Angel Food Cake


by: Baker Guy

Angel food cake, which is sponge cake made only with egg whites (no yolks), must be baked in an ungreased tube pan. It can be made with a handheld mixer, but a stand mixer makes it easier.


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serves: 1

15 egg whites (2 cups)

cream of tartar (a pinch, unless using a copper bowl)

1 cup sugar

1 tablespoon lemon juice

1 1/4 cups cake flour

Nutrition Facts
Angel Food Cake

Servings Per Recipe: 1

Amount per Serving

Calories: 5207

  • Total Fat: 13.9 g
  •     Saturated Fat: 0.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 12109.6 mg
  • Total Carbs: 392.5 g
  •     Dietary Fiber: 3 g
  •     Sugars: 253.9 g
  • Protein: 808.7 g

how is this calculated?

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1.  Preheat the oven to 350°F. Beat the egg whites and the cream of tartar (if using) with a stand mixer fitted with the whisk attachment on medium-high speed for about 3 minutes or with a handheld mixer on high speed for about 8 minutes, or until medium peaks form. Add the sugar in a steady stream and beat for about 2 minutes more in a stand mixer or 5 minutes more with a handheld mixer, or until medium to stiff peaks form. Don’t overdo it-it’s better to underbeat the egg whites slightly than to overbeat them.

2.  Sprinkle the lemon juice over the egg white mixture and sift over the flour. Alternate between adding flour-about one-fourth at a time-and folding until the flour is no longer visible.

3.  Carefully transfer the batter to the ungreased tube pan. Bake for 40 to 45 minutes, until a paring knife or skewer comes out clean and the top of the cake feels firm and springs back to the touch.

4.  Turn the tube pan upside down and set over the neck of a bottle to cool for 45 minutes. To remove the cake from the tube pan, roll it on its side and slide a knife or small spatula around the inside of the tube pan against the outside wall and around the tube in the middle.

5.  Invert the cake onto a cake rack and lift off the cake pan.

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really nice recipe