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Too Many Eggs On Your Counter? Make This Angel Food Cake!


Angel Food Cake Recipe


· 1½ cups - Powdered Sugar

· 1 cup - Cake Flour

· 1½ cups - Large Egg Whites (about 12 eggs)

· 1½ teaspoons - Cream of Tartar

· 1 cup - Granulated Sugar

· 1½ teaspoons - Vanilla

· ½ teaspoon - Almond Extract

· ¼ teaspoon - Salt


Preheat oven to 375°. In bowl, mix powdered sugar & flour, set aside. In another bowl, beat egg whites and cream of tartar with mixer on medium speed until foamy. Mix in granulated sugar, 2 tablespoons at a time, on high speed. Add vanilla, almond extract, and salt, and the remaining amount of sugar. Sprinkle powdered sugar-flour mixture, ¼ cup at a time, over egg white mixture. Push batter into an ungreased angel food cake pan. Cut gently through batter with spatula or a knife to break air pockets. Bake 30-40 minutes until the cracks feel dry and the top springs back when touched. Turn pan upside down onto a bottle. Let it hang for 2 hours to cool. Loosen cake with a knife or spatula to remove from pan. Add a glaze, if desired.

Products We Used:

Angel Food Cake Pan:

Egg White Separator:

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