Angel Food Cake

Angel Food Cake

Grace Dale, Writer

Angel Food Cake:

By: Grace Dale


What you need:


  • 1-1/4 cups egg whites (about 9)
  • 1-1/2 cups sugar, divided
  • 1 cupcake flour
  • 1-1/4 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt



How to make it: 


  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
  • Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
  • Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour.
  • Run a knife around the side and center tube of the pan. Remove cake to a serving plate.



I love to make this cake it’s so light and fluffy, it’s so a wonderful cake to make if your mouth hurts but still want a little treat because it’s so light and fluffy that you barely have to chew it. But when it’s in the oven and it looks like it is going to go over and overflow most of the time it won’t, mine was like a centimeter away from overflowing and it didn’t. So just make sure that you lose a little when you see it overflowing.