Celebration Angel Food Cake

Recipe by Sharon123
READY IN: 1hr 5mins
YIELD: 1 cake


  • 1 34
    cups egg whites, room temperature (about 12 to 14 large eggs)
  • 1 14
    cups cake flour, stir before measuring
  • 1 34
    cups granulated sugar, divided
  • 12
    teaspoon salt
  • 1 12
    teaspoons cream of tartar
  • 1
    teaspoon vanilla extract
  • 14
    teaspoon almond extract
  • 13 - 12
    cup red white, and blue candy sprinkles (about 1 3/4 to 2 ounces)


  • Sift flour with 3/4 cups sugar 4 times; set aside.
  • With a hand-held electric mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks are formed. Gradually beat in remaining 1 cup sugar, about 1/4 cup at a time.
  • Beat well after each addition; continue to beat until stiff peaks form when beaters are raised out of mixture.
  • With a rubber spatula, gently fold almond extract and vanilla into the beaten egg whites.
  • Sprinkle about a quarter of the flour mixture evenly over the egg whites; fold in gently with a spatula, about 15 strokes. Repeat until all of the flour mixture and fold in the sprinkles with about 10 to 12 more strokes.
  • Preheat oven to 375°F
  • Gently spoon batter into an ungreased 10-inch tube pan. Cut through batter in pan with a narrow spatula or knife. With rubber spatula, spread batter to smooth the top and make sure batter is spread to touch the sides of the pan.
  • Bake on a lower oven rack for 35 to 40 minutes, or until cake springs back when lightly touched with fingertip. Invert pan to cool completely, about 2 hours. Use a narrow spatula or knife to gently loosen cake from sides and center of the tube pan. Gently, grasping the center tube, lift cake out of pan. Use a narrow spatula or knife to loosen the cake from the bottom. Remove the cake from tube section and frost with a fluffy white frosting or serve with sweetened strawberries or other fruit.