Angel cake is an North American tradition that’s naturally made without dairy, nuts, and soy. It gets all of its liquid, and extra lift, from eggs. There’s no milk or butter required! This version was shared with us by Brilynn Ferguson, back in her days with Just Baking and Jumbo Empanadas.
Special Diet Notes: Angel Cake
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian. We haven’t tried this recipe gluten-free, but it might work with your favorite gluten-free flour blend since it is high in eggs.
- 1 cup sifted cake and pastry flour
- 1½ cups granulated sugar, divided
- 1½ cups egg whites, (about 12) at room temperature
- 1 tablespoon lemon juice
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Preheat your oven to 350°F.
- Sift together flour and ¾ cup of the sugar.
- In large mixing bowl, beat egg whites until foamy. Add the lemon juice, cream of tartar, and salt.
- Beat until soft peaks form. Gradually add the remaining sugar, 2 tablespoons at a time, beating until mixture is very stiff and glossy.
- Sift the flour mixture over egg whites in 4 batches, carefully folding in each batch until well blended. Fold in the vanilla.
- Pour the batter into into an ungreased 10-inch tube pan and run a spatula through the mixture to eliminate any large air pockets.
- Bake for 40 to 45 minutes or until the cake springs back when lightly touched.
- Turn the pan upside down and let the cake hang until cool. Remove from pan and frost with your favorite glaze or frosting, if desired. (I like to cover mine with chocolate whipped cream).