Angel Food Cake Recipe

Angel food cake is a timeless dessert celebrated for its delicate, airy texture and subtle sweetness. Unlike traditional cakes, it contains no butter or egg yolks, resulting in a low-fat treat that rises tall and remains soft as a cloud.

This cake’s unique structure depends heavily on properly whipped egg whites and precise ingredient choices.

Whether you’re a novice baker or looking to refine your skills, this detailed guide covers everything you need—from essential ingredients and step-by-step instructions to expert tips and serving ideas—to help you create flawless angel food cake every time.

Ingredients Checklist

Getting the right ingredients is the foundation of this cake’s ethereal texture. Here’s an overview of what you’ll need, along with why each is important:

• Egg Whites (12 large): The core of angel food cake; whipped to trap air and provide lift.

• Cake Flour (1 cup): Low-protein flour that ensures a soft crumb and prevents toughness.

• Granulated Sugar (1 1/2 cups): Sweetens the cake and stabilizes egg whites during whipping.

• Cream of Tartar (1 1/2 tsp): Acidic agent that stabilizes egg whites and helps them maintain stiff peaks.

• Salt (1/4 tsp): Enhances flavor and balances sweetness.

• Vanilla Extract (1 tsp): Adds subtle aroma and flavor depth.

Why Cake Flour Matters

Using cake flour instead of all-purpose flour is crucial because its low protein content reduces gluten formation, which keeps the cake tender and airy.

If unavailable, you can substitute by mixing 1 cup all-purpose flour minus 2 tablespoons plus 2 tablespoons cornstarch, sifted thoroughly.

Step-by-Step Instructions

Follow these detailed steps carefully to ensure your angel food cake turns out perfect—light, tall, and moist.

1. Preheat your oven to 350°F (175°C). Avoid higher temperatures to prevent cracking.

2. Sift together cake flour, 3/4 cup sugar, and salt at least three times to aerate and eliminate lumps.

3. Bring egg whites to room temperature (about 30 minutes out of the fridge) for better volume when whipped.

4. In a clean, grease-free mixing bowl, beat egg whites with cream of tartar using a stand mixer or hand mixer on medium speed until foamy.

5. Gradually add the remaining 3/4 cup sugar, increasing speed to high. Whip until stiff peaks form but avoid overbeating.

6. Gently fold in the sifted flour mixture, 1/4 cup at a time, using a rubber spatula. Use gentle folding motions to avoid deflating the air whipped into the whites.

7. Stir in vanilla extract delicately.

8. Pour batter into an ungreased 10-inch tube pan. Do not grease; the batter needs to cling to the sides to rise properly.

9. Smooth the top with a spatula and run a knife through the batter to break up any large air pockets.

10. Bake for 35-40 minutes, or until the cake is golden brown and springs back when touched lightly.

11. Immediately invert the pan on a bottle or cooling rack and let the cake cool completely upside down to maintain height and structure.

12. Once cooled, carefully run a knife around the edges and the center tube to loosen and remove the cake.

Expert Tips for Angel Food Cake Success

Perfecting angel food cake involves a few key techniques and considerations:

• Use spotless, grease-free bowls and utensils to ensure egg whites whip properly.

• Avoid any yolk contamination; even a trace of fat will prevent stiff peaks.

• Cream of tartar or lemon juice stabilizes egg whites—don’t skip this.

• Fold flour gently but thoroughly to preserve air pockets while avoiding lumps.

• Do not grease the pan; this is vital for the cake to climb and rise.

• Cool upside down to prevent collapse and maintain fluffiness.

• Use fresh ingredients, especially cream of tartar and egg whites, for best results.

• If the top cracks, reduce oven temperature by 10-15°F and try baking in the lower rack.

• To store, wrap cooled cake in plastic wrap and keep at room temperature up to 2 days or freeze for longer storage.

Serving Suggestions

Angel food cake’s delicate sweetness pairs beautifully with a variety of toppings and accompaniments:

• Fresh berries and whipped cream: Strawberries, blueberries, or raspberries add natural sweetness and color contrast.

• Fruit compotes: Warm or chilled berry or peach compote adds moisture and flavor.

• Citrus glaze: A light drizzle of lemon or orange glaze brightens the cake.

• Chocolate drizzle: Melted dark or white chocolate can add richness.

• Ice cream or sorbet: Serve slices alongside a scoop for an indulgent treat.

• Use as a base for layered desserts: Try strawberry shortcake or trifle using angel food cake layers.

Final Thoughts

Angel food cake is a marvel of baking science that rewards patience and precision with its ethereal texture and subtle flavor.

Mastering this cake requires attention to detail, from ingredient selection to mixing techniques and cooling methods. This recipe not only guides you through each step but also offers troubleshooting tips and serving ideas to ensure success and creativity in the kitchen.

Whether enjoyed plain or adorned with your favorite fruits and toppings, angel food cake remains a versatile and impressive dessert perfect for any occasion.