Angel Food Cake

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prep time 1 Hour plus time for cooling




  • 12 Nellie’s Free Range egg whites
  • 1 1/2 teaspoons cream of tartar
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 cup sifted cake flour
  • 1 1/4 cups confectioners’ sugar
  • 1/4 teaspoon salt


  • In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy.
  • Add granulated sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar is dissolved.)
  • Beat in vanilla.
  • Sift together flour, confectioners sugar and salt twice.
  • Sift about 1/2 cup of the flour mixture over egg whites and gently fold just until flour disappears.
  • Repeat, folding in remaining flour mixture 1/2 cup at a time.
  • Pour into ungreased 10 x 4-inch tube pan. Gently cut through batter with metal spatula.
  • Bake in preheated 375° F oven until top springs back when touched lightly with finger, 30 to 40 minutes.
  • Invert cake in pan on funnel or bottle neck.
  • Cool completely, about 1 1/2 hours.
  • With narrow spatula or knife, loosen cake from pan. Gently shake onto serving plate.
  • Top with fruit or frost.
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