Name: Liquid Egg Whites Angel Food Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American, French
Ingredients: 1 cup of all-purpose flour; 1 1/2 cups granulated sugar (+ 2 teaspoons that will go into the egg whites when beating); 1 1/2 cups of egg whites any brand at room temperature; 1 1/2 teaspoons of cream of tartar; 2 teaspoons of pure vanilla extract or pure almond extract; pinch of salt

Liquid egg whites in a carton are the best time saver in the supermarket dairy section to use when making an angel food cake.

Convenient and super easy and makes this cake come out perfect every time.

The recipe is simple with our step-by-step process showing how to fold in the flour/sugar mixture into the stiff forms of egg whites.

There is no real trick to making this foolproof angel food cake and it's perfect topped with whipped cream fruits or carving out a tunnel to add your favorite pudding inside.

Don't miss our suggestions and tips below for serving ideas and feel very much at ease making this easy angel food cake, it's so good and simple to do!

Our recipe is printable just scroll down to the bottom of the page hit the print button and all the ads disappear.

homemade angel food cake made with liquid egg whites from a carton

angel food cake decorated with strawberries and blueberries

Easy Steps to Make Liquid Egg Whites Angel Food Cake

preheat the oven to 375 degrees and have a tube pan ungreased and ready for the batter
place the sugar and flour with salt in a bowl and whisk together
add room temperature liquid egg whites to a heavy-duty mixer with the whip attachment with cream of tartar, vanilla, and some of the sugar whip until nice and thick peaks form
alternating the dry mixture, add this slowly a little at a time mixing in between with a spatula to mix and blend together
bake in the tube pan for around 30 minutes
see the tips below for this easy liquid egg white cake recipe

stiff peaked egg whites beaten and the dry mixture mixed in another bowl

Suggestions and Tips for Angel Food Cake

don't grease the tube pan
liquid egg whites need to be at room temperature
whip the egg whites and cool them upside-down on a heat-proof funnel or a bottle
fold around 1/4 cup of flour/sugar mixture into the egg whites slowly
the cake is completed cooking when the cracks look dry on top
the tube pan should be a 10-inch in size
did your cake get stuck to the pan? Here is the remedy if by some chance the cake sticks, make a trifle with it or cover it with whipped cream and fresh fruits

the mixed and blended batter and poured into a tube pan for angel food cake

Topping and Filling Suggestions

sliced peaches
raspberries
sliced apricots
sliced pears in lemon juice with goat cheese
sliced mango
crushed pineapple
Make a tunnel inside the ring and fill then put the top removed back after filling:
fill with any pudding cooked
fill with lemon curd
pie filling

egg white angel food cake batter and a bake angel food cake in a tube pan

Angel Food Cake Pin for later

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American, French

Yield: 15

Author: Claudia Lamascolo

Liquid Egg Whites Angel Food Cake

Angel food cake made easy with liquid egg whites, it's addicting and super simple to make!

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

1 cup of all-purpose flour
1 1/2 cups granulated sugar (+ 2 teaspoons that will go into the egg whites when beating)
1 1/2 cups of egg whites in a carton any brand at room temperature
1 1/2 teaspoons of cream of tartar
2 teaspoons of pure vanilla extract or pure almond extract
pinch of salt

Instructions

Preheat the oven to 375 degrees and place a 10-inch ungreased tube pan aside.
Whisk together the flour, salt, and sugar and set aside.
In a heavy-duty mixing bowl with the whip-style beater attachment, whip the egg whites with cream of tartar and vanilla until it form soft peaks.
Add the 2 teaspoons of sugar and continue beating until the peaks are stiff.
Using 1/3 of a cup of the flour/sugar mixture, fold that using a spatula into the whipped egg whites.
Continuing that same step of folding until all the dry mixture is blended and makes the batter.
Pile that into the tube pan then smooth the top with the spatula.
Bake for 30 minutes in the preheated 375-degree oven until the cracks on top look dry and the middle springs back when touched.
Invert the tube pan onto an oven-proof bottle or funnel and cool completely before removing from the pan.

Notes

Suggestions and Tips for Angel Food Cake

don't grease the tube pan
liquid egg whites need to be at room temperature
whip the egg whites and cool it upside-down on a heat-proof funnel or a bottle
fold around 1/4 cup of flour/sugar mixture into the egg whites slowly
the cake is completed cooking when the cracks look dry on top
the tube pan should be a 10-inch in size
did your cake get stuck to the pan? Here is the remedy if by some chance the cake sticks, make a trifle with it or cover it with whipped cream and fresh fruits

Topping and Filling Suggestions

sliced peaches
raspberries
sliced apricots
sliced pears in lemon juice with goat cheese
sliced mango
crushed pineapple
Make a tunnel inside the ring and fill then put the top removed back after filling:
fill with any pudding cooked
fill with lemon curd
pie filling

Nutrition Facts

Calories

122.28

Fat (grams)

0.18 g

Sat. Fat (grams)

0.01 g

Carbs (grams)

26.71 g

Fiber (grams)

0.23 g

Net carbs

26.48 g

Sugar (grams)

20.22 g

Protein (grams)

3.51 g

Sodium (milligrams)

43.5 mg

Cholesterol (grams)

0 mg

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