Mom broke out this recipe when she wanted to impress guests, partygoers, and loved ones. One bite, and you certainly will be beyond impressed! Mom’s Angel Food Cake is exactly what you want from a slice of angel food: impossible light and airy, almost ethereal, and just the right amount of sweetness. Perfect when piled high with whipped cream and strawberries, Mom’s Angel Food Cake is like a little slice of heaven for dessert!

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  • 1 cup cake flour
  • 1 1/2 cups plus 2 tablespoons sugar, divided
  • 12 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon almond extract
  • whipped cream, optional, for topping
  • strawberries, optional, for topping


Step 1 –Preheat the oven to 375 degrees F.

Step 2 –Stir the flour and 3/4 cup plus 2 tablespoons of the sugar. Set it aside.

Step 3 –In a large mixer bowl, beat the egg whites, cream of tartar, and salt until foamy.

Step 4 –Add the remaining 3/4 cup of the sugar to the egg white mixture, 2 tablespoons at a time, while beating on high speed until a meringue forms holding stiff peaks.

Step 5 –Gently fold in vanilla and almond extracts to the egg white mixture.

Step 6 –Sprinkle the flour and sugar mixture, 1/4 cup at a time, over the meringue, folding it in gently just until the flour mixture disappears. Be careful not to go too hard on folding it, since that will knock the air out of the mixture and ruin the texture.

Step 7 –Gently push the batter into an ungreased 10×4-inch tube pan.

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Step 8 –Gently cut through the batter.

Step 9 –Bake until the top of the springs back when touched lightly, about 30-35 minutes.

Step 10 –Serve when completely cooled with whipped cream and strawberries.