Yellow Angel Cake – a delicious recipe with eggs, cold water, sugar, vanilla extract, orange extract, almond extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat egg yolks till thick and lemon colored; add water and beat again till thick.
2
Slowly add sugar, beating well after each addition (total beating time 10 minutes--do not under beat).
3
Fold in flavorings.
4
Fold in flour that was sifted with salt.
5
Beat egg whites till foamy.
6
Add cream of tartar.
7
Beat till stiff and glossy--not dry.
8
Fold into batter.
9
Pour into ungreased 10-inch tube pan.
10
Bake in preheated 350u00b0 oven about 1 hour.
11
To test doneness, gently press top (it should spring back).
12
Invert pan and cool completely.
13
To remove from pan, run knife around inner and outer ring and invert over rack; remove pan and turn right side up.
14
Serve plain, frosted or glazed.
645
kcal
Calories
16
g
Fat
103
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 eggs, separated (you need 1/2 cup yolks and 3/4 cup whites), 1/2 cup cold water, 1 1/3 cups sugar, 1/2 teaspoon vanilla extract, and more.
Yes, Yellow Angel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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