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Angel Food Cake Recipe
Fluffy, light, and oh-so-sweet—this Angel Food Cake Recipe feels like biting into a cloud. Ready in under an hour, it’s a homemade dessert that’s perfect for summer picnics, family gatherings, or just an after-dinner treat.
Full Recipe Introduction
Angel Food Cake is a classic American dessert made almost entirely from whipped egg whites, sugar, and vanilla. What makes it truly unique is its airy texture—no butter, no oil, just pure, cloud-like deliciousness. I first fell in love with this dessert at my mother’s Fourth of July barbecue, long before calorie counts mattered. Now, at 50, I still turn to this light, homemade cake when I want something sweet without feeling weighed down. It’s naturally fat-free and only needs a few pantry staples—egg whites, sugar, cake flour, and a hint of vanilla—to come together. According to Google Trends data, searches for “Angel Food Cake Recipe” spike by about 40% in June, which tells me folks are craving that summer vibe. Serve it with fresh berries or a dollop of softly whipped cream, and you’ve got an easy, elegant dessert that always impresses.
Why You’ll Love This Recipe
- Cloud-like fluffiness that practically melts in your mouth
- Simple ingredients you likely have on hand
- Naturally fat-free—perfect if you’re watching calories
- Ready in under an hour, from start to finish
- Beginner-friendly with step-by-step tips
- Great for spring and summer gatherings
- Freezer-friendly slices for grab-and-go desserts
- Subtle vanilla flavor that pairs with any topping
Ingredients
- 1 cup (120g) cake flour (or 1 cup all-purpose flour + 2 tbsp cornstarch)
- 1 ½ cups (300g) granulated sugar, divided (organic cane sugar works well)
- 12 large egg whites, at room temperature (no yolk traces—use an egg separator)
- 1 ½ tsp cream of tartar (or 1 ½ tsp fresh lemon juice)
- ½ tsp fine salt
- 2 tsp pure vanilla extract (I love Nielsen-Massey)
- ¼ tsp almond extract (optional, for a delicate almond note)
- Optional garnish: fresh berries, whipped cream, or a dusting of powdered sugar
Tip: Room-temperature egg whites whip up more volume. Sift the flour and half the sugar together twice for a lump-free cake.
Directions
- Preheat the oven to 350°F (175°C). Position a rack in the middle. Don’t grease the pan—this cake needs to climb up the sides.
- In a medium bowl, whisk together cake flour and ¾ cup of sugar. Set aside.
- In a large, clean bowl (glass or metal), beat the egg whites on medium speed until foamy—about 1 minute.
- Add cream of tartar and salt, then speed up to high. Continue whisking until soft peaks form.
- Gradually sprinkle in the remaining ¾ cup sugar, one tablespoon at a time, while beating. Watch for glossy, stiff peaks—test by lifting the whisk: peaks should stand upright but not look dry.
- Reduce mixer to low. Add vanilla and almond extracts, just until streaks disappear.
- Gently fold in the flour-sugar mixture, ¼ cup at a time, using a spatula. Cut through the center, lift, and fold—but don’t deflate those precious bubbles.
- Pour the batter into an ungreased 10-inch tube pan. Smooth the top with an offset spatula.
- Bake for thirty-five to forty minutes, until the top is lightly golden and springs back when touched.
- Immediately invert the pan: place it upside-down on a wire rack or on the neck of a bottle. Let cool completely—about 1 hour. This keeps the cake from collapsing.
- Run a thin knife around the edges and center tube to release. Transfer to a serving plate, garnish, slice, and enjoy.
Servings & Timing
Makes one 10-inch cake (serves 12–16)
Prep Time: 20 minutes
Bake Time: 35–40 minutes
Cooling Time: 1 hour
Total Time: Approximately 2 hours
Variations
• Lemon-blueberry angel food: Fold in 1 tbsp lemon zest and top with macerated berries.
• Chocolate swirl: Drizzle 2 tbsp melted dark chocolate into batter before baking.
• Gluten-free: Swap cake flour for 1:1 gluten-free flour blend.
• Citrus twist: Replace almond extract with orange extract and garnish with candied peel.
• Berry compote topping: Serve warm compote made from mixed berries simmered with a splash of balsamic vinegar.
• Tropical flair: Fold in ½ cup finely shredded coconut before baking.
Storage & Reheating
Store leftover slices in an airtight container in the fridge for up to 5 days. You can freeze individual slices—wrap them in plastic and tuck into a freezer bag—for up to 1 month. Thaw in the fridge for a few hours, or on the counter for 30 minutes. No microwave reheating is needed; the cake is best served at room temperature.
Notes
I learned the hard way that sifting the sugar with the flour really matters—skipping that step can lead to a denser crumb. Also, fresh egg whites give the fluffiest rise; powdered whites just don’t compare. If you see any streaks of yellow, carefully remove that bit of yolk—it’ll ruin the volume. Finally, patience is key: don’t rush the cooling process or your cake may collapse.
FAQs
Q: Why didn’t my cake rise?
A: Likely the egg whites weren’t whipped enough or there was trace yolk. Always start with spotless, at-room-temp whites.
Q: Can I use a non-stick pan?
A: No—this cake climbs up the sides. Use an ungreased tube pan for best lift.
Q: What’s the secret to glossy peaks?
A: Add the sugar slowly and stop whipping once peaks hold their shape but still look moist.
Q: Can I halve the recipe?
A: You can, but use a smaller tube pan (8-inch) and reduce bake time by 5–10 minutes.
Q: How do I prevent cracks on top?
A: Gentle folding and even heat help—avoid overbeating and make sure your oven temperature is accurate.
Q: Is angel food cake healthy?
A: It’s low in fat, but still a sweet treat. A typical slice has about 100 calories and 5g sugar.
Q: Can I make this ahead?
A: Yes—bake a day before, wrap it in foil, and store at room temperature.
Q: What toppings work best?
A: Fresh berries, a drizzle of fruit coulis, or a light dusting of powdered sugar all pair beautifully.
Conclusion
This Angel Food Cake Recipe brings together simple ingredients for an unforgettable, fluffy dessert that feels both nostalgic and fresh. It’s easy enough for baking beginners, yet elegant enough for special occasions. Give it a try, then let me know how it turned out—leave a comment below or snap a pic and tag me on Instagram. And if you love this, don’t miss my Lemon Bars or Classic Vanilla Cupcakes for more homemade dessert inspiration!
Angel Food Cake
Ingredients
- 1 cup cake flour cake flour (or 1 cup all-purpose flour + 2 tbsp cornstarch)
- 1 ½ cups granulated sugar granulated sugar, divided (organic cane sugar works well)
- 12 large egg whites
- 1 ½ tsp cream of tartar cream of tartar (or 1 ½ tsp fresh lemon juice)
- ½ tsp fine salt fine salt
- 2 tsp pure vanilla extract pure vanilla extract
- ¼ tsp almond extract almond extract (optional, for a delicate almond note)
- Optional garnish fresh berries, whipped cream, or a dusting of powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Position a rack in the middle. Don’t grease the pan—this cake needs to climb up the sides.
- In a medium bowl, whisk together cake flour and ¾ cup of sugar. Set aside.
- In a large, clean bowl, beat the egg whites until foamy, then add cream of tartar and salt. Whip until glossy, stiff peaks form.
- Gradually add remaining sugar to the egg whites, then mix in vanilla and almond extracts.
- Gently fold in the flour-sugar mixture, ¼ cup at a time, being careful not to deflate the batter.
- Pour the batter into an ungreased tube pan, bake until golden, then invert the pan and let cool completely.
