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Light, airy, and perfectly sweet, this homemade Angel Food Cake is a classic dessert that’s surprisingly easy to make from scratch. Topped with fresh fruit and whipped cream, it’s the kind of cake that feels indulgent without being heavy.
I’ve made this recipe many times, fine-tuning every step to get the fluffiest, melt-in-your-mouth texture with a golden, marshmallow-like crust.
This post was originally written in July 2015 and has been updated with additional photos and information to help you recreate it in your own kitchen.
Why I Love This Angel Food Cake
There’s something magical about Angel Food Cake. It’s sweet but not overpowering, light yet satisfying, and versatile enough to pair with any fruit or sauce.
Whether you’re making it for a special occasion or simply to satisfy a dessert craving, this cake always impresses. Plus, since it uses only egg whites, it’s a great recipe to make if you made something else that requires only egg whites, like hollandaise sauce or homemade coconut pudding.
Key Ingredients
Angel food cake is different than most other cakes, partly because of the ingredients needed and partly because of the steps required to make it. A few simple ingredients come together to create this delicate cake.
- Egg whites: The star of the show, they create the signature airy texture. Using room temperature egg whites ensures the best volume. You can use egg whites that come in a carton, but I much prefer to use fresh egg whites so that I can use the yolks for another recipe.
- Cake flour: Its fine texture gives the cake a soft, cloud-like crumb. It also has a lower protein content than regular all-purpose flour, which helps create a lighter and softer cake.
- White sugar: Processing the sugar into a fine powder helps it dissolve smoothly into the batter and contributes to the lightness.
- Cream of tartar: This stabilizes the egg whites, helping them whip to perfection.
- Flavor extracts: A combination of vanilla, almond, and orange extracts creates a delicate and slightly floral aroma. I use my homemade vanilla extract, but store bought works just fine.
Exact quantities are listed below in the recipe card. Note: the recipe card allows you to easily scale the recipe and will automatically adjust the ingredient quantities.
How to Make Angel Food Cake
This cake may look fancy, but it’s surprisingly easy to make once you know the technique. Always refer to the recipe card below, but here is a visual summary.
Prepare the sugar and flour: Process the sugar in a food processor for 1-2 minutes until fine. Combine it with the cake flour and salt. Sift the mixture five times to create a light, powdery blend. This extra step ensures an ultra-fine texture.
Whip the egg whites: Beat the egg whites in a stand mixer until foamy. Add cream of tartar and extracts, then continue beating until medium-firm peaks form. The egg whites should be glossy and hold their shape without collapsing.
Incorporate the dry ingredients: Gently fold the sifted flour and sugar mixture into the egg whites in small batches.
The key is to use a light hand to maintain the volume of the batter.
Pour batter into prepared pan: Pour the batter into a parchment-lined tube pan.
Bake to perfection: Bake at 350°F for 40-45 minutes, until golden brown and a toothpick comes out clean.
Cool upside down: As soon as it’s out of the oven, invert the pan onto a cooling rack. This prevents the cake from collapsing, keeping it light and fluffy.
Expert Tips for Perfect Angel Food Cake
Since I’ve made this recipe many times, I’ve learned a few tricks that guarantee success every time.
- Sift, sift, sift: Sifting the sugar and flour multiple times creates an airy batter, which results in a light and fluffy cake.
- Don’t skip the parchment: Lining the bottom of the pan with parchment makes it easier to release the cake once cooled.
- Cool upside down: This is a classic technique for Angel Food Cake. It helps the cake maintain its height and prevents deflation.
Serving Suggestions
The beauty of Angel Food Cake is its versatility. Here are a few delicious ways to serve it:
- Fruit sauces: Try it with a drizzle of raspberry or mango sauce for added flavor. You could even serve it with some homemade strawberry rhubarb jam.
- Frosting: I normally wouldn’t recommend serving angel food cake with frosting, but I would absolutely make my mascarpone frosting because it is so light and fluffy.
- Toasted coconut or chocolate shavings: Sprinkle on top for extra texture and flavor.
- Stabilized Whipped CreamStrawberry shortcake style: My favorite way! Use slices of Angel Food Cake in place of shortcake biscuits, layering with strawberries and whipped cream.
Storage Tips
Angel Food Cake is best enjoyed fresh but can be stored:
- At room temperature: Keep it covered with plastic wrap or in an airtight container for up to 2 days.
- In the refrigerator: Store it in an airtight container for up to 5 days.
- Freezing: Wrap slices tightly in plastic wrap and store in a freezer bag for up to 2 months. Let it thaw at room temperature before serving.
FAQs
Not all recipes generate a lot of questions, but because angel food cake is a bit different than other cakes, you might find this information helpful.
Yes, you can substitute every 1/8 teaspoon of cream of tartar with 1/2 teaspoon lemon juice or white vinegar. It will still help stabilize the egg whites.
Cooling it upside down prevents the cake from collapsing and helps it retain its height and airy texture.
While cake flour is best for its fine texture, you can make a substitute by combining all-purpose flour with cornstarch. For every cup of cake flour, use 3/4 cup all-purpose flour plus 2 tablespoons cornstarch.
Angel Food Cake uses only egg whites, while sponge cake uses whole eggs. This gives Angel Food Cake a lighter, fluffier texture.
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Ingredients
- 1 3/4 cups white sugar
- 1 1/4 cups cake flour
- 1/4 teaspoon salt
- 1 1/2 cups egg whites room temperature
- 1 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon orange extract
Instructions
- Preheat oven to 350 degrees F.
- Process 1 3/4 cups white sugar in food processor for 1-2 minutes to create a fine powder.
- In a large bowl, combine sugar, 1 1/4 cups cake flour, and 1/4 teaspoon salt. Using a fine mesh sieve and another large bowl, shake flour/sugar/salt mixture through sieve from one bowl to the other five times to fully sift. Each time, it should go through faster.
- Using a stand mixer with the whisk attachment, beat the 1 1/2 cups egg whites on medium speed. Once they start getting foamy, add the 1 teaspoon cream of tartar as well as the 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract, and 1/2 teaspoon orange extract. Continue whisking until medium to firm peaks form.
- Add a layer of the flour and sugar mixture to the egg whites and gently fold to combine. Continue process until everything is well combined and smooth, but be sure to fold gently to maintain as much air as you can.
- Line the base of a tube pan with with parchment paper. Spoon in cake batter.
- Bake in preheated oven until a wooden stick comes out clean, about 40-45 minutes.
- Slide a knife around the sides of the tube and invert the cake pan on a cooling rack. The cake shouldn't slide out of the pan, but by inverting it, the cake stays nice and fluffy while it cools upside down in the pan (kind of like stretching your back on an inversion table). Once the cake has cooled, slide it out of the pan.
- Serve alone or with fresh strawberries and whipped cream.
Notes
- At room temperature: Keep it covered with plastic wrap or in an airtight container for up to 2 days.
- In the refrigerator: Store it in an airtight container for up to 5 days.
- Freezing: Wrap slices tightly in plastic wrap and store in a freezer bag for up to 2 months. Let it thaw at room temperature before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, this looks amazing and I love your enthusiasm! I’m wondering why you don’t just use powdered sugar?
Powdered sugar contains cornstarch.
I love angel food cake. This is a must make and try.
Homemade is better than store bought, and this cake was no exception! I used it in trifle, but next time I’ll try it with your cheesecake fruit dip and some berries. That sounds amazing!
Best Angel Food cake ever ever ever!
I love this angel food cake! Such a classic cake and perfect pairing for summer’s fresh fruit!
This recipe is so light, so delicious and with the instructions really easy to follow. Thanks for an amazing recipe, my family loved it!
Can an angel food cheese cake be made. I had something with that texture and spongy 40 years ago in new york st a deli that no longer exists. I held it in my hand and it wasn’t messy.
I have no idea, but that sounds amazing!