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I've adapted a recipe from Mark Bittman's "How to Cook Everything," which is super-simple, and quite versatile. The cake is pretty tasty by itself, but I've taken to jazzing it up a little by filling the cake and icing it with fresh, whipped cream.


  • 1 c. sifted cake flour
  • 1-1/2 c. sugar
  • 9 egg whites
  • 1/4 tsp. salt
  • 1 tsp. cream of tartar
  • 1 tsp. vanilla
  • 1/2 tsp. almond extract (optional


  • Sift flour and 1/2 cup of sugar.
  • Beat egg whites until foamy.
  • Add salt and cream of tartar until whites hold soft peaks.
  • Beat in remaining sugar and extracts until stiff peaks.
  • Fold in flour mixture.
  • Turn into an ungreased tube pan and bake 45-60 minutes at 325 degrees.
  • Invert cake and cool.
  • To fill, split cake horizontally.
  • Fill with fresh fruit (e.g., sliced berries macerated in sugar), prepared pudding, or lemon curd.
  • If desired, ice with fresh Chantilly cream (whipping cream, sugar, & vanilla).
  • Most recently, I used a filling of fresh, halved cherries, tossed with sugar and almond extract. I then added a little of the excess liquid to the cream to give the icing a whisper of cherry flavoring.
  • The tartness of the cherries gave a nice contrast to the light, airy angel food.

Categories: Cake  Dessert 
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