Angel Food Cake

Angel food cake is a very light, airy, sponge-cake that is made using egg whites, flour, and a bit of sugar. The lovely fluffy texture is achieved by the aeration of egg whites. Luckily, it’s relatively simple to make your own.


  • 1 ½ cups powdered sugar
  • 1 cup cake flour
  • 12 Large Egg Whites room temperature (about 1 1/2 cups)
  • 1 ½ tsp cream of tartar
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon almond extract
  • 1 ½ teaspoons vanilla

    • Make sure the rack in the oven is in the lowest position possible, preheat oven to 375F.
    • In a small bowl mix the powdered sugar, salt, and cake flour together and set aside.
      1 ½ cups powdered sugar, 1 cup cake flour
    • Beat Eggs whites and cream of tartar on medium speed until foamy.
      12 Large Egg Whites, 1 ½ tsp cream of tartar
    • With the mixer running, add granulated sugar one tablespoon at a time, adding vanilla, almond extract and salt with the last addition of sugar.
      1 cup granulated sugar, 1 teaspoon almond extract, 1 ½ teaspoons vanilla, ¼ teaspoon salt
    • Keep beating until the mix is very stiff and quite glossy in appearance.
    • Add the flour/sugar mixture 1/4 cup at a time, sprinkled over the meringue and gently folded in, just until the mixture disappears. Do not Stir, (FOLD)
    • Gently transfer batter into an ungreased tube pan, use a knife to cut through the batter to release large air bubbles. Bake for 30-35 minutes.
    • Immediately invert the pan onto a metal funnel or glass bottle to hang 2 hours or until the cake is completely cooled. Loosen sides of the cake gently with a spatula and remove from pan.


    Serving Suggestion:

    Serve slices of the cake with fresh berries and whipped cream.