Angel Food Cake

Angel Food Cake


Angel Food Cake

Difficulty: Intermediate Prep Time 40 min Cook Time 40 min Total Time 1 hr 20 mins Servings: 10



  1. Separate egg yolks from egg whites, save yolks for another occasion or discard.  Allow egg whites to come up to room temperature (about 30 minutes)

    Preheat oven to 350 degrees.

    Meanwhile in a mixing bowl sift together cake flour and 1/2 cup of sugar, reserve remain 1 cup, set aside.

    Once egg whites are at temperature whisk in cream of tartar, vanilla extract, almond extract and salt on medium low speed, as mixture starts to incorporate slowly add in remaining sugar and continue mixing on medium until mixture has reach soft peaks.

    Remove bowl from mixer and gently fold in the reserved flour and sugar mixture until just incorporated.  Do NOT overmix.

    Gently spoon the batter into a nonstick Angel Food Cake pan and bake for 35 - 45 minutes, use a wooden skewer to check for doneness.

    Remove cooked cake from oven and place the center hole of the pan upside down on a wine bottle for 1 hour to cool.  (if you place it on a flat surface upside down or a cooling rack you smash the cake top and allow steam built up to overcook cake)  The wine bottle elevation trick is the key to cooling this cake. 

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