Elizabeth’S Perfect Angel Food Cake Recipe

Name: Elizabeth’S Perfect Angel Food Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 cups Egg Whites; 1/3 teaspoons Salt; 1-1/2 teaspoon Cream Of Tartar; 1 cup White Sugar; 1/2 teaspoons Almond Extract; 1-1/2 teaspoon Vanilla Extract; 1-1/4 cup Cake Flour; 1-1/2 cup Confectioners Sugar; FOR THE ICING:; 2 cups White Sugar; 2 Tablespoons Light Corn Syrup; 1/2 cups Water; 4 Egg Whites; 1/2 teaspoons White Vinegar; 1 teaspoon Vanilla

Servings: persons

FOR THE CAKE:
2 cups Egg Whites
1/3 teaspoons Salt
1-1/2 teaspoon Cream Of Tartar
1 cup White Sugar
1/2 teaspoons Almond Extract
1-1/2 teaspoon Vanilla Extract
1-1/4 cup Cake Flour
1-1/2 cup Confectioners Sugar
FOR THE ICING:
2 cups White Sugar
2 Tablespoons Light Corn Syrup
1/2 cups Water
4 Egg Whites
1/2 teaspoons White Vinegar
1 teaspoon Vanilla

1
Note: You must use a big mixing bowl when making the cake. Preheat oven to 350F.
2
Beat eggs whites and salt on low until fluffy. Add cream of tartar and beat on high until stiff. Turn mixer to low and slowly add white sugar. Add vanilla and almond extract. Sift together cake flour and powdered sugar. Gently fold the dry ingredients into the batter mixture. DO NOT OVER MIX!
3
Pour the batter into an angel food cake pan (tube pan) and cut it with a knife to remove air bubbles. Bake at 350F for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the cake pan on a bottle until cool.
4
Be sure the cake is completely cooled before icing it. To remove cake from pan, run a knife along around the edges of the pan to loosen the cake before releasing onto a cake plate.
5
Icing:
6
Cook sugar, corn syrup and water over medium heat, in a medium sauce pan, to soft ball stage using a candy thermometer(236 to 238 degrees F).
7
In a separate bowl, beat together egg whites and vinegar, until stiff. Add the hot sugar mixture into the egg white mixture and continue to beat until the mixture is cooled and makes stiff peaks. Lastly, beat in vanilla. Ice cake and use an offset spatula or back of a spoon to create pretty peaks.

1255

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CAKE:, 2 cups Egg Whites, 1/3 teaspoons Salt, 1-1/2 teaspoon Cream Of Tartar, and more.

Yes, Elizabeth’S Perfect Angel Food Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Elizabeth’S Perfect Angel Food Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions