To prepare this dish with fresh fish, use canned tomatoes that have been seasoned with onion, peppers, and garlic. It is a fantastic fish recipe for a quick and simple dinner. Dinner is complete when you add a tossed salad and a green vegetable side dish. The butter can be swapped out for olive oil.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 10 |
| Yield: | 1 (12×18-inch) cake |
Ingredients
- 4 ½ cups cake flour
- 4 cups white sugar
- 2 teaspoons salt
- 2 cups boiling water
- 16 egg whites
- 2 tablespoons baking powder
- 2 teaspoons cream of tartar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift cake flour, sugar, and salt three times then stir in boiling water. Let cool.
- Beat egg whites, cream of tartar, baking powder, vanilla, and almond flavorings until stiff peaks form. Fold into flour mixture and pour batter into one ungreased 12×18-inch baking pan.
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Cool cake inverted in pan, laying a tea towel underneath cake to absorb steam. Frost as desired once cake is cooled.
Reviews
I made this for my daughters birthday. I did not change anything; followed the recipe as is. Everyone loved it! It tastes just like angel food cake. Thanks for sharing!
I made half of the recipe and got a 6”, & 8” round and a couple of cupcakes. I will definitely make this again using it for a tiered wedding cake. I had a hard time waiting for the Cake to cool so I could see it and it was beautiful! Thanks for the recipe!
Excellent! I had all these fresh strawberries and needed a cake to go with them. This is my favorite type of cake and I will normally order it from one of my friends who make it at home. I didn’t have time to do that so I looked for a recipe and decided to attempt it myself. It is amazing! After reading some reviews that had less than 5 star feedback, I can only guess there was an error in one of their steps or ingredients. Make sure you let your first step ingredients cool. Make sure your eggs achieve a meringue texture. I learned at an early age to have your egg whites at room temperature or put them in a glass bowl floating in a bowl of warm water. An electric whisk Works Wonders with the bowl tilted to the side to achieve maximum air when whipping. Absolutely delicious!
I will not be making this again. Came out rubbery even though I followed all the instructions exactly.
I have a question, what makes this a “Mock” angel food cake? It seems to have the same basic ingredients that I see for most of the non-Mock recipes except for the hot water mixing with the flour and the other dry things. I am actually wondering what that does for the recipe because I never heard of that procedure for a cake like this before. Just curious. Oh they would not let me post this without a star rating even though I am only asking questions.
it was one of the best cake I have ever made but it took a little over 2 hours of whipping egg yolks but it was well worth it
Excellent recipe! Worked very well for a sheet cake! Can be used with a heating core(craft stores, cake supply shops) if you really want tobemsure it rises tall
I made this just exactly how it called for except I did do just half the recipe. I loved the way it turned out and how easy it was. Yes it was a little tougher than a real angel food cake, but oh so easy. I put leftovers in a trifle and it turned out so yummy. I defiantly will make this again.
It turned out a sticky gooey mess!
Love this recipe it’s easy to make I halfed the ingredient
I’m shocked to have found this recipe. This is the identical cake recipe my grandma used for peanut cake or also known as “Blarney Stones” ..cut into squares, frost all sides with a thin white frosting and roll in crushed peanuts. Try this cake!
Terribly dense and chewy.
Made this tonight. Was a little weirded out reading the recipe, but read the reviews and gave it a whirl. This will now be my go to cake for strawberry shortcake! A few tips: 1. split the eggs and ingredients in half before whisking. I’ve got the big kitchenaid stand mixer and once they started whipping up quickly overfilled my bowl. 2. Don’t leave the tea towel under too long. Sticky. 3. Sift the full three times. You’ll understand after the third sift, even while your hand is cramping.
Love this recipe! I have made it many times and my family loves it! Tastes awesome frosted with the “Wedding Cake Frosting” recipe.
I halved the recipe and made a 9×13. I only had all purpose flour, used 2 cups and it was still a bit too floury, need to try it again with cake flour. Other than that, it was really easy to do.
This was awesome, the mixture was a bit strange, however it turned out super. Very large recipe. Will cut it in half next time. My son wants this for his birthday. LOVE IT!!!!
Cake baked and cooling..smells great…have not tasted as of yet (still cooling)…I made a 1/2 batch to sample this cake, going by the calulation chart.My cake only rised to about 1.5 inches?? is this right? or perhaps someone know why. All help/answers welcomed 🙂 thanks!
Makes an awesome strawberry shortcake! Just top with fresh whipped cream and fresh fruit. Yum!
I was excited to try this, but I just didn’t enjoy it. Way too dense for my liking and the taste was just ok.
I have been making this recipe for several years now and it always turns out perfect! I do whip up the egg white mixture in 2 batches because I can’t fit all puffed up 16 eggs in my mixer at one time. I think a trick for keeping it really moist is to make sure that you cool the cake upside down on a tea towel; that seems to trap in the moisture.
I made this for church and it was a big hit. Topped with strawberries and whipped cream. Denser than store bought but better flavor.