Angel Food Cake

Angel Food Cake

Yield: 4 (10-inch) tube cakes/48 servings


  • 3 lb., 8 oz. frozen (thawed) or refrigerated liquid egg white or reconstituted dried egg white*
  • 0.6 oz. cream of tartar
  • 1 lb., 5 oz. sugar
  • 0.3 oz. vanilla
  • 0.25 oz. almond extract
  • 1 lb., 1 oz. cake flour
  • 1 lb., 5 oz. sugar
  • 0.25 oz. salt

Total approximate weight: 7 lb., 7 oz.

*7 oz. dried egg white mixed with 49 oz. water


  1. Using 3-speed mixer at third speed, mix egg whites and cream of tartar for 1 minute.
  2. Mix at second speed for 3-4 minutes while gradually adding sugar until soft peaks form.
  3. Blend in vanilla and almond extract.
  4. Sift together cake flour, sugar and salt. Mix in at first speed, 2 cups at a time, just until blended.
  5. Divide and portion approximately 1 lb. 14 oz. batter into 4 ungreased tube pans.
  6. Bake at 375° F for 30-40 minutes, until tops are golden brown and spring back when touched.
  7. Invert and cool completely before slicing.

Locate a U.S. supplier of REAL egg products




Egg facts