This is my grandmother's recipe that I have adapted for high-altitude baking. It is easy, light and delicious -- the BEST angel food cake ever!!

AMYK
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 330 degrees F (165 degrees C).

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  • In a large glass or metal bowl, whip egg whites with cream of tartar and salt until soft peaks form. Gradually sprinkle in the sugar while continuing to whip to medium peaks. Since this is a high-altitude recipe, whip them only until they form a peak that falls over. Stir in the vanilla and lemon extracts. Use a rubber spatula to fold in flour a fourth at a time. Spoon into a clean and dry 9 inch tube pan.

  • Bake for 25 minutes in the preheated oven, then increase the temperature to 375 degrees F (190 degrees C). Continue baking for another 3 minutes, or until the cake begins to shrink down a bit. Invert pan over a wire rack to cool. When cool, run a thin spatula or knife around the outer edge, and tap out firmly.

Note

This recipe works great at 5,280 ft. I have already altered this for Denver, but if you live higher than that, consider this: Using less sugar, more flour and a higher baking temperature will strengthen the cell structure of the cake.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

220.6 calories; 6.9 g protein; 47.4 g carbohydrates; 0 mg cholesterol; 294.4 mg sodium. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/14/2006
I also live in a high altitude area one hour north of Denver. Baking desserts is sometimes precarious. Thanks for this exceptional recipe for Angel Food Cake. The directions were easy to follow. I was surprised how quicky the batter came together. The only little change I made was using 1/2 teaspoon almond extract rather than the lemon. Lo and behold this cake was moist flavorful and much more substantial than boxed or store bought Angel Food. I cooked up a cup of frozen raspberries 1/2 cup sugar and a tablespoon of cornstarch making a sauce to pour over the cake. My family loved it. This should do well in lower altitudes if the egg whites are whipped longer and 1/4 cup less flour is used. This was my first attempt at home made Angel Food and it turned out great! Read More
(29)

Most helpful critical review

Rating: 3 stars
07/15/2011
I live at 7 300 ft in northern NM and made the recipe with just a bit more flour. I should have upped the temp to 350F then 400F because it didn't rise as much or brown as quickly as it should. Needed an extra 10 min. Will try again though. Read More
(4)
24 Ratings
  • 5 star values: 16
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
06/14/2006
I also live in a high altitude area one hour north of Denver. Baking desserts is sometimes precarious. Thanks for this exceptional recipe for Angel Food Cake. The directions were easy to follow. I was surprised how quicky the batter came together. The only little change I made was using 1/2 teaspoon almond extract rather than the lemon. Lo and behold this cake was moist flavorful and much more substantial than boxed or store bought Angel Food. I cooked up a cup of frozen raspberries 1/2 cup sugar and a tablespoon of cornstarch making a sauce to pour over the cake. My family loved it. This should do well in lower altitudes if the egg whites are whipped longer and 1/4 cup less flour is used. This was my first attempt at home made Angel Food and it turned out great! Read More
(29)
Rating: 5 stars
07/30/2006
I forgot to mention that it is VERY helpful to line the bottom of your pan with parchment paper or waxed paper. I usually fold the paper in half then in half again... and then cut it to look like a slice of pizza (using the radius of the pan to measure.) Once I have the right size I'll cut the bottom for the center hole. This helps avoid leaving 1/2 of the cake in the pan. It tastes good either way but it is prettier when it stays in one piece. Read More
(17)
Rating: 5 stars
03/23/2009
Absolutely delightful! This is my first stab at angel food cake baking. I researched and tried a recipe two nights ago from Allrecipes.com and it was a huge dud. Coarse texture almost tough and not good taste. I then made this recipe the next night and oh the difference. I live in Thornton Colorado a north suburb of Denver so the high altitude is always a challenge for cake baking. This recipe however has been adapted for our altitude and was amazing. Rose well light texture amazing taste. I took it for my friend's birthday cake and the 5 of ate and ate. I also used a recipe from Allrecipes for buttercream icing that was incredible. It is now our new favorite cake recipe bumping dark chocolate cake out of first place! Read More
(14)
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Rating: 5 stars
03/28/2007
Amazing cake! I live in the Denver area and this turned out great at our high altitude. I used A.P. flour and almond extract instead of lemon and it's light fluffy and delicious! Wonderful recipe. Read More
(11)
Rating: 5 stars
06/09/2006
This was my first time ever to make a home-made angel food cake & it turned out great! I live in Denver & this recipe works for the altitude! I didn't have cake flour so I used 1 cup and 3 Tablespoons of regular flour & it still turned out fantastic! Great with frest fruit! Read More
(9)
Rating: 5 stars
09/09/2008
I love this cake. I live in Fort Collins Co just outside the Foot hills and this worked perfectly for me. I did increase the sugar to 1 1/4 cup and it was perfect Read More
(6)
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Rating: 5 stars
09/26/2008
Wonderful recipe! I live in Loveland Colorado on the front range of the Rockies. I have never had angel food cake made from scratch turn out for me. This one was perfect and Yummy! I used almond extract in place of orange and it was soooooooooooo good. Read More
(6)
Rating: 5 stars
11/19/2008
This is a fool-proof recipe! I finished the batter and stuck the cake in the oven and while cleaning up the dishes I came across 1/2 cup of egg whites that I had accidently omitted from the recipe!! It still came out great. I'm sure with the appropriate amount of egg whites the cake would have been even lighter and fluffier; but like I said it was still great. I did use almond instead of lemon but I'm sure either would've been wonderful. Read More
(6)
Rating: 5 stars
05/19/2009
recipe worked well for me although i did over bake it slightly the first time! my bad not the recipe. the second time it came out perfect. Read More
(6)
Rating: 3 stars
07/15/2011
I live at 7 300 ft in northern NM and made the recipe with just a bit more flour. I should have upped the temp to 350F then 400F because it didn't rise as much or brown as quickly as it should. Needed an extra 10 min. Will try again though. Read More
(4)