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Recipe

Angel Food Cake

Karl Petzke

Yield: Yields one 10-inch cake.

Servings: about 10

Sugared berries are a lovely topping for this most ethereal of cakes. Amounts for flour and confectioners’ sugar are listed by weight (ounces) and by volume (cups); use either measurement.

Ingredients

  • 1-2/3 cups (12 to 13) cold egg whites
  • 3-1/2 oz. (1 cup) sifted cake flour
  • 5 oz. (1-1/3 cups) confectioners’ sugar
  • 1/4 tsp. salt
  • 1-1/2 tsp. cream of tartar
  • 1 cup granulated sugar
  • 1 tsp. pure vanilla extract
  • 2 tsp. finely grated lemon zest

Nutritional Information

      Nutritional Sample Size based on ten slices
      Calories (kcal) : 190
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 120
      Carbohydrates (g): 42
      Fiber (g): 0
      Protein (g): 5

Preparation

  • Heat the oven to 325°F. Put the egg whites in the bowl of a heavy-duty electric mixer. Set aside until the whites are slightly below room temperature, 60°F, about 1 hour.
  • Sift the cake flour, confectioners’ sugar, and salt onto a sheet of waxed paper; set aside.
  • Whip the whites on medium-low speed until frothy. Add the cream of tartar; turn the speed to medium. Continue whipping until soft peaks form. In a slow, continuous stream, add the granulated sugar, whipping until the whites thicken and form soft, droopy peaks. In the final moments of whipping, add the vanilla and lemon zest. The mixture should be fluffy but fluid enough to pour.
  • Sprinkle one-quarter of the flour mixture over the whites and, using a rubber spatula, gently fold the dry ingredients into the whites. Continue folding in the flour mixture, one-quarter at a time, until it has all been added.
  • Gently pour the batter into an ungreased 10-inch tube pan. Bake in the bottom third of the oven until the top is light golden and the cake feels spongy and springs back when touched, 45 to 50 minutes. Invert the pan onto the neck of a bottle or a funnel and let cool completely before removing from the pan.

  • To remove the cake from the pan, tilt the pan on its side and gently tap the bottom against the counter to loosen the cake. Rotate the pan, tapping a few more times as you turn it, until the cake comes free from the sides of the pan. Lift the cake from the pan. It should come out cleanly, leaving the crust on the sides of the pan. To serve, use a serrated knife and cut with a gentle sawing motion. Top with sugared berries, if you like.

Reviews

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Reviews

  • Blmaier | 09/12/2016

    I have made this angel food cake many times and have never been disappointed!I feel that it is very important to read the article with tips and techniques that Flo Braker has written on baking an angel food cake. Thanks Fine Cooking and Flo Braker for teaching me to make an angel food cake that my late father, a professional baker himself, would have praised me for!

  • pelicanpier2012 | 08/14/2016

    FANTASTIC! Everything an angel food cake should be!! Impressive height, snowy white (I used clear vanilla), moist, just sweet enough, crispy on the edges, beautiful to behold - just perfection. I am so glad I came across the recipe! It will be my go-to from now on. Thank you!!! (The stars don't seem to be working, but this is definitely a FIVE STAR recipe!!)

  • AmyLadd | 07/12/2009

    Excellent! I made it on a rainy day and it was still tall and flavorful. Served with macerated strawberries, blueberries and 1 Tbsp. dark rum. Gilded the lily with whipped cream. However, this cake can certainly stand on its own.

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