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Angel Food Cake

There's a reason angel food cake is a favorite dessert -- it's tender, light as air, and tastes, well, divine. What's more, it's virtually fat-free and uses just six ingredients.

  • Prep:
  • Total Time:
  • Servings: 8
Angel Food Cake

Source: Everyday Food, January 2008

Ingredients

  • 1 cup cake flour (spooned and leveled)
  • 1/4 teaspoon salt
  • 12 large egg whites, room temperature
  • 1 teaspoon cream of tartar
  • 1 1/4 cups sugar
  • 2 teaspoons pure vanilla extract
  • Berries and Cream, for serving

Directions

  1. Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.

  2. Gently transfer egg-white
    mixture to a large,
    wide bowl. In four batches,
    using the sieve again,
    sift flour mixture over
    egg-white mixture. While
    turning the bowl, use
    a rubber spatula to fold in
    the mixture by cutting
    down the center and coming
    up the sides.

  3. Gently spoon batter into
    an ungreased angel food
    cake pan with a removable
    bottom; smooth top.
    Cut a knife or small spatula
    through batter to
    release air bubbles. Bake
    until cake is golden and
    springs back when lightly
    pressed, 35 to 40 minutes.
    Invert pan; let cool
    in pan, 1 hour. Run a
    knife around the inside of
    the pan and around the
    tube to release cake, and
    unmold. Use knife to
    release cake from bottom
    of pan, and remove.

Variations

Craving chocolate? Replace 1/4 cup cake flour with 1/4 cup unsweetened cocoa powder; reduce vanilla extract to 1 teaspoon.

Reviews (17)

  • Kym53 31 Jul, 2013

    My cake turned out exactly like Sara's, slightly sunken. The taste was not sweet enough.

  • Vick Blau 29 Jul, 2013

    Hi, is there a way to get the correct converting for grams in Germany? I need to make this soon and is it also possible to use this recipe for Mini-Muffins? One pan is for about 24 Mini-Muffins. Would this be enough or should I double the ingredients? THANK YOU!!

  • Yao14 8 Jun, 2013

    Have a question for Sarah: where could I get the spice jars you have? Love stainless steel spice jar! But never fund the perfect one...

  • KT556 8 Jun, 2013

    Regarding HARD TO CUT - - - ALWAYS cut angel food cake with a serrated / bread knife -- very easy -- very clean!

  • binnur 6 Jun, 2013

    :) hey Martha
    I tried the recipe and the result was perfect. Thank you, I got a lot of compliments.

  • DeniseAnnePeckowych 7 May, 2012

    Within the past month, I have made 2 angel food cakes. A Betty Crocker box mix, and Martha's. The box one was sweeter, a more vanilla taste, a lot easier to make, with less clean up. A mix costs about $3.00 and I purchased a dozen of eggs for $1.70 and had the other ingredients at home. If you have the time and want to make something with the kids, go for it! It will be fun to make, with close results.

  • Carolinamendez 16 Mar, 2012

    love it

  • Tasis 17 Feb, 2011

    First effort at making an Angel Food Cake from scratch, and it turned out so well! I'll never buy another mix again. I did have to cook it abou 15 min. more - watch for the golden brown finish.

  • Tasis 17 Feb, 2011

    First effort at making an Angel Food Cake from scratch, and it turned out so well! I'll never buy another mix again. I did have to cook it abou 15 min. more - watch for the golden brown finish.

  • JulesUK 16 Jan, 2011

    Ooops. Just read the helpful hint.....that's what happens when you are trying to research recipes with a wriggly child on your lap. ;)

  • JulesUK 16 Jan, 2011

    Can you add cocoa powder to make this chocolatey for a children's birthday party? My son can't eat dairy.

  • JulesUK 16 Jan, 2011

    Can you add cocoa powder to make this chocolatey for a children's birthday party? My son can't eat dairy.

  • abusybee4u 3 Jan, 2011

    Yummy, lowfat and delicious! you can't go wrong with this recipe! Will definetely be making this one again! for a cheap topping I used the chocolate redi-whip in a can. All my guests loved it! And once you have all of the ingredients, it's alot cheaper than buying the cake in a store! Thanks Martha!

  • jehmammy 20 Jul, 2010

    I tried to make this gluten free and I too found it to be tough. I am not sure if it was the flour or the fact that I may have also folded too much but next time I am going to try both adding xantham gum and folding less. I love martha but I am allergic to gluten so I keep trying to do things my way and some recipes work better than others.

  • ANACE 14 Apr, 2010

    how much flour i can use if i don?Ǭ

  • ancesu 16 Feb, 2010

    I must have overmixed the batter since my cake turned out a little tough and hard to cut. I will try mixing in the flour in only two batches next time. But it was still delicious, especially with raspberries and whipped cream!

  • Daisy_Mae 4 Oct, 2009

    Very easy and very very good!

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