The Ultimate Guide to Making Two-Part Angel Cake

Angel cake is a light and airy dessert that has been a staple in households and bakeries for generations. With its delicate texture and subtle sweetness, it’s no wonder that this dessert continues to be a crowd-pleaser. However, many people are intimidated by the thought of making an angel cake, often because of its unique two-part preparation process. In this guide, we’ll show you how to make the perfect two-part angel cake, complete with tips and tricks to help you achieve the best possible results.

What You Need To Make Two-Part Angel Cake Recipe

Two-Part Angel Cake
  • egg whites
  • cream of tartar
  • salt
  • sugar
  • all-purpose flour
  • vanilla extract
  • egg yolks
  • white sugar
  • teaspoon salt
  • boiling water
  • baking powder
  • vanilla extract
Two-Part Angel Cake

How To Make Two-Part Angel Cake

Jennifer Tirrell
Course Cake
Cuisine American
Servings 14
Calories 155 kcal


  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ¾ cup white sugar
  • ¼ teaspoon salt
  • ½ teaspoon cream of tartar
  • 6 egg whites
  • 6 egg yolks
  • ¾ cup white sugar
  • ¼ teaspoon salt
  • ¾ cup all-purpose flour
  • ¼ cup boiling water
  • ¾ teaspoon baking powder
  • 1 teaspoon vanilla extract


  • Start by beating the egg whites with a pinch of salt until they're frothy. Then, add cream of tartar and continue beating until the whites are stiff, but not dry.
  • Sift the flour and sugar 4 times each, separately. Gradually add the sugar to the egg whites and fold in the flour. Finish by adding vanilla extract.
  • Bake the angel cake for 40 minutes or until a toothpick inserted into the center comes out clean.
Keyword Angel Food Cake

Pro Tips for Making Two-Part Angel Cake

The angel cake is made up of two components: the meringue and the cake mixture. The meringue is a mixture of egg whites, sugar, and cream of tartar that’s beaten until it’s stiff and glossy. The cake mixture is a light and fluffy batter that’s made with sugar, flour, and egg whites. When these two components are combined, they create a cake that’s both light and delicious.

Tips for Making the Perfect Meringue

  • Start by separating the eggs when they’re cold and then bring the egg whites to room temperature before you start beating them.
  • Make sure your mixer bowl and beaters are clean and free of any grease or residue.
  • Gradually add the sugar to the egg whites while you’re beating them to create a glossy and stiff meringue.
  • Add a pinch of cream of tartar to help stabilize the meringue.

Subheading 3: Tips for Making the Perfect Cake Mixture

  • Sift the flour and sugar together to get rid of any lumps.
  • Gradually add the egg whites to the flour and sugar mixture, folding gently to avoid deflating the batter.
  • Gently fold in the meringue to the cake mixture, making sure to keep as much air in the batter as possible.


Making a two-part angel cake may seem daunting at first, but with the right ingredients, equipment, and preparation, it’s actually quite simple. Follow our step-by-step guide to achieve the perfect two-part angel cake every time. With its light and airy texture and subtle sweetness, this dessert is sure to be a crowd-pleaser for years to come.

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