Today is: 10/14/2025

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Self-Frosting Angel Cake

Yield: 1- 9" cake

Ingredients:

• 6 egg whites at room temperature
• 1/2 tsp cream of tartar
• 1/8 tsp salt
• 1/4 cup plus 2 Tbsp sugar
• 1/2 cup sifted cake flour
• 1/2 tsp vanilla extract
• 1/8 tsp almond extract
• 1/2 cup flaked coconut

Directions:

1. Preheat oven to 325° F.
2. Beat egg whites until foamy.
3. Add the cream of tartar and salt.
4. Beat until soft peaks form.
5. Gradually add the sugar, 2 Tbsp at a time, beating until stiff peaks form.
6. Sprinkle flour over egg white mixture; fold in carefully.
7. Gently fold in flavoring.
8. Pour batter into an ungreased 9-inch square baking pan.
9. Sprinkle coconut over the top.
10. Bake for 30 minutes, or until a wooden pick inserted in the center comes out clean.
11. Cool in pan about 40 minutes.
12. Remove cake from pan and cut into squares to serve.