High Altitude Angel Food Cake With Variations

"This unique variation of plain angel food is nice for an autumn dessert when served with whipped cream. A topping of whipped cream mixed with crushed peanut brittle, crushed peppermint candy, or fresh or frozen fruit is delicious on slices of angel food cake. Posted in response to a recipe request. Source: New Mexico State University."
photo by Anonymous photo by Anonymous
photo by Anonymous
photo by Anonymous photo by Anonymous
Ready In:




  • Preheat oven to 400°F.
  • Sift flour and 1 cup sugar together three times.
  • Place 1 3/4 cups egg whites, salt, and cream of tartar into mixing bowl and beat at high speed until fairly stiff (not stiff peak).
  • Slowly add 1/2 cup sugar, close to beater.
  • Add almond extract and vanilla.
  • Beat until quite stiff but not dry.
  • Add sifted sugar-flour mixture by fourths.
  • Mix on low speed 10 seconds after each of first three additions and 20 seconds after last addition.
  • Scrape down sides constantly during this mixing.
  • Pour batter into a 10-inch, ungreased tube pan.
  • Bake approximately 30 minutes.
  • Remove from oven and cool in inverted pan.
  • Altitude Adjustments:

  • 7,500 ft: Increase flour to 1 cup plus 2 tablespoons Reduce the 1 cup of sugar to 3/4 cup plus 2 tablespoons.
  • 10,000 ft: Increase flour to 1 1/4 cups. Reduce the 1 cup of sugar to 3/4 cup. Increase the baking temperature to 425°.
  • Variations:

  • Chocolate Angel Food Cake: Substitute 1/4 cup sifted cocoa for 1/4 cup cake flour in step 2 . Omit almond extract and increase vanilla to 1 1/2 teaspoons.
  • Spice Angel Food Cake: Sift 1/2 tsp nutmeg, 1/4 tsp cloves, and 1 tsp cinnamon with the flour. Omit vanilla and almond extracts.

Questions & Replies

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  1. I live at about 6000 feet in Colorado. <br/><br/>I've spent a long, long time looking for a good high-altitude angel food cake recipe. I was highly skeptical of this one at first -- it defies almost every convention you've ever heard about high altitude angel cakes, like "beat until quite stiff but not try" instead of under-beating to soft peaks like every other recipe says.<br/><br/>This is the one. I won't use any other. I've made it three times now, and every time, it came out taller and fluffier and more melt-in-your-mouthy than any other angel food cake recipe I have ever tried.
  2. I tried a number of recipes to get a good angel food cake here in Colorado Springs... at abotu 6500 ft. I used this recipe including the 7500ft variation and it came out great. Thanks!
  3. I live in Denver and this cake turned out beautifully! The recipe was super simple to follow, and didn’t require a food processor like others I’ve tried. This is the only recipe I’ll be using for angel food cake from now on.
    • Review photo by Anonymous
  4. Perfect. I tried out this and another very highly rated high-altitude angel-food cake (at 6,500 ft.), and this came out taller, lighter, and more delectable. It went beautifully with fruit salad and whipped cream for my son's 1st birthday.



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