Ingredients Jump to Instructions ↓

  1. 10 cups 1980g / 69oz Egg whites - at room temperature (large)

  2. 1 cup 198g / 7oz Sugar

  3. 1 teaspoon 5ml Cream of tartar

  4. 1/4 teaspoon 1 1/3ml Salt

  5. 1 teaspoon 5ml Pure vanilla extract

  6. 1 cup 62g / 2 1/5oz All-purpose flour - sifted

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees. Using an electric mixer beat the egg whites on medium speed with the cream of tartar and the salt until soft peaks form, about 2 minutes. Add the sugar and vanilla and beat until stiff peaks form, about 2 minutes. Add the flour and beat for 2 minutes, scrapping down the sides of the bowl as needed.

  2. Pour the batter into an ungreased angel food cake pan. Bake until golden brown and springy when touched, 30 to 35 minutes. (The top of the cake may crack a little.) Remove the pan from the oven and turn it upside down over the neck of a bottle. Let cool completely.


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