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40 Ratings
5 star values:
2
4 star values:
16
3 star values:
15
2 star values:
7
1 star values:
0
Back to Angel Food Sheet Cake for Striped Ice Cream Cake
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Angel Food Sheet Cake for Striped Ice Cream Cake
Credit:
Ditte Isager
Recipe Summary
prep: 10 mins
total: 1 hr
Yield: Makes one 13-by-17-inch sheet cake
Ingredients
Ingredient Checklist
Vegetable oil cooking spray, for sheet and parchment
12 large egg whites, room temperature
1/2 teaspoon cream of tartar
1 1/4 cups superfine sugar
1 cup all-purpose flour
Salt
Cook's Notes
Storage: Cake can be stored at room temperature, wrapped in plastic, for up to 2 days.
Gallery
Angel Food Sheet Cake for Striped Ice Cream Cake
Credit:
Ditte Isager
Recipe Summary
prep: 10 mins
total: 1 hr
Yield: Makes one 13-by-17-inch sheet cake
Gallery
Angel Food Sheet Cake for Striped Ice Cream Cake
Credit:
Ditte Isager
Angel Food Sheet Cake for Striped Ice Cream Cake
Credit:
Ditte Isager
Angel Food Sheet Cake for Striped Ice Cream Cake
Recipe Summary
prep: 10 mins
total: 1 hr
Yield: Makes one 13-by-17-inch sheet cake
Recipe Summary
prep: 10 mins
total: 1 hr
Yield: Makes one 13-by-17-inch sheet cake
prep: 10 mins
total: 1 hr
prep:
10 mins
total:
1 hr
Yield: Makes one 13-by-17-inch sheet cake
Makes one 13-by-17-inch sheet cake
Ingredients
Ingredients
- Vegetable oil cooking spray, for sheet and parchment
- 12 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1 1/4 cups superfine sugar
- 1 cup all-purpose flour
- Salt
Directions
Preheat oven to 350 degrees. Coat a 13-by-17-inch rimmed baking sheet with cooking spray, and line with parchment. Coat parchment with spray.
Whisk whites and cream of tartar with a mixer on medium speed until soft peaks form. Slowly add 3/4 cup sugar, and whisk until thick and glossy, about 3 minutes.
Sift remaining 1/2 cup sugar, the flour, and a pinch of salt over egg-white mixture, and fold gently until just combined, being careful not to deflate whites. Spread batter evenly onto prepared baking sheet. Bake until golden and set, about 20 minutes.
Let cool completely in sheet on a wire rack. (Cake should pull away from sides easily.) Slide cake out from sheet, right side up; cut in half crosswise to form two 8 1/2-by-13-inch pieces. Carefully remove parchment from cake.
Cook's Notes
Storage: Cake can be stored at room temperature, wrapped in plastic, for up to 2 days.
Cook’s Notes
Storage: Cake can be stored at room temperature, wrapped in plastic, for up to 2 days.
Reviews
Add Rating & Review
40 Ratings
5 star values:
2
4 star values:
16
3 star values:
15
2 star values:
7
1 star values:
0
Reviews
Add Rating & Review
40 Ratings
5 star values:
2
4 star values:
16
3 star values:
15
2 star values:
7
1 star values:
0
Add Rating & Review
40 Ratings
5 star values:
2
4 star values:
16
3 star values:
15
2 star values:
7
1 star values:
0
40 Ratings
5 star values:
2
4 star values:
16
3 star values:
15
2 star values:
7
1 star values:
0
40 Ratings
5 star values:
2
4 star values:
16
3 star values:
15
2 star values:
7
1 star values:
0
- 5 star values:
- 2
- 4 star values:
- 16
- 3 star values:
- 15
- 2 star values:
- 7
- 1 star values:
- 0
All Reviews for Angel Food Sheet Cake for Striped Ice Cream Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Angel Food Sheet Cake for Striped Ice Cream Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
