Does anyone have a sheet cake, angel food cake recipe?

Mock Angel Food Cake SUBMITTED BY: Melissa Busse PHOTO BY: muffingirl
“This is an angel food cake for a sheet cake. My grandma used to use this when she had a bakery. I have never had a problem with it. It is so easy to do.”

SERVINGS & SCALING
Original recipe yield: 1 -12×18 inch cake
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INGREDIENTS
4 1/2 cups cake flour
4 cups white sugar
2 teaspoons salt
2 cups boiling water
16 egg whites
2 tablespoons baking powder
2 teaspoons cream of tartar
2 teaspoons vanilla extract
1 teaspoon almond extract

READ REVIEWS (15)

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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Sift cake flour, sugar, and salt three times then stir in the boiling water. Let cool.
Beat egg whites, cream of tartar, baking powder, vanilla and almond flavorings until stiff peaks form. Fold into the flour mixture and pour batter into one ungreased 12×18 inch baking pan.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Cool cake inverted in pan, laying a tea towel underneath the cake to absorb the steam. Frost as desired once the cake is cooled.
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REVIEWSMORE MEMBER REVIEWS
Reviewed on Aug. 21, 2006 by chellebelle I scaled this to half using 2 cups of all purpose flour and put it in a jelly roll size pan lined with parchment paper (to make it easy to remove from the pan). I read another similar recipe that cooked at 400 degrees and since several reviwers said the cooking time indicated wasn’t enough, I used the higer temperature. For my smaller batch, 15 minutes at 400 degrees worked perfectly. This is the oddest recipe ever but it really works, though you’ll have your doubts when pouring boiling water into the flour mixture. The cake is just a bit heavier than traditional angel food, but that was good for my purposes, I wanted to make a rolled cake. I turned the very warm cake onto a tea towel dusted with powdered sugar and rolled it up till cool, then unrolled and filled with lemon filling. Frosted with whipped cream it was a very light and tasty dessert.

9 users found this review helpful

Reviewed on Dec. 22, 2003 by LESBESQUET Great cake. I had trouble with the size of the recipe fitting my bowls! I had to bake it in 2 9″x13″ pans. From now on, I’ll make 1/2 the recipe.

8 users found this review helpful

Reviewed on Jul. 2, 2005 by Jenn I drove to three different grocery stores today looking for an angel food sheetcake.. and it turns out it was MUCH easier to make one with this recipe. It was amazingly easy to make and came out wonderfully. After reading the other reviews that said the recipe made a LOT of cake, I decided to halve everything and use a 9×13 pan. It worked perfectly, and I would definitely recommend this to anyone!