Angel Food Cake

Angel Food Cake

Angel Food Cake


12 Egg Whites

1 ½ Teaspoon Cream of Tartar

1 ½ Cups Sugar – Divided

1 ½ Teaspoon Vanilla Extract

½ Teaspoon Almond Extract

1 Cup Sifted Cake Flour

¼ Teaspoon Salt

You Can Either Top With Fruit or Frost

Preheat oven to 375° F.  You will need a 10 x 3 ¾ Inch Angel Food Cake Pan

In a large bowl, using a mixer, beat egg whites with cream of tartar at high speed until foamy.  Add ¾ cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved; egg whites are glossy and stand in soft peaks.  Beat in vanilla and almond extracts.  Sift together flour, remaining sugar and salt.  Sift about ½ cup of the flour mixture over whites and gently fold just until flour disappears.  Repeat, folding in remaining flour mixture ½ cup at a time.  Pour into UNGREASED 10 x 3 ¾ inch Angel Food pan.  Gently cut through batter with metal spatula.  Bake in preheated oven for about 30 to 40 minutes or until top springs back when lightly touched with finger.  Invert cake in pan on funnel or bottle neck.  Cool completely, about 1 ½ hours.  With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate.  Top with fruit or frost, if desired.  Serves 12

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