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–+ servings
Angel Food Cake
Angel Food Cake is a classic, airy dessert beloved for its light, fluffy texture and sweet, delicate flavor. Often considered a guilt-free treat, it is made primarily from whipped egg whites, sugar, and flour, without any butter or fat. This vintage recipe captures the elegance of mid-20th-century American baking, reflecting a time when simple ingredients and careful technique were key to making impressive desserts. This version likely dates back several decades and includes subtle flavorings like vanilla or almond.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12
Calories 170 kcal

Ingredients
  

  • 1½ cups egg whites (about 12 large eggs)
  • 1½ cups sugar
  • 1 ½ cup cake flour (sifted)
  • 1 tsp cream of tartar
  • ½ tsp vanilla ( or almond flavoring)

Instructions
 

Step 1: Prepare Ingredients

  • Separate egg whites and allow them to come to room temperature. Sift flour and measure.

Step 2: Beat Egg Whites

  • In a clean mixing bowl, beat egg whites until foamy.
  • Add cream of tartar and continue beating until soft peaks form.

Step 3: Add Sugar

  • Gradually add sugar, a few tablespoons at a time, beating until stiff peaks form.

Step 4: Fold in Dry Ingredients

  • Gently fold in sifted flour, a small amount at a time, being careful not to deflate the batter.
  • Add flavoring and fold in gently.

Step 5: Bake

  • Pour batter into an ungreased angel food cake pan.
  • Bake at 350°F (175°C) for 35–40 minutes until golden and springs back when lightly touched.

Step 6: Cool & Serve

  • Invert pan and cool upside down for at least 1 hour.
  • Loosen edges with a knife and remove from pan. Serve plain or with berries and whipped cream.

Tips

  • Ensure the mixing bowl is completely grease-free so egg whites whip properly.
  • Sift the flour 3 to 4 times for the lightest texture.
  • Add sugar gradually to prevent deflating the egg whites.
  • Use room-temperature egg whites for best volume.
  • Invert the pan to cool so the cake doesn’t collapse.
  • Add lemon, almond, or vanilla flavoring depending on preference (the card says “flavor”).
  • Substitute part of the sugar with superfine sugar for extra loft.
  • Add a touch of citrus zest for brightness.
  • Serve with berries, whipped cream, or a light glaze.
  • Use a tube pan only, do not grease it.

Nutrition

Calories: 170kcalCarbohydrates: 37gProtein: 5gFat: 0.4gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 51mgPotassium: 107mgFiber: 0.4gSugar: 25gVitamin A: 0.3IUCalcium: 5mgIron: 0.2mg
Keyword angel food, classic baking, family recipe, heirloom, homemade, light cake, old-fashioned dessert, vintage recipe
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