Angel Food Cake

Enjoy dessert on your heartburn-free diet with this recipe for angel food cake


  • 1 cup superfine sugar, divided into 3/4 cup and 1/4 cup portions
  • 1 cup sifted cake flour
  • 12 large egg whites, at room temperature
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract


  • Preheat oven to 375 degrees F.
  • In a medium bowl whisk together ¾ cup sugar and the flour. Set aside.
  • In a large bowl, use an electric mixer on medium speed to beat the egg whites until they are thick and foamy.
  • Add cream of tartar, salt, and vanilla.
  • Set electric mixer to high speed, and beat until soft peaks form.
  • Sprinkle the remaining sugar gradually over the top of the batter while continuing to beat. Continue to beat until stiff and glossy. Do not overbeat.
  • Gently and quickly fold the flour mixture into the egg white mixture, using a rubber spatula or slotted spoon.
  • Pour the batter into an ungreased 10-inch tube pan with removable sides.
  • With a knife to cut through the batter to eliminate any air pockets.
  • Bake for 30 to 35 minutes, or until a tester inserted the center comes out clean.
  • Invert the cake over a funnel, or narrow bottle to cool.
  • Run a long, thin knife around the side of the cake to release the sides of the pan.