Skip to main content New<> this month
Get the Allrecipes magazine

Angel Food Cake III

Rated as 4.59 out of 5 Stars

"Classic angel food cake, light and tastes great by itself!"
Added to shopping list. Go to shopping list.


1 h 15 m servings 136
Original recipe yields 14 servings (1 -10 inch tube pan)


{{model.addEditText}} Print
  1. Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
  2. In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
  3. Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 136 calories; 0.1 29.9 4 0 131 Full nutrition

Explore more


Read all reviews 373
  1. 482 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

Excellent recipe. When I have a large supply of eggs, this is how I use them. I never have cake flour, so I use 1/8 cup cornstarch and 7/8 cup of all purpose flour.

Most helpful critical review

This cake was good, but I think a box mix would be just as good. With the leftover egg yolks I used the custard recipe that CCRUMP gave on 1/4/03 and it didn't turn out very well, it didn't thi...

Most helpful
Most positive
Least positive

Excellent recipe. When I have a large supply of eggs, this is how I use them. I never have cake flour, so I use 1/8 cup cornstarch and 7/8 cup of all purpose flour.

Excellent recipe!!! I made sure I really whipped the egg whites as other posters had said and this turned out great for me. Instead of make this in the tube pan, I made muffins out of it. The...

Totally awesome! I just made it for the 2nd time this weekend, and it turned out perfectly without any changes. As for baking time, you can never go totally by any recipe. Always deduct 10 minut...

I made it eaven faster by cooking in muffin tins. I then made a custard with 1/2 the yolks, 1 1/2 c milk, 1/4 c sugar and 1 tbl vanilla over a double boiler and whammm! I had a great quick low...

this a wonderful and easy recipe. I've always used a mix to make angel food, but i'll always use this one now. If you don't have cream of tartar, use baking soda in the same quantity. It work...

My dad loved this cake and he is the pickiest eater in the world! I didn't think it tasted egg-y at all. Super easy!! It was moister than any store-bought cake I've ever had, even my dad who ...

Even though I messed up the recipe a little bit, it tasted absolutely wonderful. I didn't have any cake flour on hand so I sifted regular all-purpose flour 3 times and then deducted 2 tablespoo...

I was using this cake for strawberry shortcake, and on the third (!) try, I got it right. I used parchment paper on the bottom of two 9 inch pans,(they stuck without it on cake #1), and I waste...

I made this for my husband when he asked for an Angel Food cake for his birthday....and I didn't realize that you could buy them boxed. I put a homemade whipped cream frosting on it. Several pe...