three years. It always turns out perfect!
Made this cake for my grandson’s 10th birthday (without the frosting). He has a dairy allergy and is unable to eat most cakes, so it was a perfect choice and he loved it. Several people said it was the best angel food cake they’ve ever had. It was moist with a great flavor. Quite easy to make. Served it with strawberries, blueberries, and raspberries and Simple Strawberry Syrup (recipe on this site), with whipped cream on the side (for those without a dairy allergy). Lots of compliments received. I will definitely be making this again, because my hubby is crazy about angel food cake. Thank you for this great recipe!
My first time making an Angel Food cake and this turned out perfect! Watched the Allrecipe’s video before I started, which gave me some great tips and away I went. Perfect results. Made a butter cream vanilla glaze. Will be making this often when I figure some great recipes to use up all the egg yolks that are left over.
I changed 3/4 cup of confectioner’s sugar to 1 cup of confectioner’s sugar. I also added 2 cups mini chocolate chips to the batter just prior to pouring it into the pan. The cake turned out well. I chose not to frost it but dusted it with sifted confectioner’s sugar instead.
Great recipe! Easy to follow and turned out great. I’d recommend a different icing, though.
REALLY GOOD ICING!!!!!!!!!But too sweet less sugar but all in all VERY good
awesome recipe!!!!! not a one complaint
I don’t like Angel Food Cake and this was also my first try making it. It was a hit as my Grandma’s 90th Birthday Cake. It was completely demolished. Easy to follow, simple recipe!
Awesome angel food cake recipe! I was so afraid I was going to do something wrong and mess up the recipe, but I followed the directions exactly and it came out beautifully! Thank you so much for the recipe, I will never look for another!
Wow. I didnt think people actually make angel food cake. I thought you just bought it at the store. (well, i guess some one had to make it.) But I DID IT. I was way scared to try but i did it and it was awesome!!! I am so proud. I didnt make the icing, i just used strawberries. But it was so light and airy. I dont Have one compliant. Definitely will make again!!
As someone who never made an angel food before, this was scary! I decided to try this in muffin tins, so I had to judge the baking time. They were done in about 13 minutes, and didnt really look done, but the toothpick test doesnt lie. I am so proud, perfection! Thank you!
This was a really great, simple recipe. I have always thought I couldn’t make an angel food cake, but we enjoyed this! I didn’t use the cream of tartar (didn’t have it) and it still came out nice. Thanks for the recipe!
I think the baking time and temp may be off on this. It just didn’t seem to bake right I guess, seemed too wet… I think it may benefit from a lower oven temp and a longer baking time. Anyway, I added 1/2 cup of red, white, and blue sprinkles to the batter because I made it for the 4th of July. I froze the cake, then after it was frozen I wrapped it in plastic wrap and kept it frozen for a couple days until I was ready to frost it. I had to triple the frosting recipe to get the coverage and decor I needed. Then I added blueberries and sliced strawberries for decoration. Turned out very pretty, tasted good too. The mystery of the sogginess evades me, but I’ll try it again sometime.
I love this recipe – it is easy to do, but the almond extract and cream of tartar really make it excellent. The only thing I change is that I cut the white sugar down to 3/4 cup. I don’t like things super sweet and this makes it perfect. I also don’t use the frosting. I just whip some cream with a little powdered sugar and slice fresh strawberries. Delish! It’s dangerous to keep on the counter. I am always grabbing chunks as I walk by.
I made this for a very special baby shower. Everyone loved it and said it was sooo much better than store bought or from a boxed mix. I added lemon juice and lemon zest to the mix with the vanilla. For the “frosting”, made a lemon glaze for the top and just a little drizzled down over the side and decorated it with whole strawberries. It looks better if the strawberries are fresh so that the taste is optimum and the green tops look better. Definately will make again!!!
wow delish in a dish corny but true
I think I may have used the wrong pan, but it came out a bit heavy.