Angel Food Cake Mix 25lb

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Angel Food Cake Mix
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Introducing the 25lb Angel Food Cake Mix, a convenient and versatile solution for creating light and airy angel food cakes. This mix is perfect for those who love the delicate texture and subtle sweetness of classic angel food cake.

The Angel Food Cake Mix is crafted with high-quality ingredients to ensure that each cake comes out perfectly every time. The mix includes a blend of fine flour, sugar, and egg whites, creating a delightful balance of flavors and a fluffy, cloud-like texture. Simply add water and follow the easy instructions to bake a beautiful angel food cake that is sure to impress.

Item Details
Case UPC071923640000
Retail UPCN/A
Country Of OriginUnited States
BrandGilster Mary Lee
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Specifications
Is Proposition 65 Compliant No
Bioengineered Disclosure Need No
Gluten Free No
Non-GMO No
Kosher No
Organic No
Sugar Free No

Sugar, Egg White, Wheat Starch, Enriched Bleached Flour (bleached wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), Leavening (glucono delta lactone, baking soda, monocalcium phosphate), contains 2% or less of each of the following: Modified Soy Protein, Salt, Artificial Flavor.Contains egg, soy, wheat.

Last Changed: 4/15/2025

Last Changed 4/15/2025
Mixing Instructions: Angel Food Cake Mix 25lb

Directions:
1 lb Angel Food Cake Mix
1 1/3 cups Cold Water

1. Place water in bowl the add mix.
2. Blend with wire whip 1 minute on low speed. Scrape sides and bottom of bowl.
More Information:
3. Whip on high speed to a soft peak similar to meringue.
(approximately 4 to 5 minutes, time will vary with different mixers)
4. Scale 1lb. 11 oz. of batter into an ungreased 10" angel food pan
or spread into a 1/2 sheet pan with parchment liner.
5.Bake: 10" angel food pan approximately 40 - 42 minutes at 375°F.
1/2 Sheet Pan approximately 30 - 35 minutes at 350°F
Convection Oven: reduce temperature 50⁰F. Bake approximately 30 minutes.
DO NOT OVER BAKE
6. When top is dark golden brown and cracks are dry, remove from oven, invert and
let cool completely before removing from pan. DO NOT invert 1/2 sheet pan.
NOTE: 1. Batter temperature should be approximately 65°F.
2. For high altitude (over 4,000 ft) add 2 tablespoons flour to each pound of mix.
3. For variety, drained fruit or chocolate syrup may be folded in after whipping.
Yield: One consumer type 10" Angel Food Cake for each pound of mix

Last Changed: 5/5/2025

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