Angel Food Cake + Whipped Cream


This moist, rich cloud of a cake has the perfect texture and flavor to make every mouthful feel as if you’re floating on air.


whites from 12 room temperature eggs

1 cup sifted cake flour

3/4 cup sugar + 1 cup sugar

1/2 teaspoon salt

1 1/2 teaspoon cream of tartar

1 teaspoon vanilla extract

1 teaspoon almond extract


  1. Prep: Preheat oven to 375’. DO NOT grease/flour angel food cake pan.

  2. Mix together sifted flour and 3/4 cup sugar in bowl.

  3. Mix together egg whites, salt, cream of tartar and extracts in stand mixer at high speed until whites hold a peak (2 minutes). Beat in 1 cup of sugar. Mix for an additional minute.

  4. On low speed, mix in flour/sugar mixture slowly, one spoonful at a time for 1 minute.

  5. Place batter into angel food cake pan. Using a spatula, cut through batter with a folding motion a few times.

  6. Bake for 30 minutes. Remove from oven and INVERT PAN IMMEDIATELY. Leave inverted until completely cooled.

Whipped Cream:

1 cup cold heavy cream

1 tablespoon honey

1 teaspoon vanilla extract

Combine all ingredients and blend until the cream doubles in size, retaining swirl marks

Tiffany DurbinComment