Angel Food Loaf Cake

Total Time Prep: 25 min. + standing Bake: 35 min. + cooling
Yield 16 servings
Test Kitchen Approved
No need for tube pans here! This angel food loaf cake recipe uses two 8x4-inch pans and still bakes a perfectly light, fluffy cake.

Ingredients

  • 1-1/2 cups egg whites (about 10 large)
  • 1 cup confectioners' sugar
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons cream of tartar
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1 cup sugar
  • Sweetened whipped cream and mixed fresh berries, optional

Directions

  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside.
  2. Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
  3. Gently spoon into two ungreased 8x4-in. loaf pans. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minutes or until lightly browned and entire top appears dry. Immediately invert pans onto cooling racks; cool completely, about 1 hour.
  4. Run a knife around sides of loaf pans. Remove cakes to a serving plate. Serve with sweetened whipped cream and mixed fresh berries, as desired.

Nutrition Facts

1 slice: 227 calories, 0 fat (0 saturated fat), 0 cholesterol, 416mg sodium, 28g carbohydrate (22g sugars, 0 fiber), 26g protein.

This angel food loaf cake is a fun twist on the classic recipe, which is usually baked in a tube pan. It'd be especially delicious served with fresh whipped cream and strawberries! —Lucile Proctor, Panguitch, Utah
Recipe Creator

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