Angel Food Cake

Why You’ll Love This Recipe

Angel Food Cake is a light, airy dessert made primarily from whipped egg whites, sugar, and flour. Known for its cloud-like texture and subtle sweetness, it’s a guilt-free treat that’s perfect for warm weather or when you want a dessert that won’t weigh you down. Ideal for topping with fresh fruit, whipped cream, or a dusting of powdered sugar, this cake is a classic that never goes out of style.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

egg whitesgranulated sugarsaltcream of tartartartarvanilla extractalmond extractcake flour

directions

Preheat your oven to 350°F (175°C). Make sure your tube pan is clean and ungreased.

In a large bowl, beat the egg whites until foamy using a mixer on medium speed.

Add the cream of tartar and salt. Continue to beat until soft peaks form.

Gradually add the granulated sugar, a few tablespoons at a time, while continuing to beat.

Beat until stiff, glossy peaks form. Do not overbeat.

Gently fold in the vanilla and almond extracts.

Sift the cake flour over the whipped egg mixture in small portions, folding gently each time until just incorporated.

Pour the batter into the ungreased tube pan. Smooth the top with a spatula.

Bake for 35–40 minutes, or until the top is golden and springs back when lightly touched.

Invert the cake in the pan and let it cool upside down for at least 1 hour.

Run a knife around the edges to release the cake from the pan.

Servings and timing

This recipe yields one 10-inch cake, about 12 slices.Preparation time: 20 minutesBaking time: 35–40 minutesCooling time: 1 hourTotal time: 1 hour 55 minutes

Variations

Add lemon or orange zest for a citrusy twist.

Fold in finely chopped dark chocolate or shredded coconut for added flavor.

Top with macerated berries and whipped cream for a simple, elegant finish.

Use flavored extracts like coconut or hazelnut for a unique touch.

storage/reheating

Store Angel Food Cake covered at room temperature for up to 3 days.For longer storage, refrigerate for up to 1 week or freeze slices individually wrapped for up to 2 months.To refresh texture, let frozen slices come to room temperature or warm briefly in a low oven.

FAQs

What makes Angel Food Cake so light?

The whipped egg whites give the cake its airy, sponge-like texture.

Can I use all-purpose flour instead of cake flour?

Cake flour is preferred for a tender crumb, but you can make a substitute by replacing 2 tablespoons of each cup of all-purpose flour with cornstarch.

Do I need a tube pan?

Yes, a tube pan with a removable bottom is essential for even baking and proper rising.

Why can’t I grease the pan?

The ungreased pan helps the batter cling and rise properly during baking.

Can I use carton egg whites?

Fresh egg whites are best for achieving stiff peaks, as some carton versions are pasteurized and won’t whip well.

How do I know when the cake is done?

The cake should be golden brown and spring back when touched lightly.

Why do I have to cool it upside down?

Cooling the cake upside down prevents it from collapsing and maintains its airy structure.

Is Angel Food Cake gluten-free?

Not by default, but you can substitute a gluten-free cake flour blend for a gluten-free version.

Can I add fruit or chocolate chips to the batter?

It’s not recommended, as heavy mix-ins can deflate the batter and affect texture.

What’s the best way to serve it?

Plain, with berries, whipped cream, or a light glaze are all excellent options.

Conclusion

Angel Food Cake is a heavenly dessert that’s as light in calories as it is in texture. With just a few simple ingredients and careful technique, you can create a stunning, cloud-like cake that’s perfect for any occasion. Whether dressed up or served plain, it’s a timeless treat that’s sure to impress.

Print