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A sliced angel food cake with white frosting and garnish of strawberries and rainbow sprinkles.

Angel Food Cake

Cook Time 40 mins
Cooling 2 hrs
Course Dessert
Servings 10


  • One dozen eggs
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 ½ cups sugar
  • ½ teaspoon salt


  • Preheat the oven or convection oven to 350 degrees.
  • Separate the eggs, as directed above. Set aside the yolks. Pour the egg whites into a measuring cup. A dozen eggs should produce about 1 ½ cups of egg white.
  • Sift the flour with ¾ of a cup of sugar and the salt. Repeat that process two more times.
  • Pour the egg whites into the mixer bowl of the stand mixer, then add in the cream of tartar, lemon juice, vanilla, and water.
  • Mix the egg whites with the wet ingredients on medium-high speed. When the egg whites appear about five times as large as when you began, you are done.
  • Add the remaining sugar to the mix one tablespoon at a time. Mix it in for 30 seconds, then add another tablespoon. Mix for 30 seconds. Follow this procedure until you have completely mixed in all of the sugar.
  • Remove the mixing bowl from the mixer. Sprinkle ¼ cup of the flour mixture on top of the egg white mixture.
  • Use a rubber spatula to gently fold in the dry ingredients. Repeat the slow-motion mixing until all of the flour is well blended into the egg mix.
  • Spread the batter evenly into the tube pan.
  • Bake for 35 to 40 minutes on the center oven rack.
  • Remove the cake from the oven and turn it upside down to cool.
  • Wait for about one and a half hours, then turn the cake upright. Use a butter knife to gently loosen the edges of the cake from the pan.
  • Flip the cake out onto a cooling rack gently. Let it cool one more hour before slicing.