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Angel Food Cake


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Rate this recipe 4.7/5 (7 Votes)
Angel Food Cake 1 Picture


  • 1 cup cake flour
  • 1/4 tsp salt
  • 12 large egg whites, room temperature
  • 1 tsp cream of tartar
  • 1 1/4 cup sugar
  • 2 tsp pure vanilla extract


Preparation time 30mins
Cooking time 100mins


Step 1

1.) Preheat oven to 350°. Place flour and salt in a sieve set over a bowl;sift in a bowl and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.

2.) Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.

3.) Gently spoon batter into an ungreased angel-food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan for 1 hour. Run a knife around the inside of the pan and around the tube to release cake and unmold. Use knife to release cake from bottom of pan and remove.

For Chocolate Variety:

Replace 1/4 cup cake flour with 1/4 cup unsweetened cocoa powder; reduce vanilla extract to 1 tsp.

Serving Option:

Serve with sweetened whipped cream and sauce made from 10 ounces frozen raspberries and 1/2 cup sugar simmered together for 10 minutes.

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