Angel Food Cake


Angel Food Cake

Prep Time 13 minutes
Cook Time 45 minutes
Course Appetizer, Dessert, Side Dish, Snack
Cuisine American
Servings 8 servings


  • ¾ C Grandpa's Kitchen Flour Blend
  • 3 Tbsp corn starch 
  • C granulated sugar 
  • C egg whites, room temperature
  • tsp cream of tartar
  • ½ tsp salt
  • 2 tsp vanilla


  • Preheat oven to 350˚F. Move oven rack to lowest position
  • In medium bowl stir together flour blend, corn starch, and ¾ c of the sugar. Set aside.
  • In large mixing bowl, beat egg whites, cream of tartar and salt on medium speed with wire whip attachment until foamy.
  • Increase speed to high and beat until egg whites have doubled in volume and thickened. 
    About 2 minutes.
  • Beat in remaining 3/4 c sugar a little at a time on high speed, add vanilla with last addition of sugar, until stiff and glossy meringue forms. Do not under beat. 
  • Sprinkle sugar/ flour mixture, 1/4 cup at a time, over meringue, folding in just until mixture disappears, transfer egg white mixture to a very large bowl if necessary. 
  • Spoon into ungreased 10 inch angel food (tube) cake pan. Gently tap pan on counter to remove large air bubbles.
  • Bake 40 to 45 minutes or until cracks feel dry and top springs back when lightly touched. Do not under bake.
  • Immediately turn pan upside down onto heatproof bottle or funnel until cake is completely cool, about 2 hours. Run knife or long metal spatula around edge of pan to loosen. Turn cake out onto serving platter. Use long, serrated knife to cut cake

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