Angel Food Cake

I still haven’t bothered to purchase a proper pan for making an angel food cake. This cake being one of my all time favorites, okay maybe tied with the hummingbird cake, one would think I would have a proper pan. Right? Just kidding, I do have proper pan, but I wanted to see how the cake would turn out in this one. The Nordic Ware Platinum Collection Heritage Bundt Pan. So, here it is. The recipe from is an excellent one to follow (adapted from Cook’s Illustrated). Plus, she has links at the bottom and when clicked, cute pink hand held KitchenAid mixer become visible and available for purchase. I am so putting that in my Amazon store. Side note (I was going to include this in the note), there is a link on the that gives you instructions should you not have cake flour. Cornstarch and flour and little extra sifting helps too. Easy. Oh and you must know, I had to use egg white powder.

As for how to eat this cake? All on its own or with fresh berries and a dollop of whipped cream is most certainly recommend. I take things a little further and slather mine in burnt caramel sauce from Recchiuti. Ooohhlalala.

The Process and Recipe

Ingredients and Method

  • 1 and 3/4 cups (350g) granulated sugar
  • 1 cup + 2 Tablespoons (130g) cake flour (spoon & leveled)
  • 1/4 teaspoon salt
  • 12 large egg whites, at room temperature*
  • 1 and 1/2 teaspoons cream of tartar
  • 1 and 1/2 teaspoons pure vanilla extract
  • optional: confectioners’ sugar for dusting, whipped cream, and berries
  1. Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
  2. In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
  3. In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See photo and video above for a visual. Add the vanilla extract, then beat just until incorporated.
  4. In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don’t add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.
  5. Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the bottom of the tube pan is right-side up, see photo and video above.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
  6. If desired, dust with confectioners’ sugar. Slice the cake with a sharp serrated knife. Regular knives can easily squish the cake. Serve with whipped cream and fresh berries.
  7. Store leftovers in the refrigerator for up to 5 days.

Until Next Time…


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