Angel Food Cake with Homemade Whipped Topping


Yes – I was feeling very “bake-y” last week. Well, I’m always in a baking/cooking mood BUT last week I had the TIME!!!!!! So I took full advantage of it. Bread, cakes, cookie bars…icing, whipped topping – all homemade from scratch!!!! I was in heaven, folks. I really love to be in the kitchen…sigh.. 😉

So this is recipe #2 from last week. Now, here’s the thing. I made a few phone calls to my mom. First off, 2 cups of egg whites equals FOURTEEN, yes 14 eggs. Thankfully, I always have around 20-36 eggs in my house at any given time (baker/cook, remember?), but I was still blown away by that number. Now I know for the future as to just how many eggs are needed for angel food cake, lol! (Also, no matter how yummy the frothiness of the beaten egg whites look? They do NOT taste good at all. Trust me…I’m just saying.) She told me that the Amish would use the egg whites for angel food cake for weddings and then the egg yolks to make their pasta for weddings. SMART. 😉

Second, I didn’t have any almond flavoring on hand, so she agreed that I can just double (or quadruple, in my case, since I almost always double up the vanilla in any recipe) up on the vanilla flavoring.

Thirdly, I prepped a Pampered Chef stoneware fluted pan, before realizing that might not be right for an angel food cake…research showed that my cake should flop. BUT I couldn’t find my angel food cake pan, so I barreled on ahead. This is the cake when I pulled it out of the oven and it was cooling, upside down, as it should…I was terrified of trying to peel the cake out of the pan – I may or may not have prayed like crazy that the Lord would have mercy on me. (I really wanted angel food cake.)


I didn’t have to worry though – with a little prompting (didn’t even have to use a knife!), my cake slid out of the pan and looked like this (isn’t it pretty?):


While that was cooling, I prepped my homemade whipped topping, which also turned out even better than the recipe called for. I searched the Amish cookbooks for a recipe, but they didn’t have one, so I went to Pinterest and pieced together my own, with ingredients I had on hand (also calling my mom and asking if she thought I should use granulated sugar or powdered sugar – she choose granulated. Of course, she was right. ;)).

My husband, son and I all agree – this is a delicious recipe that will be used many times. It’s PERFECT for summer. Throw some fresh strawberries, or any berry, on top and you have yourself a party hit! Enjoy!



2 c. egg whites                                    1/2 tsp. salt

2 1/4 c. white sugar                           1/2 tsp. almond flavoring

2 tsp. cream of tartar                         1 tsp. vanilla

1 1/2 c. flour

Sift together 1 cup sugar and the flour. Set aside. Beat egg whites until frothy. Add salt and cream of tartar. Beat until it stands in peaks. Add 1 1/4 cups sugar, about 3 tablespoons at a time, beating well with the egg beater after each addition. Lightly fold in sugar-flour mixture, adding about 1/2 cup at a time. Add flavorings. Bake at 350 degrees for 50 to 60 minutes.

  • Mandy’s Hints: The above recipe is written just as it appears in the book.
  • As stated before – I didn’t have any almond flavoring, so I used double the vanilla. Still tasted amazing!
  • It took about 65-70 minutes for this to bake for me. Could be my stove (Lord only knows how old this stove is, but it serves me well, so I am not complaining!).

*This recipe came from the Mary’s Family Favorite’s (Recipes from the Weaver & Miller Families) cookbook. This particular recipe was submitted by James and Martha J. Miller. So happy they submitted it! 🙂 


1 cup cold heavy whipping cream

1 tbsp sugar

1 tsp vanilla

In a chilled bowl or stand mixer (this is important! Chill the bowl or stand mixing bowl before you start – just put it in the freezer for a few minutes. This helps the heavy whipping cream to form a nice consistency), beat the cold heavy whipping cream on a medium speed for about 2-3 min (you’ll see bubbles – this is ok). Slowly add in the sugar and vanilla. Continue to beat until stiff peaks form (typically happens between 6-10 minutes total, from the beginning of whipping the cream). Don’t beat too long or the cream will curdle. Ick! You can serve it immediately or store in the fridge.

**I read it will only keep for 24 hours in the fridge, but I ate the last of mine almost 72 hours later and it was still yummy and not runny**

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