top of page

Angel Food Cake

If you are craving a light, fluffy, sweet treat then you can’t go wrong with this angel food cake!

Angel Food Cake | Winni Wanderer


·       1 and 3/4 cups (350g) granulated sugar

·       1 cup + 2 Tablespoons (133g) cake flour (spooned & leveled)

·       1/4 teaspoon salt

·       12 large egg whites, at room temperature

·       1 and 1/2 teaspoons cream of tartar

·       1 and 1/2 teaspoons pure vanilla extract

optional: confectioners’ sugar for dusting, whipped cream, and berries


1.     Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).

2.     In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.

3.     In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. Add the vanilla extract, then beat just until incorporated.

4.     In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don’t add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9- or 10-inch tube pan. Shimmy the pan on the counter to smooth down the surface.

5.     Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-down and set on a wire rack, for about 3 hours. (Upside-down so the bottom of the tube pan is right-side up.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.

6.     If desired, dust with confectioners’ sugar. Slice the cake with a sharp serrated knife. Regular knives can easily squish the cake. Serve with whipped cream and fresh berries.

7.       Store leftovers in the refrigerator for up to 5 days.


Source: “Angel Food Cake”. Recipe. N.p. 31 Mar. 2022. Web. 3 June 2024.


By Recipe Contributor


Products you buy through our links may earn us a commission which allows us to bring you more great travel content and giveaways.


Be one of the first to see our insider offers, travel tips, first-hand reviews, recipes from around the globe, exciting vacation giveaways & more…straight to your inbox!



bottom of page