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Angel Food Cake by


12 egg whites (about 1 & 1/2 cups)
1 & 1/4 cups powdered sugar
1 cup flour
1 & 1/2 teaspoon cream of tartar
1 & 1/2 teaspoons vanilla
1/4 teaspoon salt
1 cup sugar


Measure out egg whites and place in a mixing bowl. Let stand at room temperature for about 30 minutes. Sift powdered sugar and flour together three times. Set aside. Add cream of tartar, extract and salt to egg whites. Beat on high speed with mixer until frothy. Gradually add sugar, and continue whipping until all sugar is dissolved and stiff peaks form. Stop beating process. Fold in flour mixture about 1/2 cup at a time. Gently spoon into an ungreased 10-inch tube pan. Using a kitchen knife, cut through the batter to remove air pockets. Bake at 350*F for 35-40 minutes or until cake springs back when lightly touched. As soon as you take out of oven, invert onto standing position using feet on pan or a bottle. Cool completely before removing cake from pan.

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