“Classic angel food cake, light and tastes great by itself!” - by Krissyp
Ingredients
Adjust Servings
Original recipe yields 1 -10 inch tube pan
Directions
- Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
- In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
- Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.
Nutrition
Amount Per Serving (14 total)
- Calories
- 136 cal
- 7%
- Fat
- 0.1 g
- < 1%
- Carbs
- 29.9 g
- 10%
Based on a 2,000 calorie diet
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Reviews (260)
Rate This Recipe
"Excellent recipe. When I have a large supply of eggs, this is how I use them. I never have cake flour, so I use 1/8 cup cornstarch and 7/8 cup of all purpose flour...." See more"
1JOHN513
"Totally awesome! I just made it for the 2nd time this weekend, and it turned out perfectly without any changes. As for baking time, you can never go totally by any recipe. Always deduct 10 minutes, se..." See moret your timer and go from there. Every oven is different, as most are not calibrated exactly. If you follow this recipe exactly, your cake will rise above the level of the pan and have excellent flavor and texture. Note the recipe tells you to add the sugar gradually (no need to process if you do this!), and then later to FOLD in the flour, etc. This means to use a spatula and fold from top to bottom--don't use your mixer and no stirring. If you don't fold, or if you overfold, you will loose your volume for the cake! I sliced this into 3 layers and filled with lemon curd and white chocolate buttercream, then frosted w/the buttercream! Everyone totally loved it and raved about how incredible the cake was!! This is a GREAT recipe!"
JOLIEDREAMING
"Excellent recipe!!! I made sure I really whipped the egg whites as other posters had said and this turned out great for me. Instead of make this in the tube pan, I made muffins out of it. The recip..." See moree for me made 24 muffins (make sure to use liners or they do stick). I have my muffins currently frozen and I take one down a night for a strawberry dessert. For anyone interested also I am on weight watchers and I calculated the muffins to be about 1 1/2 pts a piece. A great snack :)"
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