Angel Food Cake is a light, fluffy, and delicate dessert that’s perfect for any occasion. This classic cake is made with simple ingredients but delivers a melt-in-your-mouth texture that everyone will love.
Why You’ll Love This Recipe
- It’s low in fat but full of flavor, making it a guilt-free dessert.
- The airy texture pairs beautifully with fresh fruit, whipped cream, or a dusting of powdered sugar.
- It’s an impressive yet simple dessert to make for birthdays, celebrations, or just because.
- You don’t need any butter or oil, making it a naturally lighter option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Egg whites
- Granulated sugar
- Cake flour
- Cream of tartar
- Vanilla extract
- Salt
Directions
- Preheat your oven to 350°F (175°C) and ensure your tube pan is clean and grease-free.
- In a large bowl, beat the egg whites with cream of tartar until soft peaks form.
- Gradually add the sugar, a little at a time, while continuing to beat the egg whites. Beat until stiff peaks form.
- Sift the flour and salt together, then gently fold them into the egg white mixture in small batches.
- Add vanilla extract and gently fold until just combined.
- Pour the batter into an ungreased tube pan and smooth the top.
- Bake for 35–40 minutes or until the top is golden brown and a skewer inserted into the center comes out clean.
- Invert the pan immediately after baking and allow the cake to cool completely upside down to prevent collapsing.
- Once cool, run a knife around the edges of the pan to release the cake.
Servings and Timing
- Servings: 12 slices
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Cooling Time: 2 hours
- Total Time: 2 hours 55 minutes
Variations
- Lemon Angel Food Cake: Add 1 teaspoon of lemon zest for a citrusy twist.
- Chocolate Swirl: Fold in a few teaspoons of cocoa powder into the batter for a subtle chocolate flavor.
- Gluten-Free: Substitute the cake flour with a gluten-free flour blend suitable for cakes.
- Toppings: Serve with fresh berries, a dollop of whipped cream, or a drizzle of chocolate syrup.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
- Freezing: Wrap the cake in plastic wrap and place it in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Angel Food Cake is best served at room temperature, but if you prefer, you can warm slices in the microwave for 10–15 seconds.
FAQs
How do I ensure my cake is fluffy?
Make sure the egg whites are beaten to stiff peaks and that you gently fold in the flour to avoid deflating the batter.
Can I use all-purpose flour instead of cake flour?
Yes, but cake flour is recommended for its finer texture, which keeps the cake light and airy.
Why can’t I grease the pan?
An ungreased pan allows the batter to cling to the sides, helping the cake rise properly.
What’s the best way to separate egg whites?
Separate eggs while they’re cold, as the whites are less likely to break. Allow the whites to come to room temperature before beating.
Can I make this recipe without a tube pan?
A tube pan is highly recommended for even baking and proper rising, but you can try a bundt pan if needed.
How do I know if the cake is done?
The top will be golden brown, and a skewer inserted into the center will come out clean.
Can I add flavors like almond or coconut?
Yes, you can substitute vanilla extract with almond or coconut extract for different flavors.
Why do I cool the cake upside down?
Cooling it upside down prevents the cake from collapsing as it cools.
Can I use liquid egg whites?
Fresh egg whites are best, as liquid egg whites might not whip as well.
What can I do if my cake collapses?
Collapsed cake can be repurposed into trifles or used as a topping for ice cream.
Conclusion
Angel Food Cake is a classic dessert that never goes out of style. With its light texture and versatility, it’s the perfect treat for any occasion. Follow this simple recipe to create a cake that’s sure to impress your friends and family. Whether topped with fruit, cream, or enjoyed on its own, this cake is always a winner.
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Angel Food Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This soft, fluffy cake is made with whipped egg whites and has a delicate texture. It’s a versatile treat that pairs beautifully with fresh fruit, whipped cream, or a simple glaze.
Ingredients
- 1 cup (120 g) cake flour (or all-purpose flour sifted with 2 tbsp cornstarch)
- 1 1/2 cups (300 g) granulated sugar (divided)
- 12 large egg whites (room temperature)
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract (optional)
Instructions
Prepare the Ingredients:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Make sure your angel food cake pan (tube pan) is clean and ungreased.
- Sift the Flour and Sugar:
- In a medium bowl, sift together the cake flour and 1/2 cup of the granulated sugar. Sift the mixture two more times for a finer texture. Set aside.
Whip the Egg Whites:
- Beat the Egg Whites:
- In a large, clean mixing bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form.
- Add Sugar Gradually:
- Increase the mixer speed to medium-high and gradually add the remaining 1 cup of sugar, 1 tablespoon at a time, until stiff, glossy peaks form.
- Add Vanilla and Almond Extracts:
- Gently fold in the vanilla and almond extracts with a spatula.
Incorporate the Flour Mixture:
- Fold in the Dry Ingredients:
- Sift a small amount of the flour mixture over the whipped egg whites and gently fold it in using a spatula. Repeat this process until all the flour mixture is incorporated. Be careful not to deflate the batter.
Bake the Cake:
- Transfer to the Pan:
- Spoon the batter into the ungreased tube pan, spreading it evenly. Gently run a knife through the batter to remove any air pockets.
- Bake:
- Bake for 35-40 minutes, or until the top is golden brown and springs back when lightly touched.
Cool and Serve:
- Invert the Pan:
- Remove the cake from the oven and immediately invert the pan onto a bottle or the pan’s built-in legs. Let it cool completely, about 1-2 hours.
- Remove from the Pan:
- Run a knife around the edges and center tube to release the cake. Invert it onto a serving plate.
- Serve:
- Slice with a serrated knife and serve plain, or topped with fresh berries, whipped cream, or a drizzle of chocolate sauce.
Notes
- Egg whites must be completely free of yolk for the cake to rise properly.
- Do not grease the pan; the batter needs to cling to the sides for proper rising.
- Store the cake in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.