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Angel Food Cake

Michele Pesula Kuegler
A simple cake perfect for topping with fresh fruit
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour 55 minutes
Course Dessert
Servings 8

Ingredients
  

  • 1-1/2 cups powdered sugar
  • 1 cup flour
  • 1-1/2 cups egg whites approximately 10 large eggs
  • 1-1/2 tsp. cream of tartar
  • 1 tsp. vanilla
  • 1 cup sugar

Instructions
 

  • Preheat oven to 350.
  • Combine flour and powdered sugar in a medium bowl, whisking to remove any clumps. Set aside.
  • Pour egg whites into bowl of stand mixer; add cream of tartar and vanilla. Beat on medium speed until soft peaks form.
  • Gradually add sugar, a tablespoon at a time, beating until stiff peaks form. Remove bowl from stand mixer.
  • Sprinkle one-fourth of the flour/powdered sugar mixture over the egg whites. Fold gently.
  • Repeat, adding the flour mixture in fourths.
  • Pour into an ungreased 10-inch tube pan.
  • Use a spatula or butter knife to cut through the batter and remove air pockets.
  • Bake on the lowest oven rack for 40-45 minutes. The top of the cake will spring back when touched lightly, if the cake is done.
  • Immediately invert cake onto your chosen base; cool thoroughly.
  • Remove cake from pan. You will need to use a knife to loosen the cake from the sides of the pan.
Keyword angel food cake, cake, summer cake