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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
Cook Time 40 minutes
Total Time 1 hour 5 minutes
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.