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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Print This Healthy Vanilla Angel Food Cake Recipe

Vanilla Angel Food Cake Recipe

Vanilla Angel Food Cake made with Mango Ginger Sauce

Deliciously low-fat cake with a spectacular mango sauce made with crystallized ginger.
The mango fruit is one of the nutritionally rich fruits with a unique flavor, fragrance, taste and health promoting qualities making it a common ingredient in many health conscience households around the country. Mango is often referred to as one of the “super fruits”.

1 1/2 cups Sugar
1 cup Cake flour
1/2 tsp Salt
1 1/2 cups Egg whites (about 11 large)
2 tsp Warm Water
1 tsp Cream of tartar
2 tsp Vanilla Extract

Mango Ginger Sauce

2 3/4 cups Mangos (Finely chopped, peeled and pitted)
2 TB Sugar
1/4 cup Crystallized Ginger (Chopped)
2 tsp Fresh Lime juice

Powdered sugar
Thinly sliced crystallized ginger (optional)

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 12 cup angel food pan
Preheat the oven.

Sift 1/2 cup sugar, flour and salt into medium bowl 5 times. Using electric mixer, beat egg whites in a large (at least 4-quart) bowl until foamy. Add 2 teaspoons warm water and cream of tartar; beat until soft peaks form. Gradually add remaining 1 cup sugar and vanilla; beat until stiff but not dry. Sift sugar-flour mixture over whites; 1/4 cup at a time and gently fold in.

Transfer batter to ungreased 12-cup angel food cake pan with removable bottom (do not use nonstick pan).

Bake until cake is light golden brown; top springs back when lightly touched and cake begins to pull away from sides of pan. Remove cake from oven. Turn cake pan upside down; place center tube of pan over narrow bottle neck or funnel. Cool cake completely.

Using knife, cut around sides and center tube of pan to loosen cake. Push up cake. Cut cake from bottom of pan. Transfer to platter. Dust cake with powdered sugar. Garnish with crystallized ginger; serve warm with Mango-Ginger Sauce.


Place 1 cup chopped mangoes in medium bowl. Combine remaining 1 3/4 cups chopped mangoes and sugar in processor. Puree until smooth. Add to bowl with chopped mangoes. Stir in crystallized ginger and lime juice. Let stand at least 30 minutes.
Nutrition facts:

Serving Size 110 g
Calories 186
Total Fat 0.3g 0%
Cholesterol 0mg 0%
Sodium 149mg 6%
Total Carbohydrates 42.4g 14%
Dietary Fiber 1.0g 4% Sugars 33.1g
Protein 4.6g

Vitamin A 6% • Vitamin C 18% • Calcium 1% • 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!