Angel Food Cake
Feather-light, cloud-like, and oh-so-sweet, this Angel Food Cake Recipe brings homemade baking to new airy heights. Perfect for warm-weather gatherings and mindfully sweet treats.
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.
Notes
Egg whites must be completely free of yolk; Use room-temperature eggs for better volume; Don’t grease your tube pan; Overbeating whites causes collapse; Sifting sugar with flour prevents grit.
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