Angel Food Cake

Cuisinart original

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


One 9" 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 analysis 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.
  2. Sift ¾ cup of the sugar together with the cake flour in a mixing bowl; reserve.
  3. Put egg whites into the Cuisinart®  mixing bowl. Attach the chef’s whisk and begin mixing on Speed 5. Once whites are foamy, add cream of tartar and salt and gradually increase to Speed
  4. While mixing on Speed 12, slowly add remaining ¾ cup of granulated sugar and vanilla extract and continue to mix until the peaks are firm and glossy. Remove bowl from mixer.
  5. Gradually sift the reserved flour and sugar into the whites and carefully fold in with a large rubber spatula. Be gentle when folding, but at the same time make sure all ingredients are evenly incorporated.
  6. Spoon batter into an ungreased, 9-inch tube pan. Smooth the top by evenly spreading with a rubber spatula.
  7. Bake for about 45 minutes, until a toothpick that has been inserted comes out clean. Invert pan onto the neck of an empty long-necked bottle (such as a wine bottle) and allow to cool completely.
  8. To remove cake from pan, remove the pan from the neck of the bottle and slide the tip of a long, narrow knife between the cake and the pan. Cover the pan with a plate and invert it, sliding the knife along the bottom of the pan until it is free.