Angel Food Cake

  • Prep Time: 50 minutes
  • Cook Time: 45 minutes
  • Servings: 16 servings


  • 1 1/2 teaspoon cream of tartar
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 1/2 cup egg whites
  • 1 1/2 cup sugar powdered
  • 1 cup flour cake or all purpose sifted


    1. In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift powdered sugar and flour together three times; set aside.
    2. Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until stiff peaks form.
    3. Sift one-fourth of the powdered sugar mixture over beaten egg whites. Repeat, folding in the remaining powdered sugar mixture by fourths. Pour into an ungreased 10-inch tube pan. Gently cut through batter to remove air pockets.
    4. Bake in the lowest rack in a 350 degree oven for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake; cool thoroughly in pan. Loosen cake from pan; remove cake.
    5. Chocolate Angel Food Cake: Prepare as above, except sift 1/4 cup unsweetened cocoa powder with the powdered sugar-flour mixture.


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