Happy Angel Food Cake Day!

The Angel Food cake gets its name because the airy, light cake is said to be the “food of angels”.

What’s the Secret?

The secret to making Angel Food cakes is room temperature egg whites. They will whip up to a higher volume!

Why cream of tartar?

Cream of tartar stabilizes the egg whites. Add the cream of tartar to the egg whites, just as they become frothy, continue whisking, adding the sugar and other ingredients until the egg white mixture is are stiff, but not dry.

Why an ungreased Angel Food cake pan?

The ungreased Angel Food cake pan allows the cake to rise higher as it clings to the sides of the pan.

What’s the topping?

Most of the time a glaze, fruit sauce or whipped cream compliments Angel Food Cakes. My Coffee Angel Food cake has a coffee buttercream icing. Creamy and delicious!

Happy National Angel Food Cake Day!

Coffee 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 T. powdered instant coffee
  • 1 T. hot water
  • 1 cup cake flour
  • 1/2 cup sugar
  • 1/2 t. salt
  • 1 1/2 cups egg whites, 10-12, room temperature
  • 1 t. cream of tartar
  • 1 t. vanilla
  • 1 cup sugar

Coffee Buttercream Icing: 1 cup room temperature butter, 3 cups confectioners' sugar, 1 T. powdered coffee dissolved in 1 T. hot water, 1 t. vanilla, 1/2 t. salt and 2 T. whole milk.


  1. Preheat oven to 350º.

  2. Dissolve coffee in hot water; set aside.

  3. Sift together the cake flour, 1/2 cup sugar, and salt 4 times; set aside.

  4. 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. Add the vanilla and coffee mixture.

    Continue whisking, gradually adding 1 cup of sugar; whisk until the mixture is stiff but not dry.

  5. 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.

  6. Pour into the ungreased round tube pan.

  7. Bake for 35 to 45 minutes.

  8. While the cake is baking, make the icing.

    Cream the butter, gradually add the confectioners' sugar, coffee mixture, vanilla and salt. Add milk to make a creamy consistency. Continue beating until the icing is smooth.

  9. 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 Coffee Buttercream Icing.