Traditional Angel Food Cake

Angel food cake is one of the most versatile desserts we know. It pairs perfectly with fresh fruit or a flavored whipped cream, is excellent with Seven Minute Frosting for a sumptuous no-cholesterol treat, and is unforgettable with a drizzle of warm chocolate sauce.

Prep
20 mins
Bake
40 to 45 mins
Total
2 hrs 30 mins
Yield
1 cake, about 16 servings
Traditional Angel Food Cake

Instructions

  1. Preheat the oven to 325°F. Don't grease or flour your angel food cake pan. A 10" round pan or an angel food loaf pan will fit this recipe well.

  2. In a large bowl, whisk together the flour and 3/4 cup of the sugar. Set aside.

  3. In a large mixing bowl, combine the egg whites, salt, and extract. Beat until the mixture is just frothy, then sprinkle the cream of tartar on top and continue beating until the mixture forms stiff, glossy peaks.

  4. Add the remaining sugar, 1/4 cup at a time, then gradually fold in the dry ingredients.

  5. Spoon the batter into the pan, and bake the cake for 40 to 45 minutes, or until it's golden brown and the top springs back when lightly touched.

  6. Remove the cake from the oven, and set it upside down with a bottle through its center cone to keep its top from flattening on the counter. Let the cake cool for 1 1/2 hours. This cooling period sets the structure, and keeps the cake from collapsing.

  7. Loosen the edges of the cake with a knife, and remove it from the pan.

  8. Store the cake, covered, on the counter for up to a week. Freeze, well wrapped, for up to 3 months.

Tips from our Bakers

  • Using our unbleached cake flour (instead of all-purpose flour) yields a taller, more tender angel food cake.