Angel Food Cake


It’s been raining for days here in Northern California. Days and days. While there are plenty of practical things I could be doing, the rain always makes me want to bake! The tastiest angel food cake came from this past week’s weather.

Looking for a light, airy cake? This is it. Slightly more dense than the original angel food cake, this one with hold together well when topped with whipped cream, puddings, fruit, etc. Most angel food cakes get soggy once a topping is added. Not this one! I made this cake and put it into a trifle. Even with all the layers, the cake held its form. How cool is that??

Sifting gets any lumps out.

This recipe is gluten free and dairy free too. Not so common with angel food cakes.

Blend the egg whites on high until frothy and thick.

Next I want to try it as a strawberry short cake!

Mmmm, just out of the oven!

Enjoy this sweet recipe and tell me what you think. I love feedback!

Angel Food Cake

Prep Time: 15 minutes

Cook Time: 35 minutes

Yield: 1 cake, 12 slices

Serving Size: 1 slice

Calories per serving: 102.7

Fat per serving: 0.8 g

Saturated fat per serving: 0.685 g

Carbs per serving: 20.2 g

Protein per serving: 3.602 g

Fiber per serving: 1.819 g

Sugar per serving: 12.8 g

Sodium per serving: 148.7 mg

Cholesterol per serving: 0 mg

Angel Food Cake



  1. Preheat the oven to 350°. Spray a bundt cake pan.
  2. In a large bowl, combine the flours and sugar.
  3. In a separate large bowl or kitchen aid, pour in the 9 egg whites, warm water and cream of tartar.
  4. Blend on high using a hand mixer or mixing stand for about 5 minutes, until egg whites turn into a froth. This is right around the stage that you'll start to seek peaks form.
  5. Gently fold the froth into the flour/sugar mixture.
  6. Fold until all incorporated. Stir in 1/4 tsp almond extract.
  7. Pour into the bundt cake pan.
  8. Bake for 30-35 minutes.
  9. Allow to cool, then serve.
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