“I have not tried this recipe. I got this recipe from Ossg Recipes. This recipe does not give a amount for the egg whites. Since this is not my recipe I searched other Angel Food cake recipes and have found most call for 12 egg whites. I plan to use Splenda in place of the sugars.”
READY IN:
55mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. Sift together flour and 1/2 cup sugar into a large bowl. Set aside.
  3. In another bowl, beat egg whites until foamy. Add cream of tartar; continue beatin until soft peaks form. Add remaining 1/2 cup sugar, 2 Tbsp at a time, beating until stiff peaks form. Fold in flour-sugar mixture, 1/2 cup at a time. Fold in vanilla and strawberries.
  4. Pour batter into an ungreased 10-inch tube pan, spreading evenly and deflating any large air pockets with a knife. Bake 40 minutes, or until cake is lightly browned and springy. Invert pan and let cake cool 40 minutes.
  5. Remove cake from pan and set on a serving plate.

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