Food and Recipes Desserts Heavenly Angel Food Cake Recipe Be the first to rate & review! This classic angel food cake is the perfect dessert base for your next party. Cut the finished cake into single-serve portions for petitfours, frost the whole cake to make a sheet cake, or bake it in angel food pans or round pans. Make this cake yours, and don't forget to let us know how you did so. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on May 11, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Bake Time: 35 mins Cool Time: 1 hrs Total Time: 1 hrs 50 mins Yield: 15 servings Ingredients 2 1/2 cups sugar 1 1/2 cups all-purpose flour 1/4 teaspoon salt 2 1/2 cups egg whites 1 teaspoon cream of tartar 1 teaspoon vanilla extract 1 teaspoon fresh lemon juice Lemon-Cream Cheese Frosting Garnishes: Gumdrop Rose Petals Fresh mint leaves Directions Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients. Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.) Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired. Southern Living Rate it Print