1 cup Egg Whites

1 tsp. Cream of Tartar

¼ tsp. Salt

¾ cup Sugar  

1 tsp. Vanilla*

¾ cup Sugar

1 cup Cake Flour



  1. Sift together ¾ cup Sugar and the Flour.
  2. Whip Egg Whites until foamy; add the Cream of Tartar, Salt and Vanilla and continue whipping.
  3. Slowly add ¾ cup Sugar and whip to soft peak(Don’t overbeat)
  4. Remove from mixer and gently fold in the Flour and Sugar mixture.
  5. Turn into ungreased tube pan.
  6. Bake in lower third of oven preheated to 375 degrees for about 45 minutes or until the top appears dry and starts to crack.
  7. Invert pan and allow the cake to cool completely before removing from the pan.

Cooling Angel Food Cake


          * Lemon Extract may be substituted for the Vanilla.

One-fourth teaspoon of Almond Extract may be added along with the Vanilla.


Note:  For a Chocolate Angel Food omit ¼ cup Flour and add 1 ounce of Cocoa.  Sift theCocoa with the Flour.

The Cake pictured was made with Lemon Extract and topped with a Glaze of 1 cup Powdered Sugar, Juice of 1/2 a lemon, 1 Tbsp. melted Butter – all mixed together to form a smooth glaze. 

Angel Food Cake may be sliced and filled with Whipped Cream and Strawberries or other fresh Berries.


YIELD:      1 Ten-Inch Cake












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