Those who are allergic to or keep away from recipes with shortening should definitely try this cake variation. The absence of shortening is fulfilled by stiffly beaten egg whites, which provides the necessary rise. It is rightly the “food for angles” due to its light and airy texture. It is so soft and fluffy that just a finger push puts a dimple in the cake. It simply melts in the mouth. It is best served with simple sugar syrup and sprinkles if required.


angel food cake


Yield: 12 serving


  • 1 1/4 cups (125 grams) all-purpose flour
  • 1 1/2 cups (300 grams) fine sugar
  • 1 1/2 cups (360 ml)egg whites, at room temperature (approximately 12 large eggs)
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon pure almond extract


  • Preheat oven to 350 degrees F (177 degrees C). Grease a 10 inch baking pan and keep aside.
  • Sift together 3/4 cup (150 grams) sugar and flour.
  • Whisk egg whites until soft peaks are obtained. Add the cream of tartar, lemon juice, and salt and continue beating. Gradually beat in the remaining sugar, a tablespoon at a time, until glossy stiff peaks form. Beat in the vanilla extract and almond extract.
  • Sift the flour and add it to egg whites mixture gradually and gently. Do not over-mix.
  • Pour batter in greased pan and bake for 40-45 min at 325 degrees F (165 degrees C) or until tooth pick inserted in the center comes out clean.


  • While adding flour to egg whites, be gentle but quick.


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