Angel Food Cake Recipe
Feather-light, cloud-like, and oh-so-sweet, this Angel Food Cake Recipe brings homemade baking to new airy heights.
Let me explain what makes this classic dessert stand out: Angel food cake is a fat-free, whipped egg white marvel that’s perfect for warm-weather gatherings and mindfully sweet treats. I first tried my hand at baking it decades ago—my mom passed down a tattered recipe card when I turned eighteen. I’ve tweaked measurements, swapped cane sugar for organic white sugar, and coaxed out the fluffiest crumb. It’s naturally low in fat, gluten-free if you choose gluten-free flour, and a breeze once you master the technique of beating egg whites to stiff peaks. You know what? It’s simpler than it looks. Whether I’m hosting a Mother’s Day brunch or a poolside BBQ, this light, airy dessert always steals the show.
Why You’ll Love This Recipe
- Fluffy clouds of sweetness: every forkful feels weightless.
- Easy ingredients: mostly pantry staples you likely have on hand.
- Whipped egg white magic: no butter or oil required.
- Quick cleanup: simple bowl and mixer.
- Versatile topping: fresh berries, whipped cream, or a dusting of powdered sugar.
- Crowd-pleaser: beloved at birthdays, showers, and afternoon tea.
- Springtime delight: perfect for seasonal fruit pairings.
- Heart-healthy twist: fat-free base means fewer calories.
Ingredients
- 1 ½ cups (170 g) cake flour (or 1 cup cake flour + ½ cup cornstarch)
(Tip: sift twice for an ultra-fine texture.) - 1 ¼ cups (250 g) granulated sugar, plus 2 Tbsp for whites
(I love Domino brand for consistent granulation.) - 12 large egg whites (room temperature)
(Room-temp whites whip up higher and faster.) - 1 ¾ tsp cream of tartar
(Stabilizes the fluffy peaks.) - ½ tsp fine salt
(Balances the sweet for depth.) - 2 tsp pure vanilla extract
(Or swap half for almond extract.) - Zest of 1 lemon (optional)
(Fresh zing brightens every bite.)
Directions
-
Preheat & prep
Preheat oven to 350 °F (175 °C) and place rack in middle. Do not grease the tube pan—angel food cakes need that grip to rise sky-high. -
Sift flour & sugar
In a large bowl, sift cake flour and ¾ cup sugar together three times, whisking gently after each sift. This ensures a lump-free, light crumb. -
Whip egg whites
In your stand mixer with whisk attachment, beat egg whites on medium speed until foamy. Add cream of tartar and salt; continue until soft peaks form. -
Sweeten the whites
Gradually add the remaining ½ cup sugar, 1 Tbsp at a time, beating on high until stiff peaks hold their shape and look glossy. A peak that stands straight up is your cue. -
Flavor infusion
Lower mixer to slow speed; stir in vanilla extract and lemon zest, just until blended. Overmixing here can deflate your whites. -
Fold gently
Set aside the mixer. Using a wide spatula, add one-third of flour mixture to egg whites, folding in large, slow strokes. Repeat in batches—slow and steady is key. -
Transfer to pan
Spoon batter into an ungreased 10-inch tube pan. Smooth the top with a spatula but don’t press down; you want to keep those tiny air pockets intact. -
Bake
Slide into oven; bake until cake is pale golden and top springs back to the touch, about 35–40 minutes. An inserted toothpick should come out clean. -
Cool upside down
Immediately invert the pan onto a wire rack (use the pan’s feet or a sturdy bottle in the center). Cool completely, about 1 hour, so the cake doesn’t collapse. -
Remove & serve
Run a thin knife around edges to release. Lift gently from bottom. Dust with confectioners’ sugar or top with whipped cream and fresh berries for a sweet, summery touch.
Servings & Timing
- Yield: One 10-inch Angel Food Cake (12–16 slices)
- Prep Time: 20 minutes (includes mixing & sifting)
- Bake Time: 35–40 minutes
- Cooling Time: 1 hour inverted
- Total Time: ~2 hours
Variations
- Lemon-Blueberry: Fold ½ cup fresh blueberries and extra lemon zest into batter.
- Chocolate Swirl: Drizzle ¼ cup melted dark chocolate before baking.
- Citrus Trio: Add orange and lime zest alongside lemon for a bright medley.
- Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum.
- Vegan Style: Swap egg whites for aquafaba (chickpea water) and use ½ cup sugar for stabilization.
Storage & Reheating
- Fridge: Store covered at room temperature or in the fridge for up to 3 days; it stays moist in an airtight container.
- Freezer: Slice and wrap tightly in plastic wrap and foil; freeze up to 1 month.
- Thawing: Transfer to fridge or cool countertop; serve once softened.
- Make-Ahead: Bake the day before, store upside down on the pan, then unmold just before serving.
Notes
- Egg whites must be completely free of yolk; even a speck of fat will keep them from whipping properly.
- Use room-temperature eggs for better volume—cold whites are stubborn.
- Don’t grease your tube pan: the batter climbs up the sides for that classic height.
- Overbeating whites causes collapse; stop at glossy, stiff peaks.
- I discovered that sifting sugar with flour prevents grit and gives the cake a silky crumb.
FAQs
Q: Why didn’t my cake rise?
A: Likely under-whipped egg whites or overfolding flour—whip to stiff peaks and fold slowly.
Q: Can I use all-purpose flour?
A: You can, but swap half for cornstarch or cake flour for that extra lightness.
Q: How do I fix a soggy center?
A: Bake a few minutes longer; uneven oven temperatures can slow full cooking.
Q: Is angel food cake healthy?
A: It’s fat-free and lower in calories than many desserts, but still sweet—enjoy in moderation.
Q: Can I add cocoa powder?
A: Yes—substitute ¼ cup flour for cocoa powder for a chocolate twist.
Q: What’s the best tool for egg whites?
A: A stand mixer with whisk attachment gives consistent, high volume.
Q: Why invert the pan?
A: It prevents the cake from collapsing as it cools and sets the airy structure.
Q: Can I double this recipe?
A: Baking two at once works if you have separate pans and rotate them halfway through.
Conclusion
This Angel Food Cake Recipe brings that iconic, fluffy dessert back into homemade bliss—sweet, light, and surprisingly simple. I promise your friends and family will swoon over those cloud-like slices, whether you’re hosting a bridal shower or just craving a springtime treat. Give it a try, let me know how it turns out, and don’t forget to browse my other favorites like Lemon Poppy Seed Muffins or Classic Strawberry Shortcake. Share your comments below—I love hearing from you!
Angel Food Cake
Ingredients
- 1 ½ cups (170 g) cake flour cake flour (or 1 cup cake flour + ½ cup cornstarch) sift twice for an ultra-fine texture
- 1 ¼ cups (250 g) granulated sugar granulated sugar, plus 2 Tbsp for whites Domino brand recommended
- 12 large egg whites room temperature
- 1 ¾ tsp cream of tartar cream of tartar
- ½ tsp fine salt fine salt
- 2 tsp pure vanilla extract pure vanilla extract
- Zest Zest of 1 lemon optional
Instructions
- Preheat oven to 350 °F (175 °C) and place rack in middle. Do not grease the tube pan—angel food cakes need that grip to rise sky-high.
- In a large bowl, sift cake flour and ¾ cup sugar together three times, whisking gently after each sift. This ensures a lump-free, light crumb.
- In your stand mixer with whisk attachment, beat egg whites on medium speed until foamy. Add cream of tartar and salt; continue until soft peaks form.
- Gradually add the remaining ½ cup sugar, 1 Tbsp at a time, beating on high until stiff peaks hold their shape and look glossy.
- Lower mixer to slow speed; stir in vanilla extract and lemon zest, just until blended. Overmixing here can deflate your whites.
- Using a wide spatula, add one-third of flour mixture to egg whites, folding in large, slow strokes. Repeat in batches—slow and steady is key.
- Spoon batter into an ungreased 10-inch tube pan. Smooth the top with a spatula but don’t press down; you want to keep those tiny air pockets intact.
- Slide into oven; bake until cake is pale golden and top springs back to the touch, about 35–40 minutes. An inserted toothpick should come out clean.
- Immediately invert the pan onto a wire rack. Cool completely, about 1 hour, so the cake doesn’t collapse.
- Run a thin knife around edges to release. Dust with confectioners’ sugar or top with whipped cream and fresh berries for a sweet touch.
