Angel Food Cake

A light and fluffy angel food cake, complete with whipped cream and berries to serve


10-Inch (25 cm) Angel Food Cake Pan


12 to 16

Cook Time:

30-35 minutes



About this Recipe

Recipe from Bake with Anna Olson
by Random House, 2016


  • 1 cup (130 g) cake & pastry flour
  • 1 cup (200 g) granulated sugar
  • 8 large egg whites, room temperature
  • 1/2 tsp cream of tartar
  • 1/8 tsp salt
  • 1/2 cup (65 g) icing sugar, sifted
  • 1/2 tsp vanilla extract
  • whipped cream and berries, to serve
The cake will keep, well wrapped (not refrigerated) for up to 3 days.

Step by Step Instructions

Step 1

Preheat the oven to 325 °F (160 °C).

Step 2

Sift the flour and granulated sugar twice and set aside.

Step 3

Whip the egg whites with the cream of tartar and salt until foamy, then gradually add the icing sugar, whipping until the whites hold a medium peak when the beaters are lifted. Stir in the vanilla.

Step 4

Add the flour to the whipped whites in 2 additions and using a whisk to fold in the flour evenly and easily. Scrape the batter into a 10-inch (25 cm) ungreased tube pan, spread it to level and bake the cake for 30-35 minutes, until it springs back when gently pressed (try not to open the oven before 25 minutes).

Step 4

Turn the cake pan upside down to cool the cake, and do not remove the cake from the pan until completely cooled. To remove, run a palette knife carefully around the outside of the cake, and very gently around the inner tube, invert the pan and tap it on the counter until it comes out.

Step 5

Serve the cake with whipped cream and berries, if you wish.