Angel Food Cake

Preparation info

  • Difficulty


  • Yield: About



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

If I had to name my absolutely favorite dessert at about the time I reached puberty or before, it would be, without question, angel food cake. To me it was divine, celestial, and manna from heaven. It is still cause for celebration—or something to celebrate with.


  • 1⅓ cups twice-sifted sugar
  • 1 cup sifted cake flour
  • ¼ teaspoon salt, if desired
  • cups egg whites (11 or 12 whites)
  • teaspoons cream of tartar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract


  • Preheat the oven to 350 degrees.
  • In a sifter, combine ⅓ cup sugar, the cake flour, and salt. Sift the mixture three times.
  • Put the egg whites into the bowl of an electric mixer and beat until foamy. Add the cream of tartar. Continue beating until the whites hold soft peaks.
  • While still beating, gradually add the remaining 1 cup sugar, about 1 tablespoon at a time.
  • Fold in the vanilla and almond extracts. Sift approximately one-quarter of the flour mixture over the whites. Fold this in with a rubber spatula. Continue adding the flour mixture, one-quarter at a time, folding in after each addition.
  • Pour the batter into an ungreased 9-inch tube pan. Bake 45 minutes, or until the top of the cake springs back when lightly touched.
  • Immediately invert the cake onto a wire rack and let stand in the pan until cool, about 1½ hours.