Angel Food Cake

This award-winning cake won a blue ribbon at the 2007 State Fair of Texas cake contest!

Prep Time 40 minutes
Cook Time 35 minutes


  • 1 1/2 cups cake flour
  • 1/2 cup confectioners' sugar
  • 1/4 t. salt
  • 1 3/4 cups egg whites (10-12), room temperature
  • 1 t. cream of tartar
  • 1 t. vanilla
  • 1 1/2 cups superfine sugar

Frosting: 1 cup sugar, 1/2 cup Karo® syrup, 4 tablespoons water, 4 egg whites (room temperature), 1 t. cream or tartar, 1/4 t. salt and 2 t. vanilla


  1. Preheat oven to 350º.

  2. Sift together the cake flour, confectioners' sugar, and salt; set aside.

  3. In the bowl of an electric mixer fitted with a whisk attachment, whisk the egg whites until frothy; add the cream of tartar and continue beating to soft-peak stage. Gradually adding 1 1/2 cups sugar; whisk until the mixture is stiff but not dry.

  4. Sift one half of the flour/sugar mixture over the egg whites; fold in lightly. Sift the other half of the flour/sugar mixture over the egg whites and fold in lightly.

  5. Pour into the ungreased round tube pan.

  6. Bake for 35 to 45 minutes.

  7. Remove form the oven, invert onto a funnel over a wire cooling rack and cool.

    Once cool, turn out of the pan. Ice with the frosting.

Frosting: Mix the sugar, Karo® syrup, and water in a saucepan. Bring to a boil. Cook until mixture reaches 242ºF on a candy thermometer. Meanwhile beat the egg whites until frothy, add the cream of tartar and continue beating until stiff peaks form (but not dry). Pour hot syrup very slowly in a thin stream into the beaten egg whites until firm, soft peaks form. Gradually adding the salt and vanilla during the mixing process. Spread on the cooled Angel Food Cake, making swirls with the spatula.