Hello again! *Angel Food Cake Recipe-no cream of tartar*

It has been far too long in-between posts. I am so sorry for that. I hope to improve that in the future because……I GOT A NEW JOB! I will be a pastry chef at 3 of the best restaurants in the area! I will be trying out all kinds of new recipes and techniques. I am so excited about it. Last weekend I did 2 different kinds of Crème Brule and this weekend, as you can see, I made Angel Food. Kevin and I tried a dessert while staying in Madison that I need to try and recreate. It was slices of cake soaked in a run cream sauce with pears. It was incredible and I have some idea of how to really amplify it.

I found just a simple, basic Angel Food recipe from one of my many cookbooks. This recipe is from Chez Panisse Café Cookbook. I had to change it a bit to fit what I had in the house but it baked up beautifully and tastes like Heaven. 😀 Don’t use a mix unless you have too. I promise….you can make it from scratch.


Angel Food (No Cream of tartar)

  • Servings: 10-12 slices
  • Difficulty: Easy-Medium
  • Print

Credit: Chez Panisse Café Cookbook by Alice Waters (page 224)


    • 1 1/2 cups egg whites (about 12 eggs)
    • 1/2 tsp vanilla
    • 2 tsp lemon juice (you can also add rose or orange blossom water)
    • 1 cup cake flour
    • 1 1/2 cups sugar
    • 1/2 tsp salt
  • 1 tsp cream of tartar* I didn’t have any in the house so a little hint is: you can replace will either lemon juice or vinegar. 1/8 tsp per egg in recipe. Your cake will not get quite as high (the cream of tartar is a stabilizer and helps give it height) but it will still come out wonderfully with a little extra flavor on the end.


  1. Preheat oven to 325. If egg whites are cold carefully warm them in a large stainless steel bowl over barely simmering water, stirring constantly until they are body temperature. (You will get more volume from warm egg whites)
  2. Measure 1 TB water, vanilla & lemon juice and set aside. (also any other liquids you are using in recipe) Sift the cake flour. 1/2 cup sugar and salt together. Set both aside.
  3. Begin whipping the egg whites at a medium speed until frothy. Add the cream of tartar and the measured liquids. Continue whipping until the whites hold a loose peak. At this point begin to very slowly add in the remaining 1 cup of sugar. (I do this while the machine is running and make a very slow stream into the mixer.) Continue beating the whites until they hold a softly stiffed peak when the whisk is lifted from them. They should not pour  but hold soft mounds when scooped and appear glossy and meringue like but not dry. *see photo below recipe*
  4. Pour half of the dry ingredients over the egg whites and fold in white a rubber spatula.  Continue with the rest until mixed in well.
  5. Scoop the batter into 10×4-inch tube pan and make sure the top is smooth. DO NOT GREASE PAN
  6. Bake until the top of the cake is golden brown and the edges have begun to pull away from pan, 40-45 minutes. The cake should spring back when gently touched. Invert the pan onto a cooking rack while still in the pan. If the cake has risen to the very to go the pan, hang the pan by the center over a large bottle. inverting the pan helps prevent it from sticking or deflating.  Cool completely before removing from pan. Run a knife around all edges and then gently tap it out of the pan.
  7. To cut cake, use a sharp serrated knife dipped in water, dipping after each cut. This helps prevent the cake from sticking to the knife.




Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s