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Patriotic Angel Food Cake

 

Patriotic Angel Food Cake

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Course: Dessert
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 16 slices
Calories: 192kcal

Ingredients

  • 1 1/4 cups War Eagle Mill Organic All-Purpose Flour
  • 1 3/4 cups Granulated Sugar
  • 1/4 teaspoon salt
  • 2.5 Tablespoons of Corn Starch
  • 1 1/2 cups Large Egg Whites from approx. 10 Large Eggs
  • 1 teaspoon Cream of Tartar
  • 1/2 teaspoon Vanilla Extract
  • 1/2 teaspoon Almond Extract
  • 16 ounces Cool Whip optional
  • 1.5 cups Blueberries Fresh
  • 1.5 cups Strawberries fresh and sliced

Instructions

  • Cake:
  • Preheat oven to 350ºF
  • In a large bowl whisk flour, sugar, salt and corn starch together. Set aside.
  • In a separate large bowl, using either a hand or stand mixer, beat egg whites on medium-high speed until frothy and can form soft peaks.
  • Add in cream of tartar, almond extract, and vanilla extract to egg whites. Continue beating until stiff peaks form.
  • Carefully stir in the whisked dry ingredients with the beaten egg whites until just combined.
  • Pour the batter into an ungreased angel food cake pan and place it in the oven.
  • Bake for 45 minutes at 350ºF or until the top of your cake is a beautiful golden-brown color.
  • Once the cake is done, cool it upside down using the legs on your angel food cake pan.
  • Once it’s completely cool, gently run a knife along the edges before removing it from the pan.
  • Topping:
  • Add a layer of cool whip (if you like) to the top and sides (if you like) of the cake and arrange the strawberries and blueberries to your liking.
  • Serve and enjoy!

Nutrition

Serving: 1slice | Calories: 192kcal | Carbohydrates: 41g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 95mg | Potassium: 141mg | Fiber: 1g | Sugar: 29g | Vitamin A: 59IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 1mg

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