Angel Food Cake

I remember clearly the first time I made this angel food cake. It was the first time I ever tired to make a cake on my own, without my mama’s help. I was twelve years old and what a disaster it was.

I remember taking one of mama’s cook books and choosing this one recipe with like 10 eggs. Thinking you can’t go wrong with a cake called Angel Food. My mom was busy so all she did to help that day was switch the oven on.

So I started separating the eggs. One thing that helped was that mama always told me separate them in a separate plate then add to all. So in case one yolk breaks, it wouldn’t ruin all the previous ones that were OK.

So after like an hour of separating eggs, and after keeping quiet a few to be used later for omelets. I manage to finish that task.

Then came the sifting of the flour. That had to be done three times according to the recipe. Let’s just say that I could feel the flour with every step I took in the kitchen.

So after spending two hours preparing the cake, I remember that the final batter was so less. Like just enough to put in a 5 inch pan; yet the recipe said to put it in a 10-inch pan. In short my batter was flat. I ruined the cake.

As you can see, my first baking experience was a disaster, but yet I enjoyed it. It gave me a good lesson in separating eggs.

Years pass and I did not dare try to make this recipe again. I love to bake and I make lots of cakes for my family on every possible occasion. But this one cake was scary to me, until now.

I gave it a try. I did it. It turned out perfect.

You will need:

angel food cake

  • 1 cup cake flour *
  • 1 1/4 cup sugar
  • 1/4 teaspoon salt
  • 10 egg whites, about 1 1/4 cup
  • 1 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla

* If you don’t have cake flour, then just minus 2 tablespoons form every cup of all purpose flour

For serving you will need:

  • 1 cup sliced strawberries
  • 2 teaspoon sugar


First, preheat the oven to 180°C, and line a tube cake pan with parchment paper(only from the bottom).

Sift together the flour, 1 cup sugar and salt. Sift them for three times then set it aside. You can sift it on a piece of parchment paper, this will make it easier to handle.

In a stand up mixer with the whisk attachment, add the egg whites and whisk on medium to low until foamy. Add the cream of tartar and continue whisking on medium high until soft and foamy. Then gradually add the remaining 1/4 cup of sugar and whisk until firm peak forms.

Remove the bowl and add the vanilla. Mix slowly.

Take approximately 1/4th of the flour mixture and sift it on top of the egg whites. Just as I told you in the sponge cake recipe. When you mix any cake that has a lot of air in it, you should go in a round and across motion to make sure it doesn’t deflate.

So first time all around it in a circle, then once across it top to bottom. Repeat the same with remaining flour taking approximately 1/4 cup every time.

Pour the batter into the prepared cake pan and bake for nearly 40 minutes. Until its golden and springs back when touched. Remove the cake from the oven and invert it upside down. Don’t worry it won’t fall down. This insures that the cake won’t go down as it cools. Leave it like that (inverted) until it cools down completely.

While waiting for the cake to cool down, mix the strawberries with the sugar and set them aside.

After the cake is cooled, slice it gently and serve it with strawberries.

Happy Baking, and as we say in Arabic “Sahha Wi Afia”

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