Angel Food Cake

Homemade angel food cake is the perfect light dessert after a heavy meal. Serve with whipping cream and seasonal fresh fruit. 

Food Storage: 1-2 days on the shelf, 5-7 days in the refrigerator or up to 2 months in the freezer. 

Yield: Serves 10

Angel Food Cake


  • 1 cup egg whites
  • 1 tsp cream of tartar
  • 1/4 tsp salt
  • 1 1/4 cups granulated sugar
  • 1 cup sifted cake and pastry flour
  • 3/4 tsp vanilla
  • 1/4 tsp almond extract


  1. Preheat oven to 300°F.
  2. Using medium speed of an electric mixer, beat egg whites until foamy. Add salt and continue to beat until soft peaks form.  Gradually add sugar, 1 tbsp at a time, beating just until stiff peaks form and sugar is dissolved. Do not overbeat.
  3. Sift half of the flour over beaten egg white mixture and gently fold in; repeat with remaining flour. Once all the flour is folded in, gently fold in vanilla and almond extracts.
  4. Pour batter into an ungreased 8 inch tube pan.
  5. Bake until top springs back when lightly touched, about 1 hour. If the pan has legs attached, immediately invert the pan and let the cake cool completely in the pan. Alternatively, the cake may be cooled by inverting the pan onto the neck of a long-necked bottle.
Nutritional analysis per serving:


161 calories, 0.2 g fat, 3.8 g protein, 36.1 g carbohydrate, 0.2 g fibre, 99 mg sodium 


For best volume, allow your egg whites to come to room temperature for about 30 minutes before you start.  


Grease and fats stop egg whites from foaming, so wash the bowl and the beaters you are using thoroughly just before you start. Do not use a plastic bowl or beaters with a plastic edge.