Recipes‎ > ‎

Angel Food Cake

From Martha Stewart's Baking Handbook
Makes one 10-inch cake

1 cup cake flour (not self-rising)
1 1/2 cups superfine sugar
1 3/4 cups large egg whites (about 13 large eggs), room temperature
1 tablespoon warm water
1/2 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon pure vanilla

1. Preheat oven to 350F, with the rack in the center. Into a medium bowl, sift together flour and 3/4 cup sugar four times; set aside.

2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and the warm water on low speed until foamy. Add salt, cream of tartar, and vanilla; beat on medium-high speed until soft peaks form, about 3 minutes. While beating, gradually add the remaining 3/4 cup sugar, 1 tablespoon at a time. Beat on high speed until peaks are stiff and glossy but not dry, about 2 minutes (do not overmix).

3. Transfer mixture to a large bowl. Sift flour mixture over egg-white mixture in six parts, quickly but gently folding it in with a rubber spatula after each addition.

4. Gently transfer batter to an ungreased 10-inch tube pan. Run a knife through the batter to release any air bubbles, and smooth with a small offset spatula. Bake until the cake is golden brown and springs back when touched, 35 to 40 minutes.

5. Invert pan onto its legs and let cool completely, about 1 hour. Carefully run a large offset spatula around the sides of the cake to loosen, then invert onto a wire rack. Cake can be kept in an airtight container at room temperature for up to 4 days.

Brought to you by The Busty Baker (
Original Post:

Back to Recipe Home Page