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Anniversary Angel Food

Total Time

Prep: 15 min. Bake: 40 min. + cooling


16 servings

"For my daughter's first birthday, I baked this tasty cake—and I've been happily doing so ever since," grins 78-year-young Sarah Curci of San Jose, California. "She's 55 now and still looks forward to her special treat each year. But it's a dessert that works for almost any other occasion, too."— Sarah Curci, San Jose, California


  • 1 cup cake flour
  • 1-1/2 cups sugar, divided
  • 1-1/2 cups egg whites (10 to 12 large eggs)
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups heavy whipping cream, whipped
  • 6 tablespoons confectioners' sugar
  • 1 teaspoon ground cinnamon
  • 1/2 to 1 teaspoon ground ginger
  • Fresh or silk roses or mint, optional


  1. Sift flour and 3/4 cup sugar four times; set aside. In a bowl, beat egg whites, cream of tartar, vanilla and salt on high speed until soft peaks form but mixture is still moist and glossy. Add remaining sugar, 2 tablespoons at a time, beating well after each addition.
  2. Sift flour mixture, a fourth at a time, over egg white mixture; fold gently, using about 15 strokes for each addition. Pour into an ungreased 10-in. tube pan.
  3. Bake at 325° for 40-45 minutes or until lightly browned and cracks feel dry. Immediately invert the pan; cool completely. Remove to a serving plate. Combine cream, sugar, cinnamon and ginger; frost top and sides of cake. Decorate with roses and mint if desired. Refrigerate or serve immediately.

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