Angel food cake is so delicious – fluffy, tender, light as air! And it’s one of the easiest cakes, basically made with just 3 ingredients: egg whites, sugar and flour. Angel food cake is great for leftover egg whites. This angel food cake recipe is from the Edwardian era.
- 10 egg whites
- 1 cup flour
- 1 cup sugar
- pinch of salt
- 1/2 tsp cream of tartar or 1 tsp fresh lemon juice
- 1 tsp almond flavoring* or homemade vanilla extract
* I used 1 tsp Amaretto instead.
Preheat the oven to 356°F/ 180°C. In a bowl combine egg whites, salt, lemon juice and flavoring. Beat egg whites until stiff. Using a fine mesh sieve, sift flour and sugar into the egg whites and fold it in gently with a large spoon. Pour the batter into a baking paper-lined pan and bake for about 20 – 30 minutes.
Angel food cake is delicious on its own but it’s even more delicious with buttercream filling and fresh kiwi slices!
I took the photos on a rainy day: If you look closely, you can see the raindrops on the plate! 😉
Here you’ll find more old-fashioned cake recipes with leftover egg whites.