For best results, use fresh egg whites and ensure they are at room temperature. Sifting the cake flour is crucial for achieving a light and airy texture. Do not grease the tube pan; the cake needs to cling to the sides to rise properly. Cooling the cake upside down is essential to prevent it from collapsing. If you don't have a tube pan, you can use a bundt pan, but the baking time may need to be adjusted. Adjust baking time according to your oven. The cake is done when a toothpick inserted into the center comes out clean.
High-Altitude Angel Food Cake
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PREP TIME10 mins
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COOK TIME28 mins
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TOTAL TIME38 mins
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SERVING8 People
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VIEWS75
Experience the ethereal lightness of this high-altitude angel food cake, a cloud-like confection that's both simple to create and supremely satisfying. Adapted for optimal results at higher elevations, this recipe guarantees a tender crumb and delicate flavor that will float on your palate.
Ingridients
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Nutrition
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Carbohydrate47 g
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Fiber0 g
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Protein7 g
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Sodium294 mg
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Sugar29 g
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Fat0 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat the oven to 330°F (165°C). Ensure your oven rack is positioned in the center. (5 minutes)
02 Step
Recipe View 8 mins In a large, clean glass or metal bowl, whip the egg whites with cream of tartar and salt using an electric mixer until soft peaks form. (8 minutes)
03 Step
Recipe View 5 mins Gradually sprinkle in the sugar while continuing to whip until medium peaks form, being careful not to overwhip. At high altitude, aim for peaks that gently fall over. (5 minutes)
04 Step
Recipe View 2 mins Gently fold in the vanilla and lemon extracts. (2 minutes)
05 Step
Recipe View 5 mins Using a rubber spatula, delicately fold in the sifted cake flour, a quarter at a time, until just combined. Avoid overmixing to maintain the cake's airy texture. (5 minutes)
06 Step
Recipe View 3 mins Spoon the batter into a clean, dry 9-inch tube pan (ungreased). Gently smooth the surface. (3 minutes)
07 Step
Recipe View 28 mins Bake for 25 minutes in the preheated oven. Then, increase the oven temperature to 375°F (190°C) and continue baking for an additional 3 minutes, or until the cake begins to shrink down slightly from the sides of the pan. (28 minutes)
08 Step
Recipe View 1 hrs Immediately invert the pan over a wire rack to cool completely. This prevents the cake from collapsing. (1 hour)
09 Step
Recipe View 5 mins Once completely cool, run a thin spatula or knife around the outer and inner edges of the pan to loosen the cake. Gently tap the pan to release the cake. (5 minutes)
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Arthur Deckow
Jun 23, 2025I accidentally overwhipped the egg whites a bit, but the cake still turned out great! Very forgiving recipe.
Mellie Carroll
Jun 7, 2025The cake was incredibly light and fluffy. The hint of lemon extract was a lovely touch.
Carley Stroman
May 14, 2025My family devoured it! This is definitely going into my regular rotation.
Dahlia Welch
Nov 14, 2024This recipe is a lifesaver! I've struggled with angel food cake at my altitude for years, and this one finally worked perfectly.
Raegan Hodkiewicz
Oct 19, 2024The directions were clear and easy to follow, even for a beginner baker like me.