Best 8 Angel Food Sheet Cake Recipes

ANGEL FOOD CAKE I

Steps:

• Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
• Sift together flour, sugar, and salt. Repeat five times.
• Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
• Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
• Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

ANGEL FOOD SHEET CAKE RECIPE - (4.4/5)

Steps:

• CAKE: Preheat oven to 375°F. Position the oven rack 1/3 from the bottom of the oven. Line a 13 x 9-inch pan with aluminum foil - allowing 2 inches overlap over the sides of the pan. Do not grease the pan or the foil. Sift together sugar, flour & salt. Set aside. With an electric mixer, beat egg white & cream of tartar on high until stiff peaks form. Slowly, fold in the sugar/flour mixture, 1/3 cup at a time. Do not over-mix - fold only until just blended after each addition. Carefully, fold in vanilla and lemon juice. Gently spoon batter into prepared pan. Note - batter will reach to the top or almost to the top of the pan. Place the pan in the preheated 375°F oven. Bake 30-35 minutes or until a toothpick inserted in the middle comes out clean. Remove the cake from the oven and turn over and onto a very lightly floured (clean) cloth or onto a wire cooling rack that has been sprayed with cooking oil. Let the cake cool with the pan in place until completely cooled - approximately 1 hour. Once cake has cooled, remove the pan and peel off the foil. Spread Lemon-Cream Cheese Frosting over the entire cake or cut the cake into pieces then frost. Garnish with Holly Cupcake Decorations. LEMON CREAM CHEESE FROSTING: Using a stand-mixer, beat cream cheese & butter at medium speed until creamy and light. Add lemon juice and beat just until blended. Gradually add powdered sugar on low speed just until blended then stir in lemon zest. NOTES: This cake can be baked in an ungreased angel food cake pan for 30-35 minutes. Or in 3 ungreased 9-inch round pans for 15-18 minutes or until a toothpick inserted in the middle comes out clean.

LEMON ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
• Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
• Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.

ANGEL FOOD CAKE

Steps:

• Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
• In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
• In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See photo and video above for a visual. Add the vanilla extract, then beat just until incorporated.
• In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don't add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.
• Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the bottom of the tube pan is right-side up, see photo and video above.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
• If desired, dust with confectioners' sugar. Slice the cake with a sharp serrated knife. Regular knives can easily squish the cake. Serve with whipped cream and fresh berries.
• Store leftovers in the refrigerator for up to 5 days.

LOAF PAN ANGEL FOOD CAKE

Steps:

• Position a rack in the bottom of the oven and preheat to 350 degrees F. Line two 9-by-5-inch loaf pans with aluminum foil, allowing the foil to hang over the long sides by at least 1 inch. Do not grease the pans.
• Whisk together the flour and salt in a medium bowl. Set aside.
• Whisk the egg whites in a stand mixer fitted with the whisk attachment at medium speed just until they start to look foamy, for 30 seconds. Add the lemon juice and cream of tartar and beat on high speed until soft peaks form, 2 to 3 minutes.
• Gradually add the sugar in a slow, steady stream and beat until thickened and shiny, about 2 to 3 minutes.
• Add the orange extract and vanilla bean seeds, then decrease to the lowest speed. Add the flour and salt mixture in a steady stream and beat until just combined.
• Turn off the mixer as soon as all the flour is added. Fold the mixture with a rubber spatula once or twice to make sure the flour is fully incorporated. Divide the mixture evenly between the two prepared pans.
• Bake on the bottom rack of the oven until puffed and slightly golden brown on top, 25 to 30 minutes. Cool the cakes upside down by balancing the edges of each pan on two cans or jars, 15 to 20 minutes. Once completely cooled, remove the cakes from the pan, peel off the foil and serve.

PINEAPPLE ANGEL FOOD CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
• In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
• Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
• Serve with whipped topping

MOCK ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift cake flour, sugar, and salt three times then stir in the boiling water. Let cool.
• Beat egg whites, cream of tartar, baking powder, vanilla and almond flavorings until stiff peaks form. Fold into the flour mixture and pour batter into one ungreased 12x18 inch baking pan.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Cool cake inverted in pan, laying a tea towel underneath the cake to absorb the steam. Frost as desired once the cake is cooled.

EASY ANGEL FOOD CAKE

Steps:

• Sift flour and 1/2 cup sugar together four times; set aside. In a bowl, combine egg whites, cream of tartar, extracts and salt; beat on high until soft peaks form but mixture is still moist and glossy. Add remaining sugar, 1/4 cup at a time, beating well after each addition. Sift flour mixture, a fourth at a time, over the egg white mixture; fold in gently, using about 15 strokes for each addition. Spoon batter into an ungreased 10-in. tube pan (pan will be very full). Bake at 375° for 35-40 minutes or until top crust is golden brown and cracks feel dry. Immediately invert cake in pan to cool completely. Loosen sides of cake from pan and remove.