Ingredients Jump to Instructions ↓

  1. Angel Food Cake

  2. 1 1/2 cups egg whites (11-14 whites)

  3. 1 1/8 cups sifted cake flour

  4. 1 3/4 cups sugar

  5. 3/4 tsp salt

  6. 1 1/2 tsp cream of tartar

  7. 1 tsp vanilla extract

  8. 1 tsp almond extract

  9. Preheat oven to 375. Let the egg whites come to room temperature

  10. in a large mixer bowl. Be sure there is not a speck of yolk in

  11. the whites or they won't beat up. Sift the flour and 3/4 cup of

  12. the sugar together 5 times.

  13. Add the salt to the egg whites and beat until foamy on medium speed.

  14. Sprinkle in the cream of tartar and the extracts. (The cream of

  15. tartar will stabilize the foam and keep it white.) Continue beating

  16. until the whites are stiff and stand in peaks, about 3 minutes,

  17. but don't overbeat until dry. Gradually increase the mixer speed

  18. 1 cup of sugar,

  19. 1 tablespoon at a

  20. time. Beat only until the sugar is blended, about 1 1/2 minutes.

  21. Turn mixer to low and sprinkle in the sifted flour-sugar mixture

  22. evenly and quickly. Beat only enough to blend, about 1 1/2 minutes,

  23. scraping the bowl to help speed the process. Pour batter into an

  24. ungreased 10 inch tube pan and draw a thin spatula or knife around

  25. the pan in a circular motion 3 times (to reduce any air pockets.)

  26. 30 to 35 minutes or until the cake is golden brown. Turn

  27. off the oven and leave cake in oven for 5 minutes more. Remove

  28. and set the pan upside down to cool and set the cake. Cake should

  29. hang for about 1 1/2 hours, until it is thoroughly set. Serve

  30. unfrosted or with a fresh fruit sauce. This cake freezes well.


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