National Angel Food Cake Day!

Angel food cake, or angel cake, is a type of sponge cake made with stiffly beaten egg whites with no addition of butter.

Kitterman Woods residents cure your sweet tooth with this national holiday!! It’s National Angel Food Cake Day!

Making angel food cake requires whipping egg whites until they are stiff then adding cream of tartar to the mixture to stabilize the egg whites.  Additional ingredients are then folded into the egg white mixture.

The cake is then usually baked in an ungreased tube pan leaving a hole in the middle of the cake.  The center tube allows the cake batter to rise higher as it clings to all sides of the pan.  After baking, the pan is inverted while cooling to prevent the cake from falling in on itself.

Usually rather than frosting, angel food cakes are topped with a glaze or a sweet fruit sauce and a swirl of whipped cream.

Below are a few recipes:


Strawberry Angel Food Cake



Prep time: 15 minutes

Ready in:   15 minutes

  1. Crumble the cake into a 9×13 inch dish.
  2. Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
  3. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.


Mint Chocolate Chip Angel Food Cake 


  • 1 box Betty Crocker™ white angel food cake mix
  • 2 tablespoons unsweetened baking cocoa
  • 1 1/4 cups cold water SAVE $
  • 3 cups mint chocolate chip ice cream, softened
  •  Chocolate-flavor syrup, if desired


  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cocoa and water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
  • Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
  • Run knife around side of pan to loosen cake; remove from pan. Cut off top of cake about 1 inch from top; set aside. Cut down into cake 1 inch from outer edge and 1 inch from edge of center hole, leaving substantial “walls” on each side. Remove cake within cuts with curved knife or spoon, being careful to leave a base of cake 1 inch thick. Spoon ice cream into cake cavity; smooth top. Replace top of cake. Cover and freeze about 3 hours or until firm. Serve with chocolate-flavor sauce.

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