Angel Food Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: One 10" angel food cake
You probably have all of these ingredients in stock. Pick up an Angel Food Cake pan and always be able to pull together this impressive, light dessert, with just 10 minutes of hands-on time!
  • 1.5 c egg whites (about 12 eggs; make sure no egg yolk makes it to the bowl)
  • 1.5 t cream of tartar
  • .25 t salt
  • 1.5 t vanilla
  • 1.5 c sugar
  • 1.25 c flour (I use cake flour, but you can use all-purpose)
  1. Heat oven to 375.
  2. Place the egg whites in a stand mixer bowl. Using the whisk attachment and starting at a low speed, slowly move up to medium speed, until the eggs are frothy (about 30 seconds to 1 minute).
  3. Add the cream of tartar, salt, and vanilla. Whisk at medium-high until the egg whites get stiff. Try not to over-whisk {which, admittedly, may be hard to figure out your first few times}, making sure the egg whites still look moist.
  4. Slowly add one cup of sugar while mixing at a slow speed.
  5. Remove the mixer from the stand. Slowly incorporate the remaining sugar and flour, by hand. Add just a few spoonfuls at a time, and fold it in using a large silicone spatula. Make sure to scrape the bottom and edges of the bowl, and evenly distribute the dry ingredients. Many people like to have the sugar and flour already mixed together (with each other) for this step.
  6. Push the batter into an ungreased Angel Food Cake pan.
  7. Use a dull knife to swirl through the batter, breaking up large air bubbles.
  8. Smooth the top down using a spatula, and use a paper towel to wipe any batter off of the edges or middle of the pan, so it doesn't burn.
  9. Bake for about 35 minutes, until the top turns golden brown and the cake looks like it has dried out.
  10. When you remove the pan from the oven, immediately turn it upside down. If you are not using a pan that can balance easily when upside down, many recipes suggest balancing the middle hole over a bottle or funnel.
  11. When the cake has completely cooled, you can remove it from the pan. I like to use a cheap plastic knife (like one that comes with takeout food) to loosen the cake from the edge of the pan wherever possible. The plastic knife ensures you won't scratch your pan.
  12. Cut with a serrated knife to serve.
Serve with fruit, a fruit sauce, or chocolate sauce.
Recipe by My Utensil Crock at