Edna Lewis’s Angel Food Cake
Updated May 1, 2024
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:10 servings.
- 1cup cake flour
- 1½cups sugar
- 12large egg whites, at room temperature
- ½teaspoon cream of tartar
- ¼teaspoon salt
- 1½teaspoon vanilla extract.
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
188 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 41 grams carbohydrates; 0 grams dietary fiber; 30 grams sugars; 5 grams protein; 125 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 375 degrees. Combine flour and ¾ cups sugar and sift twice onto wax paper or a plate. Set aside.
- Step 2
Put egg whites into a large mixing bowl and beat on low speed until frothy. Add cream of tartar, salt, vanilla and 1 tablespoon water. Continue beating, gradually increasing speed until egg whites begin to increase in volume. Sprinkle remaining ¾ cup sugar over whites ¼ cup at a time, and beat until incorporated. Do not overbeat. Egg whites should be just firm enough to form soft peaks.
- Step 3
Sift ¼ of the reserved flour and sugar mixture over beaten whites and fold in. Repeat until entire mixture has been added, making sure each addition is fully incorporated into whites before adding more.
- Step 4
Spoon batter into an ungreased 10-inch tube pan. Use a long spatula or butter knife to draw a deep line through center of batter following circumference of pan; this will release any large pockets of air.
- Step 5
Bake 35 to 40 minutes or until cake is golden brown and springs back to the touch. Remove from oven and invert onto a plate; cool completely in pan. When cooled, use a long straight-edged spatula to loosen cake from sides of pan. Store tightly covered.
Private Notes
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Cooking Notes
Rebecca Douglas
Noooo! If you grease the pan the egg whites will deflate.
BLC
I save egg whites in a tub in the freezer and make this cake when I get to a dozen. So light and airy.
Lois
So light and lovelyand easy to make. Don't over beat the egg whites and be sure to slice with a serrated knife.
Gigi
I love this recipe, it's reliable and tastes great. To make cake flour: measure out 1 cup all-purpose, remove 2 Tbl, and add 2 Tbl cornstarch. I also love adding in ½ tsp of almond extract, works beautifully with the vanilla.
Courtney
This is the second time I made this and forgot to sift flour/sugar mixture into the egg whites the first time. Today, I sifted them into the mixture and AMAZING! Such a great recipe, easy the second time and not time consuming!
emi - cook for 2 hours total. when cooking the meat add slived onions. when returning pulled meat add blanched brocolli or kale.
Bake at 360F for 30 minutes
AKM
I have made this a few times - following the recipe - with great results. The only issue I have had is that the 475F setting in my new oven has burned the exposed "top" so I will adjust the setting down next time. I usually make this alongside or a few days after making a large batch of chocolate pots de creme that uses 12 egg yolks.
Melissa
Cupcakes: 350° 23 minutes, Reynolds’s jumbo cups, 1/3 cup batter per cup
Lynn
Made 5his on Jan 22 and it was perfect
Lynn
I made this in Jan 2022 and it came out perfect. Do NOT use any liquid egg whites. Followed recipe exactly but also added 1/2 tsp almond extract. Baked 35 mins and checked and then baked another 2 mins. Invert the tube pan to cool.
Sherri
Perhaps everyone else knows this, but I usually don’t bake sweets; a Bundt pan canNOT be interchanged with a tube pan. Learned this only minutes before starting, sent my daughter out for one, and she brings back a Wilton 7 inch tube pan?!? So some batter was wasted, but I baked it for only 30 minutes. Looks beautiful. I’ll try adding almond extract next time!
richard
1/2 tsp Almond Extract Be sure that eggs are room temp+
Leah
The flavor on this cake is a bit mild. I would add more vanilla and/or almond extract and a bit more sugar. We topped it with a lemon juice and powdered sugar glaze, and that helped boost the flavor nicely. The texture was nice though it didn't rise as much as I thought it would. Rose and then deflated a bit during cooling.
Gigi
I love this recipe, it's reliable and tastes great. To make cake flour: measure out 1 cup all-purpose, remove 2 Tbl, and add 2 Tbl cornstarch. I also love adding in ½ tsp of almond extract, works beautifully with the vanilla.
Erika
My cake burned on the bottom! I baked it in an angel food cake pan at 375, went to check on it at 30 minutes and jt had burned on the bottom. Any tips?
Tayler
How long should you beat the egg whites for roughly? I tried this recipe and my cake came out way too dense and not fluffy or spongey at all.
Courtney
This is the second time I made this and forgot to sift flour/sugar mixture into the egg whites the first time. Today, I sifted them into the mixture and AMAZING! Such a great recipe, easy the second time and not time consuming!
Linda Dietrich
I made this recipe for my husband's birthday and it was one of the best tasting Angel Food Cakes I have ever made. I followed the recipe exactly. I find Edna Lewis' recipes to be exact and excellent in taste no matter which one you are making.
BLC
I save egg whites in a tub in the freezer and make this cake when I get to a dozen. So light and airy.
Rich Cooper
Can the recipe be made with whole wheat flour?
Liz Austin
Haven't tried making it with whole wheat flour, but It's a tricky cake for that. I would experiment with half cake flour and half whole wheat, but you might have trouble keeping it as light/fluffy as it needs to be.
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