Angel Food Cake

Name: Angel Food Cake
Total time: 1 h 46 min
Yield: 4 servings
Ingredients: 75 g Cake flour; 75 g Caster sugar; 6 piece egg white; 1 tsp Cream of tartar; 1 pinch Fine salt; 75 g Caster sugar; 1 tsp Vanilla extract

1 hr 46 min · 8 min active · makes ~425 g · Medium

Angel Food Cake made with whipped egg whites and cream of tartar for an airy, delicate crumb. Serves 4.

See more →

Angel Food Cake

Angel Food Cake made with whipped egg whites and cream of tartar for an airy, delicate crumb. Serves 4.

See more →

TOTAL TIME

1 hr 46 min

ACTIVE TIME

8 min

QUANTITY

~425 g

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/6

Tools0/11

Ingredients

0/6 gathered · 4 servings

75g

150g

6piece

1tsp

1pinch

1tsp

#	Quantity	Notes	State
1	75g	—	—
2	150g	—	—
3	6piece	—	—
4	1tsp	—	—
5	1pinch	—	—
6	1tsp	—	—

Tools

12 items

Procedure

22 steps

1 of 22

Set the oven to 175 °C and allow it to heat fully before you begin.

175°C

⏱ 10 min

2 of 22

Tip the cake flour into the small bowl.

Cake flour · 75 g

⏱ 10s

ResultCake flour

3 of 22

Sift the flour through a sieve back into the bowl, lifting the sieve high to aerate it well.

⏱ 30s

ResultSifted cake flourused in step 5

4 of 22

Measure half the caster sugar into a separate small bowl — this portion will be stirred into the flour.

Caster sugar · 75 g

⏱ 10s

ResultCaster sugar

5 of 22

Tip the reserved caster sugar into the sifted flour and stir them together so the sugar is evenly distributed through the flour.

Sifted cake flour · step 3 Caster sugar · step 4

⏱ 15s

ResultCombined flour and sugar

6 of 22

Sift the flour-and-sugar mixture through a sieve back into the bowl to combine them thoroughly and keep the mixture light.

⏱ 30s

ResultSifted combined flour and sugarused in step 15

7 of 22

Separate the eggs, letting each white fall into the large mixing bowl and discarding the yolks.

Egg white · 6 piece

⏱ 30s

ResultEgg white

8 of 22

Add the cream of tartar to the egg whites in the bowl.

Cream of tartar · 1 tsp

⏱ 5s

ResultEgg white and cream of tartar

9 of 22

Add the pinch of salt to the egg whites.

Fine salt · 1 pinch

⏱ 5s

ResultEgg white and cream of tartar and fine salt

10 of 22

Beat the egg whites with a hand mixer on medium speed until they hold soft, billowy peaks that curl over at the tip.

⏱ 1 min

ResultSoft-peak egg whites

11 of 22

With the mixer still running, pour the remaining caster sugar in a slow, steady stream into the egg whites.

Caster sugar · 75 g

⏱ 5s

ResultSoft-peak egg whites and caster sugar

12 of 22

Continue beating on medium-high speed until the whites are thick, glossy and hold stiff peaks that stand straight up.

⏱ 1 min

ResultStiff glossy meringue

13 of 22

Add the vanilla extract to the meringue.

Vanilla extract · 1 tsp

⏱ 5s

ResultStiff glossy meringue and vanilla extract

14 of 22

Give the meringue a few swift strokes by hand to incorporate the vanilla evenly.

⏱ 10s

ResultVanilla meringue

15 of 22

Spoon the flour-and-sugar mixture over the meringue in three additions, folding gently after each with a large metal spoon using a slow cutting-and-turning motion to keep as much air as possible in the batter.

Sifted combined flour and sugar · step 6

⏱ 1 min

ResultAngel food cake batter

16 of 22

Pour the batter into an ungreased angel food cake tin and smooth the top level with the back of the spoon.

Angel food cake batter · step 15

⏱ 20s

ResultAngel food cake batter

17 of 22

Using oven gloves, slide the tin into the oven.

⏱ 10s

ResultAngel food cake batter

18 of 22

Bake until the top is deep golden and a skewer inserted into the centre comes out clean.

175°C

⏱ 35 min

ResultBaked angel food cake

19 of 22

Lift the tin out of the oven with oven gloves and immediately invert it over its own feet or the neck of a bottle so the cake hangs upside down.

⏱ 10s

ResultBaked angel food cake

20 of 22

Leave the inverted tin to cool completely — at least an hour — so the cake sets in its full, airy structure without collapsing.

⏱ 1 hr

ResultCooled angel food cake

21 of 22

Run a palette knife firmly around the inside edge of the tin and around the central tube to free the cake from the sides.

⏱ 30s

ResultLoosened angel food cake

22 of 22

Invert the tin over a cake stand, give it a gentle tap, and lift it away to reveal the cake.

Loosened angel food cake · step 21

⏱ 15s

ResultAngel Food Cake

Total Time1 hr 46 min

#	Product	Tool	Action
1	—	175°C	Set the oven to 175 °C and allow it to heat fully before you begin.⏱ 10 min
2	75 g		Tip the cake flour into the small bowl.⏱ 10sResultCake flour
3	—		Sift the flour through a sieve back into the bowl, lifting the sieve high to aerate it well.⏱ 30sResultSifted cake flourused in step 5
4	75 g		Measure half the caster sugar into a separate small bowl — this portion will be stirred into the flour.⏱ 10sResultCaster sugar
5	Sifted cake flourstep 3		Tip the reserved caster sugar into the sifted flour and stir them together so the sugar is evenly distributed through the flour.⏱ 15sResultCombined flour and sugar
5	Caster sugarstep 4
6	—		Sift the flour-and-sugar mixture through a sieve back into the bowl to combine them thoroughly and keep the mixture light.⏱ 30sResultSifted combined flour and sugarused in step 15
7	6 piece		Separate the eggs, letting each white fall into the large mixing bowl and discarding the yolks.⏱ 30sResultEgg white
8	1 tsp		Add the cream of tartar to the egg whites in the bowl.⏱ 5sResultEgg white and cream of tartar
9	1 pinch		Add the pinch of salt to the egg whites.⏱ 5sResultEgg white and cream of tartar and fine salt
10	—		Beat the egg whites with a hand mixer on medium speed until they hold soft, billowy peaks that curl over at the tip.⏱ 1 minResultSoft-peak egg whites
11	75 g		With the mixer still running, pour the remaining caster sugar in a slow, steady stream into the egg whites.⏱ 5sResultSoft-peak egg whites and caster sugar
12	—		Continue beating on medium-high speed until the whites are thick, glossy and hold stiff peaks that stand straight up.⏱ 1 minResultStiff glossy meringue
13	1 tsp		Add the vanilla extract to the meringue.⏱ 5sResultStiff glossy meringue and vanilla extract
14	—		Give the meringue a few swift strokes by hand to incorporate the vanilla evenly.⏱ 10sResultVanilla meringue
15	Sifted combined flour and sugarstep 6		Spoon the flour-and-sugar mixture over the meringue in three additions, folding gently after each with a large metal spoon using a slow cutting-and-turning motion to keep as much air as possible in the batter.⏱ 1 minResultAngel food cake batter
16	Angel food cake batterstep 15		Pour the batter into an ungreased angel food cake tin and smooth the top level with the back of the spoon.⏱ 20sResultAngel food cake batter
17	—		Using oven gloves, slide the tin into the oven.⏱ 10sResultAngel food cake batter
18	—	175°C	Bake until the top is deep golden and a skewer inserted into the centre comes out clean.⏱ 35 minResultBaked angel food cake
19	—		Lift the tin out of the oven with oven gloves and immediately invert it over its own feet or the neck of a bottle so the cake hangs upside down.⏱ 10sResultBaked angel food cake
20	—		Leave the inverted tin to cool completely — at least an hour — so the cake sets in its full, airy structure without collapsing.⏱ 1 hrResultCooled angel food cake
21	—		Run a palette knife firmly around the inside edge of the tin and around the central tube to free the cake from the sides.⏱ 30sResultLoosened angel food cake
22	Loosened angel food cakestep 21		Invert the tin over a cake stand, give it a gentle tap, and lift it away to reveal the cake.⏱ 15sResultAngel Food Cake
Total Time			1 hr 46 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	242kcal
	7g
	0.3g
	53g
	38g
	0.3g
	116mg

Ingredients0/6

Tools0/11

Recipe

Angel Food Cake

Angel Food Cake made with whipped egg whites and cream of tartar for an airy, delicate crumb. Serves 4.

What you’ll doYou will sift flour with half the caster sugar, then whip egg whites with cream of tartar and salt to stiff peaks before slowly adding the remaining sugar. Fold in vanilla and the flour mixture in three careful additions, pour into an ungreased tin, and bake until golden. The crucial step is inverting the tin immediately after baking and leaving it to cool upside down for at least an hour so the cake sets without collapsing.

Serves4

Total1 hr 46 min

LevelMedium

Ingredients

Cake flour75 g
Caster sugar150 g
Egg white6 piece
Cream of tartar1 tsp
Fine salt1 pinch
Vanilla extract1 tsp

Tools

Large metal spoonSieveCake flour bowl (small bowl)Caster bowl (small bowl)Large mixing bowlOvenCake standPalette knifeAngel food cake tinWhiskWooden spoonHand mixer

Method

Set the oven to 175 °C and allow it to heat fully before you begin.

175°C10 minOven

Tip the cake flour into the small bowl.

10sCake flour bowl (small bowl)Cake flour · 75 g

Sift the flour through a sieve back into the bowl, lifting the sieve high to aerate it well.

Result · Sifted cake flour · used in step 5

30sCake flour bowl (small bowl), Sieve

Measure half the caster sugar into a separate small bowl — this portion will be stirred into the flour.

10sCaster bowl (small bowl)Caster sugar · 75 g

Tip the reserved caster sugar into the sifted flour and stir them together so the sugar is evenly distributed through the flour.

15sCake flour bowl (small bowl), Wooden spoonSifted cake flour · step 3Caster sugar · step 4

Sift the flour-and-sugar mixture through a sieve back into the bowl to combine them thoroughly and keep the mixture light.

Result · Sifted combined flour and sugar · used in step 15

30sCake flour bowl (small bowl), Sieve

Separate the eggs, letting each white fall into the large mixing bowl and discarding the yolks.

30sLarge mixing bowlEgg white · 6 piece

Add the cream of tartar to the egg whites in the bowl.

5sLarge mixing bowlCream of tartar · 1 tsp

Add the pinch of salt to the egg whites.

5sLarge mixing bowlFine salt · 1 pinch

Beat the egg whites with a hand mixer on medium speed until they hold soft, billowy peaks that curl over at the tip.

1 minLarge mixing bowl, Hand mixer

With the mixer still running, pour the remaining caster sugar in a slow, steady stream into the egg whites.

5sLarge mixing bowlCaster sugar · 75 g

Continue beating on medium-high speed until the whites are thick, glossy and hold stiff peaks that stand straight up.

1 minLarge mixing bowl, Hand mixer

Add the vanilla extract to the meringue.

5sLarge mixing bowlVanilla extract · 1 tsp

Give the meringue a few swift strokes by hand to incorporate the vanilla evenly.

10sLarge mixing bowl, Whisk

1 minLarge mixing bowl, Large metal spoonSifted combined flour and sugar · step 6

Pour the batter into an ungreased angel food cake tin and smooth the top level with the back of the spoon.

20sAngel food cake tinAngel food cake batter · step 15

Using oven gloves, slide the tin into the oven.

10sAngel food cake tin, Oven

Bake until the top is deep golden and a skewer inserted into the centre comes out clean.

175°C35 minAngel food cake tin, Oven

Lift the tin out of the oven with oven gloves and immediately invert it over its own feet or the neck of a bottle so the cake hangs upside down.

10sAngel food cake tin, Oven

Leave the inverted tin to cool completely — at least an hour — so the cake sets in its full, airy structure without collapsing.

1 hrAngel food cake tin

Run a palette knife firmly around the inside edge of the tin and around the central tube to free the cake from the sides.

30sAngel food cake tin, Palette knife

Invert the tin over a cake stand, give it a gentle tap, and lift it away to reveal the cake.

Result · Angel Food Cake

15sCake standLoosened angel food cake · step 21

Printed 27 September 2026