Angel Food Cake
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  • 1 1/4 cup – Sifted Swans Down Cake Flour
  • 1/2 cup – granulated sugar
  • 1 1/4 teaspoons – cream of tartar
  • 1/4 teaspoons – salt
  • 1/4 teaspoon – almond extract
  • 1 teaspoon – vanilla extract
  • 1 1/2 cups (about 12) – egg whites, at room temperature
  • 1 1/3 cups – granulated sugar

Preheat oven to 375º. Sift Swans Down® Cake Flour, then lightly spoon into measuring cup for 1 ¼ cups. Add ½ cup sugar, and sift four times. In a separate, very large bowl, combine egg whites, cream of tartar, salt, and flavorings. Beat at high speed of electric mixer until moist soft peaks form. Add balance of sugar in 4 additions, beating until blended after each addition. Sift in flour mixture in 4 additions, folding in with large spoon; turn bowl often. Bake: Pour into ungreased 10 inch tube pan. Bake at 375º, 35 to 40 minutes. Cool cake upside down in its pan, on a cake rack (or placed on an upside-down funnel or heatproof bottle) for about 1 hour or until comfortable for handling.

Note: ***Use a very large bowl.

  • Betty Stacy says:

    Recipe for a yellow sponge cake using 12 egg yolks

  • Katrina says:

    This was my first time making an Angel Food cake. It turned out perfect. Actually the best I ever had. Light, tender and fluffy. Absolute Perfection!

  • Karen says:

    Have made many angel food cakes from scratch and this is my fav recipe! Flavor is amazing, and the texture and moisture are perfect! 👌

  • Lonnie Dale Groendes says:

    Best Angel Food Cake you’ll ever eat – or serve! You’ll never buy another bakery Angel Food cake.

  • Paul Barina says:

    We’ve been baking this recipe for 4 generations since at least the 1950s (and probably before). It used to be on the box, taking it off the box was a mistake IMHO. It should be returned to the box as it’s outstanding. Be sure everything is perfectly clean and follow the recipe. I’ve tried other brands of cake flour and always come back to Swan’s Down.

    • Swans Down says:

      Hi Paul, we love hearing about Swans Down recipes passed down through the generations. We’ll pass along your thoughts about the box. Happy baking!

  • Healthtipsing.Com says:

    Gently spoon the batter into an ungreased angel food cake pan. Bake at 275 for 30 minutes, then increase the heat to 325 and bake for another 30 minutes, until golden on top and the cracks in the top are relatively dry.

  • Mary says:

    Do u leave cake in pan after baking for 1 hour??

    • Swans Down says:

      Hi Mary, Yes. Keep the cake in the pan while cooling. Ideally it should be upside-down while cooling, as the fluffy, sponginess doesn’t “set” until it cools. You can place the upside-down cake in its pan onto an upside-down funnel or a heat-proof bottle.

  • Barb says:

    Followed the directions to a ‘T’ and it is super moist. Love love love it !!

  • Pat Oglesby says:

    If you have access to farm fresh eggs they make the best ever angel food cake !

  • Leslie says:

    I’ve baked this Angel food cake recipe many times over the past 3 decades. I lost the recipe for a while then found it again online. While it was lost, I tried other recipes but have found that the Swans down recipe is the only Angel food cake recipe worth baking. It really is perfect every time. Please put the recipe on the box again so that a new generation can experience this heavenly cake. Thanks Swans Down!

  • Sandi lee says:

    Just made the Angell cake, noticed it does not rise the what a box mix is this suppose to be that way

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