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Dad's Angel Food Cake

This healthy recipe comes from NDSU Extension Service.


  • 1 cup plus 2 heaping tablespoons cake flour
  • 1½ cups sugar, divided
  • 1¾ cups egg whites, warmed (14 to 16 eggs)
  • 2 tablespoons water
  • pinch of salt
  • 2½ teaspoons cream of tartar
  • 1 teaspoon coconut extract
  • 2 teaspoons vanilla extract, preferably


Sift a larger amount of flour, and from it measure 1 cup plus 2 heaping tablespoons. Blend flour with ½ cup of sugar, and sift combination four times. Set aside. Beat egg whites, water and salt until foamy. Add cream of tartar and extracts; continue beating until egg mixture is light and thick. Add remaining sugar gradually while incorporating with a wire whip. Sift flour mixture into batter in four intervals, and use wire whip to incorporate. Continue incorporating until batter is well blended. Pour into UNGREASED angel food cake pan, and bake 50 minutes at 350 F. When done, invert cake pan and position pegs onto three sturdy supports, such as coffee cups. Allow cake to cool completely, upside down, before removing from pan.

Makes 16 servings.

Per serving: 120 calories and 0.1 grams (g) fat.

Filed under: dessert, bake
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