Using only 6 ingredients, this perfect angel food cake bakes up tall, light, and airy. For best results, follow this recipe and video tutorial closely. The delicate texture can only be achieved with particular ingredients and careful mixing methods.
Ready for a slice of heaven? We are no stranger to decadent and rich cakes. But what about a cake recipe where butter, fat, and egg yolks run away in fright? Meet angel food cake. Angel food cake is a low fat cake recipe made mostly from egg whites, cake flour, and sugar. It’s pristine white on the inside with a chewy light brown crumb around the exterior. What it lacks in butter makes up for in texture. This tall, tender, and timeless cake has a cloud-like crumb and ultra light flavor.
I’ve published angel food cupcakes and a super fun sprinkle angel food cake on my blog, but now it’s time visit where both originate: classic homemade angel food cake!
Angel Food Cake Video Tutorial
Let’s dive right in. First, here’s a video tutorial where I walk you through each step. The steps and ingredients are pretty straightforward, but it’s always helpful to have a clear visual. 🙂
6 Angel Food Cake Ingredients
You only need 6 ingredients to make angel food cake. With so little ingredients, understand that each one is imperative to the cake’s final taste and texture. Here’s the breakdown:
- Granulated Sugar: The recipe begins with granulated sugar. Pulse it in a food processor to create superfine sugar. Superfine sugar’s granules are the best size to provide optimal structure for angel food cake. It’s not as coarse as granulated sugar and not as fine as confectioners’ sugar. Granulated sugar is simply too coarse, while confectioners’ sugar dissolves too quickly in the egg whites.
- Cake Flour: Cake flour is a low protein flour and yields a tender angel food cake. Do not use all-purpose flour because the cake will taste like white bread…! In a pinch, you can use this cake flour substitute. But real cake flour is ideal.
- Salt: Adds flavor.
- Egg Whites: You’ll notice there’s no baking powder or baking soda. The egg whites are actually the sole leavening ingredient providing all the cake’s rise. Use freshly separated eggs because they aerate the best. Carton egg whites or egg whites that have been frozen won’t expand as much during the whipping process, which will negatively affect the rise of your cake. You’ll have a lot of leftover egg yolks, so make some lemon curd and serve it with the cake!
- Cream of Tartar: Cream of tartar is an acid and stabilizes the whipped egg whites, just as it does in my chocolate swirled meringue cookies too. Without it, the cake would collapse. Other acids, such as lemon juice, can work but they aren’t nearly as effective. Cream of tartar is found in the spice aisle and is actually a common baking ingredient. I have many recipes calling for it!
- Vanilla Extract: Adds flavor.
How to Make Perfect Angel Food Cake
I’m confident this will be the most perfect angel food cake to ever hit your lips. We can’t achieve angel food cake perfection for free, so make sure you follow these steps closely.
- Pulse the granulated sugar into superfine sugar. Use a food processor or blender.
- Set 1 cup of the superfine sugar aside. You’ll add it to the egg whites.
- Add cake flour and salt to food processor. Pulse them with the remaining sugar. This aerates the dry ingredients.
- Beat egg whites and cream of tartar together. Beat on medium-low speed until foamy.
- Slowly add 1 cup of superfine sugar. Turn the mixer up to medium-high and pour in the superfine sugar you set aside.
- Beat into soft peaks. Whip the egg whites, cream of tartar, and superfine sugar into soft and lofty peaks. This takes at least 5 minutes. After that, add the vanilla.
- Sift and fold in dry ingredients. In 3 additions, sift and fold in the dry ingredients.
- Pour/spread batter into a tube pan. Do not grease the tube pan. Greasing the pan causes the batter to slip down the sides, preventing it from properly rising. If you already greased it, wash and wipe it completely clean.
- Bake at 325°F (163°C). A higher temperature won’t properly cook the cake.
- Cool upside down on a wire rack. If cooled upright, the cake’s own weight will crush itself. Cool it upside-down on a cooling rack so it holds its shape and air can reach it.
- Run a thin knife around the edges to release. Tap the pan on the counter a few times to help loosen the cake, too.
- Slice with a serrated knife. A regular sharp knife squishes the cake.
Can I use a Bundt pan for angel food cake? No, do not use a Bundt pan for angel food cake. You’ll have a very hard time getting it out in one piece. You need a tube pan which has a flat bottom and straight sides. If you don’t have one, I recommend this tube pan. It’s relatively inexpensive for its great quality. Though it’s labeled as nonstick, the coating is VERY thin and has never been an issue for my angel food cakes.
And good news: here’s a helpful trick for how to bake angel food cake without a tube pan.
You need 1 cup (16 Tablespoons) + 2 Tablespoons of cake flour. Sounds like an odd amount, but 18 Tablespoons is the precise quantity to bring enough structure to the cake.
Soft Peaks, Not Stiff Peaks
Remember, whip the egg whites into soft peaks. (Pictured above.) Soft peaks don’t hold a stiff shape. Instead, they “wilt” back into the mixture after a few seconds. Soft peaks are the optimum consistency because they’ll continue to expand in the oven. Stiff peaks, on the other hand, means that the egg whites have been over-whipped for angel food cake and will likely collapse in the oven.
Important to remember: Don’t let a drop of egg yolks into the mixing bowl. Any lingering fat could prevent the egg whites from forming peaks at all. Crack eggs over an egg separator into a small bowl, then add the whites one-by-one into the mixing bowl. This way if the yolk breaks, it doesn’t break directly in the mixing bowl.
Sift the dry ingredients over the beaten egg whites in a few additions, gently folding together after each addition. The goal is to retain as much of the whipped volume as possible. Pouring the dry ingredients on top all at once will quickly deflate the egg whites.
The Magic is in the Details
I’ve thrown a lot of information at you in this post, so here’s a quick summary of all the important success tips. Remember that the magic is all in the details.
- Use freshly separated egg whites.
- Pulse granulated sugar into superfine sugar.
- Whip egg whites into soft peaks, not stiff peaks.
- Sift and gently fold in dry ingredients.
- Do not grease the tube pan.
- Cool the cake upside-down on a wire rack.
- Use a serrated knife to slice.
- Food Processor – These range in price. You can use a little ninja, a big food processor, or even a blender.
- Egg Separator – This is very inexpensive, but SO HANDY!
- Stand Mixer or Hand Mixer
- Fine Mesh Strainer (Sieve/Sifter)
- Tube Pan
- Cooling Rack
Want to make angel food cupcakes? I have you covered.
Angel food cake doesn’t need to hide under frosting, but tastes blissful with fresh berries, raspberry sauce, and/or a dollop of whipped cream! Feel free to dust the top with confectioners’ sugar, too. If you enjoy these flavors together, you’ll love my fresh berry cream cake. (Which, if I’m being honest, isn’t quite as fussy as this cake!)
I know what you’re thinking: is this cake really worth it? The answer is YES. Angel food cake boasts a texture like no other and once you go through the process, you’ll understand the preparation isn’t that difficult– it’s just a little picky. 😉 Let’s do this!
See Your Angel Food Cakes!
Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂Print
Angel Food Cake
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 4 hours
- Yield: serves 10-12
- Category: Dessert
- Method: Baking
- Cuisine: American
Using only 6 ingredients, this perfect angel food cake bakes up tall, light, and airy. For best results, read the recipe in full before beginning and have all your ingredients ready to go. Enjoy!
- 1 and 3/4 cups (350g) granulated sugar*
- 1 cup + 2 Tablespoons (133g) 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
- Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
- 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.
- 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.
- 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.
- 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.
- 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.
- Store leftovers in the refrigerator for up to 5 days.
- Make Ahead & Freezing Instructions: Prepare the angel food cake one day in advance, then cover tightly and store at room temperature overnight. Angel food cake can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
- Sugar: In this recipe, you use granulated sugar and pulse it in a food processor to make superfine sugar. If you have superfine sugar or caster sugar, use that. Pulse 3/4 cup of it with the dry ingredients in step 2. Use 1 cup of it in step 3.
- Egg Whites: I strongly recommend using fresh real egg whites instead of egg white substitutes, previously frozen egg whites, or egg whites from a carton. Separate the eggs when they’re cold, then bring the egg whites to room temperature. Fresh room temperature egg whites whip into the fluffiest volume. With the extra yolks, make lemon curd or some of these recipes.
- Pan: An angel food cake pan (aka tube pan) is imperative. Do not use a Bundt pan. Angel food cake’s structure and stability requires the tube pan’s particular specifications. Some angel food cake pans come with little feet, which makes cooling the cake upside down easy. If your pan has feet, no need to use a wire rack. Whether your tube pan has feet or not, cool the cake upside down as directed in step 5.
Adapted from Cook’s Illustrated
Keywords: angel food cake
Reader Comments & Reviews
Well I had a couple of issues. First one was the egg whites took forever to form a soft peak which I haven’t had that issue before. Any suggestions? Second the cake did not rise as much as yours did or my box cake. Not sure what happened. It tasted good just could be a little fluffier.
Hi Barb! We’re happy to help troubleshoot. We’re your egg white room temperature? That will help them to reach soft peaks better than colder eggs. When an angel food cake collapses or doesn’t rise during bake time, it could mean that the egg whites were over-whipped. Only whip until soft peaks form before adding the vanilla and then the dry ingredients. When folding in the dry ingredients, do so very slowly and in stages as the recipe suggests. Folding in the dry ingredients quickly or all at once can cause the cake to lose volume and deflate. We hope this helps if you ever try the recipe again!
Excellent recipe as usual. I have made this several times now and my family loves it! Just made it again tonight because I bought 2 lb of strawberries today. Thank you for the great recipe and helpful tips and pix!
WAY too sweet! I’m throwing this one away and trying again tomorrow with only 1 cup of sugar. Also, my cake tester came out perfectly clean but the cake was gooey around the center column. Otherwise, it rose very nicely and I had no trouble getting it out of the pan once it was cool. A shame it was too sweet or I would keep it.
Before you throw out, it would be lovely cut up and assembled parfait style with dark chocolate ganache and strawberries. The ganache could cut the sweetness. Angel food cake is absolutely a sweet cake. I wouldn’t reduce the sugar down to 1 cup because it will also affect the texture. However, I think cutting down to 1 and 1/3 or 1 and 1/2 would still be fine.
First time I’ve ever made an angel food cake, as with a few other comments I’ve never tried it because I couldn’t justify that many egg whites but I’m so glad I did…everything turned out great…a little sweet for my taste but my husband just loved it and loved that it wasn’t as high in fat like tradition cakes made with butter and/or oil. I also found 3 other recipes to make using the left over egg yolks and now I have enough treats to last awhile.
Thanks Sally, every recipe so far has been great and all first time recipes…love this.
I can only say WOW! I’ve been baking for over 40 years and have never tried an angle food cake because 1, I could not wrap my head around a cake recipe without butter or eggs, and 2, it just seemed way too fussy to be bothered with. I had a lot of egg whites left over from baking and made a half recipe just for kicks. The cake turned out perfectly, incredibly easy, moist and delicious. Great recipe – really glad I tried!
I’m baking this for my twins bday! What size pan is this recipe for? Ours is 12″…will this recipe fit in well?
Hi Jessica, this recipe is written for a 9 or 10 inch tube pan. You can use your 12 inch pan, but the cake will be more shallow and may have a slightly different bake time so keep an eye on it. Let us know if you give it a try!
Wow, this angelfood cake turned out amazing! I haven’t made one in years because I was never impressed with them in the past, but this cake – oh my! I will be using this recipe to make them regularly from now on.
I love this recipe – the cake baked beautifully, nice and high, and very tasty. I’ve tried it twice now and both times have had a problem – it falls out of the pan when I turn it upside down. I’ve never had this happen with an angel food cake before. The pan is clean, not greased. Any thoughts on what might be causing it. I’d love to keep using this recipe but need to somehow correct this problem, so the cake keeps its height and airiness. Cooling it right-side up turns it into a pound cake! 🙁 Thanks for any advice you can give me.
Hi Vicki, We’re happy to help troubleshoot. Was your pan nonstick? For angel food cake, its best to not use a nonstick pan, or one with very light nonstick coating like the one we link to in this post. We want the cake to cling to the side of the pan and not fall out once inverted. Hope this helps!
Thank you! No, my pan is not nonstick. It’s an old aluminum angel food cake pan that I’ve used countless times. Always my cakes have clung to the side, but for some reason this pulls away and when I tip it upside down, it falls right out. Not sure what I’m doing wrong.
This was delicious even though I made a mistake and used all purpose flour. I had cake flour that was purchased just for this recipe but forgot to use it! Ughhh. I reduced the sugar to about 1 1/2 cups as someone mentioned it could have used less sugar. It couldn’t have turned out better so I’m looking forward to trying it with cake flour. It was so light and fluffy and took about 45 minutes to bake.
DO NOT USE THIS RECIPE!!
this is literally the WORST angel food cake recipe and the WORST “tips” ever. I’m an experienced baker and rarely- if ever- have fails even when experimenting with a new recipe or adapting to be GF or Vegan etc. I lost my recipe for Angel food cake in the shuffle of a recent move and used this one in a pinch as my daughter wanted it for her 12th birthday. I thought it was so strange that it stated not to grease pans….. I thought it was so strange that it said to let them cool upside down in their pans….against that gut feeling, I followed like a sheep….EEEK! well of course it stuck into the pan, was sticky and deflated from being cooled upside down. It was laughable how ridiculous it was, just a lumps of sticky clumps but also a heartbreak that I had to send out my husband last minute to buy a cake at the GROCERY STORE as a cake. In 12 years she has never had anything but a gorgeous and delicious cake. made form scratch. The last straw was when I tasted this sticky mess. DISGUSTING!!! it was crazy sweet and just disgusting. Ew Ew Ew. Shame shame shame. on me. for following what I knew was wrong from the beginning.
Thank you for your feedback. One step you usually won’t find in angel food cake recipes is greasing the pan. You need the batter to cling to the sides of the pan as it’s rising. By greasing the pan, the light batter will not rise. Cooling the cake upside down preserves its volume. Did you use something besides a tube pan with straight sides by chance? And did you make this cake vegan or gluten free? I only ask because you mentioned it and substitutions will create a completely different cake. Anyway, thank you again.
I want to try this recipe, but was wondering if adding 1/4 cup of cocoa would ok? I want to make a chocolate angel foood cake.
Hi Stephanie, we haven’t tested a chocolate angel food cake. If you try it, let us know how it goes!
I hate to tell you, but it is definitely your fault this recipe failed. I am 14 and have made this cake twice, both times they have turned out wonderfully. Maybe you missed a step?
MY favorite go to cake for special events, or anytime is a Chiffon Cake, have 5 or 6 variations, been making them for many decades. I’ve made box Angel Food cakes and they are just OK. This is the first time I made just an Angle Food cake and have to say it is going in my repertoire! Very tender cake with just enough flavor to serve alone or as a base for fresh fruit.
I have a copper liner for my Kitchen Aid mixer that is made for whipping egg whites and using 12 white it filled the bowl to the top! My chiffon cakes usually use only 7 or 8 whites and never filled the bowl as this did. Folding in the dry ingredients took a bit longer than I’m used to but I’ll attribute that to the learning curve.
Overall Have to say this cake is well worth the effort and the dozen eggs used.
I love this recipe! I want to make it again with some eggs from my moms chickens but I’m not sure how many to use because they are all different sizes. Do you know how much egg whites you need in cups?
P.S. Your my go to baking/cooking blog. Thank you for all the wonderful recipes!
Hi Paige, so glad you love it! Do you have a kitchen scale? An egg white is usually about 30g, so you’ll need 360g for this recipe. Enjoy!
I have tried several Angel Food Cake recipes and this is my last!! It is fantastic!!!! I followed the instructions and very pleased with the results. The batter filled my pan about 1-1 1/2 inches from the top. It raised very nice and turned a nice golden brown at 45 minutes. I would like to add a picture but didn’t find the option.
Angel Food Cake always reminds me of being a kid. I loved the texture. If cotton candy was a cake, it would be this!
I do not bake much but have had a strong urge to make angel food from scratch. This recipe turned out so perfect! I have never in my life tasted one so fluffy and delicious.
I took it for Easter dinner with my big family. There were many desserts, but my angel food was the only one that was completely gone by the end. Even a family member who sells her cheesecakes had some left.
The crisp on the top is divine. I do not have a food processor, so I had to use my blender for the sugar and flour. It worked just fine.
Take your time. Follow the instructions. And you will be so proud of your results!
This will be a regular cake for me to take to gatherings. Thanks for the great instructions and yummy recipe!
This is such a fantastic recipe. I’ve made it twice and both times it turned out delicious. My only problem has been that, on both occasions, the sides of the cake come out looking like birds have been at it. Lots of hops and crumbling. Am I just not “shimmying” is enough or is there likely another reason? I shimmied it extra today because I figured that was the fix. Thanks for what you do!!!
So glad you love it! You can see from the photos above that our angel food cake edges aren’t perfect either – part of the charm of an angel food cake! Are you running a knife along the edges before releasing? This will help keep any bits from sticking.
This is my go to cake! It’s beautiful and taste amazing. I enjoy making it with almond extract and serving with berries.
Made this for a good friend’s birthday. Had a bit of trouble with my hand mixer getting the egg whites right. But I did it! Followed the recipe exactly. It was divine. Thank you!
I know this is a great recipient. But I did something wrong. Everything was perfect until I inverted the pan to cool then it just slid out onto the counter. The exterior is missing it’s golden crust. Does that mean I needed to cook longer? The toothpick was clean.
Hi Jessie! We’re happy to help troubleshoot. Was your pan nonstick? For angel food cake, its best to not use a nonstick pan, or one with very light nonstick coating like the one we link to in this post. Also, be sure your pan is ungreased. We want the cake to cling to the side of the pan and not fall out once inverted. Hope this helps!
Followed recipe as written and came out perfect. I used an immersion blender with a whisk attachment. It took a few more minutes to get to stiff peaks but knew the second it happened. Now for the lemon curd. Thanks Sally!
I followed the directions to the T and the cake came out beautifully. I’m serving it with Hazelnut whipped cream and strawberries.
I tried to submit a photo but didn’t know how.
So good-it makes a great sheet cake if doubled. Little tricky getting it out of the pan, but once it’s decorated no one knows that . Thanks for the detailed instructions.
I made this and it was my 1st time making it. It turned out delicious! Soft, airy, and crisp around the edges. Topped with strawberries and whipped cream to make for an even more delicious dessert! I will be making this again.
I have made this several times now and have always loved the results. Recently I tried a change-up as well. Since this is essentially a meringue cake with just enough flour to hold it together I decided to take a risk for my gluten intolerant friend and used the 1-to-1 gluten free baking flour with – what I consider – great success. It has that oh-so-yummy crisp top and tasty crumbly sides and a chewiness that definitely still requires using a serrated knife. I can’t wait for him to try it. It can be so difficult to find the right recipes that can be adapted to gluten-free without compromising the quality of the cake and I think this might be one of them – though the final say is for him to make. 😉
I made the cake using 2 un-greased non-stick bread pans and sliced the resulting flat-topped but fully risen loaves in half. I only needed to use a plastic knife to separate the cooled cakes from the sides and then firmly jiggled the pans to get the bottoms to release cleanly. I used diced unsweetened strawberries in between the layers and a dense whipped cream covering the entire outside surface – but none in the layers. As I didn’t sweeten the strawberries or layer them with whipped cream, they didn’t produce juice so the cake didn’t get soggy. My gluten-intolerant friend was very happy with the results and loved the fact that the texture of the cake didn’t suffer at all for the gluten-free flour. Sorry Sally, I know I tossed a lot of your rules out when making this but rules aside, your base recipe (even gluten free) still came through like a champ for me. The only problem was that I couldn’t keep the multi-layer cake slices from falling over since there wasn’t anything binding the layers together with the strawberries but that was expected. L Served the slices laid down on their sides and the left-over half is still spongy, beautiful and not soggy at all after nearly a day later.
Hello! This recipe looks amazing and I want to make it soon! I’ve seen some pictures of angel food cake covered in whipped cream and I wanted to try that! Do you know if that’ll make it soggy if i cover it in whipped cream and serve it a few hours later?
Hi Ana! We recommend topping with whipped cream just before serving.
I have made this one before and it turned out great. I have frosted it completely using a hazelnut chocolate whipped cream. The hazelnut flavor from an extract I used instead of vanilla extract. The cocoa powder helps thicken the whipped cream but you should also whip it a bit more for a denser whipped cream. Once you have covered the surface of the cake with whipped cream, you can then put the cake in the freezer for 10 or 15 minutes – the cream firms up quickly when chilled – which allows you to then use a frosting knife to completely smoothen the surface of the whipped cream without tearing the cake. You have to keep it refrigerated afterward if you go this route to prevent the whipped cream from softening and running but it will also prevent it from making the cake soggy in my experience.
I have to say, this is the best angel food cake I have ever made, and I have made a few! I served it with warm blueberry sauce and freshly made whipped cream. Absolute heaven!!
This cake was amazing and so easy! I was nervous about making it as I’ve never made angel food cake before. I followed the instructions and it was amazing. My kids and grandkids all thought it was delicious. The kids want me to make it for every occasion Sally, you never let me down. All of your recipes and so delicious!
I baked this at the 45min on the recipe. The toothpick came out clean, but when I flipped it, the cake slipped right out. I noticed the sides and inner circle was sticky. I’m guessing it is not fully cooked? I will put in oven to cook longer. Hopefully that helps?
It’s probably because of the sugar content. I have the same thing happen with regular cakes too. The moisture in the cake also contributes to this. It’s not a bad thing.
Simply delicious. Folding, sifted flour additions, slowly and lightly, by hand is critical. Start testing at 40 minutes as all ovens vary. This is my only Angel cake recipe.
I LOVE this recipe!!! Have made it several times for birthdays. Comes out picture perfect. Today we are having it with Sally’s homemade whipped cream, raspberries, blueberries and blackberries. Anytime I am baking and need a recipe, this is where I come
Made this today. My first time to make angel food cake from scratch. It is very fluffy, airy and very good. So happy!
Definitely keep this recipe.
Stunning cake! My husband is raving about it and is asking how soon I can make it again. I really appreciate how detailed the recipe was, especially since this was my first time making angel food cake. We topped ours with whipped cream, strawberries in syrup and mangoes. I highly recommend those fruits as the tartness breaks up the sweetness.
I have made 2 of these cakes and neither one has turned out. They don’t rise. I followed the instructions to a tee and it doesn’t turn out. Very frustrated.
The BEST Angel food cake! Seriously make it all the time since making it the first time! It’s delicious by itself…with toppings. Delicious!!!! Thank you, thank you!!!
You are somehow getting oil or wax in your batter. Make sure all your dishes and utensils are free of any hint of oil residue and use fresh eggs, not egg whites in a carton. The wax in the container allows them whip up beautifully and become a pancake when you bake it.
Delicious, heartbreaking, pancake.
Mine to I put it in the oven for the 40 minutes like it said and it doesn’t fully cook
I followed your weight for dry measurements and it came out perfect. If I went by dry measure, the sugar would be over by a 1/4 cup. First time trying so I went with the weight. I appreciate you distinguishing oven racks. That said, a FANTASTIC recipe. Not cloyingly sweet like the store bought ones. With fresh whipped cream and berries, OMG!
Make sure you are using utensils that haven’t had grease on/in them. It’s been recommended to wipe your mixer bowl and utensils with vinegar and then hopefully it will rise better. Egg whites are really delicate so be very gentle when folding in the flour mix. Keep trying-it’s worth it!
Your oven might not have a proper seal, my mother figured out which part of the door wasn’t sealing and jammed tin foil in that part of the door.
Also she only used metal utensils so she could ensure no oil got incorporated, and used a serrated spoon to fold, not a spatula.
Check the expiration on your cream of tartar.
I don’t completely bring the egg whites to room temperature. They did great and the dry ingredients need to be added about a 1/3 of a cup at a time.
I love all of your recipes. My question is, I’ve seen a angel food cake recipe with drained, diced maraschino cherries in it. Can I safely add to your recipe?
Thank you for sharing your wonderful recipes.
Hi Candyce! We haven’t tested that addition, but other bakers have reported successfully adding diced maraschino cherries. Make sure to dab as much extra moisture off of them as possible. Let us know if you give it a try!
It rose beautifully. It was moist with a perfect silky texture. The only change i would make would be to significantly reduce the sugar.
I also served with lemon curd and fruit so it did not need to be so sweet.
Hi, Candyce. I noticed that this recipe calls for vanilla extract. I have always used almond extract in my angel food cake. I find that this gives it that distinct angel food cake flavor and smell. I was wondering if you feel there is an advantage to using vanilla over almond?