Recipes around the world compilation

Fruited Angel Cake

By PutoPinoy on Tuesday, August 05, 2008 At Tuesday, August 05, 2008

  • a cup of fruit cocktail drained well
  • a cup of cake flour
  • 1-1/2 cup + 2 tbsps sugar
  • 12 pcs (1-1/2 cup) egg whites
  • 1/2 tbsp cream of tartar
  • 1/4 tsp fine iodized salt
  • 1/2 tbsp vanilla extract
  • 1/2 tsp almond extract
  • a cup of chilled all-purpose cream
  • 2 tbsps confectioners' sugar


  1. Pre-heat oven to 375 fahrenheit. Sift together flour and half of sugar. Set aside.
  2. Beat egg whites, cream of tartar & salt until foamy. Gradually add remaining sugar, 2 tablespoons at a time, beating on high speed until glossy & stiff peaks form. Fold in vanilla & almond extracts.
  3. Sprinkle & fold in flour mixture, 1/4 cup at a time over egg white mixture. Fold in fruit cocktail. Spoon into an ungreased 10" x 4" tube pan.
  4. Bake for 30-35 minutes. Meanwhile, for the frosting, beat cream until double in volume. Fold in confectioners' sugar.
  5. Invert tube pan on cake rack to cool. If desired, frost sides and top of cake.

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