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angel food cake on a plate topped with whipped cream and strawberries

Angel Food Cake

5 from 1 vote


  • cup warm water
  • 12 large egg whites
  • 1 ¾ cup sugar
  • ¼ tsp salt
  • 1 cup cake flour
  • 1 tsp vanilla
  • 1 ½ tsp cream of tarter


  • Place the sugar in a high powered blender or food processor and blend on high. Sugar should resemble powdered sugar. This should take about 1 minute. Do not sub granulated sugar for powdered sugar.
  • In the bowl of an electric mixer fitted with a whisk attachment, add water and all the egg whites. Whisk together until it starts to get foamy on top.
  • Slowly add in half of the sugar, cream of tarter, salt, and vanilla. Mix until you’ve reached medium peaks. If you have stiff peaks, you’ve gone too far.
  • On top of the egg mixture, sift the flour and remaining sugar right on top.
  • Gently fold in the flour and sugar until it is incorporated all the way. Be gentle. You don’t want to lose all of your fluffy egg whites.
  • Gently dollop batter into your ungreased angel food cake pan. Don’t smooth it out. Give the pan a gentle spin and jiggle, but no banging the pan.
  • Bake in the oven at 350 for 35 minutes.
  • As soon as it comes out, flip it upside own on a jar or glass to cool completely.
  • Once its cooled, take a knife to go around the pan. Then flip it on to the plate or cake stand you will be serving it on.


This cake is best served the day it is made. It tends to get a little wet in the days after.