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Protected: Angel Food Cake

  • Desserts
0/5 - 0 Ratings
Cook Time
By: Chris


  • 12 Pete & Gerry’s Organic egg whites
  • 1 1/2 teaspoons cream of tartar
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 cup sifted cake flour
  • 1 1/4 cups confectioners’ sugar
  • 1/4 teaspoon salt


Step 1

In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy.

Step 2

Add granulated sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar is dissolved.)

Step 3

Beat in vanilla.

Step 4

Sift together flour, confectioners sugar and salt twice.

Step 5

Sift about 1/2 cup of the flour mixture over egg whites and gently fold just until flour disappears.

Step 6

Repeat, folding in remaining flour mixture 1/2 cup at a time.

Step 7

Pour into ungreased 10 x 4-inch tube pan. Gently cut through batter with metal spatula.

Step 8

Bake in preheated 375° F oven until top springs back when touched lightly with finger, 30 to 40 minutes.

Step 9

Invert cake in pan on funnel or bottle neck.

Step 10

Cool completely, about 1 1/2 hours.

Step 11

With narrow spatula or knife, loosen cake from pan. Gently shake onto serving plate.

Step 12

Top with fruit or frost.

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