Tuesday, February 23, 2010


One of my absolute favorite cakes is ANGEL FOOD! I love the soft, airy, almond flavor of this cake... oh and do I need to mention that it is fat free? It does help, right!?! For each serving, this cake has approximately 124 calories, 4 g protein, 27 g carbs, 0 g fat, 0 mg chol, and 79 mg sod.... so in other words, it's a healthy kinda cake! Just gives me one more reason to enjoy it even more :-) I have been making this cake since I was first married in 1997. I have tried other recipes, but always go back to this one! And it's always much requested!! Try it and let me know what you think.....

1 1/4 cups all-purpose flour

1 1/2 cups sugar, divided

1 1/2 cups egg whites (about 12-15 egg whites)

1 1/2 teaspoons cream of tartar

1/4 teaspoon salt

1 teaspoon almond extract

Mix flour and 1/2 cups sugar in small bowl. (I use a whisk to mix it well) Set aside.

Place egg whites in a stand mixer bowl. Turn on medium-high setting and whip 30-60 seconds, or until egg whites are frothy.

Add cream of tartar, salt and almond extract. Turn to high and whip 2 to 2 1/2 minutes, or until whites are almost stiff but not dry. Turn back to a low setting. Gradually add remaining 1 cup sugar and mix about 1 minutes. Stop and scrape bowl.

Remove bowl from mixer. Spoon flour-sugar mixture, one-fourth at a time, over egg whites. Fold in gently with spatula, just until blended.

Pour batter into ungreased 10-inch tube pan. With knife, gently cut through batter to remove large air bubbles. Bake 375 for 35 minutes, or until crust is golden brown and cracks are very dry. Immediately invert cake onto funnel or soft drink bottle. (a vinegar bottle with a small top works great) Cool completely. Remove from pan....

Yields: 16 servings

**always cut an angel food cake with a long serrated (bread) knife so you don't smash it!

**this recipe is adapted from the KITCHENAID instructions and recipes manual:-)


Happy Cooking!

Click here for your printable recipe!


  1. I love angel food cake but have never made one from scratch. I'm excited to try this! However, I don't have a tube pan. Can you make it in a different pan and do you know about how much the tube pans run?

  2. Camille, I don't know that it would work well in anything but a tube pan because they are a two-piece pan and they make it so easy to remove your cake from the pan. I will be real honest and tell you that my favorite pan, my Grandma bought for me at the DI. They always have them in there because people just don't use them anymore... The ones I saw there last were the steel ones and they were $1.00 each! But if you buy a new one, I would guess around $10.00 maybe?... Good luck!!!


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