Feather-light, delicately sweet, and beautifully golden, Angel Food Cake is a true celebration of texture and simplicity. It’s the kind of dessert that feels like biting into a sweet cloud, with a melt-in-your-mouth softness that’s hard to beat.
Ingredient Breakdown
Egg whites are the star of this cake, providing its signature lift and ethereal texture. They should be separated carefully with no trace of yolk, as even a speck of fat can hinder whipping. Room temperature whites whip faster and reach greater volume, so let them sit for about 30 minutes before using.
This recipe calls for both granulated and powdered sugar. Granulated sugar is beaten into the whites to help stabilize the structure and provide sweetness, while powdered sugar, whisked with flour, blends smoothly into the batter, lending a subtle softness to the crumb.
Flour selection also plays a crucial role. While all-purpose flour can be used, cake flour—with its lower protein content—produces a finer, more delicate cake. If you’re aiming for that ultra-soft, bakery-style texture, cake flour is the way to go.
Cream of tartar is the unsung hero here. It stabilizes the egg whites and ensures they hold their airy structure throughout mixing and baking. Without it, your cake could collapse or become dense.
A touch of vanilla extract adds warmth and familiarity, while a whisper of almond extract (though optional) gives the cake a subtle, nutty aroma that elevates its overall flavor profile.
Finally, no Angel Food Cake is complete without its classic companions—fresh strawberries and a generous swirl of whipped cream. Their brightness and creaminess perfectly contrast the cake’s light crumb, making every bite feel balanced and indulgent.
Step-by-Step Preparation Guide
Begin by ensuring your egg whites are at room temperature and your mixing bowl is completely clean and dry—any residual grease or water can interfere with proper whipping. A stainless steel or glass bowl is ideal.
Whip the egg whites with cream of tartar, salt, and extracts until frothy. Then, gradually incorporate granulated sugar a tablespoon at a time. This slow addition ensures the sugar dissolves completely, creating a glossy meringue that holds stiff, shiny peaks.
Next, gently fold in the sifted flour and powdered sugar mixture. Add it in small batches and use a wide spatula to fold by hand, turning the bowl as you go. Overmixing will deflate your hard-earned volume, so fold just until combined.
Transfer the batter into an ungreased 10-inch tube pan. This step is crucial—the batter must cling to the pan’s sides to rise properly. Smooth the top and use a knife to swirl through the batter, releasing any large air pockets.
Bake the cake in the center of a preheated oven for about 35 minutes. The top should be lightly golden and spring back when touched. Avoid opening the oven door early, as sudden temperature changes can cause collapse.
Once baked, invert the pan immediately onto a bottle or funnel. Cooling upside down allows the cake to set without collapsing under its own weight. Let it cool completely before attempting to remove it.
Run a sharp knife along the inside of the pan and around the center tube. Invert onto a serving plate, then slice gently using a serrated knife. The cake’s structure is delicate, so a sawing motion preserves its airy texture.
Recipe Tips & Frequently Asked Questions
How to ensure egg whites whip properly:
Always use clean, grease-free bowls and utensils. Avoid getting any yolk in your whites.
Using superfine sugar:
It dissolves faster than regular sugar, resulting in a smoother batter and better texture.
Folding technique tips:
Use slow, deliberate movements and turn the bowl continuously. Stop folding as soon as the flour mixture disappears.
What to do if your cake deflates or sticks to the pan:
A slightly deflated top is normal, but significant collapse may indicate underbaking. Don’t grease the pan; the batter needs it to rise.
Best way to store leftovers:
Store in an airtight container at room temperature for up to 2 days. Avoid refrigeration, as it can dry the cake out.
Can I use boxed egg whites instead of fresh?
Yes, but ensure they are 100% egg whites with no additives. Volume may be slightly lower than fresh.
What’s the difference between cake flour and all-purpose flour in this recipe?
Cake flour gives a softer, more delicate texture. All-purpose flour yields a slightly denser crumb.
Why does the cake need to cool upside down?
Cooling inverted prevents the sponge from collapsing and helps maintain its height and airiness.
Can I bake this in a regular cake pan if I don’t have a tube pan?
Not recommended. Angel Food Cake needs the center tube and tall sides for structure and even baking.
How long does Angel Food Cake stay fresh?
It’s best enjoyed within 2–3 days. Wrap well and store at room temperature. Freeze for longer storage.
What to Serve With This Recipe
Classic accompaniments like fresh strawberries and homemade whipped cream offer color, freshness, and contrast to the cake’s light sweetness. Sliced peaches, raspberries, or blueberries also work beautifully.
For a fancier presentation, drizzle the cake with chocolate ganache, tangy lemon curd, or a vibrant berry coulis. Each adds richness and depth to the delicate base.
If you’re keeping things light, serve alongside a scoop of fruit sorbet or a citrusy fruit salad. The brightness enhances the cake’s subtle vanilla and almond flavors.
During brunches or dessert buffets, this cake can also be a lovely addition to a platter with other mini sweets and seasonal fruit. Its height and texture offer a pleasing visual contrast.
Creative Variations
Infuse the batter with lemon, orange, or lime zest to add a burst of citrusy fragrance and flavor. This works especially well when paired with berry toppings.
Swap almond extract for coconut, hazelnut, or orange extract to give the cake a unique twist. Keep it subtle to preserve the cake’s lightness.
Layer cubed cake with whipped cream and berries in a glass to make individual trifles. This no-fuss dessert is elegant and perfect for parties.
Try slicing and toasting leftover cake under the broiler for a caramelized edge. Serve with ice cream or a dollop of cream for a textural treat.
Angel Food Cake is the kind of dessert that never goes out of style. With its whisper-light crumb and graceful presentation, it brings charm and comfort to any table. Whether served simply with fruit or dressed up for a special occasion, it’s a recipe worth mastering—and making again and again.
Ingredients
1 cup (200 g) granulated sugar
1 ¼ cup (156 g) powdered sugar
¾ cup + 2 tablespoons (110 g) all-purpose flour, or use 1 cup (110 g) cake flour as an alternative
1 ½ cups (375 ml) egg whites, at room temperature (about 10–12 egg whites)
1 ½ teaspoons cream of tartar
1 ½ teaspoons vanilla extract
¼ teaspoon almond extract (optional)
¼ teaspoon salt
Fresh strawberries and homemade whipped cream, for serving (optional)
Instructions
Preheat your oven to 375°F (190°C) and position the oven rack in the center of the oven.
In a medium mixing bowl, whisk together the powdered sugar and flour until evenly combined. Set aside.
In the bowl of a stand mixer, combine the egg whites, cream of tartar, vanilla extract, almond extract (if using), and salt. Mix on medium speed until frothy.
Increase the mixer speed to high and gradually incorporate the granulated sugar, adding it 1 tablespoon at a time. Wait until each addition dissolves before adding the next, approximately 15 seconds apart. Avoid scraping the sides of the bowl during this process. Continue whipping until the mixture becomes glossy and thick, forming stiff, shiny peaks that hold their shape.
Using a spatula, gently fold the flour and powdered sugar mixture into the whipped egg whites in batches—about ½ cup at a time. Carefully incorporate without deflating the mixture. Fold only until no streaks of dry ingredients remain.
Pour the batter into an ungreased 10-inch tube pan, spreading it evenly. Use a knife or spatula to swirl through the batter and eliminate any large air pockets.
Bake for 35 minutes, or until the surface is golden and springs back lightly when touched. Cracks on the top should appear dry and set.
As soon as the cake is removed from the oven, invert the pan onto a bottle neck or heatproof funnel to cool completely upside down. This helps prevent the cake from collapsing as it cools.
Once cooled, run a knife along the inner edge of the pan to release the cake. Invert onto a serving plate.
Use a serrated knife to carefully slice the cake into portions, using a gentle sawing motion to avoid compressing its delicate structure. Serve plain or topped with fresh strawberries and whipped cream, if desired.
Angel Food Cake Recipe
Ingredients
- 1 cup 200 g granulated sugar
- 1 ¼ cup 156 g powdered sugar
- ¾ cup + 2 tablespoons 110 g all-purpose flour, or use 1 cup (110 g) cake flour as an alternative
- 1 ½ cups 375 ml egg whites, at room temperature (about 10–12 egg whites)
- 1 ½ teaspoons cream of tartar
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract optional
- ¼ teaspoon salt
- Fresh strawberries and homemade whipped cream for serving (optional)
Instructions
- Preheat your oven to 375°F (190°C) and position the oven rack in the center of the oven.
- In a medium mixing bowl, whisk together the powdered sugar and flour until evenly combined. Set aside.
- In the bowl of a stand mixer, combine the egg whites, cream of tartar, vanilla extract, almond extract (if using), and salt. Mix on medium speed until frothy.
- Increase the mixer speed to high and gradually incorporate the granulated sugar, adding it 1 tablespoon at a time. Wait until each addition dissolves before adding the next, approximately 15 seconds apart. Avoid scraping the sides of the bowl during this process. Continue whipping until the mixture becomes glossy and thick, forming stiff, shiny peaks that hold their shape.
- Using a spatula, gently fold the flour and powdered sugar mixture into the whipped egg whites in batches—about ½ cup at a time. Carefully incorporate without deflating the mixture. Fold only until no streaks of dry ingredients remain.
- Pour the batter into an ungreased 10-inch tube pan, spreading it evenly. Use a knife or spatula to swirl through the batter and eliminate any large air pockets.
- Bake for 35 minutes, or until the surface is golden and springs back lightly when touched. Cracks on the top should appear dry and set.
- As soon as the cake is removed from the oven, invert the pan onto a bottle neck or heatproof funnel to cool completely upside down. This helps prevent the cake from collapsing as it cools.
- Once cooled, run a knife along the inner edge of the pan to release the cake. Invert onto a serving plate.
- Use a serrated knife to carefully slice the cake into portions, using a gentle sawing motion to avoid compressing its delicate structure. Serve plain or topped with fresh strawberries and whipped cream, if desired.
