Angel food cake

Well, it happened again.  I made some ice cream, but this time I was left with 6 egg whites instead of the normal five. I took a look at David Lebovitz’s blog to see if I could make any of his recommended recipes for leftover egg whites. I didn’t want to make macarons again and decided against the pavlova this time. Angel food cake sounded tempting, but his recipe called for 12 egg whites.  Hmm.

Off to Google I went. At last, I found a recipe for an angel food cake on Cookie Baker Lynn. Her recipe looked promising since it only called for 6 egg whites and was a smaller version of an angel food cake. Ding ding ding, we have a winner!

This cake could not have been easier to make. It’s almost a one-bowl cake, which makes clean-up super easy. And the resulting cake is just what I had wanted – a light, fluffy and airy cake with just a touch of sweetness.  I know this would taste even better with a dollop of freshly whipped cream on top, but I ran out of whipped cream. Regardless, this is a winner in my book, and since it’s baked in a 9×9 square pan, I won’t have too many leftovers!

Angel food cake

This angel food cake only requires 6 egg whites and is made in a standard square pan
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Cake
Servings: 9
Author: Eva Bakes


  • 6 egg whites at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/4 cup plus 2 Tablespoons granulated sugar
  • 1/2 cup sifted cake flour I used 1/2 cup all purpose flour and replaced 1 TBSP of it with 1 TBSP of corn starch
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1/2 cup flaked coconut I did not use


  • Preheat oven to 325 degrees F. Position rack in the center of the oven.
  • Beat egg whites until foamy. Add the cream of tartar and salt. Beat until soft peaks form. Gradually add the sugar, 2 Tablespoons at a time, beating until stiff peaks form.
  • Sprinkle flour over egg white mixture; fold in carefully. Gently fold in flavoring.
  • Pour batter into an ungreased 9-inch square baking pan. Sprinkle coconut over the top. Bake for 30 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pan about 40 minutes. Remove cake from pan and cut into squares to serve.



  1. MyFudo™
    March 13, 2012 / 8:03 am

    Who will ever say no to an angel? I will definitely welcome this Angel food cake recipe. Lovely presentation, by the way.

  2. Anonymous
    June 3, 2012 / 12:57 am

    Great recipe, it's the first time I have made angel food cake and it comes out right. Not to bad on the WW points either. Thanks again, I will be trying some of your other recipes. Fantastic!Lisa

  3. Hang T. Tran
    November 17, 2012 / 9:52 am

    Hi Eva, I made a yogurt cheese cake and ended up with 6 egg whites and didn't know what to do with them until I found your blog 🙂 Thanks for sharing all these beautiful cakes and tested recipes.Have a nice weekend!Love, Hang

  4. Helen
    January 5, 2018 / 12:36 am

    Hi Eva, thanks for a great recipe, this is the second time I've made it and it came out great both times. Just wondering if it works well to freeze it and use again at a later date? I'd like to bake ahead for an event. Thanks!

    • Eva
      January 5, 2018 / 1:17 am

      HI Helen – I’m so glad that you have enjoyed this recipe. I have not tried freezing it and would be afraid that the cake would dry out. You could try wrapping it in both plastic wrap and aluminum foil and then placing in a zip top bag to protect it from the freezer. Just make sure you allow plenty of time to thaw before serving. Let me know if you try it and if it works!

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