Deluxe Angel Food Cake

Total Time
Prep 30 mins
Cook 30 mins

This is a must to kick off our summer! I came up with this recipe after making a batch of Our Ice Cream and had leftover egg whites. What a treat with fresh strawberries and homemade ice cream.


  1. Beat egg whites (at room temperature) and salt until foamy on high speed in electric mixer.
  2. Add cream of tartar; beat until soft peaks form.
  3. Add 1 cup of sugar, 2 tablespoons at a time, beating until stiff peaks form.
  4. Sift remaining 1/2 cup sugar and cake flour together.
  5. Gently fold sugar/flour mixture into egg whites, scraping down the sides of the bowl, turning over in direction of figure "8".
  6. Lightly spoon mixture into an ungreased 10-inch tube pan.
  7. Bake at 375ºF for 30-35 minutes.
  8. Invert cake onto bottle to completely cool (generally takes 2 hours).
  9. Remove cake from pan by running a sharp knife around the sides and gently pressing on bottom to loosen.
Most Helpful

Yummy!! Love angel food cake and this is great!! I beat my egg whites by hand, old-school, in my copper bowl and it turned out great and gave me some good exercise!!! I left out the cream of tartar because I had the copper. Thanks for the recipe!!

Chef*Lee July 21, 2009