Monday, June 1, 2015

Angel Food Sheet Cake

Confession: I do NOT like cake. It's pie for my birthday, and chocolates for a treat. I could pass right by a cake any day, but angel food cake is an entirely different story! Light fluffy cake, cool whip icing, and fresh fruit. Sounds like summer...and a second piece!


  • 12 large egg whites
  • 1 tsp cream of tartar
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice
  • 2 cups sugar
  • 1 1/2 cups flour
  • pinch of salt
  • cool whip
  • fresh berries
  1. In a stand mixer (or with electric whisk) beat egg whites and cream of tartar until stiff peaks form, add in vanilla and lemon
  2. In a separate bowl, sift together sugar, flour, and salt
  3. Gently fold in flour mixture to egg white mixture, 1/2 cup at a time
  4. Line 9x13 glass dish with foil - using pam or spray oil will form a crust on this cake!
  5. Pour batter in pan. It will be completely full.
  6. Bake at 375 for 30 minutes, and flip pan onto cooling rack immediately
  7. Leave pan on top of inverted cake for one hour while cooling to avoid crusting
  8. Frost with cool whip when completely cooled, add fresh berries, and refrigerate until serving! 

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