Scrumptious Cranberry Angel Food Cake

Recipe by Maito
READY IN: 1hr 5mins
SERVES: 8-10




  • Preheat oven to 375 degrees F.
  • Clean and dry tube or bundt pan (trace amounts of oil may cause whipped egg whites to deflate).
  • Stir together flour and 3/4 cup sugar, and set aside.
  • In a large bowl, whip egg whites with vanilla, cream of tartar, and salt until medium stiff peaks form.
  • Gradually add remaining 3/4 cup sugar, and continue to whip until stiff peaks form. Batter will fill mixer's bowl and appear very shiny (see note in step 7 also).
  • Carefully fold in flour mixture, 1/3 of it at a time.
  • Carefully fold in cranberries and orange zest (batter should be very thick - when I made it it was thick enough to keep the cranberries in suspension and they did not sink to the bottom during baking - see photos).
  • Pour batter evenly into pan.
  • Bake for 40 minutes, or until cake is light golden brown and springs back when lightly touched.
  • Invert pan over the top of a thin necked bottle and allow to cool completely (this prevents decompression while it is cooling).
  • Loosen cake by running a knife around the edges and center of the pan. Invert onto a serving plate.