Time to Cook30 minutes
Time to Prepare25 minutes
Angel food cake is one of those quintessential egg recipes. It uses over a dozen egg whites, but you’ll need to use up the leftover yolks! We recommend pairing the cake with the lemon curd from our Lemon Whip Cake.
- 1 1/4 cups (315 mL) sifted cake and pastry flour
- 1 1/2 cups (375 mL) granulated sugar, divided
- 1/4 tsp (1.25 mL) salt
- 1 3/4 cups (440 mL) egg whites (13 to 15 egg whites), at room temperature
- 1 ½ tsp cream of tartar
- 1 tsp (5 mL) vanilla extract
- Preheat oven to 350°F (180°C).
- Stir together flour, 3/4 cup (175 mL) sugar and salt until well blended; set aside.
- Beat egg whites in large non-plastic bowl with electric mixer on low until frothy. Add cream of tartar and beat on high speed until soft peaks form. Add remaining 3/4 cup (175 mL) sugar, about 1 tbsp (15 mL) at a time, beating until sugar is dissolved, mixture is glossy and stiff peaks form. Beat in vanilla. Sift flour mixture over egg white mixture in four parts, gently folding until just blended after each addition.
- Spoon batter into ungreased 10-inch (4 L) tube pan. Smooth batter, then cut through in zig zag motion with knife to break up any air pockets; smooth top.
- Bake in bottom third of oven until cake is golden brown and top springs back when gently pressed, about 30 minutes.
- Immediately invert cake pan; if pan does not have legs, rest tube opening on neck of bottle or funnel or on bottom of glass or can. Cool upside down for a couple of hours.
- When cake is cool, run thin spatula or knife around side of pan and centre tube to loosen cake. Invert cake onto serving plate. To serve, cut cake with serrated knife.
Pairs well with lemon curd. Try the dairy free curd from our Lemon Whip Cake recipe, or the curd from our Lemon Pie in a Jar recipe.