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Angel Food Cake

sweet.chef's picture
  Sifted cake flour 1 Cup (16 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Egg whites 1 1⁄2 Cup (24 tbs)
  Cream of tartar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Vanilla extract 1 Teaspoon
  Almond extract 1⁄2 Teaspoon

1. Sift the flour and 3/4 cup sugar together four times; set aside.
2. Beat egg whites with cream of tartar, salt, and extracts until stiff, not dry, peaks are formed. Lightly fold in remaining sugar, 2 tablespoons at a time.
3. Gently folding until blended after each addition, sift about 4 tablespoons of the flour mixture at a time over meringue. Carefully slide batter into an ungreased 10-inch tube pan, turning pan as batter is poured. Cut through batter with knife or spatula to break large air bubbles.
4. Bake at 350°F about 45 minutes, or until cake tests done.
5. Immediately invert pan and cool cake completely. Cut around cake with a pointed knife, loosen gently with a spatula, and remove cake from pan.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1046 Calories from Fat 15

% Daily Value*

Total Fat 2 g2.6%

Saturated Fat 0.16 g0.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1572.2 mg65.5%

Total Carbohydrates 204 g68%

Dietary Fiber 2.1 g8.5%

Sugars 103.8 g

Protein 49 g99%

Vitamin A Vitamin C

Calcium 4.5% Iron 53.6%

*Based on a 2000 Calorie diet

Angel Food Cake Recipe