Photo: Ditte Isager
Angel Food Sheet Cake
This light-as-air cake stays soft even when frozen. Use it to make our Striped Ice Cream Cake.
Martha Stewart Living, July 2010
- Prep Time 10 minutes
- Total Time 1 hour
- Yield Makes one 13-by-17-inch sheet cake
- Vegetable oil cooking spray, for sheet and parchment
- 12 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1 1/4 cups superfine sugar
- 1 cup all-purpose flour
- Preheat oven to 350 degrees. Coat a 13-by-17-inch rimmed baking sheet with cooking spray, and line with parchment. Coat parchment with spray.
- Whisk whites and cream of tartar with a mixer on medium speed until soft peaks form. Slowly add 3/4 cup sugar, and whisk until thick and glossy, about 3 minutes.
- Sift remaining 1/2 cup sugar, the flour, and a pinch of salt over egg-white mixture, and fold gently until just combined, being careful not to deflate whites. Spread batter evenly onto prepared baking sheet. Bake until golden and set, about 20 minutes.
- Let cool completely in sheet on a wire rack. (Cake should pull away from sides easily.) Slide cake out from sheet, right side up; cut in half crosswise to form two 8 1/2-by-13-inch pieces. Carefully remove parchment from cake.
Storage: Cake can be stored at room temperature, wrapped in plastic, for up to 2 days.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.