Angel food cake is a timeless classic in the world of desserts, celebrated for its light, airy texture and delicate sweetness.
Betty Crocker, renowned for its reliable and delicious recipes, offers an impressive collection of angel food cake variations that cater to every taste and occasion.
Whether you’re a traditionalist who loves the classic vanilla angel food cake or an adventurous baker seeking unique flavor combinations like raspberry almond or mocha, Betty Crocker has a recipe to satisfy your cravings.
In this blog post, we explore over 25 delightful Betty Crocker angel food cake recipes, showcasing how you can elevate this simple cake into something extraordinary.
From fruity and nutty to rich and chocolatey, these recipes will inspire you to bake something special for any event.
25+ Irresistible Betty Crocker Angel Food Cake Recipes You Need to Try
With over 25 Betty Crocker angel food cake recipes at your fingertips, you’re equipped to turn any occasion into a celebration of light and delicious desserts.
From the traditional to the innovative, these recipes offer a variety of flavors and textures that will delight your taste buds and impress your guests.
Whether you’re hosting a summer barbecue, a festive holiday gathering, or simply enjoying a cozy afternoon treat, Betty Crocker’s angel food cake recipes provide the perfect foundation for creating memorable desserts.
Dive into these recipes and discover how a simple cake can be transformed into something extraordinary with just a few ingredients and a touch of creativity.
Classic Angel Food Cake
This classic Betty Crocker Angel Food Cake recipe is light, fluffy, and incredibly versatile. Whether served with fresh fruit, whipped cream, or a sweet glaze, this cake is a delightful dessert that never goes out of style. Perfect for special occasions or simply when you’re in the mood for something airy and sweet, this classic recipe will be a crowd favorite every time.
Ingredients:
- 1 1/2 cups powdered sugar
- 1 cup cake flour
- 1 1/2 cups egg whites (12 eggs)
- 1 1/2 teaspoons cream of tartar
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
Instructions:
- Preheat your oven to 375°F.
- Sift powdered sugar and cake flour together. Set aside.
- In a large bowl, beat the egg whites and cream of tartar on medium speed until foamy.
- Gradually add granulated sugar, 2 tablespoons at a time, beating until stiff peaks form. Gently fold in the vanilla, almond extract, and salt.
- Slowly fold in the flour mixture, 1/4 cup at a time, until fully incorporated.
- Pour batter into an ungreased 10-inch tube pan, gently spreading the batter evenly.
- Bake for 30-35 minutes or until cracks feel dry and the top springs back when touched.
- Immediately invert the pan, letting the cake cool upside down for about 2 hours.
- Once cooled, carefully remove the cake from the pan using a knife to loosen the edges.
- Serve plain, with fresh berries, or with whipped cream.
This classic Angel Food Cake recipe is timeless and satisfying. The light texture and subtle almond flavor pair well with any topping, making it a flexible dessert option for any event. Once you’ve tried this recipe, it will surely become a favorite in your kitchen.
Lemon Angel Food Cake
For a fresh twist on a beloved classic, this Lemon Angel Food Cake offers a zesty flavor that’s perfect for warm days or spring celebrations. With a hint of lemon zest in both the cake and the glaze, this dessert is light and airy while packing a citrusy punch. It’s ideal for those who love delicate, refreshing flavors.
Ingredients:
- 1 1/2 cups powdered sugar
- 1 cup cake flour
- 1 1/2 cups egg whites (12 eggs)
- 1 1/2 teaspoons cream of tartar
- 1 cup granulated sugar
- 2 teaspoons lemon zest
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 cup powdered sugar (for glaze)
- 2-3 tablespoons fresh lemon juice (for glaze)
Instructions:
- Preheat your oven to 375°F.
- Sift powdered sugar and cake flour together. Set aside.
- Beat egg whites and cream of tartar in a large bowl on medium speed until foamy.
- Gradually add granulated sugar, 2 tablespoons at a time, beating until stiff peaks form.
- Fold in the vanilla, lemon zest, and salt gently.
- Gradually fold in the flour mixture, 1/4 cup at a time, being careful not to deflate the batter.
- Pour the batter into an ungreased 10-inch tube pan and spread evenly.
- Bake for 30-35 minutes, until the cake is golden and the top springs back when lightly touched.
- Cool the cake upside down for about 2 hours before removing from the pan.
- For the glaze, mix powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
The refreshing lemon flavor in this Angel Food Cake makes it a perfect dessert for spring and summer gatherings. Its light, fluffy texture combined with the citrus glaze offers a beautiful balance of sweet and tart. This cake is an excellent way to brighten up any occasion!
Chocolate Swirl Angel Food Cake
Indulge your chocolate cravings while keeping things light with this Chocolate Swirl Angel Food Cake. The rich cocoa swirls add a decadent touch to the airy cake, giving you the best of both worlds—light texture with a chocolatey twist. It’s a beautiful dessert that looks impressive and tastes even better, perfect for family gatherings or any special occasion.
Ingredients:
- 1 1/2 cups powdered sugar
- 1 cup cake flour
- 1 1/2 cups egg whites (12 eggs)
- 1 1/2 teaspoons cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons hot water
Instructions:
- Preheat oven to 375°F.
- Sift powdered sugar and cake flour together. Set aside.
- In a large bowl, beat the egg whites and cream of tartar on medium speed until foamy.
- Gradually add granulated sugar, 2 tablespoons at a time, and beat until stiff peaks form. Fold in the vanilla and salt.
- Slowly fold in the flour mixture, 1/4 cup at a time, until fully incorporated.
- In a small bowl, mix cocoa powder and hot water until smooth.
- Spoon half of the batter into a separate bowl and gently fold the cocoa mixture into that half.
- Alternate spooning the vanilla and chocolate batter into an ungreased 10-inch tube pan, then swirl gently with a knife for a marbled effect.
- Bake for 30-35 minutes or until the cake is golden and springs back when touched.
- Invert the cake to cool for about 2 hours before removing it from the pan.
Chocolate Swirl Angel Food Cake offers the best of both worlds—light and airy, but with the rich, indulgent taste of chocolate. This cake’s beautiful marbled pattern makes it as pleasing to the eye as it is to the palate. It’s perfect for chocolate lovers who still want a lighter dessert option.
Strawberry Angel Food Cake
This Strawberry Angel Food Cake combines the light, airy texture of classic angel food cake with the sweet, juicy flavor of fresh strawberries. It’s a perfect dessert for spring and summer, making use of seasonal berries to enhance the flavor. This cake is a crowd-pleaser at outdoor picnics or family gatherings, offering a sweet and fruity twist on the traditional recipe.
Ingredients:
- 1 1/2 cups powdered sugar
- 1 cup cake flour
- 1 1/2 cups egg whites (12 eggs)
- 1 1/2 teaspoons cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 cup diced fresh strawberries
- 1/2 cup strawberry puree
- Whipped cream, for serving
Instructions:
- Preheat oven to 375°F.
- Sift powdered sugar and cake flour together. Set aside.
- Beat egg whites and cream of tartar in a large bowl on medium speed until foamy.
- Gradually add granulated sugar, 2 tablespoons at a time, beating until stiff peaks form.
- Fold in vanilla and salt, then gently fold in the flour mixture, 1/4 cup at a time.
- Pour half of the batter into an ungreased 10-inch tube pan, then drizzle strawberry puree over the batter and gently swirl with a knife.
- Add the rest of the batter, spreading evenly over the strawberry layer.
- Bake for 30-35 minutes until the cake springs back when touched and cracks feel dry.
- Cool the cake upside down for about 2 hours, then remove from the pan.
- Serve with diced fresh strawberries and whipped cream.
Strawberry Angel Food Cake is a refreshing and flavorful take on the classic. The addition of fresh strawberries and a hint of strawberry puree gives this cake a lovely fruity flavor, while keeping the signature light and fluffy texture. It’s an elegant dessert that’s sure to impress at any gathering.
Coconut Angel Food Cake
Coconut Angel Food Cake adds a tropical twist to the light, spongy texture of a traditional angel food cake. The sweet, subtle flavor of coconut paired with the cake’s airy structure creates a dreamy dessert that’s both satisfying and refreshing. This recipe is perfect for those who enjoy tropical flavors and want a lighter dessert option.
Ingredients:
- 1 1/2 cups powdered sugar
- 1 cup cake flour
- 1 1/2 cups egg whites (12 eggs)
- 1 1/2 teaspoons cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup shredded sweetened coconut
- 1/4 cup coconut milk
- Whipped cream or coconut cream for serving
Instructions:
- Preheat oven to 375°F.
- Sift together powdered sugar and cake flour. Set aside.
- In a large bowl, beat egg whites and cream of tartar on medium speed until foamy.
- Gradually add granulated sugar, 2 tablespoons at a time, and beat until stiff peaks form.
- Gently fold in vanilla, salt, and coconut milk.
- Slowly fold in the flour mixture, 1/4 cup at a time, being careful not to deflate the batter.
- Gently fold in shredded coconut.
- Pour batter into an ungreased 10-inch tube pan and spread evenly.
- Bake for 30-35 minutes until golden and the top springs back when touched.
- Cool the cake upside down for about 2 hours, then carefully remove from the pan.
- Serve with whipped cream or coconut cream for an extra coconut boost.
Coconut Angel Food Cake brings a taste of the tropics to your dessert table. The coconut flavor pairs beautifully with the light, airy cake, offering a refreshing and sweet treat. It’s an excellent choice for those who enjoy a more tropical flair in their desserts.
Orange Angel Food Cake
This Orange Angel Food Cake is a bright and zesty twist on the classic recipe, featuring fresh orange juice and zest to elevate the flavor. The citrus undertones make this cake light, refreshing, and perfect for warm weather celebrations. Whether served with a dollop of whipped cream or a drizzle of orange glaze, this cake is a delightful treat for citrus lovers.
Ingredients:
- 1 1/2 cups powdered sugar
- 1 cup cake flour
- 1 1/2 cups egg whites (12 eggs)
- 1 1/2 teaspoons cream of tartar
- 1 cup granulated sugar
- 1/4 cup fresh orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh orange juice (for glaze)
Instructions:
- Preheat oven to 375°F.
- Sift together powdered sugar and cake flour. Set aside.
- Beat egg whites and cream of tartar in a large bowl until foamy.
- Gradually add granulated sugar, 2 tablespoons at a time, and beat until stiff peaks form.
- Gently fold in orange juice, orange zest, vanilla, and salt.
- Slowly fold in the flour mixture, 1/4 cup at a time, ensuring the batter remains light and airy.
- Pour the batter into an ungreased 10-inch tube pan and spread evenly.
- Bake for 30-35 minutes until golden and springy to the touch.
- Cool upside down for 2 hours before removing from the pan.
- To make the glaze, mix powdered sugar and orange juice until smooth. Drizzle over the cooled cake.
Orange Angel Food Cake offers a citrusy burst of flavor in every bite, making it a wonderful dessert for any occasion. The light, fluffy cake paired with the refreshing orange glaze is a true treat for the senses. If you’re a fan of orange-flavored desserts, this cake will be a new favorite.
Raspberry Almond Angel Food Cake
The Raspberry Almond Angel Food Cake combines the delicate, airy texture of angel food cake with the fruity sweetness of raspberries and the nutty aroma of almonds. This elegant dessert is perfect for special occasions or as a sophisticated treat for any gathering. The raspberry topping and almond accents create a harmonious balance of flavors and textures.
Ingredients:
- 1 1/2 cups powdered sugar
- 1 cup cake flour
- 1 1/2 cups egg whites (12 eggs)
- 1 1/2 teaspoons cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup raspberry puree
- 1/4 cup sliced almonds
- Fresh raspberries, for garnish
- Whipped cream, for serving
Instructions:
- Preheat oven to 375°F.
- Sift powdered sugar and cake flour together. Set aside.
- Beat egg whites and cream of tartar in a large bowl on medium speed until foamy.
- Gradually add granulated sugar, 2 tablespoons at a time, beating until stiff peaks form.
- Fold in vanilla and salt gently.
- Gradually fold in the flour mixture, 1/4 cup at a time, until well combined.
- Pour the batter into an ungreased 10-inch tube pan.
- Drop spoonfuls of raspberry puree onto the batter and use a knife to gently swirl for a marbled effect.
- Bake for 30-35 minutes until the cake is golden and springs back when touched.
- Cool the cake upside down for 2 hours before removing from the pan.
- Garnish with sliced almonds, fresh raspberries, and a dollop of whipped cream.
Raspberry Almond Angel Food Cake is a sophisticated dessert that combines vibrant raspberry flavor with the subtle richness of almonds. Its light texture and beautiful presentation make it a standout choice for special events or a delightful treat to enjoy with loved ones. This cake will impress with its perfect blend of fruity and nutty flavors.
Vanilla Bean Angel Food Cake
Vanilla Bean Angel Food Cake elevates the traditional angel food cake with the luxurious flavor of real vanilla beans. This recipe is ideal for those who appreciate a more refined vanilla taste, offering a rich and aromatic experience while maintaining the cake’s classic light and airy texture. Perfect for pairing with fresh fruit or a simple glaze.
Ingredients:
- 1 1/2 cups powdered sugar
- 1 cup cake flour
- 1 1/2 cups egg whites (12 eggs)
- 1 1/2 teaspoons cream of tartar
- 1 cup granulated sugar
- 1 vanilla bean, split and scraped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions:
- Preheat oven to 375°F.
- Sift powdered sugar and cake flour together. Set aside.
- Beat egg whites and cream of tartar in a large bowl until foamy.
- Gradually add granulated sugar, 2 tablespoons at a time, and beat until stiff peaks form.
- Gently fold in the vanilla bean seeds, vanilla extract, and salt.
- Slowly fold in the flour mixture, 1/4 cup at a time, until fully combined.
- Pour the batter into an ungreased 10-inch tube pan and spread evenly.
- Bake for 30-35 minutes until the cake is golden and springs back when touched.
- Cool the cake upside down for 2 hours, then remove from the pan.
- Serve plain or with a simple vanilla glaze.
Vanilla Bean Angel Food Cake is a refined and elegant dessert that highlights the depth of real vanilla bean flavor. Its airy texture and rich vanilla taste make it a versatile treat that pairs beautifully with a variety of accompaniments, from fresh berries to a light glaze. This cake is perfect for those who appreciate the finer details in dessert.
Mint Chocolate Chip Angel Food Cake
Mint Chocolate Chip Angel Food Cake offers a refreshing twist on the classic recipe with a hint of mint and chocolate chips. This dessert is ideal for those who enjoy the combination of cool mint and rich chocolate, while still appreciating the light, fluffy texture of angel food cake. It’s a fun and festive option for holiday celebrations or any time you want to enjoy a unique dessert.
Ingredients:
- 1 1/2 cups powdered sugar
- 1 cup cake flour
- 1 1/2 cups egg whites (12 eggs)
- 1 1/2 teaspoons cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- Whipped cream and chocolate shavings, for garnish
Instructions:
- Preheat oven to 375°F.
- Sift powdered sugar and cake flour together. Set aside.
- Beat egg whites and cream of tartar in a large bowl on medium speed until foamy.
- Gradually add granulated sugar, 2 tablespoons at a time, and beat until stiff peaks form.
- Fold in vanilla extract, peppermint extract, and salt.
- Gently fold in the flour mixture, 1/4 cup at a time, until well combined.
- Fold in mini chocolate chips.
- Pour the batter into an ungreased 10-inch tube pan and spread evenly.
- Bake for 30-35 minutes until the cake is golden and springs back when touched.
- Cool the cake upside down for 2 hours before removing from the pan.
- Garnish with whipped cream and chocolate shavings.
Mint Chocolate Chip Angel Food Cake is a playful and delicious variation on the classic, offering a refreshing mint flavor paired with delightful chocolate chips. The airy texture of the cake combined with the minty chocolate flavor makes it a fun and indulgent treat. It’s perfect for celebrating special occasions or simply enjoying a unique twist on a beloved dessert.
Cinnamon Swirl Angel Food Cake
Cinnamon Swirl Angel Food Cake adds a cozy and aromatic twist to the traditional angel food cake with a delightful cinnamon swirl. This variation combines the light, fluffy texture of angel food cake with the warm, spicy notes of cinnamon, creating a comforting dessert that’s perfect for autumn or a special weekend treat.
Ingredients:
- 1 1/2 cups powdered sugar
- 1 cup cake flour
- 1 1/2 cups egg whites (12 eggs)
- 1 1/2 teaspoons cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 cup granulated sugar (for cinnamon swirl)
Instructions:
- Preheat oven to 375°F.
- Sift powdered sugar and cake flour together. Set aside.
- In a large bowl, beat egg whites and cream of tartar on medium speed until foamy.
- Gradually add granulated sugar, 2 tablespoons at a time, and beat until stiff peaks form.
- Gently fold in vanilla extract and salt.
- Slowly fold in the flour mixture, 1/4 cup at a time, until fully combined.
- In a small bowl, mix 1 tablespoon of ground cinnamon with 1/4 cup granulated sugar.
- Spoon half of the batter into an ungreased 10-inch tube pan. Sprinkle half of the cinnamon sugar mixture over the batter. Add the remaining batter on top, then sprinkle the rest of the cinnamon sugar mixture.
- Use a knife to gently swirl the cinnamon mixture into the batter.
- Bake for 30-35 minutes until golden and the cake springs back when touched.
- Cool the cake upside down for 2 hours before removing from the pan.
Cinnamon Swirl Angel Food Cake offers a delightful combination of light and fluffy cake with the warm, comforting flavor of cinnamon. This cake is ideal for fall or winter gatherings, providing a sweet and aromatic touch that’s sure to please. It’s a wonderful way to enjoy a classic dessert with a flavorful twist.
Caramel Pecan Angel Food Cake
Caramel Pecan Angel Food Cake is an indulgent twist on the classic, featuring a rich caramel sauce and crunchy pecans. This version maintains the light and airy texture of angel food cake while adding a decadent layer of flavor with a caramel topping and toasted pecans. It’s perfect for those who enjoy a combination of sweet and nutty flavors.
Ingredients:
- 1 1/2 cups powdered sugar
- 1 cup cake flour
- 1 1/2 cups egg whites (12 eggs)
- 1 1/2 teaspoons cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup pecans, chopped
- 1 cup caramel sauce (store-bought or homemade)
Instructions:
- Preheat oven to 375°F.
- Sift powdered sugar and cake flour together. Set aside.
- In a large bowl, beat egg whites and cream of tartar on medium speed until foamy.
- Gradually add granulated sugar, 2 tablespoons at a time, and beat until stiff peaks form.
- Gently fold in vanilla extract and salt.
- Gradually fold in the flour mixture, 1/4 cup at a time, until well combined.
- Fold in chopped pecans.
- Pour the batter into an ungreased 10-inch tube pan and spread evenly.
- Bake for 30-35 minutes until golden and the cake springs back when touched.
- Cool the cake upside down for 2 hours before removing from the pan.
- Once cooled, drizzle with caramel sauce and garnish with additional pecans.
Caramel Pecan Angel Food Cake is a luxurious dessert that combines the light texture of angel food cake with rich caramel and crunchy pecans. It’s a decadent choice for special occasions or a satisfying treat for those who enjoy sweet and nutty flavors. The caramel drizzle adds a touch of elegance and indulgence to this classic dessert.
Blueberry Lemon Angel Food Cake
Blueberry Lemon Angel Food Cake combines the lightness of angel food cake with the bright, tangy flavors of lemon and the sweet burst of blueberries. This refreshing dessert is perfect for summer and spring, offering a delightful balance of fruity and citrusy notes. It’s ideal for a light yet flavorful treat during warmer months.
Ingredients:
- 1 1/2 cups powdered sugar
- 1 cup cake flour
- 1 1/2 cups egg whites (12 eggs)
- 1 1/2 teaspoons cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- Powdered sugar, for dusting
Instructions:
- Preheat oven to 375°F.
- Sift powdered sugar and cake flour together. Set aside.
- Beat egg whites and cream of tartar in a large bowl on medium speed until foamy.
- Gradually add granulated sugar, 2 tablespoons at a time, and beat until stiff peaks form.
- Gently fold in vanilla extract, lemon zest, lemon juice, and salt.
- Gradually fold in the flour mixture, 1/4 cup at a time, until fully combined.
- Gently fold in blueberries, being careful not to break them up too much.
- Pour the batter into an ungreased 10-inch tube pan and spread evenly.
- Bake for 30-35 minutes until golden and the cake springs back when touched.
- Cool the cake upside down for 2 hours before removing from the pan.
- Dust with powdered sugar before serving.
Blueberry Lemon Angel Food Cake is a delightful and refreshing dessert that captures the essence of summer. The combination of zesty lemon and sweet blueberries provides a perfect balance of flavors, while the cake’s light and fluffy texture makes it an enjoyable treat. It’s a wonderful option for a light dessert at any warm-weather gathering.
Mocha Angel Food Cake
Mocha Angel Food Cake brings together the light and airy texture of angel food cake with the rich, indulgent flavors of coffee and chocolate. This dessert is perfect for coffee lovers and chocolate enthusiasts alike, offering a sophisticated and flavorful treat that’s still surprisingly light. It’s an excellent choice for a special occasion or a delightful after-dinner dessert.
Ingredients:
- 1 1/2 cups powdered sugar
- 1 cup cake flour
- 1 1/2 cups egg whites (12 eggs)
- 1 1/2 teaspoons cream of tartar
- 1 cup granulated sugar
- 1 tablespoon instant coffee granules
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Whipped cream and cocoa powder, for garnish
Instructions:
- Preheat oven to 375°F.
- Sift powdered sugar and cake flour together. Set aside.
- Dissolve instant coffee granules in 2 tablespoons of hot water. Set aside.
- Beat egg whites and cream of tartar in a large bowl on medium speed until foamy.
- Gradually add granulated sugar, 2 tablespoons at a time, and beat until stiff peaks form.
- Gently fold in vanilla extract and salt.
- Gradually fold in the flour mixture, 1/4 cup at a time, until fully incorporated.
- Fold in the coffee mixture and cocoa powder.
- Pour the batter into an ungreased 10-inch tube pan and spread evenly.
- Bake for 30-35 minutes until golden and the cake springs back when touched.
- Cool the cake upside down for 2 hours before removing from the pan.
- Garnish with whipped cream and a light dusting of cocoa powder.
Mocha Angel Food Cake is a luxurious twist on the classic dessert, combining the lightness of angel food cake with the bold flavors of coffee and chocolate. It’s a sophisticated treat that’s perfect for coffee lovers and adds a touch of elegance to any gathering. The whipped cream and cocoa powder garnish enhance its indulgent appeal.
Pineapple Coconut Angel Food Cake
Pineapple Coconut Angel Food Cake is a tropical delight that combines the light, airy texture of angel food cake with the sweet and exotic flavors of pineapple and coconut. This cake is perfect for summer parties or any time you want to bring a taste of the tropics to your table. The combination of pineapple and coconut adds a refreshing and flavorful twist.
Ingredients:
- 1 1/2 cups powdered sugar
- 1 cup cake flour
- 1 1/2 cups egg whites (12 eggs)
- 1 1/2 teaspoons cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- Fresh pineapple chunks, for garnish
- Coconut cream or whipped cream, for serving
Instructions:
- Preheat oven to 375°F.
- Sift powdered sugar and cake flour together. Set aside.
- Beat egg whites and cream of tartar in a large bowl on medium speed until foamy.
- Gradually add granulated sugar, 2 tablespoons at a time, and beat until stiff peaks form.
- Gently fold in vanilla extract and salt.
- Gradually fold in the flour mixture, 1/4 cup at a time, until well combined.
- Gently fold in the crushed pineapple and shredded coconut.
- Pour the batter into an ungreased 10-inch tube pan and spread evenly.
- Bake for 30-35 minutes until golden and the cake springs back when touched.
- Cool the cake upside down for 2 hours before removing from the pan.
- Garnish with fresh pineapple chunks and serve with coconut cream or whipped cream.
Pineapple Coconut Angel Food Cake is a refreshing and tropical dessert that brings a taste of paradise to your table. The combination of pineapple and coconut creates a delightful and light cake that’s perfect for summer celebrations. The garnish of fresh pineapple and a dollop of coconut cream adds an extra touch of indulgence.
Almond Joy Angel Food Cake
Almond Joy Angel Food Cake is inspired by the classic candy bar, combining the lightness of angel food cake with the flavors of almond, chocolate, and coconut. This dessert offers a delightful twist with its nutty and chocolatey elements, making it a fun and indulgent treat that’s perfect for special occasions or as a sweet surprise for any gathering.
Ingredients:
- 1 1/2 cups powdered sugar
- 1 cup cake flour
- 1 1/2 cups egg whites (12 eggs)
- 1 1/2 teaspoons cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup shredded coconut
- 1/4 cup chopped almonds
- 1/4 cup mini chocolate chips
- Chocolate syrup, for drizzling
Instructions:
- Preheat oven to 375°F.
- Sift powdered sugar and cake flour together. Set aside.
- Beat egg whites and cream of tartar in a large bowl on medium speed until foamy.
- Gradually add granulated sugar, 2 tablespoons at a time, and beat until stiff peaks form.
- Gently fold in vanilla extract and salt.
- Gradually fold in the flour mixture, 1/4 cup at a time, until fully combined.
- Fold in shredded coconut, chopped almonds, and mini chocolate chips.
- Pour the batter into an ungreased 10-inch tube pan and spread evenly.
- Bake for 30-35 minutes until golden and the cake springs back when touched.
- Cool the cake upside down for 2 hours before removing from the pan.
- Drizzle with chocolate syrup before serving.
Almond Joy Angel Food Cake is a fun and indulgent dessert that combines the classic flavors of almond, coconut, and chocolate with the light and airy texture of angel food cake. This cake is perfect for those who enjoy a sweet treat with a hint of nostalgia and makes for a deliciously unique addition to any dessert spread.
Note: More recipes are coming soon!
