clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Angel Food Cake





  • I prefer to use fresh egg whites for this recipe.  While you can use pasteurized egg whites from the carton, I have found they take longer to whip.  I also think fresh egg whites are stronger.
  • Be sure to have egg whites at room temperature before you start.
  • It is super important that the beater and whisk are grease-free!  If in doubt, rinse with lemon juice or vinegar.
  • Don’t skip the sifting steps!
  • The best pan to use is a 10 x 4” tube pan, the aluminum type with feet.
  • DO NOT grease the tube pan.
  • Angel food cake can be made ahead and frozen!  Wrap with saran wrap twice and once with heavy duty aluminum foil.  Place in freezer for up to 4 months.  To defrost, remove from freezer and let the wrapped cake sit out until room temperature.