How to Make an Angel Cake

Three Parts:Making the BatterBaking the Angel CakeMaking the Icing

Sometimes, you want a mouth-watering, heavenly cake, but plain old chocolate or vanilla is just not going to cut it. Whether it's for a wedding or just for fun, a fluffy angel cake is sure to satisfy your needs.



  • 1 1/4 cups cake flour
  • 1 3/4 cups white sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups egg whites (or around 6 eggs)
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract


  • 2 egg whites
  • 3/4 cup white sugar
  • 1/3 cup corn syrup
  • 2 tablespoons water
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Part 1
Making the Batter

  1. 1
    Prepare your egg whites. If you have the egg whites, skip this step. First, get a large bowl and crack one of the eggs. Hold each half of the shells in both hands, with the yolk still in it. Take one half of the eggshells and pour its contents into the other, letting the egg whites dribble into the bowl.
    • Keep pouring the yolks into the other shell until there are no whites left in the eggshells. Pour the yolks into a sink and repeat with the other eggs until you have 1 1/2 cups of egg whites. Note this may take some practice!
  2. 2
    Use a hand or stand mixer to beat the egg whites until it is foamy and forms stiff peaks. This may take around 2 minutes or 30 seconds, depending on your mixer speed.
  3. 3
    Incorporate the cream of tartar, vanilla extract, and almond extract. Do not over-mix or your batter won't have the desired consistency.
  4. 4
    With the strainer, sift together the cake flour, white sugar, and salt. Repeat this 5 times, as the dry ingredients must be extra fine or you'll probably be unhappy about the results. Mix those ingredients together with a spoon.
  5. 5
    Gradually add about a cup of the dry mixture to the wet mixture. Combine thoroughly.
  6. 6
    Convert the cake batter to the ungreased tube pan and place it into a cold oven.

Part 2
Baking the Angel Cake

  1. 1
    Set the oven to 325 degrees F, or 165 degrees C. Bake the angel cake for about 1 hour, or until it is golden brown.
  2. 2
    Remove the cake from the oven when it's ready. Once you take your angel cake out, invert it and leave it to cool in the pan for 10 minutes.
  3. 3
    When it is cooled, remove it from the pan. If you have a cake leveler, you can remove the dome in the top so you will have a flat surface to frost. You can also use a serrated knife for this part. Cut off any burnt parts of the cake to avoid really crunchy parts or distaste.

Part 3
Making the Icing

  1. 1
    Combine all of the ingredients for the icing, except vanilla extract, in the top of a double boiler over water that is boiling hard.
  2. 2
    Beat the ingredients immediately with a hand mixer until there are stiff peaks in the mixture.
  3. 3
    Remove from heat, add the vanilla extract. Keep beating until it is the desired thickness.
  4. 4
    Frost your cake.


  • Before you frost the cake, dip your knife into hot water. This will help smooth your icing.
  • If you love frosting, you can cut the cake in half, add frosting, and put the other half on top. It will be a surprise for the people you're serving. You can also add food coloring to your cake.
  • Do a crumb coat. Spread a thin layer of frosting all over the cake, and the refrigerate for 30 minutes. Take it out and spread another layer of icing on top to seal in the crumbs.
  • Once you're done your frosting, gently press paper towels onto the icing to give a patterned effect.


  • Do not check the cake while it is baking, as this will cause it to deflate!
  • When you take your cake out, stick a toothpick or skewer in the center. If it is all gooey you will have to put it in again.


Article Info

Categories: Cakes