Angel Food Cake


Flour and Powdered Sugar:

Egg Whites:


Salt, Vanilla, and Almond Extract:

Optional Topping:


  1. Preheat oven to 375°.
  2. Have an ungreased 10 x 4 tube pan ready.
  3. In a small bowl whisk together flour and powdered sugar; set aside.
  4. Separate eggs saving egg whites only. Click here for step-by-step instructions on how to separate eggs.
  5. Pour egg whites into a large mixer bowl.
  6. Add cream of tartar to egg whites.
  7. Beat egg whites and cream of tartar on medium speed until foamy.
  8. Gradually beat in granulated sugar on high speed, 2 tablespoons at a time.
  9. With the last edition of sugar add salt, vanilla and almond extract.
  10. Continue beating egg white mixture until stiff and glossy. Do not underbeat.
  11. Remove beater(s) from work bowl.
  12. Sprinkle the flour and powdered sugar mixture, ¼ cup at a time, over the egg white mixture, folding in with a spatula just until it disappears.
  13. To fold, cut down through center of beaten egg whites, along bottom of work bowl and up the side; rotate bowl ¼ turn and repeat.
  14. Push batter into ungreased tube pan.
  15. Cut gently through the batter with a metal spatula, or knife. This step will break down large air pockets and seal the batter against the side of the pan and tube.
  16. Bake until cracks feel dry and top springs back when touched lightly; 30 to 35 minutes.
  17. Invert pan on funnel; let hang until cake is cold. Cake top should not touch the counter. If necessary place tube pan feet on top of bowls, or place funnel over a bottle.
  18. To remove the cake from the funnel pan, first slide a straight edged spatula around perimeter of pan.
  19. Next, press the bottom of the pan away from the side piece making sure the sides are completely released.
  20. With your hand gripped around the top portion of the funnel, pull the funnel with the cake out of the pan.
  21. Gently slide a thin metal spatula around the bottom of the cake where it is attached to the base of the funnel.
  22. Invert the cake onto a cake platter.
  23. Serve.


This cake is delicious by itself but even better served as Angel Food Cake With Sugared Strawberries and Whipped Cream.

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Recipe from Betty Crocker's Cookbook. New York: Golden Press (1980).