· Recipes


Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Angel Food Cake.  An Angel Food Cake, or Angel Cake, is a ring shaped cake with a beautiful golden brown crust and a soft and spongy, snowy white interior. This cake has four main ingredients; egg whites, sugar, vanilla extract, and flour. It does not contain egg yolks, butter, or oil, so it is perfect for those watching their fat intake. It can be eaten plain with just a dusting of powdered sugar, and I really like it with fresh fruit and softly whipped cream.

Dump Cake: Angel Food Pineapple Cake

This recipe makes 16 servings, with each one providing 127 calories, 0 fat; 0 cholesterol; 29 grams carbohydrate and 1.5 grams protein. A fairly heart healthy and/or diabetic-friendly dessert.

Prep time: 10 minutes Cook time: 25 minutes Servings: 16


1 16-ounce box angel food cake mix

1 20-ounce can crushed pineapple in its own juice, undrained

Optional topping: Powdered sugar or whipped topping


Heat oven to 350 degrees F.

Dump cake mix and undrained pineapple into an ungreased 9" x 12" baking pan.

Stir together until well blended (see photos).

Bake 25 minutes. The top should be nicely browned (see photo) and cake should be pulling away from edges. Do not underbake or cake will sink in center and be too moist.

Cool in pan on wire rack.

Optional: To serve, dust with powdered sugar or top with whipped topping. 

Want to learn how to make angel food cake? In this episode, Martha shows how easy it really is to make a cake as fluffy and light as a cloud. Simple tips and tricks will help the viewer to make three variations; from a classic angel food cake to a coconut cloud filled one with pillows of Swiss meringue, and mini brown sugar angel food cakes with hints of molasses flavor. Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.0:00 Introduction0:26 Classic Angel Food Cake3:02 This is a tube pan5:51 Mini Angel Food Cakes with Brown Sugar Batter11:22 Coconut Cloud Cake15:56 How to Serve Angel Food Cakes16:25 How to Make Elderflower Syrup17:07 How to Make Hot Fudge

Diet Strawberry Angel Food Cake

Easy, low fat dessert.

Servings: 6


1 lg. sugar-free strawberry jello

Cool Whip, lite

1 angel food cake

1 pkg. frozen strawberries, plain or 1 pt. fresh strawberries


In saucepan heat 1 c. water to boiling and add in jello package.

Mix well. Remove from heat and add in strawberries; set aside.

Place the cake into a pan and poke holes in the bottom of the cake with a wooden spoon handle. Make holes 1 1/2-2 inches apart.

Pour jello and strawberries into mold, slowly. Add in cake, with bottom side down, into mold.

Cover and set in the refrigerator for 1-2 hrs, or until jello is hard.

Serve with Cool Whip.

How to Bake a Perfect Angel Food Cake

Angel Food Cake With Berries In Chocolate Sauce 

Servings: 4


4 slc Angel food cake

2 pt Strawberries, hulled or possibly raspberries

2 Tbsp. Sugar

1/4 c. Dark rum

3/4 x Water

4 ounce Semi sweet chocolate morsels

2 Tbsp. Heavy cream

1 Tbsp. Butter


Preheat the oven to 475 degrees. Set angel food cake slices on a baking sheet and toast in oven to make less spongy. Rinse and hull the strawberries and cut them in half (or possibly rinse and dry the raspberries.)

Bring sugar, rum, water and chocolate to a simmer (sauce will be thin.) Remove from heat, add in butter and cream.

Set angel food cake in center of plate; top with strawberries. Drizzle chocolate sauce over the top.

Yield: 4 servings

Angel Food Waldorf Cake Recipe

Prep time: 30 minutes Cook time: 40 minutes Servings: 16


1 angel food cake mix, baked according to package directions and cooled

1 1/2 cups powdered sugar

3/4 cup cocoa (or substitute 1/2 cup special dark blend cocoa)

1/4 teaspoon salt

3 cups whipping cream

1 teaspoon almond extract (optional)

2/3 cup slivered almonds, divided


Place large empty mixing bowl in fridge to chill for whipping cream.

Slice off entire TOP of cake horizontally about 1" down; set aside (see photo). Be sure not to slice off the BOTTOM cake base which is the larger diameter.

Make cuts down into cake that are 1" from outer edges and 1" from inner hole but which extend just to within 1" above bottom of cake. Using a curved knife or serrated spoon, scoop out cake within the cuts being careful to leave a 1" cake base at bottom intact. Reserve scooped out cake pieces for another use such as fruit trifle.

Sift together the measured powdered sugar, cocoa and salt in medium size bowl. In large chilled bowl beat whipping cream, sifted cocoa mixture and (optional) almond extract until stiff peaks form.

Remove half of the whipped cream mixture to another bowl and set aside. To remaining half, fold in 1/3 cup of the almonds. Spoon this carefully into cake cavity, pressing lightly to avoid holes in cut slices. Replace top of cake and press down gently.

Frost cake on all sides and the top with set-aside whipped cream mixture. Sprinkle top with remaining 1/3 cup almonds. Chill at least 4 hours to set cake, before serving.

YIELD: 16 servings



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