Angel Food Cake Recipe: Light, Fluffy, and Perfectly Airy

Introduction

Angel Food Cake is the ultimate light and airy dessert, perfect for celebrations, summer gatherings, or whenever you crave a sweet treat without feeling too heavy. This classic American sponge cake is distinguished by its cloud-like texture, made entirely from egg whites, sugar, and a hint of vanilla. Its ethereal softness and delicate sweetness make it a crowd favorite, whether served plain, with berries, or topped with a dollop of whipped cream.

Unlike heavier cakes, Angel Food Cake relies on air incorporated into whipped egg whites to rise. There’s no butter or egg yolks, which contributes to its low-fat, high-volume structure. It’s an impressive cake that’s surprisingly easy to make if you follow the correct technique.

In this article, you’ll learn how to make a perfect homemade Angel Food Cake from scratch, plus tips, variations, and serving suggestions to make your dessert unforgettable.

Ingredients

• 1 cup cake flour
• 1 ½ cups granulated sugar, divided
• 12 large egg whites, at room temperature
• 1 ½ tsp cream of tartar
• ¼ tsp salt
• 2 tsp vanilla extract
• ½ tsp almond extract (optional)

Instructions

1. Preheat oven and prepare pan
   Preheat your oven to 350°F (175°C). Use an ungreased 10-inch tube pan; Angel Food Cake needs to cling to the sides to rise properly. Do not grease the pan.
2. Sift dry ingredients
   Sift together ¾ cup of granulated sugar and the cake flour. Repeat sifting 2–3 times to ensure lightness and remove any lumps. Set aside.
3. Beat egg whites
   In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add cream of tartar and salt gradually while continuing to beat.
4. Incorporate sugar gradually
   Increase speed to high and gradually add the remaining ¾ cup sugar, one tablespoon at a time. Beat until stiff peaks form, ensuring the mixture is glossy and firm.
5. Add flavorings
   Gently fold in vanilla extract and almond extract (if using) with a rubber spatula. Be careful not to deflate the egg whites.
6. Fold in flour
   Sift ⅓ of the flour mixture over the egg whites. Using a gentle folding motion from bottom to top, incorporate the flour. Repeat with the remaining flour in two more additions until fully combined.
7. Transfer to pan
   Carefully spoon the batter into the ungreased tube pan, smoothing the top with a spatula.
8. Bake the cake
   Bake for 35–40 minutes, or until the cake is golden and springs back lightly when touched. A toothpick inserted in the center should come out clean.
9. Cool upside down
   Immediately invert the pan onto a bottle or funnel to cool completely. This prevents the cake from collapsing and maintains its airy texture. Cool for at least 1–2 hours.
10. Remove from pan
    Run a thin knife around the edges of the pan and the center tube to release the cake. Gently lift out and transfer to a serving plate.
11. Serve
    Dust with powdered sugar, top with fresh berries, or serve with whipped cream. Slice carefully using a serrated knife for clean edges.

Tips for Perfect Angel Food Cake

• Room Temperature Egg Whites: Cold egg whites won’t whip properly; ensure they are at room temperature.
• Do Not Grease the Pan: Greasing prevents the cake from rising.
• Sift Flour Well: This keeps the cake light and prevents clumps.
• Fold Gently: Always fold ingredients carefully to avoid deflating the whipped egg whites.
• Cool Upside Down: Essential for keeping the cake tall and airy.

Angel Food Cake

A light, airy, and fluffy cake made entirely from egg whites, sugar, and vanilla, perfect for dessert or special occasions.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

Cake Ingredients

• 1 cup cake flour
• 1 ½ cups granulated sugar divided
• 12 egg whites large, room temperature
• 1 ½ tsp cream of tartar
• ¼ tsp salt
• 2 tsp vanilla extract
• ½ tsp almond extract optional

Equipment

• Mixing bowls
• Tube pan
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Preheat oven to 350°F (175°C). Use an ungreased 10-inch tube pan.
2. Sift together ¾ cup of sugar and cake flour; set aside.
3. Beat egg whites until foamy. Add cream of tartar and salt gradually.
4. Gradually add remaining sugar, beating until stiff peaks form.
5. Fold in vanilla and almond extracts carefully.
6. Sift flour mixture over egg whites in thirds, folding gently each time.
7. Spoon batter into pan and smooth top.
8. Bake 35–40 minutes until golden and springs back lightly.
9. Invert pan to cool completely for 1–2 hours.
10. Run knife around edges, remove cake, and serve with powdered sugar, berries, or whipped cream.

Notes

Ensure egg whites are at room temperature. Do not grease the pan.

Variations

• Citrus Angel Food Cake: Add 1 tbsp lemon or orange zest for a fresh twist.
• Chocolate Angel Food Cake: Replace ¼ cup of flour with cocoa powder for a lighter chocolate version.
• Layered Cake: Slice horizontally and layer with fruit preserves or whipped cream for a special occasion dessert.

Serving Suggestions

• Classic: Serve plain with a dusting of powdered sugar.
• Berry Delight: Top with raspberries, blueberries, or strawberries.
• Creamy Indulgence: Pair with lightly sweetened whipped cream or a drizzle of chocolate sauce.
• Mini Cakes: Use mini tube pans to create individual servings for parties or afternoon tea.

Fun Facts About Angel Food Cake

• Angel Food Cake was first created in the United States in the 19th century and is named for its “heavenly” light texture.
• It contains no butter, making it a lower-fat dessert option.
• The cake’s tall, airy structure comes solely from the whipped egg whites and careful folding techniques