Angel Food Crunch Cake - WFSB 3 Connecticut

Better Food

Angel Food Crunch Cake

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The Orton brothers Eliot, Gardner and Cabot of the Vermont Country Store taught us how to make a heavenly cake in our Better Food segment.

For more recipes, the brothers have written a Vermont Country Store Cookbook. You can also check their website.

Angel Food Crunch Cake:

12 Egg whites at room temperature

1 ¼ Teaspoons cream of tartar

2 Teaspoons pure vanilla extract

½ Teaspoon salt

1 ½ Cups of sugar

1 Cup and 2 tablespoons of cake flour

2 Cup heavy cream

1 Cup crushed Chocolate-Covered Puff Candy.


Preheat oven to 325F. Line the bottom of a tube pan with parchment paper cut to fit.

Beat egg whites with cream of tartar. Start on low speed and beat until frothy, then increase speed until stiff peaks form, which can take 10 minutes. Add vanilla and mix to blend.

In a medium bowl, whisk together salt, sugar and flour. With a rubber spatula, gently fold the dry ingredients into egg whites. Pour batter into tub pan and bake for 50 to 60 minutes.

Turn pan upside down to cool for 1 hour.

In bowl whip heavy cream. Then fold in crushed candy into the cream.

Frost the cake all over with whipped cream frosting. Serve immediately.