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A1 Angel Food Cake

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A1 Angel Food Cake

Fluffy light yet firm baked to a perfect soft golden crust.



12 servings


20 min


60 min


4 hrs
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium


Amount Measure Ingredient Features
12 large egg whites
1 ½ cups sugar
white granulated, sifted
1 cup cake flour
sifted twice into measuring cup and leveled with a knife
¼ teaspoon salt
¾ teaspoon cream of tartar
1 ½ teaspoons vanilla extract
1/2 teaspoon almond extract
* Camera
1 ½ teaspoons lemon juice


Amount Measure Ingredient Features
12 large egg whites
355 ml sugar
white granulated, sifted
237 ml cake flour
sifted twice into measuring cup and leveled with a knife
1.3 ml salt
3.8 ml cream of tartar
7.5 ml vanilla extract
2.5 ml almond extract
* Camera
7.5 ml lemon juice


Prepare an angel food cake pan. It's best with a removable bottom. Cut some parchment paper into a circle to fit the pan. Then fold the circle several times as if making a paper airplane and cut off the tip to create hole. Unfold and use to line the bottom of the cake pan.

Preheat the oven to 325℉ (160℃). Arrange the over rack(s) to allow the use of the lowest rack.

Sift the flour (three times is best) into a measuring cup over waxed paper and use a knife to level off any excess.

Do the same to measure out the sugar.

Combine ¾ cup of the sugar with the flour in a small bowl. Whisk to combine.

In a large clean bowl add the egg whites. Preferably use a stand mixer with a whisk attachement for best results but a hand mixer will do the job in a pinch.

Whisk at medium speed until the egg whites are beginning to froth.

Add the cream of tartar and salt and increase the speed of the mixer. Continue whisking until very soft mounds begin to form.

Continue whisking and add the remaining sugar, one tablespoon as a time. Keep whisking until the egg whites are shiny and form soft peaks.

Add the vanilla, lemon juice and almond extract and whisk until just incorporated.

Do not over whisk to form firm peaks or it will be harder to fold in the flour/sugar mixture without deflating the egg whites.

Sift in 3 to 4 tablespoons of the flour/sugar mixture over the egg whites and gently fold in with rubber spatula.

Repeat, sifting in more flour and gently fold until all the flour has been used.

Gentle pour/transfer the batter into the un-greased angel food cake pan. Smooth out if needed and sharply tap the pan a few times on the counter to release any large air bubbles.

Bake for 50 to 60 minutes until the cake rises and turns golden brown. The top should spring back when lightly touched.

Remove from the oven and invest the pan over a wine bottle (or other suitable method) so the pan hangs freely and air is allowed to circulate for even cooling.

Cool completely for 2 or 3 hours.

To remove from the pan use a flexible thin knife and insert along the edge between the cake and the pan. Press the knife firmly along the pan and rotate all the way around to release the edges. Try to keep as much of the golden crust intact as possible.

Release the center using the knife or a wire cake tester.

Invert (top side down) and release the cake. Peel off the parchment paper.

Cut using a long serrated bread knife.

Serve the same day. If serving the next day freeze the cake overnight (to avoid absorbing any moisture). Can be frozen for up to one or two months.

Serve with fresh berries, coulis or use in other recipes.

* not incl. in nutrient facts Arrow up button




Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 1561% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 104mg 4%
Total Carbohydrate 11g 11%
Dietary Fiber 0g 1%
Sugars g
Protein 9g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

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