Blue-Ribbon Angel Food Cake | Midwest Living

Blue-Ribbon Angel Food Cake

Blue-Ribbon Angel Food Cake

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  • Makes: 12 servings
  • Prep 45 mins
  • Bake 35 mins

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  • 12 egg whites (1-1/2 cups)
  • 1 1/2 cups sifted powdered sugar
  • 1 cup sifted cake flour
  • 1 1/2 teaspoons cream of tartar
  • 1 cup granulated sugar
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt


  1. Allow egg whites to stand at room temperature for 30 minutes.
  2. Sift together powdered sugar and flour; set aside.
  3. In a large mixing bowl, beat whites, cream of tartar, and salt until foamy.
  4. Gradually add granulated sugar, 2 tablespoons at a time, beating on high speed until stiff peaks form.
  5. Quickly beat in vanilla and almond extract. Sprinkle flour-sugar mixture, 1/4 cup at a time, over beaten egg whites, folding in gently just until flour-sugar mixture disappears.
  6. Push batter into an ungreased 10-inch tube pan. Gently cut through batter with a knife or spatula to remove large air pockets.
  7. Bake in a 375 degree F oven for 35 to 40 minutes or until top springs back when touched lightly with your finger. Invert cake in pan on a funnel and let the cake hang until completely cool. Loosen the sides of the cake with a narrow-bladed spatula or knife; remove cake from pan. Makes 12 servings.

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