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Angel Food Cake
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This Angel Food Cake is light, airy, and beautifully delicate, with a cloud-like texture that makes it the perfect finish to any meal or celebration. Baked in a Classic Cast Pound Cake and Angel Food Pan, it rises tall and elegant, creating a showstopping centerpiece that feels both nostalgic and effortlessly refined. Ideal for spring and summer gatherings, bridal and baby showers, birthdays, or holiday tables where a refreshing dessert is needed, this cake shines when served with fresh berries, citrus, or softly whipped cream. It’s also a go-to make-ahead dessert for entertaining, since it slices cleanly, holds its structure beautifully, and offers a sweet yet not-too-heavy bite that guests always come back for.
Ingredients
- 12 egg whites
- 1 1/2 cups powdered sugar
- 1 cup all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1 cup sugar
Directions
Measure egg whites to equal 1½ cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
Preheat oven to 350° F. Sift powdered sugar and flour together. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture ¼ cup at a time. Spoon into pan. Cut through batter with a knife to remove air pockets. Bake 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan onto cooling rack; cool completely before removing cake from pan.
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Ingredients
- 12 egg whites
- 1 1/2 cups powdered sugar
- 1 cup all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1 cup sugar
Directions
Measure egg whites to equal 1½ cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
Preheat oven to 350° F. Sift powdered sugar and flour together. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture ¼ cup at a time. Spoon into pan. Cut through batter with a knife to remove air pockets. Bake 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan onto cooling rack; cool completely before removing cake from pan.
Read Recipe Reviews
This is my go-to recipe for angel food. It came with my pan years ago and I saved it. Glad it’s online, I can print it and replace my tattered copy!
Posted by Lorna