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Angel Food Cake

Lofty beaten egg whites are what give this classic recipe its lift. Serve slices of the confection with fluffy dollops of whipped cream and glasses of Champagne for a dessert that's truly heavenly.

  • Servings: 12
Angel Food Cake

Photography: Johnny Miller

Source: Halloween 2007, October 2007

Ingredients

  • 1 cup plus 1 tablespoon cake flour (not self-rising)
  • 1 1/2 cups granulated sugar
  • 12 egg whites
  • 1 tablespoon warm water
  • 1/2 teaspoon coarse salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • 5 1/2 cups (3/4 ounce) white cotton candy
  • Caramel Whipped Cream, optional

Directions

  1. Preheat oven to 325 degress, with rack in lower third of the oven. Sift together flour and 3/4 cup sugar. Repeat sifting four times.

  2. Beat egg whites and the warm water with a mixer on low speed until foamy. Add salt, cream or tartar, and vanilla, and beat on medium speed until soft peaks form, about 3 minutes. With mixer running, gradually add remaining 3/4 cup sugar, 1 tablespoon at a time. Raise speed to high, and beat until peaks are stiff and glossy (but not dry), about 2 minutes more.

  3. Transfer mixture to a large bowl. Sift flour mixture over egg-white mixture in six parts, gently folding in each addition with a rubber spatula.

  4. Gently pour batter into a 10-inch tube pan. Run a knife through the batter to release any air bubbles, and smooth with an offset spatula. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.

  5. Invert pan on a wire rack, and let cake cool about 1 hour. Carefully run a paring knife around side of cake to loosen, then unmold onto the wire rack.

  6. Arrange cotton candy in a ring shape on a serving platter. Lay cake on top of cotton candy "cloud." Serve with caramel whipped cream, if desired.

Cook's Note

You will use 12 egg whites in this recipe; reserve the yolks for another use, such as custards or puddings. To serve the cake, cut slices with a serrated knife.

Reviews (3)

  • liznolfe 5 Jun, 2013

    I am going to try this recipe. Love Martha's cooking schools and watched her make this cake...looked very easy. However, I cannot find a straightforward way to print the recipes from this site. If anyone has been able to print the recipe without all the extra stuff, would appreciate the help. Thanks. Elizabeth....LOVE Martha Stewart

  • Couzintka 22 May, 2013

    Basic recipe...cotton candy...frightened me. The cake and directions are terrific for anyone who enjoys chiffon cake. I could not buy cotton candy the same time I made the cake. C'esr dommage!

  • fwickafwee 24 Nov, 2008

    I've made this recipe twice and it came out great! I was apprehensive at first working with egg whites, but the whole thing came together nicely. I think the most challenging is folding in the flour-sugar mixture without deflating the batter. I would love to watch a Martha video on how she accomplishes this.

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