Angel Food Cake
Angel Food Cake
Light, airy, and delicately sweet, Angel Food Cake is a classic dessert that practically melts in your mouth. Made without butter and relying on whipped egg whites for its fluffy texture, it’s perfect for pairing with fresh berries, fruit sauces, or a dusting of powdered sugar.
Ingredients
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1 cup cake flour
-
1 1/2 cups granulated sugar, divided
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12 large egg whites, at room temperature
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1 1/2 tsp cream of tartar
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1/4 tsp salt
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2 tsp vanilla extract
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1/2 tsp almond extract (optional)
Instructions
-
Preheat Oven:
Preheat oven to 350°F (175°C). Have an ungreased 10-inch tube pan ready. -
Prepare Dry Ingredients:
Sift together cake flour and 3/4 cup of the sugar. Set aside. -
Whip Egg Whites:
In a large mixing bowl, beat egg whites with an electric mixer on medium speed until foamy. Add cream of tartar and salt. Continue beating until soft peaks form. -
Add Sugar Gradually:
Gradually add remaining 3/4 cup sugar, about 2 tablespoons at a time, while continuing to beat until stiff peaks form. -
Add Flavorings:
Gently fold in vanilla extract and almond extract (if using). -
Fold in Flour:
Sift 1/3 of the flour mixture over the egg whites and fold gently using a spatula. Repeat two more times until all flour is incorporated. Be careful not to deflate the batter. -
Transfer to Pan:
Spoon batter into the ungreased tube pan. Smooth the top with a spatula. -
Bake:
Bake for 35–40 minutes, or until cake springs back when lightly touched and a toothpick inserted into the center comes out clean. -
Cool Cake:
Invert the pan immediately and let the cake cool completely, about 1–2 hours, to maintain height and texture. -
Remove from Pan:
Run a knife around the edges and center tube to release cake. Carefully lift out and slice.
Equipment
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10-inch tube pan (angel food cake pan)
-
Mixing bowls
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Electric mixer
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Sifter
-
Spatula
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Measuring cups and spoons
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Cooling rack
Timing
-
Prep Time: 20 minutes
-
Cook Time: 35–40 minutes
-
Cool Time: 1–2 hours
-
Total Time: 2–2.5 hours
Serving Size
Serves 8–10
Angel Food Cake
Equipment
- 10-inch tube pan (angel food cake pan)
- Mixing bowls
- Electric mixer
- Sifter
- Spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar divided
- 12 large egg whites at room temperature
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1/2 tsp almond extract optional
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Have an ungreased 10-inch tube pan ready.
- Prepare Dry Ingredients:
- Sift together cake flour and 3/4 cup of the sugar. Set aside.
- Whip Egg Whites:
- In a large mixing bowl, beat egg whites with an electric mixer on medium speed until foamy. Add cream of tartar and salt. Continue beating until soft peaks form.
- Add Sugar Gradually:
- Gradually add remaining 3/4 cup sugar, about 2 tablespoons at a time, while continuing to beat until stiff peaks form.
- Add Flavorings:
- Gently fold in vanilla extract and almond extract (if using).
- Fold in Flour:
- Sift 1/3 of the flour mixture over the egg whites and fold gently using a spatula. Repeat two more times until all flour is incorporated. Be careful not to deflate the batter.
- Transfer to Pan:
- Spoon batter into the ungreased tube pan. Smooth the top with a spatula.
- Bake:
- Bake for 35–40 minutes, or until cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
- Cool Cake:
- Invert the pan immediately and let the cake cool completely, about 1–2 hours, to maintain height and texture.
- Remove from Pan:
- Run a knife around the edges and center tube to release cake. Carefully lift out and slice.
Frequently Asked Questions (FAQs)
Can I make angel food cake ahead of time?
Yes. Bake the cake a day in advance and store it properly to maintain its light, airy texture.
Can I use cake flour substitutes?
Yes. If you don’t have cake flour, you can make a substitute by measuring 1 cup all-purpose flour, removing 2 tablespoons, and replacing with 2 tablespoons cornstarch. Sift well.
Can I make this dairy-free?
Yes. This classic angel food cake is naturally dairy-free since it uses no butter or milk.
Can I make it gluten-free?
Yes. Use a gluten-free cake flour blend to replace the cake flour. The texture may be slightly different but still light.
Why does my cake collapse?
Collapsing usually happens if the egg whites weren’t whipped enough, if the pan was greased, or if the cake was removed from the pan before cooling completely inverted.
Can I add flavorings?
Yes. Vanilla is classic, but you can add almond extract, lemon zest, or other flavorings for variation.
Can I make it chocolate?
Yes. Fold in 2–3 tablespoons of cocoa powder with the flour mixture for a chocolate version.
Do I need to grease the pan?
No. Do not grease the pan, as angel food cake relies on clinging to the sides to rise properly.
How do I serve angel food cake?
Slice with a serrated knife. Serve plain, dusted with powdered sugar, or with fresh berries and whipped cream.
Can I freeze angel food cake?
Yes. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw at room temperature before serving.
How To Store Angel Food Cake
Room Temperature:
Store in an airtight container at room temperature for 1–2 days. Keep slices covered to prevent drying out.
Refrigerator:
Store in an airtight container for up to 5 days. Bring to room temperature before serving for best flavor and texture.
Freezer:
Wrap tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw at room temperature.
Serving Tips:
Serve plain, with fresh fruit, or with a light drizzle of fruit sauce or chocolate glaze. Angel food cake pairs beautifully with whipped cream for a classic dessert.
