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
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.

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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I'm Jennifer Tirrell, a self-taught baker, and founder of CakeRe. As an experienced baker and recipe publisher, I have spent over a decade working in the kitchen and have tried and tested countless baking tools and products. From classic cakes to creative twists, I've got you covered. So grab your apron and let's get baking!

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