Angel Food Cake

Why You’ll Love This Recipe

Angel Food Cake is a light, airy dessert made primarily from whipped egg whites, giving it a fluffy, cloud-like texture. This fat-free cake is sweet, tender, and ideal for pairing with fresh fruit, whipped cream, or a drizzle of glaze. It’s a classic American treat that feels indulgent yet light, perfect for any occasion.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

egg whitesgranulated sugarsaltcream of tartartarvanilla extractalmond extractcake flour

directions

Preheat your oven to 350°F (175°C). Do not grease the pan.

In a large bowl, beat egg whites with cream of tartar and salt until soft peaks form.

Gradually add granulated sugar, beating until stiff, glossy peaks form.

Gently fold in vanilla and almond extracts.

Sift cake flour over the egg white mixture in small increments, gently folding it in after each addition.

Pour the batter into an ungreased 10-inch tube pan and smooth the top with a spatula.

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

Invert the pan immediately and cool the cake upside down for at least 1 hour.

Once completely cool, run a knife around the edges to release the cake.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 20 minutesBaking time: 35-40 minutesCooling time: 60 minutesTotal time: 1 hour 55 minutes

Variations

Add lemon zest to the batter for a citrusy flavor.

Replace almond extract with orange or coconut extract for a different twist.

Top with a berry compote or fruit curd instead of whipped cream.

Make mini versions in cupcake tins with parchment paper sleeves.

storage/reheating

Store Angel Food Cake covered at room temperature for up to 2 days.For longer storage, refrigerate for up to 1 week or freeze slices individually wrapped for up to 2 months.To enjoy frozen slices, thaw at room temperature for about 30 minutes.

FAQs

What makes Angel Food Cake so light?

Whipped egg whites give the cake its airy structure and fluffy texture.

Why shouldn’t I grease the pan?

The ungreased pan helps the batter cling and rise properly during baking.

Can I use all-purpose flour?

Cake flour is preferred for a tender crumb, but you can use all-purpose flour sifted with cornstarch as a substitute.

Can I use a bundt pan?

A tube pan is best for proper rise and even baking; bundt pans can be too ornate and stick.

Why did my cake collapse?

Overbeating egg whites or underbaking can cause the cake to deflate.

Is Angel Food Cake gluten-free?

Not by default, but you can make a gluten-free version using a certified gluten-free cake flour blend.

Can I add chocolate?

Yes, fold in mini chocolate chips or a cocoa swirl for variation.

Is it okay to use carton egg whites?

Fresh egg whites work best, as carton versions may not whip up as well.

Can I make it ahead?

Yes, it tastes great the next day and can be made a day in advance.

What’s the best topping?

Fresh berries and whipped cream are classic and complement the cake’s lightness.

Conclusion

Angel Food Cake is a timeless dessert known for its soft, airy texture and sweet, delicate flavor. Whether enjoyed plain or topped with fruit and cream, it’s a delightful way to satisfy a sweet tooth without the heaviness of traditional cakes. Try it for your next celebration or a simple family treat—you’ll love its cloud-like charm.

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