Light, airy, and irresistibly sweet, Angel Food Cake is a dessert that feels like a cloud on your plate. With its delicate crumb and melt-in-your-mouth texture, every bite is a celebration of simplicity and elegance. Perfectly balanced with a hint of vanilla, this cake is a guilt-free treat, boasting just 194 calories per slice. Ready in under an hour, it’s a quick yet impressive dessert for any occasion.
The magic of this cake lies in its fluffy, tender structure, achieved without a drop of butter or oil. Its subtle sweetness pairs beautifully with fresh berries or a dollop of whipped cream. Whether you’re hosting a gathering or treating yourself, this Angel Food Cake is a timeless classic that’s as delightful to make as it is to savor.
Ingredients for Angel Food Cake
- 1 ¼ cup (156 g) powdered sugar
- ¾ cup + 2 Tablespoons (110 g) all-purpose flour (or substitute with 1 cup/110g cake flour)
- 1 ½ cups (375 ml) egg whites (room temperature preferred, about 10-12 egg whites)
- 1 ½ teaspoon cream of tartar
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- ¼ teaspoon salt
- 1 cup (200 g) granulated sugar
- Strawberries and homemade whipped cream (optional, for topping)
Step-by-Step Instructions
- Preheat oven to 375°F (190°C).
- In a medium-sized bowl, whisk together powdered sugar and flour. Set aside.
- In the bowl of a stand mixer, combine egg whites, cream of tartar, vanilla extract, almond extract (if using), and salt. Mix well.
- With the mixer on high, beat in granulated sugar about 1 Tablespoon at a time. Add the next Tablespoon only after the previous one has dissolved (about every 15 seconds). Do not scrape the sides of the bowl.
- Continue beating until stiff peaks form. The mixture will be thickened, glossy, sticky, and greatly increased in volume.
- Using a rubber spatula, gently fold in the sugar/flour mixture, about ½ cup at a time. Fold only until combined; do not over-mix.
- Spread the batter evenly into an ungreased 10-inch tube pan. Use a knife or spatula to cut through the batter to release any air bubbles.
- Bake on the center rack for 35 minutes, or until the top springs back when lightly touched and any cracks look dry.
- Immediately upon removing from the oven, invert the cake onto a bottle or can and let it cool completely.
- Once cooled, place the cake right-side-up and run a knife inside the rim of the pan. Invert onto a serving platter.
- Slice carefully with a serrated knife to avoid smashing the delicate cake. Serve with strawberries and whipped cream, if desired.
Perfect Pairings: Topping Ideas for Angel Food Cake
While strawberries and whipped cream are classic, there are endless ways to dress up your angel food cake. Try a drizzle of chocolate ganache or a sprinkle of toasted coconut for a decadent twist. Fresh berries like raspberries or blueberries add a burst of color and flavor, while a dollop of lemon curd brings a tangy contrast. For a simple yet elegant touch, dust the cake with powdered sugar before serving.
Storing Your Cake: Keep It Fresh and Fluffy
Angel food cake is best enjoyed the day it’s made, but you can store it for up to 2 days. Wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out. Do not refrigerate, as this can make the cake soggy. If you need to freeze it, slice the cake first and wrap individual pieces in plastic wrap, then place them in a freezer-safe bag for up to 1 month.
Mastering the Mix: Tips for Success
Angel food cake relies on perfectly whipped egg whites, so ensure your bowl and beaters are completely grease-free. Room temperature egg whites whip up faster and hold their shape better. When folding in the flour mixture, use a gentle hand to avoid deflating the batter. And remember, never grease the pan—the cake needs to cling to the sides to rise properly.
Time-Saving Hacks for Busy Bakers
If you’re short on time, use a store-bought angel food cake and focus on making a homemade topping like whipped cream or fruit compote. For the egg whites, consider using a carton of pasteurized egg whites to skip the separating step. Pre-measure your ingredients before starting to streamline the process and keep your workspace organized.
Common Questions Answered
Can I use a different pan?
A tube pan is essential for even baking and proper rising. If you don’t have one, a bundt pan can work in a pinch, but the texture may differ.
Why invert the cake?
Inverting the cake while cooling prevents it from collapsing and helps maintain its light, airy structure.
Can I skip the almond extract?
Absolutely! The almond extract is optional and can be omitted or replaced with more vanilla extract if preferred.
Angel Food Cake
Ingredients
- 1 ¼ cup powdered sugar
- ¾ cup + 2 Tablespoons all-purpose flour OR you can use 1 cup/110g of cake flour
- 1 ½ cups egg whites room temperature preferred, 10-12 egg whites
- 1 ½ teaspoon cream of tartar
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- ¼ teaspoon salt
- 1 cup granulated sugar
- strawberries and homemade whipped cream for topping optional
Instructions
- Preheat oven to 375F (190C).
- In a medium sized bowl, whisk together powdered sugar and flour and set aside.
- In the bowl of a stand mixer (see note ³ for my success tips), combine egg whites, cream of tartar, vanilla and almond extracts and salt. Mix well.
- With mixer on high, beat in sugar, about 1 Tablespoon at a time, adding more only once the previous tablespoon has been dissolved (About every 15 seconds; as you add the sugar, you may be able to hear the faint sound of the granules scraping against the metal bowl. Once you no longer hear this, the sugar has been dissolved). Do NOT scrape the sides of the bowl as you are doing this, just keep beating.
- Beat until stiff peaks⁴ form; the mixture will be thickened, glossy, and sticky and will greatly have increased in volume.
- Using a rubber spatula, gently fold in sugar/flour mix, about ½ cup at a time. Do not over-mix; fold only until the flour mixture is combined with the egg whites mixture.
- Spread the mixture evenly into an ungreased 10 inch tube pan and use a knife or spatula to cut through the batter to break through any air bubbles that may exist.
- Bake the cake on the center rack of your 375F (190C) for 35 minutes or until the top of the cake springs back when lightly touched. Any cracks on the surface should look dry.
- Immediately upon removing from oven, invert the cake onto a bottle or can and allow it to cool completely.
- Once cake has cooled, place right-side-up and run a knife inside the rim of the cake pan. Invert cake onto serving platter.
- Slice carefully, Angel food cake is delicate so be sure to saw/slice each piece carefully with a serrated knife to avoid smashing it with a dull straight-blade. Serve with strawberries and homemade whipped cream, if desired.