Effortless angel's food cake from BraveTart: Iconic American Desserts (page 98) by Stella Parks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jessica_8s3n6x on December 30, 2025

    Great directions and turns out awesome every time

  • NJChicaa on May 22, 2023

    Very easy and very tasty. I would definitely make this again.

  • Xyz123 on May 19, 2023

    Since I have chickens, I keep my eggs on the counter at room temp. I don’t know if that’s why it took so long to whip them into a glossy meringue. Once my mixer was on med-high speed 8, it took 15 minutes before they got to the proper texture instead of three minutes. I thought I had ruined it but it finally came together. I did the roasted sugar variation and it was really good! Edit: I enjoyed this so much, I made it again a few days later. This time I used room temp eggs that were laid just a few days ago. The ones I used the first time around were about two weeks old. This time they whipped up within the time frame she stated so it seems fresher eggs whip up faster and it had nothing to do with the temp as I had previously thought. I reduced the sugar by 1/3 and enjoyed it even more than the first time. I’m glad I have chickens and an endless supply of eggs because I went through 30 eggs for the two cakes! Totally worth it!

  • ebalk02 on May 25, 2022

    I made the gluten free version of this cake. Excellent cues noted in the instructions and it came out great. The gf texture is maybe slightly more delicate than a regular angel food cake and kind of melts in your mouth. Can't wait to try the toasted sugar version.

  • jimandtammyfaye on March 28, 2022

    Exceptional! First time ever making an angel's food cake, and it was perfect. Will explore variations.

  • bching on April 15, 2019

    The best angel food cake I ever made--and angel food is my favorite cake. Moist and airy all at once. The recipe is so well written, too.

  • martinhenry on December 19, 2018

    Don't look for another angel food cake recipe. This one is the easiest and most foolproof. I've made it several times, with smashing success. The toasted-sugar variation is a caramel-noted submlime.

  • Sheli on July 25, 2018

    A friend requested an angel food cake for her birthday so I tried this one, using toasted sugar, and it was delicious! The cake is simple to make and it is so light and moist.

  • roxlet on June 28, 2018

    Fabulous, and truly effortless. Unlike most angel food cakes, you don't have to sit around waiting for the egg whites to come to room temperature -- they go straight from the refrigerator to the mixer, and this delicious cake is done in no time.

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