Angel Food Cake

This fluffy Angel Food Cake recipe makes a delightful dessert year-round. You can enjoy it topped with fresh berries and whipped cream as well as lemon or lime curd for an irresistible sweet ending for any occasion.

– egg whites – super fine granulated sugar – cake flour or all purpose flour – salt – cream of tarter – vanilla extract – almond extract – whipped cream and fresh berries for serving

KEY Ingredients

You cannot substitute a carton of pasteurized egg whites for 12 large eggs in an angel food cake recipe. Store-bought egg white products won't whip properly and won't achieve the necessary light and airy texture. It's best to use real eggs for this recipe.

Patience is key to this cake as bringing the egg whites up to room temperature is vital.  The cake is light and airy and has a much richer flavor than store-bought or box mix.

To stabilize whipped cream when preparing it ahead of time, you can add 1-2 tablespoons of meringue powder to the cream along with sugar. This not only extends the stability of the whipped cream but also makes it easier for piping. The recommended tip for piping is Wilton Tip 1M, as shown in the images.

Craving More?  Try This Next!

Banana Pudding Cheesecake

Stay Connected!