Angel Food Cake

Course Appetizer, Dessert, Snack
Cuisine American
Servings 4


  • 12 eggs
  • 1 1/4 cups confectioners’ 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


  • Separate eggs; discard yolks or refrigerate for another use. Measure
  • egg whites, adding or removing whites as needed to equal 1-1/2
  • cups. Place in a mixing bowl; let stand at room temperature for 30
  • minutes.
  • Meanwhile, sift confectioners’ sugar and flour together three times;
  • set aside. 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, 1/4 cup at a time. Gently
  • spoon into an ungreased 10-in. tube pan. Cut through batter with a
  • knife to remove air pockets. Bake at 350 degrees F for 40-45
  • minutes or until cake springs back when lightly touched.
  • Immediately invert pan; cool completely before removing cake from
  • pan.
Keyword angel food cake, baking tips, cake recipe, cake,, dessert, dessert cake, dessert recipes, fluffy cake

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