Named for its light, fluffy texture and ethereal, pale crumb, angel food cake is the perfect base for a whipped cream and syrupy fruit topping.


  • 1½ cups egg whites
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1½ tsp. cream of tartar
  • ¼ tsp. kosher salt
  • 2 cups sugar
  • 1 cup cake flour, sifted


  1. Heat oven to 350°. Combine egg whites, extracts, cream of tartar, and salt in a large bowl, and beat on high speed of a hand mixer until stiff peaks form. Whisk sugar and flour together in a bowl, and then add to beaten egg whites; using a rubber spatula, fold gently until evenly combined. Transfer to an ungreased 10″ tube pan, and smooth top. Bake until lightly browned and a toothpick inserted halfway between the edge and center tube comes out clean, about 1 hour.
  2. Invert tube pan onto a wire rack and let cake cool completely upside down. Run a long knife between the cake and side of the tube pan to release the cake.

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