Angel Food Sheet Cake
This makes a large sheet cake (about 2 9x13 pans worth). To my pleasant surprise, it tastes and feels just like angel food. I cut the cake in half and added frozen strawberries and vanilla pudding (great way to use the egg yolks!) and iced it with whipped cream. It froze and traveled well.
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 32
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 teaspoons vanilla extract
- 2 teaspoons salt
- 1 teaspoon almond extract
- 2 cups water boiling
- 4 cups sugar
- 2 teaspoons cream of tartar
- 2 tablespoons baking powder
- 2nd bowl (large)
- 1st bowl (extra large)
- 4 1/2 cups cake flour
- 16 egg whites
- Carbohydrate 53.5517949479167 g
- Cholesterol 0.6125 mg
- Fat 0.743067395833333 g
- Fiber 1.1475063863211 g
- Protein 7.835270625 g
- Saturated Fat 0.169628411458333 g
- Serving Size 1 1 Serving (133g)
- Sodium 7021.91185963546 mg
- Sugar 52.4042885615956 g
- Trans Fat 0.224565630208333 g
- Calories 259 calories
Sift cake flour, sugar, and salt together. Stir in boiling water. Let cool. In separate bowl, beat egg whites and cream of tartar until stiff peaks form. Fold in baking powder, vanilla, and almond extract. Fold both mixtures together. Add to a greased and floured pan. Bake at 350F for 35 minutes. Lay a tea towel across the cake and invert the pan. Remove cake from pan when completely cool.
