Angel Cake

  • Active Time 15m
  • Total Time 1h 5m
  • Rating ****

Serves 6

Easy to make and exceptional to eat, this light, airy "down home" specialty is best cut with a serrated knife or separated into pieces with two forks. It's wonderful served with seasonal fresh fruit.


  • 1 1/2 cups sugar
  • 1 cup all-purpose flour
  • 12 egg whites, at room temperature
  • Pinch of salt
  • 1 teaspoon cream of tartar
  • 4 drops vanilla extract
  • 2 drops almond extract
  • Confectioners' sugar, to dust
  • Strawberries, halved, to garnish


Preheat the oven to 350 degrees F. Have ready an angel food cake pan, measuring 9 1/2 to 10 inches across the top and 4 inches in depth. The pan needs no preparation.

Sift 1 cup of the sugar together with the flour. Repeat the sifting process six times, then set aside. Beat the egg whites in a large bowl, using an electric mixer, until they are foamy with soft peaks. Add the salt, cream of tartar, vanilla and almond extract and 1 tablespoon water, and when bubbles form, add the remaining sugar, a few tablespoons at a time. Beat in well until all the sugar has dissolved and the mixture stands in a very stiff peaks.

Add the sifted flour and sugar and, using a plastic spatula, carefully fold in to blend thoroughly. Spoon into the pan and pull a flexible metal spatula, upright in the pan and touching the base, through the mixture in a circle. This will remove pockets of air and help to blend.

Bake for 50 minutes, or until the cake springs back when lightly touched. Turn the pan upside down onto a wire rack and cool completely in the pan so that it will not collapse as it cools. To remove, the cake may require loosening around the edge with a metal spatula. Transfer to a serving plate, dust with the sifted confectioners' sugar and garnish with strawberries.

CHEF'S TIP: This cake can either be served plain with whipped cream and strawberries, or drizzled with melted chocolate. Alternatively, coat with whipped cream flavored with strong coffee or melted chocolate.

Recipe reprinted by permission of Periplus Editions. All rights reserved.

RecID 1122

nutrition information per serving

308 calories; 0g total fat; 0mg cholesterol; 134mg sodium; 67g carbohydrates; 1g fiber; 9g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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