Angel Food Cake – Light, Fluffy, and Heavenly with Every Bite
Some desserts feel timeless—delicate, airy, and elegant in a way that transcends trends—and Angel Food Cake is one of the most beloved classics of all. With its cloud-like texture, snowy white crumb, and sweet but subtle flavor, this cake has been delighting families for generations. It’s the kind of dessert that feels both nostalgic and celebratory, pairing beautifully with fresh berries, whipped cream, citrus curd, or simply a dusting of powdered sugar.
Angel Food Cake is truly a marvel of baking. Made with nothing more than whipped egg whites, sugar, flour, and flavoring, it rises into an ethereal, melt-in-your-mouth cake with no butter, no oil, and no yolks at all. Its lightness comes from the way air is incorporated into the egg whites, giving the cake structure and lift. When baked, it puffs up into a tender, airy sponge that’s as soft as a cloud.
This cake is perfect for every season—fresh berries in the summer, citrus curd in winter, or chocolate drizzle when you want something extra indulgent. It’s stunning enough for holidays and birthdays yet simple enough for Sunday dessert. Whether you’re an experienced baker or just starting out, this recipe makes Angel Food Cake achievable and reliable every single time.
Below you’ll find a beautifully written long-form article, detailed instructions, ingredient tips, variations, serving suggestions, storage guidelines, and more—all crafted to help you master this classic cake with confidence.
Ingredients:
- 12 large egg whites, room temperature
- 1 ½ teaspoons cream of tartar
- 1 cup granulated sugar (superfine preferred)
- 1 cup powdered sugar
- 1 cup cake flour, sifted
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional, but traditional)
- ½ teaspoon salt
Instructions:
- Prep the pan. Preheat oven to 350°F (175°C). Use an ungreased 10-inch tube pan. Do NOT grease it—this allows the cake to cling and rise properly.
- Whip the egg whites. In a large bowl, beat egg whites and cream of tartar until foamy. Slowly add granulated sugar, 1 tablespoon at a time, beating to stiff glossy peaks.
- Add flavoring. Mix in vanilla and almond extract on low speed.
- Fold dry ingredients. In a separate bowl, sift powdered sugar and cake flour together. Gently fold ¼ cup at a time into the egg whites using a spatula, keeping as much air as possible.
- Fill the pan. Spoon the batter into the ungreased tube pan. Smooth the top gently with the spatula.
- Bake. Bake 35–40 minutes, until the top springs back when lightly touched.
- Cool upside down. Invert the pan immediately onto a bottle or cooling rack. Cool completely—this prevents the cake from collapsing.
- Release and serve. Once cool, run a knife around the edges to release the cake. Slice with a serrated knife and serve.
Angel Food Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C); do not grease tube pan.
- Beat egg whites with cream of tartar until foamy; add sugar gradually and beat to stiff peaks.
- Mix in vanilla and almond extract.
- Sift powdered sugar and flour; fold gently into egg whites.
- Spoon batter into tube pan; smooth top.
- Bake 35–40 minutes until cake springs back when touched.
- Cool upside down until completely cool; remove from pan and serve.
Notes
Tips & Tricks
- Use room-temperature egg whites: They whip to greater volume.
- Superfine sugar dissolves better: Pulse granulated sugar in a blender if needed.
- Do not grease the pan: Essential for proper rise.
- Fold gently: Overmixing deflates the batter.
- Cut with a serrated knife: Keeps the airy crumb intact.
Variations
- Citrus Angel Food Cake: Add 1 tablespoon lemon or orange zest to the batter.
- Chocolate Swirl: Fold in 2 tablespoons cocoa powder mixed with 2 tablespoons sugar into a small portion of batter and swirl.
- Berry Angel Cake: Add fresh berries after slicing rather than baking them in—the cake is too delicate to bake with fruit inside.
- Almond Angel Cake: Increase almond extract to ½ teaspoon.
Serving Suggestions
- Serve with fresh berries and whipped cream.
- Drizzle with chocolate ganache or caramel sauce.
- Pair with lemon curd or berry compote.
- Serve with vanilla ice cream for extra indulgence.
Storage Information
- Room Temperature: 3 days covered loosely.
- Refrigerator: Up to 1 week.
- Freezer: Freeze slices up to 3 months; thaw at room temperature.
- Prevent sogginess: Keep cake uncovered the first few hours after baking.
FAQ
Why can’t I grease the pan?
The cake needs to cling to the sides to rise properly.
Can I use a regular cake pan?
A tube pan is strongly recommended; it ensures proper airflow and height.
Can I use egg whites from a carton?
Fresh egg whites whip better; carton whites often don’t reach stiff peaks.
Why did my cake collapse?
It may have been underbaked or cooled right-side up. Always cool inverted.
History / Fun Facts
Angel Food Cake became popular in the late 19th century in America, especially in the Northeast where eggs were plentiful and cooks sought creative ways to use leftovers. Its lightness earned it the name “angel food,” as opposed to dense “devil’s food” cakes. Traditionally served at celebrations, picnics, and holidays, it remains one of the most iconic American cakes thanks to its fluffy texture and pure white crumb.
