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 measurement cup for 1 ¼ cups. Add ½ cup sugar, and sift four times. In a 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 in pan on cake rack for approx. 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! 👌

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