angel food cake recipe
The Best angel food cake recipe
What I really appreciate about angel food cake is how simple the ingredients are. It’s mostly egg whites, sugar, and flour, so it’s naturally lower in fat than a lot of other cakes. That makes it a great option if you’re trying to keep things a little lighter but still want something that feels special. Plus, it’s so versatile—you can dress it up with a glaze, add a sprinkle of citrus zest, or keep it plain and let the flavor shine on its own. It’s one of those recipes that’s easy to make but always impresses, which is why it’s been a staple in my baking rotation for years.
Classic Angel Food Cake
A light and airy sponge cake made with whipped egg whites and minimal fat, perfect for a delicate dessert. This fluffy cake is a classic that pairs beautifully with fresh berries or a light glaze.
🥘Ingredients
- 1 ½ cups (300g) granulated sugar, divided
- 1 cup (120g) cake flour, sifted
- 1 ½ cups (360g) egg whites (about 12 large eggs), at room temperature
- 1 ½ tsp cream of tartar
- ½ tsp salt
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C). Ensure the tube pan is ungreased to allow the cake to climb the sides. -
2
Sift together ¾ cup (150g) of granulated sugar and the cake flour. Set aside. -
3
In a large mixing bowl, beat the egg whites, cream of tartar, and salt with an electric mixer on medium speed until foamy. -
4
Gradually add the remaining ¾ cup (150g) of sugar, 2 tablespoons at a time, while continuing to beat. Increase the speed to high and beat until stiff, glossy peaks form. -
5
Gently fold in the vanilla extract and almond extract (if using). -
6
Sift the flour-sugar mixture over the egg whites in 3 additions, gently folding with a rubber spatula after each addition until just combined. Avoid overmixing. -
7
Pour the batter into the ungreased tube pan and smooth the top with a spatula. Gently tap the pan on the counter to remove any large air bubbles. -
8
Bake for 35-40 minutes, or until the top is golden brown and the cake springs back when lightly touched. -
9
Immediately invert the pan onto a cooling rack and let the cake cool completely in the pan, about 1-2 hours. This prevents the cake from collapsing. -
10
Once cooled, run a thin knife or offset spatula around the edges and center tube to loosen the cake. Gently remove from the pan and slice with a serrated knife.
🔧Equipment
- 10-inch tube pan (ungreased)
- Mixing bowl
- Electric mixer
- Fine-mesh sieve
- Rubber spatula
- Oven
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Angel Food Cake Works
❓ Frequently Asked Questions About Angel Food Cake
1. Why did my angel food cake collapse after baking?
Angel food cake can collapse if it’s underbaked, overmixed, or cooled upside down improperly. Make sure to bake it until the top is golden and a toothpick comes out clean. Avoid overmixing the batter, as this can deflate the air bubbles. Always cool the cake upside down in the pan to help it maintain its structure.
2. Can I use all-purpose flour instead of cake flour for angel food cake?
While cake flour is ideal for a light, tender texture, you can substitute all-purpose flour in a pinch. For every cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour, sifted well. However, the cake may be slightly denser.
3. Why is my angel food cake too dense or tough?
A dense or tough angel food cake usually results from overmixing the batter, using the wrong flour, or not whipping the egg whites properly. Ensure egg whites are at room temperature and whipped to stiff peaks before folding in the dry ingredients gently.
4. Do I need cream of tartar for angel food cake?
Cream of tartar helps stabilize the egg whites and prevents overbeating, but it’s not strictly necessary. If you don’t have it, you can omit it, but be extra careful not to overwhip the egg whites. A pinch of lemon juice or vinegar can also help stabilize them.
5. Can I make angel food cake without a tube pan?
A tube pan is recommended for even baking and proper structure, but you can use a bundt pan or two 9-inch round pans in a pinch. Avoid nonstick pans if possible, as the cake needs to cling to the sides while cooling. Greasing the pan will cause the cake to collapse.
