Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Angel Food Cake 3.4 (50) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 16, 2021 Print Share Share Tweet Pin Email Servings: 12 The secret behind this classic, light-as-air cake is one dozen egg whites. Place the finished cake in a bed of white cotton candy for an angelic presentation. Serve slices of the confection with fluffy dollops of whipped cream and glasses of Champagne for a dessert that's truly heavenly. Ingredients 1 cup plus 1 tablespoon cake flour (not self-rising) 1 ½ cups granulated sugar 12 egg whites 1 tablespoon warm water ½ teaspoon coarse salt 1 teaspoon cream of tartar 1 teaspoon pure vanilla extract 5 ½ cups (¾ ounce) white cotton candy Caramel Whipped Cream, optional Directions 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. 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. 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. 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. 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. 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. Johnny Miller Cook's Notes 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. Print