This light and airy cake is versatile and can be served with a variety of sauces and fruits.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
1 cup all-purpose flour
1 1/2 cups sugar
12 (1 1/2 cups) large Land O Lakes® Eggs (whites only) at room temperature
1 1/2 teaspoons cream of tartar
2 teaspoons vanilla
1/4 teaspoon salt
Heat oven to 375°F.
Combine flour and 3/4 cup sugar in bowl; set aside.
Beat egg whites, cream of tartar, vanilla and salt at medium speed in another bowl, scraping bowl often, until soft peaks form. Increase speed to high. Beat, adding remaining 3/4 cup sugar, 2 tablespoons at a time and scraping bowl often, until well mixed.
Spoon flour mixture over egg whites, 1/4 cupful at a time. Gently stir just until combined.
Pour batter into ungreased 10-inch tube pan. Cut gently through batter with metal spatula.
Bake 30-40 minutes or until cracks feel dry and top springs back when touched lightly.
Invert pan on heat-proof funnel or bottle; cool completely. Remove from pan.
Explore reviews fromour online community
It was so easy to make an angel food cake from scratch and it tastes so much better!
I have made this cake about 4 times. It was perfect everytime. It is so light and is delicious served with fresh cream and fruit. The recipe is so easy and quick to make. This is one of my favourite recipes.
There are reasons classic cake recipes turn out to be classics: These cakes have time-tested flavor and can’t-fail texture. Bake up a few memories.