Angel Food Cake III Recipe -
Angel Food Cake III Recipe
  • READY IN hrs

Angel Food Cake III

Recipe by  

"Classic angel food cake, light and tastes great by itself!"

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Ingredients Edit and Save

Original recipe makes 1 -10 inch tube pan Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 15 mins


  1. Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside.
  2. In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
  3. Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 04, 2006

Excellent recipe. When I have a large supply of eggs, this is how I use them. I never have cake flour, so I use 1/8 cup cornstarch and 7/8 cup of all purpose flour.

Most Helpful Critical Review
Apr 14, 2004

This cake was good, but I think a box mix would be just as good. With the leftover egg yolks I used the custard recipe that CCRUMP gave on 1/4/03 and it didn't turn out very well, it didn't thicken enough (maybe needs cornstarch). But I also found a recipe called "Gold Cake" that calls for a cup of egg yolks and would be perfect use of them if you want another cake.

Apr 08, 2007

Totally awesome! I just made it for the 2nd time this weekend, and it turned out perfectly without any changes. As for baking time, you can never go totally by any recipe. Always deduct 10 minutes, set your timer and go from there. Every oven is different, as most are not calibrated exactly. If you follow this recipe exactly, your cake will rise above the level of the pan and have excellent flavor and texture. Note the recipe tells you to add the sugar gradually (no need to process if you do this!), and then later to FOLD in the flour, etc. This means to use a spatula and fold from top to bottom--don't use your mixer and no stirring. If you don't fold, or if you overfold, you will loose your volume for the cake! I sliced this into 3 layers and filled with lemon curd and white chocolate buttercream, then frosted w/the buttercream! Everyone totally loved it and raved about how incredible the cake was!! This is a GREAT recipe!

Feb 13, 2004

Excellent recipe!!! I made sure I really whipped the egg whites as other posters had said and this turned out great for me. Instead of make this in the tube pan, I made muffins out of it. The recipe for me made 24 muffins (make sure to use liners or they do stick). I have my muffins currently frozen and I take one down a night for a strawberry dessert. For anyone interested also I am on weight watchers and I calculated the muffins to be about 1 1/2 pts a piece. A great snack :)

Dec 07, 2003

I made it eaven faster by cooking in muffin tins. I then made a custard with 1/2 the yolks, 1 1/2 c milk, 1/4 c sugar and 1 tbl vanilla over a double boiler and whammm! I had a great quick low fat dessert!

Jun 26, 2005

this a wonderful and easy recipe. I've always used a mix to make angel food, but i'll always use this one now. If you don't have cream of tartar, use baking soda in the same quantity. It works just as well.

Jul 21, 2003

My dad loved this cake and he is the pickiest eater in the world! I didn't think it tasted egg-y at all. Super easy!! It was moister than any store-bought cake I've ever had, even my dad who likes store cake never knew that angel food cake was supposed to be moist. I followed previous ratings and "whipped it till the cows came home". With the leftover egg yolks I made egg noodles!! They (egg yolks) will keep in a covered jar in the fridge for a few days until you get a chance to use them. This was wonderful, I plan on making it several times a year. Thanks!!

Dec 22, 2003

Even though I messed up the recipe a little bit, it tasted absolutely wonderful. I didn't have any cake flour on hand so I sifted regular all-purpose flour 3 times and then deducted 2 tablespoons. I also added half a teaspoon of almond extract, just to add another dimension to the angel food cake. The variations you can make are boundless. I would think adding lemon / orange zest would be great as well. Oh also, to prevent over-burning, perhaps you can try covering it with foil for 20 minutes or so. Yum!


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  • Calories
  • 136 kcal
  • 7%
  • Carbohydrates
  • 29.9 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 131 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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