Angel Food Cake

Cuisinart original

Serve with Classic Whipped Cream and fresh berries for a light and delicious summer dessert.


Makes one 9-inch cake, 12 servings


1½    cups granulated sugar, divided
1¼    cups cake flour
12     large egg whites
1¼    teaspoons cream of tartar
¼      teaspoon kosher salt
1       teaspoon pure vanilla extract

Nutritional information

Nutritional information per serving:
Calories 167 (1% from fat) • carb. 37g • pro. 5g fat 0g • sat. fat 0g • chol. 0mg • sod. 278mg calc. 5mg • fiber 0g


1. Preheat oven to 325°F with the rack in thelower third position.
2. Sift ¾ cup of the sugar together with thecake flour in a medium mixing bowl; reserve.
3. Put the egg whites into a large mixing bowl. Start mixing on Speed 1. When the egg whites appear foamy, add the cream of tartar and salt. Gradually increase to Speed 6.
4. Add the remaining ¾ cup of granulated sugar and vanilla extract and continue to mix until firm, glossy peaks form.
5. Sift about ½ cup of the reserved flour and
sugar over the whites and carefully fold in with a rubber spatula. Continue with the remaining flour and sugar. Gently fold until no pockets of dry ingredients remain.
6. Spoon batter into an ungreased 9-inch tube pan. Even out the top with the spatula. Bake for 45 minutes, until a toothpick that has been inserted comes out clean. Invert pan onto the neck of a bottle and allow the cake to cool completely.
7. Use a knife to free the cake from the pan.