New This Month

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

Source: Everyday Food, January/February 2009


  • 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 (optional)


  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.


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

Reviews Add a comment

  • MS11468589
    31 JUL, 2017
    I've made it twice. Beautiful each time! Lovely taste! My family loves it! Texture is good. Trick is to have the perfect egg white mixture, of course :) I used my kitchenaid, and when it was time to add the vanilla, trickled it down the sides slowly. The instructions were easy to follow.
  • cherylann516
    3 AUG, 2015
    Easy to make. Very fluffy texture, but disappointed in the flavor - Once it cooled it was very sticky and a very dominant egg flavor. Wondering if I can add more sugar next time and bake just a little bit longer to avoid the stickiness of the outside. Any help appreciated!
  • 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...
  • MS10751156
    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.