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Angel Food Cake

  • Yield: Makes one 10-inch cake
Angel Food Cake

Source: Martha Stewart Living, July/August


  • 1 1/2 cups sifted cake flour (not self-rising)
  • 12 large egg whites
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cream of tartar
  • 1 3/4 cups sifted granulated sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • Macerated strawberries, for serving


  1. Preheat oven to 275 degrees with rack in center. Sift flour four times. In the bowl of an electric mixer fitted with the whisk attachment, or with a flat wire whisk, beat egg whites and salt until foamy. Add cream of tartar, and continue beating until soft peaks form.

  2. With machine running, add sugar in a slow, steady stream, beating until fully incorporated and stiff glossy peaks form. Add vanilla and almond extracts, and beat to combine.

  3. Remove from mixer. Gradually add flour, gently but thoroughly folding it into egg-white mixture until fully combined. Pour into an ungreased angel-food-cake pan. Cut through batter with a knife to remove air bubbles. Bake 30 minutes. Increase temperature to 325 degrees. Bake 30 minutes more. Cool, inverted, 1 hour before removing pan. Serve with macerated berries.

Reviews (3)

  • igines 18 Sep, 2008

    You can always make a flan with the leftover yolks. There is a Filipino dessert called Leche Flan that is awesome. The recipies I've found uses 10 yolks...a bit rich, but worth trying. I don't think I've seen this recipe here, but you can google it.

  • anniequinn 5 May, 2008

    It would be nice to have a link to a few recipes where the 12 leftover egg yolks could be used

  • madipoo 8 Feb, 2008

    Excellent and Delicious

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