There’s something truly magical about an Angel Food Cake. It’s not just a dessert; it’s an experience. In our home, baking an Angel Food Cake is synonymous with celebrations, big or small. I remember the first time I made this recipe, I was a bit intimidated by the sheer volume of egg whites and the seemingly delicate process. But the result? Oh, the result was absolutely breathtaking. A towering, pristine white cake, light as air, with a subtly sweet flavor that danced on the palate. My family devoured it, their faces lit up with pure joy. My youngest declared it tasted like “clouds sprinkled with sugar,” and honestly, I couldn’t have described it better myself. Since then, this Angel Food Cake recipe has become a cherished family staple, requested for birthdays, holidays, and even just those ordinary days that deserve a touch of extraordinary sweetness. It’s a recipe that brings smiles, creates memories, and, most importantly, delivers a slice of pure, unadulterated deliciousness every single time. If you’re looking for a dessert that’s both impressive and incredibly satisfying, look no further. This is the Angel Food Cake recipe you’ve been waiting for. Get ready to experience baking bliss!

Ingredients

To create this ethereal Angel Food Cake, you’ll need a few key ingredients, each playing a crucial role in achieving that signature light and airy texture. It’s important to use precise measurements, especially when dealing with egg whites, as they are the foundation of this delicate cake. Using high-quality ingredients will also significantly enhance the final flavor and texture. Here’s what you’ll need:

1 cup (120g) Cake Flour: Cake flour is essential for Angel Food Cake. It has a lower protein content than all-purpose flour, which results in a tender and delicate crumb. Do not substitute with all-purpose flour without properly measuring and potentially adjusting the recipe, as it can make the cake tougher. Make sure to measure it correctly by spooning it lightly into the measuring cup and leveling it off with a straight edge. Sifting the cake flour before measuring is also highly recommended to ensure lightness and prevent lumps.
1 ½ cups (300g) Granulated Sugar: Granulated sugar not only sweetens the cake but also contributes to its structure and texture. It helps to stabilize the egg whites and create volume. The sugar should be finely granulated for best results. Some recipes may use superfine sugar, which dissolves even more readily, but regular granulated sugar works perfectly well if properly incorporated.
12 Large Egg Whites (approximately 1 ½ cups): Egg whites are the star of Angel Food Cake, providing the structure and airy lightness. It is absolutely crucial that the egg whites are fresh and at room temperature. Room temperature egg whites whip to a greater volume than cold egg whites. Ensure there is absolutely no trace of egg yolk in the whites, as any fat will prevent them from whipping properly and achieving stiff peaks. Separating eggs carefully is key to success. Using fresh eggs is also important, as older egg whites tend to be thinner and may not whip as well.
1 ½ teaspoons Cream of Tartar: Cream of tartar is a crucial ingredient in Angel Food Cake. It is an acid that stabilizes the egg whites, helping them to whip to a greater volume and hold their structure. It also contributes to the bright white color of the cake and prevents the egg whites from collapsing. Do not omit cream of tartar or substitute it with baking powder, as it plays a very specific role in this recipe. Fresh cream of tartar is more potent, so ensure yours is within its shelf life for optimal results.
1 ½ teaspoons Vanilla Extract: Vanilla extract adds a delicate and aromatic flavor to the Angel Food Cake. Use high-quality pure vanilla extract for the best flavor. Imitation vanilla extract can have a less refined and sometimes artificial taste. You can also experiment with other extracts like almond extract or lemon extract, but vanilla is the classic and most commonly used flavor.
¼ teaspoon Almond Extract (Optional): A touch of almond extract enhances the vanilla flavor and adds a subtle nutty note to the cake. It’s optional but highly recommended for adding an extra layer of complexity to the flavor profile. Use it sparingly, as almond extract can be quite potent.
¾ cup (180ml) Water: Water is used to hydrate the sugar and create a syrup-like consistency when combined with the sugar and egg whites. This helps to create a moist and tender cake. Use filtered water if your tap water has a strong taste.
Pinch of Salt: A pinch of salt enhances the sweetness and balances the flavors of the cake. It also helps to strengthen the egg whites and improve their volume. Use fine sea salt or table salt.

Instructions

Making Angel Food Cake is a rewarding process, and while it requires attention to detail, the steps are straightforward. Follow these instructions carefully to ensure a perfectly light and airy cake:

1. Prepare the Pan and Preheat Oven:

Preheat your oven to 350°F (175°C). Accurate oven temperature is important for even baking. Use an oven thermometer to ensure your oven is calibrated correctly.
Use an ungreased 10-inch tube pan. This is crucial for Angel Food Cake. The cake needs to cling to the sides of the pan as it rises and cools. Do not grease the pan with butter, oil, or cooking spray. An ungreased pan allows the cake to climb up the sides and achieve its signature height and texture.
Do not use a non-stick tube pan. The non-stick surface will prevent the cake from properly gripping the sides and rising correctly. A standard aluminum tube pan is ideal.

2. Sift Dry Ingredients:

In a medium bowl, sift together the cake flour and half of the granulated sugar (¾ cup or 150g). Sifting is essential to remove any lumps and aerate the flour, ensuring a light and tender cake. Sift the mixture at least twice for best results. This step makes a noticeable difference in the cake’s texture. Set aside the sifted flour and sugar mixture.

3. Whip Egg Whites and Cream of Tartar:

In a large, clean, and grease-free bowl (stainless steel or glass bowls are best), add the room temperature egg whites and cream of tartar. Make sure the bowl and whisk are completely clean and dry. Any grease or residue will prevent the egg whites from whipping properly.
Using an electric mixer (stand mixer or hand mixer), beat the egg whites and cream of tartar on medium speed until soft peaks form. Soft peaks are when the whites hold their shape but the tips gently fold over when you lift the whisk. This stage is the beginning of building the structure of the cake.

4. Gradually Add Sugar and Extracts:

Increase the mixer speed to medium-high and gradually add the remaining granulated sugar (¾ cup or 150g), one tablespoon at a time, beating well after each addition. Adding the sugar gradually ensures it dissolves properly and doesn’t deflate the egg whites. Continue beating until stiff, glossy peaks form. Stiff peaks are when the whites stand straight up and hold their shape firmly when you lift the whisk. Be careful not to overwhip, as overwhipped egg whites can become dry and grainy.
Once stiff peaks are formed, beat in the vanilla extract and almond extract (if using) until just combined. Mix gently to avoid deflating the egg whites. The extracts add flavor and should be incorporated at the end to preserve the volume of the whites.

5. Gently Fold in Dry Ingredients:

Gradually sprinkle the sifted flour and sugar mixture over the whipped egg whites, about ¼ cup at a time. Gently fold the dry ingredients into the egg whites using a large rubber spatula or whisk. Fold in a figure-eight motion, scraping down the sides and bottom of the bowl to ensure everything is incorporated. Be very gentle and avoid overmixing, as this will deflate the egg whites and result in a dense cake. The goal is to incorporate the flour and sugar just until no streaks of flour remain.

6. Pour Batter into Pan and Bake:

Carefully pour the batter into the ungreased tube pan. Do not smooth the top of the batter; let it distribute naturally. If there are any large air pockets, gently run a knife or skewer through the batter to release them.
Bake in the preheated oven for 35-45 minutes, or until the cake is golden brown and springs back lightly when touched. A toothpick inserted into the cake should come out clean, but this is not always a reliable test for Angel Food Cake due to its airy texture. The best indicator is the color and the springiness of the cake. Keep an eye on the cake as oven temperatures can vary.

7. Invert Pan and Cool Completely:

Immediately after removing the cake from the oven, invert the pan onto a wire rack or bottle neck. This is absolutely crucial for Angel Food Cake. Inverting the pan prevents the cake from collapsing as it cools. The cake needs to hang upside down to maintain its volume and airy texture.
Let the cake cool completely upside down in the pan for at least 1-2 hours, or until completely cool. Do not try to remove the cake from the pan while it is still warm, as it will be too delicate and may tear. Cooling completely allows the cake to set and firm up.

8. Remove Cake from Pan:

Once the cake is completely cool, gently loosen the sides of the cake from the pan using a thin, flexible knife or spatula. Run the knife along the edges of the pan to release the cake.
Carefully invert the pan again onto a serving plate or cake stand. The cake should release easily. If it sticks slightly, gently tap the bottom of the pan.
Slice and serve your beautiful Angel Food Cake! Use a serrated knife to slice the cake for cleaner cuts.

Nutrition Facts

Angel Food Cake is often considered a lighter dessert option compared to richer cakes because it is made primarily with egg whites and is fat-free. However, it still contains sugar and carbohydrates. Here’s a general nutritional breakdown:

Servings: Approximately 12 servings (depending on slice size)
Calories per Serving (approximate): 140-180 calories

Approximate Nutritional Values per Serving (based on averages and may vary slightly):

Calories: 160
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 70mg
Carbohydrates: 35g
Sugar: 25g
Protein: 4g

Important Note: These values are estimates and can vary based on specific ingredient brands, serving size, and any toppings or additions. If you are following a strict diet, it’s always best to calculate the nutritional information based on the specific ingredients you use and your portion size. While lower in fat, Angel Food Cake is still a dessert and should be enjoyed in moderation as part of a balanced diet.

Preparation Time

The preparation time for Angel Food Cake includes both active time and baking/cooling time. Here’s a breakdown:

Prep Time (Active): 20-25 minutes (This includes measuring ingredients, whipping egg whites, sifting flour, and mixing the batter)
Bake Time: 35-45 minutes
Cooling Time: 1-2 hours (minimum, and crucial for the cake’s texture)
Total Time (Approximate): 2 hours 15 minutes to 3 hours 10 minutes (including cooling)

While the active preparation time is relatively short, the cooling time is essential and should not be rushed. Plan accordingly when you intend to bake Angel Food Cake to allow for sufficient cooling before serving. The cooling period is just as important as the baking process in achieving the desired texture and preventing the cake from collapsing.

How to Serve

Angel Food Cake is incredibly versatile and pairs beautifully with a wide array of toppings and accompaniments. Its light and airy texture and delicate sweetness make it a perfect canvas for various flavors. Here are some delightful ways to serve Angel Food Cake:

Fresh Berries and Whipped Cream: This is a classic and timeless pairing. The tartness of fresh berries like strawberries, raspberries, blueberries, or blackberries perfectly complements the sweetness of the cake. Top with a dollop of lightly sweetened whipped cream for a simple yet elegant dessert.
Fruit Compote or Sauce: A warm fruit compote or sauce adds moisture and flavor. Consider a berry compote, cherry sauce, peach sauce, or even a tangy rhubarb compote. The warm fruit against the cool cake is a delightful contrast.
Citrus Curd: Lemon curd, orange curd, or lime curd provides a bright and zesty counterpoint to the sweetness of the cake. The creamy texture of the curd is also a wonderful contrast to the airy cake.
Chocolate Sauce or Ganache: For a richer indulgence, drizzle with warm chocolate sauce or a smooth chocolate ganache. The bitterness of dark chocolate balances the sweetness of the cake beautifully. Add a sprinkle of cocoa powder for extra visual appeal.
Caramel Sauce: A buttery caramel sauce adds a warm, rich, and slightly salty element that complements the delicate flavor of the Angel Food Cake. Consider a salted caramel sauce for an even more sophisticated taste.
Grilled or Roasted Fruit: Grilled peaches, pineapple, or roasted strawberries bring out their natural sweetness and add a smoky depth of flavor that works surprisingly well with Angel Food Cake. A scoop of vanilla ice cream alongside grilled fruit and Angel Food Cake is a summer delight.
Powdered Sugar and Mint: For a simple and elegant presentation, dust the cake with powdered sugar and garnish with fresh mint leaves. This minimalist approach highlights the cake’s natural beauty and delicate flavor.
Ice Cream or Sorbet: A scoop of vanilla bean ice cream, strawberry ice cream, or a refreshing fruit sorbet like raspberry or lemon sorbet is a wonderful accompaniment, especially on a warm day.
Berry Coulis: A vibrant berry coulis (pureed berry sauce) adds a burst of color and flavor. Raspberry, strawberry, or mixed berry coulis are all excellent choices.
Edible Flowers: For a truly stunning presentation, garnish with edible flowers like pansies, violets, or rose petals. This adds a touch of elegance and visual appeal, making it perfect for special occasions.

Additional Tips for Perfect Angel Food Cake

Achieving the perfect Angel Food Cake requires attention to detail. Here are five essential tips to ensure baking success:

Use Room Temperature Egg Whites: Room temperature egg whites whip to a greater volume than cold egg whites. Take your eggs out of the refrigerator at least 30 minutes before you start baking. This simple step significantly improves the cake’s texture and volume. If you forget to take them out in advance, you can quickly warm them by placing the eggs (in their shells) in a bowl of warm water for a few minutes.
Ensure Absolutely No Egg Yolk: Even a tiny speck of egg yolk can prevent egg whites from whipping to stiff peaks. When separating eggs, be extra careful to avoid any yolk contamination. Separate each egg white into a small separate bowl before adding it to the main bowl. This way, if a yolk breaks, you won’t ruin the entire batch of whites.
Don’t Grease the Tube Pan: An ungreased tube pan is crucial for Angel Food Cake. The cake needs to cling to the sides of the pan as it rises and cools. Greasing the pan will prevent the cake from rising properly and may cause it to collapse or fall out of the pan when inverted. Use a clean, ungreased aluminum tube pan for best results.
Invert the Pan Immediately After Baking: Inverting the pan onto a wire rack or bottle neck immediately after removing the cake from the oven is essential. This prevents the cake from collapsing as it cools. The inverted position allows gravity to help maintain the cake’s volume and airy structure. Ensure the pan is securely inverted so it doesn’t fall.
Cool Completely Before Removing from Pan: Resist the temptation to remove the cake from the pan while it’s still warm. Angel Food Cake is delicate when warm and needs to cool completely to set and firm up properly. Cooling completely, upside down, for at least 1-2 hours is crucial. This allows the cake to fully develop its texture and makes it easier to remove from the pan without tearing.

Frequently Asked Questions (FAQ)

Here are some common questions about making Angel Food Cake, along with helpful answers:

Q1: Can I substitute all-purpose flour for cake flour?

A: It is not recommended to directly substitute all-purpose flour for cake flour in Angel Food Cake. Cake flour has a lower protein content, which is essential for the cake’s light and tender texture. All-purpose flour will result in a denser and potentially tougher cake. If you must substitute, you can try a homemade cake flour substitute: for every 1 cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons, and then add 2 tablespoons of cornstarch. However, for the best results, use cake flour.

Q2: Can I use a non-stick tube pan for Angel Food Cake?

A: No, it is not recommended to use a non-stick tube pan for Angel Food Cake. The cake needs to grip the sides of the pan to rise properly and maintain its structure. A non-stick surface will prevent this, and the cake may not rise as high or may collapse. A standard aluminum tube pan works best as it provides the necessary grip for the batter.

Q3: What if my egg whites don’t whip to stiff peaks?

A: Several factors can prevent egg whites from whipping to stiff peaks. The most common reasons are:

Egg yolk contamination: Ensure there is absolutely no yolk in the egg whites.
Greasy bowl or whisk: Make sure your bowl and whisk are completely clean and grease-free.
Eggs are too cold: Room temperature egg whites whip better than cold egg whites.
Overwhipping: While less common, overwhipping can also cause egg whites to become dry and lose volume. Whip until stiff, glossy peaks form, and stop mixing at that point.

Q4: How do I store Angel Food Cake?

A: Angel Food Cake is best stored at room temperature in an airtight container. It will stay fresh for 2-3 days. Due to its delicate texture, it’s best to avoid storing it in the refrigerator, as refrigeration can dry it out. If you need to store it for longer, you can freeze slices of Angel Food Cake. Wrap each slice tightly in plastic wrap and then place them in a freezer-safe bag or container. Frozen cake can be thawed at room temperature for a few hours before serving.

Q5: My Angel Food Cake collapsed after baking. What went wrong?

A: Collapsing after baking is a common issue, and several factors can contribute to it:

Underwhipped egg whites: If the egg whites were not whipped to stiff peaks, they may not provide enough structure for the cake.
Overmixed batter: Overmixing after adding the dry ingredients can deflate the egg whites. Fold gently until just combined.
Pan not inverted immediately: Failing to invert the pan immediately after baking can cause the cake to collapse as it cools.
Underbaked cake: An underbaked cake can also collapse. Ensure the cake is baked until it springs back lightly when touched and is golden brown.
Oven temperature too low: An oven that is not hot enough may result in a cake that doesn’t set properly and collapses. Use an oven thermometer to ensure accurate temperature.