Angel Food Cake Recipe

You ‘ll be surprised to find out how good and easy this recipe is from scratch. The BEST Angel Food Cake I have ever taste!


  • 1 cup (130 g) cake flour (not self-rising)
  • 1 cup (200 g), plus 1/2 cup (100 g) sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups egg whites (from about 12 large eggs), at room temperature
  • 1 teaspoon cream of tartar
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon vanilla extract


1. Preheat the oven to 350ºF (180ºC). Prepare a 9-inch (23 cm) tube pan.

2. Sift together the flour, 1/2 cup sugar, and salt in a small bowl.

3. Whip the egg whites on medium speed in the bowl of an electric mixer until foamy, continue to add the cream of tartar and lemon juice.

4. Turn the speed to high and keep whipping the egg whites until they just begin to hold their shape in soft, droopy peaks. Slowly whip the remaining 1 cup of sugar into the whites, 1/4 cup at a time. Try not to overwhip; the egg whites should be soft and cloud-like. Mix in the vanilla.

5. Use the rubber spatula to fold the flour and sugar mixture into the whites gradually, just a small amount at a time.

6. Smooth the top of the batter in the tube pan by a spoon and bake for 45 minutes. Remove from the oven and immediately invert over a cooling rack. If the pan doesn’t have “feet”, set it over the neck of a heavy bottle or overturned metal funnel, using the center hole of the pan to hold the cake, until cool.



Leave a Comment