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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.


  • 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


  • 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.


Rate or Review

Reviews (5 reviews)

  • Burdee | 05/02/2020

    I had some problems with this cake.

    Everything went extraordinarily well until it was time to bake it.

    I put it on for the recommended time, for 45 minutes.

    When 45 min was up I checked the cake. It didn't bounce back.

    I ended up leaving it on the oven for an extra 15-20 minutes until it looked as brown as the picture and seemed to bounce back

    I took it out of the oven and turned it up onto a bowl to cool.

    Within five minutes the cake fell out of the pan. In my attempts to rescue it, it crumbed into a mess.

    I tasted some pieces and it looks like the interior of the cake was not yet fully baked.

    My oven temperature is accurate. Something isn't right with the time and temperature of this recipe.

  • mfoscar | 01/09/2019

    This is the best angel food cake ever! Along with the blog, the directions and pictures are very clear and helpful.

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