Why You’ll Love This Recipe

Angel Food Cake is a refreshing alternative to denser cakes, offering a light and airy texture that melts in your mouth. Its subtle sweetness pairs beautifully with a wide range of toppings like berries, whipped cream, or even a drizzle of chocolate. Because it’s made with egg whites, this cake is naturally low in fat, making it a lighter dessert choice that still delivers on flavor and texture. It’s also an impressive treat to make, with its beautiful, towering structure and delicate crumb. Perfect for warm weather or holiday gatherings, Angel Food Cake is a dessert that never goes out of style.

Ingredients

1 1/4 cups cake flour (do not use all-purpose flour)
1 1/2 cups granulated sugar
1/4 teaspoon salt
12 large egg whites (at room temperature)
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1/4 cup granulated sugar (for folding into egg whites)
1/4 teaspoon salt (for egg whites)

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

Directions

1. Preheat the oven:

Preheat your oven to 350°F (175°C). Do not grease the angel food cake pan; the batter needs to cling to the sides of the pan as it rises. An ungreased 10-inch tube pan (with a removable bottom) is ideal for this cake.

2. Prepare the dry ingredients:

In a medium bowl, sift the cake flour, sugar (1 1/2 cups), and salt together twice. This ensures the cake flour is properly aerated and that there are no lumps.

3. Beat the egg whites:

In a large mixing bowl, use an electric mixer to beat the egg whites on medium speed until foamy, about 1-2 minutes. Add the cream of tartar and continue beating until soft peaks form, about 3-4 minutes.
Gradually add the remaining 1/4 cup of sugar (a tablespoon at a time) and the 1/4 teaspoon of salt, continuing to beat until stiff, glossy peaks form.

4. Fold in the dry ingredients:

Once the egg whites are beaten to stiff peaks, add the vanilla and almond extracts (if using). Gently fold in the sifted flour mixture, about one-quarter at a time, using a spatula. Be careful not to deflate the egg whites; fold gently to maintain the cake’s airy texture.

5. Transfer the batter to the pan:

Once the ingredients are fully incorporated, pour the batter into the ungreased tube pan. Smooth the top with a spatula to ensure it’s evenly distributed.

6. Bake the cake:

Bake for 35-40 minutes, or until the top is golden brown, and a toothpick inserted into the center comes out clean.
If the top is browning too quickly, tent the cake with foil for the last 10 minutes of baking.

7. Cool the cake:

Once baked, immediately invert the pan onto a cooling rack. Allow the cake to cool completely in the pan. This helps the cake maintain its airy texture and prevents it from collapsing.

8. Remove from the pan:

After the cake has cooled for at least 1 hour, run a knife around the edges of the pan to loosen the cake. Gently remove the cake from the pan and transfer it to a serving platter.

9. Serve and enjoy:

Serve the Angel Food Cake as is or top it with whipped cream, fresh berries, or a drizzle of chocolate sauce for extra flavor.

Servings and timing

Servings: 10-12
Total time: 2 hours
- Prep time: 20 minutes
- Cook time: 35-40 minutes
- Cooling time: 1 hour

Variations

Flavored angel food cake: Add citrus zest (lemon, orange, lime) or vanilla bean seeds to the batter for an additional flavor dimension.
Fruit toppings: Pair the cake with seasonal fruit such as strawberries, raspberries, blueberries, or peaches for a refreshing addition.
Chocolate sauce or ganache: Drizzle the cake with warm chocolate ganache or sauce for a rich complement to the light texture.
Vegan version: Replace the egg whites with aquafaba (the liquid from canned chickpeas) and follow the same instructions.

Storage/Reheating

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days.
Freezing: Angel Food Cake freezes well. Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 2 months. To thaw, leave it at room temperature for a few hours.
Reheating: If you prefer your cake warm, gently reheat individual slices in the microwave for 10-15 seconds.

FAQs

Can I make this cake without a tube pan?

A tube pan is ideal for angel food cake because of its structure, but if you don’t have one, you can use a bundt pan. However, the texture might be a bit different, and the cake might not rise as well in a non-tube pan.

Can I substitute all-purpose flour for cake flour?

Cake flour gives the cake its soft, delicate texture, but if you don’t have cake flour, you can substitute it by measuring 1 cup of all-purpose flour, removing 2 tablespoons, and adding 2 tablespoons of cornstarch.

Can I add other flavors to the batter?

Absolutely! You can experiment with adding extracts like almond, coconut, or even a splash of coffee or cocoa powder for a different flavor profile.

How can I prevent the cake from collapsing?

Cooling the cake upside down allows it to cool properly and maintain its height. Avoid opening the oven door while the cake is baking, as this could cause it to deflate.

Can I decorate the cake with frosting?

While traditional angel food cake is typically served plain or with whipped cream, you can decorate it with a light frosting or whipped cream. Just keep in mind that the airy texture of the cake pairs best with light toppings.

Conclusion

Angel Food Cake is a timeless dessert that combines simplicity and elegance. With its light, fluffy texture and delicate flavor, it’s the perfect dessert for any occasion. Whether you serve it with fresh fruit, a dollop of whipped cream, or simply on its own, this cake will always impress with its soft, melt-in-your-mouth goodness. It’s a wonderful way to add a light and airy touch to your dessert table!