Mock Angel Food Cake

Experience the light, airy delight of Mock Angel Food Cake, a simplified twist on the classic dessert that’s perfect for any occasion. This recipe combines fluffy whipped egg whites with pantry staples like all-purpose flour, granulated sugar, and a hint of vanilla to create a delicately sweet cake with a cloud-like texture. Unlike traditional angel food cake, this version is both approachable and rewarding, delivering that signature heavenly rise without the need for specialty ingredients. Perfectly golden and tender, it’s baked in an ungreased pan to achieve the ideal lift, then cooled upside-down to maintain its structure. Finish this dessert with an optional dusting of powdered sugar for an elegant touch. Whether served plain or paired with fresh berries and whipped cream, this Mock Angel Food Cake will quickly become your go-to for a light and satisfying treat.

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 8

Ingredients

• 1 cup All-purpose flour
• 1 cup Granulated sugar
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 4 large Egg whites (liquid egg whites or separated from whole eggs)
• 0.5 cup Water
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Cream of tartar
• 2 tablespoons Powdered sugar (optional, for dusting)

Directions

Step 1

Preheat your oven to 350°F (175°C). Do not grease the baking pan, as the cake needs to cling to the sides to rise properly.

Step 2

In a medium bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, combine the egg whites, water, vanilla extract, and cream of tartar. Using an electric mixer, beat the mixture on medium-high speed until stiff peaks form. This should take about 3-5 minutes.

Step 4

Gently fold the dry ingredients into the whipped egg whites in small batches using a spatula. Be careful not to deflate the mixture—the goal is to keep as much air in the batter as possible.

Step 5

Pour the batter evenly into a non-greased 9-inch tube pan (or substitute with a similar-sized round baking pan). Smooth the top with a spatula.

Step 6

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 7

Remove the cake from the oven and immediately invert the pan onto a cooling rack. This prevents the cake from collapsing as it cools. If your pan does not have legs for inversion, balance it on a bottle or similar object.

Step 8

Let the cake cool completely before running a knife around the edges and removing it from the pan.

Step 9

Optional: Lightly dust the cake with powdered sugar before serving for a touch of sweetness.

Nutrition Facts

Serving size	566.8 grams (566.8g)

Amount per serving	% Daily Value*
Calories	1330

Total Fat 1.40g	2%
Saturated Fat 0.20g	1%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 1212mg	53%
Total Carbohydrate 311.10g	113%
Dietary Fiber 3.30g	12%
Total Sugars 216.50g
Protein 23.40g	47%

Vitamin D 0IU	0%
Calcium 31mg	2%
Iron 6mg	32%
Potassium 548mg	12%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 0.9%

Protein: 6.9%

Carbs: 92.1%