High-Altitude Angel Food Cake

High-Altitude Angel Food Cake

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"This is my grandmother's recipe that I have adapted for high-altitude baking. It is easy, light and delicious -- the BEST angel food cake ever!!"
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38 m servings 221 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 294 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 330 degrees F (165 degrees C).
  2. In a large glass or metal bowl, whip egg whites with cream of tartar and salt until soft peaks form. Gradually sprinkle in the sugar while continuing to whip to medium peaks. Since this is a high-altitude recipe, whip them only until they form a peak that falls over. Stir in the vanilla and lemon extracts. Use a rubber spatula to fold in flour a fourth at a time. Spoon into a clean and dry 9 inch tube pan.
  3. Bake for 25 minutes in the preheated oven, then increase the temperature to 375 degrees F (190 degrees C). Continue baking for another 3 minutes, or until the cake begins to shrink down a bit. Invert pan over a wire rack to cool. When cool, run a thin spatula or knife around the outer edge, and tap out firmly.


  • Note
  • This recipe works great at 5,280 ft. I have already altered this for Denver, but if you live higher than that, consider this: Using less sugar, more flour and a higher baking temperature will strengthen the cell structure of the cake.


  1. 22 Ratings

Most helpful positive review

I also live in a high altitude area, one hour north of Denver. Baking desserts is sometimes precarious. Thanks for this exceptional recipe for Angel Food Cake. The directions were easy to follow...

Most helpful critical review

I live at 7,300 ft in northern NM and made the recipe with just a bit more flour. I should have upped the temp to 350F, then 400F because it didn't rise as much or brown as quickly as it should...

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I also live in a high altitude area, one hour north of Denver. Baking desserts is sometimes precarious. Thanks for this exceptional recipe for Angel Food Cake. The directions were easy to follow...

I forgot to mention that it is VERY helpful to line the bottom of your pan with parchment paper or waxed paper. I usually fold the paper in half, then in half again... and then cut it to look li...

Absolutely delightful! This is my first stab at angel food cake baking. I researched and tried a recipe two nights ago from Allrecipes.com and it was a huge dud. Coarse texture, almost tough ...

Amazing cake! I live in the Denver area and this turned out great at our high altitude. I used A.P. flour and almond extract instead of lemon, and it's light, fluffy, and delicious! Wonderful ...

This was my first time ever to make a home-made angel food cake & it turned out great! I live in Denver & this recipe works for the altitude! I didn't have cake flour so I used 1 cup and 3 Table...

This is a fool-proof recipe! I finished the batter and stuck the cake in the oven and while cleaning up the dishes, I came across 1/2 cup of egg whites that I had accidently omitted from the re...

Wonderful recipe! I live in Loveland, Colorado, on the front range of the Rockies. I have never had angel food cake made from scratch turn out for me. This one was perfect and Yummy! I used almo...

I love this cake. I live in Fort Collins Co just outside the Foot hills and this worked perfectly for me. I did increase the sugar to 1 1/4 cup and it was perfect

recipe worked well for me, although i did over bake it slightly the first time! my bad, not the recipe. the second time it came out perfect.

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