Angel Food Cake

by Todd Leonard CEC on May 15, 2014
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 5/5


The secret to this light, fluffy cake is THRIVE Egg White Powder.

Serves: 16

Prep Time: 15 min

Cook Time: 40 min

Total Time: 55 min

Total Time:
Prep Time:
Cook Time:
55 min
15 min
40 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


  • 1 1/2 c. Powdered Sugar
  • 1 c. cake flour
  • 2/3 c. Egg White Powder + 1 1/4 c. water
  • 1 tsp. cream of tarter
  • 1 c. Cane Sugar
  • 1/4 tsp. Iodized Salt
  • 2 tsp. vanilla extract

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  1. Heat oven to 375F. Sift powdered sugar and flour together in a bowl and set aside.
  2. Mix egg white powder with water and cream of tartar in a larger bowl on medium speed until foamy.
  3. Beat in granulated sugar a few tablespoons at a time. Turn to high speed and add salt and vanilla. Beat until stiff and glossy peaks form—do not under beat!
  4. Sprinkle sugar and flour mixture over meringue and fold in just until incorporated.
  5. Pour batter into ungreased angel food cake pan. Bake for 35 to 40 minutes or until cracks feel dry and skewer comes out clean.
  6. Turn pan upside down for about 2 hours before removing cake.

Top this cake with our Mascerated Strawberries recipe!