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Deluxe Angel Food Cake

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“This is a must to kick off our summer! I came up with this recipe after making a batch of Our Ice Cream and had leftover egg whites. What a treat with fresh strawberries and homemade ice cream.”
READY IN:
1hr
YIELD:
10-12 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat egg whites (at room temperature) and salt until foamy on high speed in electric mixer.
  2. Add cream of tartar; beat until soft peaks form.
  3. Add 1 cup of sugar, 2 tablespoons at a time, beating until stiff peaks form.
  4. Sift remaining 1/2 cup sugar and cake flour together.
  5. Gently fold sugar/flour mixture into egg whites, scraping down the sides of the bowl, turning over in direction of figure "8".
  6. Lightly spoon mixture into an ungreased 10-inch tube pan.
  7. Bake at 375ºF for 30-35 minutes.
  8. Invert cake onto bottle to completely cool (generally takes 2 hours).
  9. Remove cake from pan by running a sharp knife around the sides and gently pressing on bottom to loosen.

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