Perfectly Easy Angel Food Cake

This Perfectly Easy Angel Food Cake requires no folding in of the flour making it as easy as it gets.  Couple that with a high rising, super moist cake and all the problems with making an Angel Food Cake in the traditional manner disappear.  


  • 2 1/2 cups sugar, divided (500 grams or 17.5 oz.)

  • 14 large egg whites, preferably room temperature (2 cups, 450 grams are about 16 ounces)

  • 1 teaspoon vanilla extract

  • 1 teaspoon almond extract

  • 1 1/2 cups sifted cake flour (150 grams or 5 .33 oz.)
  • 1 1/4 teaspoon salt

  • 1 1/2 teaspoons cream of tarter


  1. Preheat the oven to 350 degrees.
  2. Have the angel food pan ready but do not prepare it in any way.  Do not butter or spray it.  To obtain its full height, the cake needs to cling to the side of the pan.  Set aside.
  3. Place the sugar in a food processor and process for 1 to 2 minutes until more finely ground.  Regular granulated sugar can be used but make sure to beat it long enough to dissolve the sugar.
  4. Place the egg whites, vanilla and almond extracts in a mixer bowl.  Fit the mixer with a whisk attachment.  Beat on medium just to a soft peak stage.
  5. Blend half the sugar (1 1/4 cups, 250 grams or 9 ounces), salt and cream of tarter.  Gradually add a heaping tablespoon at a time to the egg whites.  Beat 10 to 15 seconds after each addition.  Repeat until all of the sugar has been added.
  6. Sift together the remaining half of the sugar and the flour.  Set the mixer to low speed and add to the egg whites in four additions.  Beat just until the flour mixture is incorporated each time.
  7. Pour batter into cake pan and smooth out with a spatula.
  8. Bake for 35 to 40 minutes until risen, nicely browned and a tester comes out clean.  Don’t over bake.  Cool upside down in the pan.  If the Angel Food Pan doesn’t have feet, hang the pan on a bottle.
  9. When cold, go around the tube and the edge of the pan with a flexible spatula. Release the rim of the pan.
  10. Release the bottom of the cake with a spatula and turn it out onto a cake board.  Turn it right side up to serve.


I’ll admit 14 egg whites is a lot and what, you ask, do I do with 14 egg yolks left over. If you google “what to do with extra egg yolks”, there are plenty of suggestions.

Egg yolks can also be frozen for several months if they are weighed and 10% sugar is whisked in to keep them from gelling in the freezer and becoming  hard. A close measurement would be 1/4 teaspoon sugar per large egg yolk which weighs 17 grams.  For the 14 large egg yolks, whisk together 1 tablespoon plus 1/2 teaspoon sugar. Thaw in the refrigerator overnight or until completely thawed.  

At the bakery, we bought frozen egg yolks and frozen egg whites.  The yolks contained the 10% sugar as called for above.  When we used them, we did not deduct the sugar in the egg yolks from the recipe we were using. We simply used them as egg yolks and never had a problem.  


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