Self-Frosting Angel Cake
Light and airy angel cake with a natural coconut flavor, topped with a self-frosting surface—perfect for those who love simple, elegant desserts with a tropical twist.
Ingredients
Instructions
- Beat egg whites at room temperature until foamy.
- Add cream of tartar and salt. Beat until soft peaks form.
- Gradually add sugar, two tablespoons at a time, beating until stiff peaks form.
- Sprinkle flour over egg white mixture. Fold in carefully.
- Gently fold in vanilla and almond extracts.
- Pour batter into an ungreased 9-inch square pan.
- Sprinkle coconut over the top of the batter.
- Bake at 325°F (163°C) for 30 minutes.
- Cool in the pan for about 40 minutes.
- Remove cake from the pan and cut into squares.
Tips & Substitutions
To ensure the egg whites whip to perfection, separate them while they're cold, then let them come to room temperature before beating. If you don't have cake flour, you can substitute with all-purpose flour by removing a tablespoon and adding a tablespoon of cornstarch. For added flavor, consider mixing in lemon zest or using almond flour instead of coconut for a different texture.
Serving Suggestions
This self-frosting angel cake is delightful on its own but can be enhanced with fresh berries or a dollop of whipped cream. Serve it alongside a scoop of vanilla ice cream for a decadent dessert. It pairs beautifully with White Bark Candy for a festive treat or can be enjoyed as a light ending to a meal featuring Ziti And Cheese Bake.
Storage & Reheating
Store any leftover self-frosting angel cake in an airtight container at room temperature for up to three days. To maintain its texture, avoid refrigerating it, as that can make the cake dry. If you want to enjoy it later, you can freeze the cake squares, wrapped tightly in plastic wrap, for up to a month. Thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Self-Frosting Angel Cake contains roughly 166 calories, with 9g protein, 30g carbohydrates, and 0g fat. It is a good source of protein (18% of the Daily Value) and iron (15% of the Daily Value). Note that it is relatively high in sodium, at 969mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg whites?
No, using whole eggs would alter the texture and structure of the cake significantly. The light and airy nature of the cake relies on the whipped egg whites. For a richer flavor, consider adding a sprinkle of nutmeg or cinnamon instead.
What can I do if my egg whites don't form stiff peaks?
If your egg whites aren't reaching stiff peaks, ensure that there's no fat or yolk in the bowl, as this can hinder the whipping process. Adding a pinch of salt can also help stabilize the egg whites. If they still don’t whip properly, start over with fresh egg whites.
How can I adjust the sweetness of the cake?
If you prefer a less sweet cake, you can reduce the sugar by a couple of tablespoons. Alternatively, using a sugar substitute designed for baking can help maintain sweetness without the calories. Just be sure to follow the conversion instructions on the package for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).