Best Angel Food Cake Recipe

4.5 31 27
Best Angel Food Cake Recipe
Best Angel Food Cake Recipe photo by Taste of Home
Publisher Photo

Best Angel Food Cake Recipe

Read Reviews
4.5 31 27
Publisher Photo
For our daughter's wedding, a friend made this lovely, airy cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. Serve slices plain or dress them up with fresh fruit. —Marilyn Niemeyer, Doon, Iowa
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling

Ingredients

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

Directions

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 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate. Yield: 12-16 servings.

Test Kitchen Tips
  • Be sure to use an ungreased (but not a nonstick) tube pan for angel food cakes. This type of batter needs to "climb" the sides of the pan to reach great heights for its light-as-air texture.
  • Inverting the pan while cooling helps prevent the cake from compressing and losing volume. If your pan doesn't have prongs or feet to keep it suspended, suspend it on the neck of a wine bottle.
  • Be patient when adding sugar to egg whites. Going slowly allows a beautiful foam to build. Adding too much sugar at one time can deflate the air you've worked so hard to incorporate.
  • For added style and flavor, stir in the seeds of a vanilla bean or a bit of vanilla bean paste.
  • Originally published as Angel Food Cake in Down the Aisle Country-Style 2000, p52

    Nutritional Facts

    1 slice: 115 calories, 0 fat (0 saturated fat), 0 cholesterol, 68mg sodium, 26g carbohydrate (19g sugars, 0 fiber), 3g protein.

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    • 1-1/4 cups egg whites (about 9)
    • 1-1/2 cups sugar, divided
    • 1 cup cake flour
    • 1-1/4 teaspoons cream of tartar
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon almond extract
    • 1/4 teaspoon salt
    1. 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.
    2. 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.
    3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
    4. Run a knife around side and center tube of pan. Remove cake to a serving plate. Yield: 12-16 servings.

    Test Kitchen Tips
  • Be sure to use an ungreased (but not a nonstick) tube pan for angel food cakes. This type of batter needs to "climb" the sides of the pan to reach great heights for its light-as-air texture.
  • Inverting the pan while cooling helps prevent the cake from compressing and losing volume. If your pan doesn't have prongs or feet to keep it suspended, suspend it on the neck of a wine bottle.
  • Be patient when adding sugar to egg whites. Going slowly allows a beautiful foam to build. Adding too much sugar at one time can deflate the air you've worked so hard to incorporate.
  • For added style and flavor, stir in the seeds of a vanilla bean or a bit of vanilla bean paste.
  • Originally published as Angel Food Cake in Down the Aisle Country-Style 2000, p52

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    Reviews forBest Angel Food Cake

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    MY REVIEW
    Still Proceeding User ID: 4676663 285882
    Reviewed Mar. 30, 2018

    "This is a wonderful recipe for angle food cake. It is a little stickier then some other recipes but the batter had no trouble reaching that lofty angle food cake texture. I was concerned after reading some other reviews since I used turbinado sugar so I put the sugar and flour in the vitamix to give it a finer consistence. I also use a little more almond and a little less vanilla because I am using this cake in a trifle. Great recipe, I would make it again."

    MY REVIEW
    tammycookblogsbooks User ID: 7112115 284656
    Reviewed Mar. 5, 2018

    "This cake is delicious. It turned out perfect the first time I made it. No need for boxed cake mix when this recipe is so easy."

    MY REVIEW
    Jenifer User ID: 9430315 284378
    Reviewed Feb. 27, 2018

    "I've made this recipe 3 times, its been perfect every time. I've served it with strawberries and whipped cream, yum, not a crumb left??"

    MY REVIEW
    Loiscooks User ID: 3656565 281749
    Reviewed Jan. 8, 2018

    "I made this cake after reading all the good reviews. I was very disappointed in the way it turned out ... quite dense and dry. It baked fine and came out of the pan easily enough, but we didn't care for the texture at all. I use organic sugar which is not very fine, so that may be the problem. Perhaps this requires super fine sugar."

    MY REVIEW
    Leona User ID: 9393894 281593
    Reviewed Jan. 5, 2018

    "I've tried MANY angel food recipes, and this turned out better than any I've tried. It was moist and looked as beautiful as the picture! It was a little stickier when cutting, but it made for a moist, delicious dessert! Thanks for a great recipe! :-)

    ttfn999- I made it Denver with no changes, and it was perfect!"

    MY REVIEW
    Jessica User ID: 9351582 278883
    Reviewed Dec. 7, 2017

    "It was dry as ever and tasteless"

    MY REVIEW
    Maria User ID: 9347967 278814
    Reviewed Dec. 6, 2017

    "Can you make cupcakes out of this??"

    MY REVIEW
    DeliciouslyResourceful_Gina User ID: 4938423 277339
    Reviewed Nov. 6, 2017

    "Delicious! I substituted 2T cornstarch with rest of cup all-purpose flour per cup of flour because I did not have cake flour and it turned out great. We frosted with TOH Fluffy White Frosting."

    MY REVIEW
    DeliciouslyResourceful_Gina User ID: 4938423 277338
    Reviewed Nov. 6, 2017

    "Delicious! I substituted 2T cornstarch rest all-purpose flour per cup of flour because I did not have cake flour and it turned out great. We frosted with TOH Fluffy White Frosting."

    MY REVIEW
    bw93cj98 User ID: 7167365 269536
    Reviewed Jul. 16, 2017

    "This cake was so yummy. We ate it with and without fruit and whipped cream. I made this using King Authur Measure to Measure gluten free flour and it still came out delicious. I am looking for the weight of a serving size as my nephew is diabetic and needs to calculate his food intake. Would anyone know this information? Thanks!"

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