Uploaded July 2026 | Updated September 2026, 2 weeks ago
Whipped egg whites give this angel food cake its angelic airiness, and it stays moist for days! Follow Anna Olson's step-by-step recipe for a successful angel food cake - a fantastic make-ahead dessert.
--------
Makes 10-inch (25 cm) tube cake
Serves 12 to 16
Prep time 25 minutes
Cook time 35 minutes
The cake will keep, well wrapped (not refrigerated) for up to 4 days.
--------
• Ingredients •
(Feel free to measure in either volume or weight)
1 cup (130 g) of cake & pastry flour
1 cup (200 g) granulated sugar
8 large egg whites, room temperature
½ tsp (2 mL) cream of tartar
pinch of salt
½ cup (65 g) icing sugar, sifted
1 tsp (5 mL) vanilla extract
Whipped cream and berries, to serve
--------
• Directions •
1. Preheat the oven to 325 °F (160 °C).
2. Sift the flour and granulated sugar twice and set aside.
3. Whip the egg whites with the cream of tartar and salt until foamy, then gradually add the icing sugar (lower the speed when adding), whipping until the whites hold a medium peak when the beaters are lifted. Stir in the vanilla.
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).
5. 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.
6. Serve the cake with whipped cream and berries, if you wish.
Whipped egg whites give this angel food cake its angelic airiness, and it stays moist for days! Follow Anna Olson's step-by-step recipe for a successful angel food cake - a fantastic make-ahead dessert.
--------
Makes 10-inch (25 cm) tube cake
Serves 12 to 16
Prep time 25 minutes
Cook time 35 minutes
The cake will keep, well wrapped (not refrigerated) for up to 4 days.
--------
• Ingredients •
(Feel free to measure in either volume or weight)
1 cup (130 g) of cake & pastry flour
1 cup (200 g) granulated sugar
8 large egg whites, room temperature
½ tsp (2 mL) cream of tartar
pinch of salt
½ cup (65 g) icing sugar, sifted
1 tsp (5 mL) vanilla extract
Whipped cream and berries, to serve
--------
• Directions •
1. Preheat the oven to 325 °F (160 °C).
2. Sift the flour and granulated sugar twice and set aside.
3. Whip the egg whites with the cream of tartar and salt until foamy, then gradually add the icing sugar (lower the speed when adding), whipping until the whites hold a medium peak when the beaters are lifted. Stir in the vanilla.
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).
5. 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.
6. Serve the cake with whipped cream and berries, if you wish.
