Angel Food Cake
Named for its light, fluffy texture and ethereal, pale crumb, angel food cake is the perfect base for a whipped cream and syrupy fruit topping. Landon Nordeman

Named for its light, fluffy texture and ethereal, pale crumb, the secret to making this simple cake is beating the egg whites until they are stiff and voluminous, and gently folding in the dry ingredients.


Yield: serves 8-10


  • 1 12 cups egg whites
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 12 tsp. cream of tartar
  • 14 tsp. kosher salt
  • 2 cups sugar
  • 1 cup cake flour, sifted


  1. Heat oven to 350°. Combine egg whites, extracts, cream of tartar, and salt in a large bowl, and beat on high speed of a hand mixer until stiff peaks form. Whisk sugar and flour together in a bowl, and then add to beaten egg whites; using a rubber spatula, fold gently until evenly combined. Transfer to an ungreased 10″ tube pan, and smooth top. Bake until lightly browned and a toothpick inserted halfway between the edge and center tube comes out clean, about 1 hour.
  2. Invert tube pan onto a wire rack and let cake cool completely upside down. Run a long knife between the cake and side of the tube pan to release the cake.

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