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Angel Food Cake

Course: Dessert
Cuisine: American, Southern
Keyword: angel food cake, cake, dessert, low fat
Author: Virginia Willis


  • 1 cup sifted cake flour
  • 11/2 cups sifted granulated sugar
  • 12 large egg whites or 24 tablespoons aqua faba, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 1/2 vanilla extract
  • 1 1/2 lemon juice
  • 1/2 teaspoon almond extract


  • Position an oven rack in the lower part of the oven. Preheat the oven to 375°F. Sift the flour with 3/4 cup of the sugar. Re-sift three times. Set aside. Set aside an ungreased 9-3/4 inch angel food cake pan.
  • Set the remaining 3/4 sugar next to the mixer.
  • In the bowl of a heavy-duty mixer fitted with the whisk attachment beat the egg whites or aqua faba at low speed until beginning to froth. Add the cream of tartar and salt; beat at medium speed until whites form very soft billowy mounds.
  • Add the 3/4 cup of reserved sugar, 1 tablespoon at a time on medium speed, until all sugar is added and the whites are shiny & form soft peaks. Add the vanilla, lemon juice, and almond extract and beat until just blended.
  • Sift enough of the flour mixture in to dust the top of thefoam. Using a spatula, fold in gently. Continue until all of the flour mixtureis incorporated.
  • Pour the batter into ungreased pan and transfer to the oven to bake, until golden brown, 50 to 60 minutes. Transfer to a rack to cool, preferable upside down. Remove from the pan and serve.