Alton Brown’s Angel Food Cake

Last month Mike was in a wedding.  It was kind of epic.  I had to work, and then pick up the kids so I missed things – which was kind of a bummer because I knew the couple too.  But my favorite story from the night was that Mike “caught” the garter.  Ha!  Now he’s really stuck with me.

Angel Food Cake | White Lights on Wednesday

I’m told this is how things happened. Mike stepped way off to the right with another groomsman (who’s already engaged).  The groom aimed over his left shoulder, where most of the eligible young men had gathered.  Then it happened.  James – the groom – let the garter fly, and instead of flying left it hooked right and landed right between Mike’s feet.  

Angel Food Cake | White Lights on WednesdayI still giggle when I think of the look of shock on his face. Oh I love it! Ok.  I have to make amends now.  I’m getting a dirty look for mentioning “the wedding incident.”  (YES!)  Mike sent me a text this week that said: Angel food cake sounds awesome.  I agreed and asked if that was a request.  No answer.  Then Tuesday I found a 40% off 1 Wilton bakeware item in this month’s BHG.  I took that as a sign that cake needed to happen.  And here we are!

Angel Food Cake | White Lights on Wednesday

Angel Food Cake
  • 1 3/4 cups sugar
  • 1/4 teaspoon salt
  • 1 cup cake flour, sifted {or 1 cup minus 1 tablespoon all-purpose flour + 1 tablespoon cornstarch}
  • 12 egg whites (the closer to room temperature, the better)
  • 1/3 cup warm water
  • 1 teaspoon vanilla extract, or extract of your choice
  • 1 1/2 teaspoons cream of tartar
  • 1 can of vanilla frosting, optional
  1. Preheat oven to 350 degrees F.
  2. In a food processor, spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt and cake flour, setting the remaining sugar aside.
  3. In a large bowl, use a balloon whisk to thoroughly combine egg white, water, extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar,beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
  4. Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
  5. Cool upside down on cooling rack for at least an hour before removing from pan.




  1. says

    I've always wanted to make an Angel Food Cake, I've been told my Grandma made one that was legendary but no one has the recipe :( And I have the pan so all I need is a trip to the store for more eggs!

  2. says

    Sounds like a sign to me. Gotta love when things work out like that.

    I've also always wanted to make angel food cake. Thanks for linking with See Ya In the Gumbo.

  3. says

    I don't think I've ever made an angel food cake. This one looks awesome – thanks for sharing the recipe at our party this week.

  4. Kay says

    I was thinking about trying your Angel Food Cake, but was wondering about your flour. You said 1 cup cake flour or 1 7/8 all-purpose flour (with cornstarch). To substitute all-purpose flour for cake flour, you usually subtract 2 tablespoons per cup. So shouldn’t it be 7/8 cup all-purpose rather than 1 7/8?

    • Julie says

      Hi Kay. You know what’s funny. I made this recipe yesterday, and I was thinking the same thing. The 1 7/8 cup flour is the original ratio I worked off of. You’d make the “cake flour” with the total 2 cup portion and use half…or so my brain was thinking. I’ll amend the recipe, but you would want to use 1 cup minus 1 tablespoon all-purpose flour, and then add 1 tablespoon cornstarch. This is what I did yesterday and it worked great. Thank you for bringing this to my attention.

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