Angel food cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 1 cake
  • Bowl 1
  • - ½ cup of all purpose flour, sifted
  • - ½ cup of powdered sugar, sifted
  • Bowl 2
  • - 6 room temperature egg whites
  • - ½ cup of regular cane sugar
  • - ½ teaspoon of cream of tartar
  • - Pinch of fine sea salt
  • - ¼ teaspoon of vanilla extract
  • - ⅛ teaspoon of almond extract
  1. - Pre-heat the oven at 350, DO NOT GREASE the tube pan.
  2. - Sift all the ingredients of the bowl #1, reserve.
  3. - Mix in the egg whites the cream of tartar, both extracts, salt and a bit of the sugar and start whisking with an electric mixer. Gradually add more cane sugar while mixing on the fastest level until the full ½ cup if incorporated and you end up with STIFF PEAKS.
  4. - Take the flour/powdered sugar mix from the bowl #1 and VERY SLOWLY FOLD IT in to the egg whites. Take your time on this step, if you go too fast, the cake won't rise as much as it should.
  5. - Transfer the batter in to the UNGREASED mold, smooth the top and put in the oven for 45minutes.
  6. - Cool down the cake upside down on a cooling rack and gently unmold once it's fully cooled down.
Recipe by Zesty & Spicy at