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Angel Food Cake

Recipe photo courtesy of Johnny Miller

Lofty beaten egg whites are what give this classic recipe its lift. Serve slices of the confection with fluffy dollops of whipped cream and glasses of Champagne for a dessert that's truly heavenly.

Source: Halloween 2007, October 2007



Cook's Notes

You will use 12 egg whites in this recipe; reserve the yolks for another use, such as custards or puddings. To serve the cake, cut slices with a serrated knife.

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How would you rate this recipe?
  • liznolfe
    5 JUN, 2013
    I am going to try this recipe. Love Martha's cooking schools and watched her make this cake...looked very easy. However, I cannot find a straightforward way to print the recipes from this site. If anyone has been able to print the recipe without all the extra stuff, would appreciate the help. Thanks. Elizabeth....LOVE Martha Stewart
  • Couzintka
    22 MAY, 2013
    Basic recipe...cotton candy...frightened me. The cake and directions are terrific for anyone who enjoys chiffon cake. I could not buy cotton candy the same time I made the cake. C'esr dommage!
  • fwickafwee
    24 NOV, 2008
    I've made this recipe twice and it came out great! I was apprehensive at first working with egg whites, but the whole thing came together nicely. I think the most challenging is folding in the flour-sugar mixture without deflating the batter. I would love to watch a Martha video on how she accomplishes this.

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