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Angel Food Cake
1 cup sifted cake flour
1 1/2 cups sifted granulated sugar
12 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 t vanilla extract
1 1/2 teaspoons lemon juice
1/2 teaspoon almond extract
1. Heat oven to 325 . Have ready an ungreased 9 3/4 inch angel food
cake pan, preferably with a removable bottom, or use wax paper to line
bottom of pan with nonremovable bottom.
2. In a small bowl, combine flour with 3/4 cup sugar. Place remaining
3/4 cup sugar next to the mixer. Use a whisk to completely combine
and aerate flour/sugar mixture.
3. In a large, grease-free mixing bowl, beat egg whites at low speed
until just broken up and beginning to froth (start beating whites at low
speed, then increase the speed to medium). Add cream of tartar and
salt and beat at medium speed until whites form very soft, billowy mounds.
With the mixer still at medium speed, beat in 3/4 cut sugar, 1 tablespoon at
a time, until all sugar is added and whites are shiny and form soft peaks.
Add vanilla, lemon juice, and almond extract and beat until just blended.
4. Place flour/sugar mixture in a sifter set over waxed paper.
Sift flour mixture over egg whites about 3 tablespoons at a time, and gently
fold it in, using a large rubber spatula, a large flat whisk or your hand.
5. Gently scrape batter into pan, smooth the top, and give pan a couple of
raps on the counter to release any large air bubbles.
6. Bake in lower third of oven for 50 to 60 minutes until cake is golden
brown and the top springs back when pressed firmly.
Freeze overnight if serving the next day. Cake may be frozen for up to 2 weeks but will compress slightly.
*Note: you cannot successfully make angel food without the specially designed pan. Nonstick pans are of no real benefit to angel food cakes.