When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Angel Cake Supreme Recipe

Angel Cake Supreme

Angel Cake Supreme with Cocoa Frosting

I remember my mom explaining to me how angel food cake was such an American delicacy and how tricky it was to make. I thought of mom often this weekend while making the Angel Cake Supreme, wishing she was here to see it in all its fluffy, iced glory.

1 cup Sifted cake flour
1 1/4 cups Confectioner's Sugar, sifted
1 1/2 cups Egg whites, about 12
1 1/2 tsp. Cream of Tartar
1/4 tsp. Salt
1 1/2 tsp. Vanilla
1/4 tsp. Almond extract
1 cup Sugar

Oven Temp ~ 375°
Cake Baking Time ~
Pan Type ~ 10 inch tube pan
Preheat the oven, Do Not Grease Pan.

Sift flour and confectioners sugar three times. Beat egg whites and cream of tartar, salt, vanilla and almond extract until stiff enough to hold up in soft peaks, but still moist and glossy. Beat in the granulated sugar, two tablespoons at a time, continuing to beat until meringue holds stiff peaks. Sift about 1/4 of the flour mixture over whites; fold in lightly with down up and over motion, turning bowl. Fold in remaining flour by fourths. Bake Angel Supreme Cake in an ungreased pan until done. Invert pan, cool thoroughly.

Nutrition facts: for the Angel Cake Supreme
Serving Size 74 grams
Calories per serving 170 calories
Fat Content 0.2g grams fat 0%
Cholesterol Content 0 mg 0%
Sodium Content 106mg 4%
Total Carbs 37.6grams 13%
Sugar Content 29.2 grams
Protein 4.7 grams
Vitamin A 0% •Vitamin C 0% •Calcium 0% •Iron 3%

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User reviews


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!