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Angel Food Cake

Angel Food CakeRecipe courtesy of The Incredible Edible Egg™.

Recipe Ingredients:

12 large egg whites, room temperature
1 1/2 teaspoons cream of tartar
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)s
1 1/4 cups powdered sugar
1 cup sifted cake flour
1/4 teaspoon salt

Cooking Directions:

  1. Preheat oven to 375°F (190°C).
  2. Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add granulated sugar, 1 tablespoon at a time, beating after each addition until sugar is dissolved
    before adding the next tablespoon. (Rub a bit of mixture between thumb and forefinger; it should feel completely smooth.) Continue beating until whites are glossy and stand in soft peaks. Beat in vanilla extract and almond extract, if desired.
  3. Sift powdered sugar, flour and salt together twice. Sift about 1/2 cup of the flour mixture over egg whites. Fold in gently just until flour disappears. Do not stir. Repeat sifting and folding in flour mixture 1/2 cup at a time.
  4. Pour batter into an ungreased 10x4-inch tube pan. Gently cut through batter with metal spatula to release any air pockets.
  5.  Bake in the center of 375°F (190°C) oven until top springs back when lightly tapped with finger, 30 to 40 minutes.
  6. Invert cake in pan, with tube resting on a bottle. Cool completely, about 1 1/2 hours, before removing from pan.

Makes 10 servings.


  • Frost cake with a simple vanilla extract, lemon or Chocolate Glaze or serve with whipped cream and fresh berries.
  • Angel food cakes have a delicate structure. Use a serrated knife to cut the cake with a gentle sawing motion, taking care not to tear it.

Nutritional Information Per Serving (1/10 of recipe): Calories: 188; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbs: 41g; Fiber: 0g; Protein: 5g; Sodium: 125mg.

Recipe and photograph courtesy of The Incredible Edible Egg™.