Angel Food Cake
Prep time: 40 mins
Cook time: 45 mins
Total time: 1 hour 25 mins
  • 1½ cups egg whites (~10 eggs)
  • 1 cup confectioners' sugar
  • 1 cup all-purpose flour
  • 1½ tsp cream of tartar
  • 1½ tsp vanilla extract
  • ¼ tsp salt
  • 1 cup granulated sugar
  1. Pour egg whites from carton to measuring cup, and add to mixer bowl (or separate eggs and save yolks for later use). Let stand at room temperature for 30 minutes.
  2. Preheat oven to 350 degrees F.
  3. Blend confectioners' sugar and flour together with a whisk.
  4. Add cream of tartar, vanilla and salt to egg whites and beat on high speed (8 on KitchenAid with flat paddle).
  5. Add sugar a little at a time while beating until sugar is dissolved.
  6. Once stiff peaks form, fold in flour mixture ¼ cup at a time (lowest speed on KitchenAid mixer).
  7. Gently spoon into an ungreased 10-in. bundt cake pan.
  8. Swirl spatula through to remove air pockets.
  9. Bake at 350 degrees F for 40-45 minutes. Cake should spring back when lightly touched with your finger.
  10. Invert pan onto a cooling rack and cool completely before removing cake from pan (about 1 hour).
  11. Use a spatula to gently loosen the cake from the pan if needed.
  12. Serve with strawberry glaze and whipped cream.
Recipe by My San Francisco Kitchen at