Looking for an easy summer cake recipe? Then this one is for you! This Angel Food Cake recipe with high altitude adjustments is very light cake and does not take long to bake. Also, there is no frosting required! It goes great with fresh fruit and whipped cream! A good way to use up any fresh picked fruit you might have. If you have a summer BBQ to go to, this would be a great dessert to bring!

Even though this cake recipe has a lot of egg whites, don’t be scared about separating the eggs! If you didn’t even want to deal with cracking the eggs, you could always just buy the carton of egg whites in the store. I prefer to crack my own eggs. However, there is one trick to make it a bit easier! Don’t crack your eggs directly into one bowl. Crack one egg at a time into a smaller bowl, and if successful then transfer it into a larger measuring cup or bowl. That way you will only lose one egg if the yolk ends up getting into the egg whites. If that happens just dump it out or use it for something else. Then get a new small bowl and start over.

This cake is not just for adults, my kids love this angel food cake recipe as well! You can even make it fun by setting up something similar to a sundae bar. To get an idea, you could set out different choices of fresh fruit, such as strawberries, blueberries, or peaches. In addition, have some whipped cream, chocolate syrup or chocolate chips! Have some fun with it! It is a great alterative to the typical summertime desserts, ice cream and popsicles.

Below you will find the recipe for the Angel Food cake with high altitude adjustments, and the sea level recipe will be at the end. Hope you enjoy the recipe and be sure to leave a comment if you try it out or have any questions!

Angel Food Cake - High Altitude Adjustments

This easy recipe is a perfect summer dessert! It is light and simple, perfect for a BBQ. Goes well with fresh fruit and whipped cream!

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Equipment

• 10" Tube Cake Pan
• Sifter or Fine Mesh Strainer

Ingredients

  

• 1 cup flour plus 3 tbsp
• 1 1/4 cup sugar + 2 tbsp (divided into 3/4c. + 2tbsp and 1/2c.)
• 1 3/4 cup egg whites (~11 eggs) - cold temperature
• 1/2 tsp salt
• 2 tsp cream of tartar
• 1/2 tsp almond extract
• 3/4 tsp vanilla extract

Instructions

 

• Preheat the oven to 375F. Line the bottom of the pan with a piece of parchment paper. Do not grease the pan!
• Sift together the flour and 3/4 cup + 2 tbsp of the sugar. Sift two more times for a total of three.
• Take the eggs directly out of the refrigerator, they should not be at room temp. Crack an egg and get just the egg white in a small bowl. Once that is successful, transfer the egg white to a large measuring cup. Repeat until you have reached 1 3/4 cup, should be about 11 eggs.
• Place the egg whites, salt and cream of tartar into a mixing bowl. Beat at high speed until fairly stiff, but not forming stiff peaks yet.
• Slowly add the remaining 1/2 cup of sugar while mixer is on a slower speed.
• Add the almond and vanilla extract. Beat until stiff peaks form, but is not dry.
• Add the sifted sugar/flour mixture in 4 additions. Mix until just combined. Then scrape the sides and mix by hand to make sure everything is incorporated.
• Pour batter into the tube pan. Bake for 30-35 minutes, until it is turning golden brown on the top.
• Cool on a cooling rack for at least 20-25 minutes. Take a butter knife and carefully run it around the edges and in the middle. Flip the pan over and remove the cake. Let is cool completely.
• You can store the angel food cake at room temperature for a day or two, or keep it in the refrigerator for up to a week. Make sure to cover it well so it does not dry out. It is also possible to freeze the angel food cake for up to 3 months.

Angel Food Cake - Sea level

This easy recipe is a perfect summer dessert! It is light and simple, perfect for a BBQ. Goes well with fresh fruit and whipped cream!

Print Recipe Pin Recipe

Equipment

• 10" Tube Cake Pan
• Sifter or Fine Mesh Strainer

Ingredients

  

• 1 cup flour
• 1 1/2 cup sugar (divided into 1c. and 1/2c.)
• 1 3/4 cup egg whites (~11 eggs) - cold temperature
• 1/4 tsp salt
• 2 tsp cream of tartar
• 1/2 tsp almond extract
• 3/4 tsp vanilla extract

Instructions

 

• Preheat the oven to 360F. Line the bottom of the pan with a piece of parchment paper. Do not grease the pan!
• Sift together the flour and 1 cup of the sugar. Sift two more times for a total of three.
• Take the eggs directly out of the refrigerator, they should not be at room temp. Crack an egg and get just the egg white in a small bowl. Once that is successful, transfer the egg white to a large measuring cup. Repeat until you have reached 1 3/4 cup, should be about 11 eggs.
• Place the egg whites, salt and cream of tartar into a mixing bowl. Beat at high speed until fairly stiff, but not forming stiff peaks yet.
• Slowly add the remaining 1/2 cup of sugar while mixer is on a slower speed.
• Add the almond and vanilla extract. Beat until stiff peaks form, but is not dry.
• Add the sifted sugar/flour mixture in 4 additions. Mix until just combined. Then scrape the sides and mix by hand to make sure everything is incorporated.
• Pour batter into the tube pan. Bake for 30-35 minutes, until it is turning golden brown on the top.
• Cool on a cooling rack for at least 20-25 minutes. Take a butter knife and carefully run it around the edges and in the middle. Flip the pan over and remove the cake. Let is cool completely.
• You can store the angel food cake at room temperature for a day or two, or keep it in the refrigerator for up to a week. Make sure to cover it well so it does not dry out. It is also possible to freeze the angel food cake for up to 3 months.