Isn’t it so gorgeous? And how perfect is it for the 4th of July? I just can’t even with this angel food cake. It’s a very typical recipe for angel food cake. It’s light, fluffy and perfectly sweet – it’s even better topped with whipped cream and berries.

The recipe instructions may seem a bit daunting – I totally understand. Not all baking is easy, but what I can say is, everything gets easier with practice! I made this twice and it didn’t fail on me, and trust me, I screw up a lot.

Angel Food Cake

 Prep time
15 mins
Cook time
2 hours
Total time
2 hours 15 mins Jessica from
Recipe type: Cake/Dessert
Serves: 8


1 cup cake flour
1¼ cups sugar, divided
12 egg whites, room temperature
1½ teaspoons cream of tartar
¼ teaspoon salt
1 teaspoon vanilla extract
¼ - ½ teaspoon almond extract (use ¼ for a little flavor. Use ½ for a lot of flavor)


Preheat oven to 375 degrees.
In a medium bowl, sift together cake flour and ¾ cup granulated sugar; set aside.
Add egg whites to a stand alone mixer fitted with a whisk attachment. Whip on medium speed just until a little foamy, a few minutes.
Add cream of tartar and salt and mix on medium-low to medium speed until soft peaks form - this could take several minutes, be patient.
Next, add ½ cup sugar a tablespoon at a time with mixer on medium speed. Once all the sugar is mixed in, turn the mixer to medium-high speed and whip until mixture is shiny and stiff peaks form, this could take several minutes - be patient. Once this happens, add vanilla and almond extract and mix for an additional 10 seconds.
You can use the mixing bowl or you can grab another larger bowl for the next part. I find using a larger bowl is easier, although it's more clean up - it's up to you!
Next, sift the flour/sugar mixture AGAIN into the wet mixture a little at a time. Fold it in with a rubber spatula. Continue folding a little at a time until it's all mixed in.
Pour batter into an UNGREASED angel food cake pan and bake for 30-35 minutes in a preheated oven. The top will be lightly browned and cracked when it's done. Invert pan upside on a glass to let cool (see video). If your pan has little legs like mine does, there is no need to use a glass - just turn it upside down on the legs. Let cool for 90 minutes. To remove cake, use a sharp or serrated knife to cut around the edge of the pan and the center of the pan a few times. Cake should pop out. It's okay if it crumbles a little - this is typical of angel food cake. Top with berries and whipped cream.

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