October 12, 2021 1 min read

Angel Food Cake 

yield: 1 bundt 

Find a printable version of this recipe here.


120gBSMSonora '00' orMediterranean '00' 

298g Sugar

425g Egg Whites

1/2tsp Salt

1tsp Vanilla Extract

1 1/2tsp Tartar


1. Combine half of the sugar and flour. Set aside.

2. Combine egg whites, salt and vanilla. Whip until frothy, add tartar, whip to stiff peaks.

3. Add remaining sugar, 1 spoonful at a time, until glossy.

4. Fold in dry ingredients a little at a time until no lumps remain.

5. Bake at 300F for 30min. Rotate for an additional 10min, or until edges appear golden and the center is cooked through.

6. Allow cake to cool UPSIDE DOWN at room temperature.


No need to oil or butter your pan - it can cause unwanted sponge shrinkage!

A bundt pan is great, but use what you already have in your kitchen!

Be sure to cool the cake upside down - this prevents the sponge from collapsing. Then simply run a knife around the edges of the pan once cooled to remove.