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Light, airy, and melt-in-your-mouth delicious, this Angel Food Cake is the perfect treat for any occasion. Put away that boxed mix and give this recipe a try! Made with just 6 simple ingredients and topped with fresh cream and fruit, it’s a dessert that looks as stunning as it tastes. Southerners have been baking angel food cakes for years because we love the light, spongy texture and the elegant presentation.
Ok, I’ll be honest. When it comes to cakes that are a vehicle for whipped cream, caramel sauce, or sliced berries, I prefer a good old-fashioned pound cake.
But sometimes you want that light and ethereal texture that you can only get with a spongy angel food cake. And I do love this cake! It’s perfectly airy and so pretty when you top it with something special. My favorite is macerated fresh strawberries or blackberries.
Testing results for angel food cake
- We used cake flour to ensure the cake’s texture is light and airy. I don’t recommend all-purpose flour.
- It’s imperative that you do not skip the step of sifting the flour and sugar together multiple times. If you do, the cake is likely to fall.
- I like to add a little almond extract along with the classic vanilla flavor.
I hope you make this recipe. I think you’ll love it!
I always serve Homemade Whipped Cream with this Angel Food Cake. Add some sliced berries, and you have a perfect, simple and elegant dessert. If you want to try the opposite of Angel Food Cake, try my Devil’s Food Cake, the most sublime chocolate cake I’ve ever made.
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Cake flour: You need to use cake flour in this recipe. All-purpose flour will make the cake too heavy.
Superfine white sugar: Also called caster sugar, this is not the same as your regular granulated sugar. Superfine sugar dissolves quickly and melts easily, making it perfect for cakes, especially this one. If you can’t find any, you can pulse granulated white sugar in the food processor. Do not try to substitute powdered sugar, as it dissolves too quickly.
Egg whites: While I only use freshly separated eggs, some of my testers reported using a carton of egg whites with good results. It may take longer to get soft peaks. I still recommend using freshly separated eggs, as that will work best for this recipe. You can use the yolks to make this amazing Southern Banana Pudding with homemade custard.
Pin this now to save it for laterHow to make angel food cake
- Sift together the flour, salt, and sugar 3 times and then set aside.
- Mix the egg whites and cream of tartar until bubbles form, and the mixture looks frothy. Then increase the mixer speed and whip until soft peaks form.
- Add sugar 1 tablespoon at a time, whisking well between each addition. Once all the sugar has been incorporated, add the vanilla extract and whisk until the mixture is thick and glossy.
- Fold the flour and sugar mixture into the egg whites very gently.
- Transfer the cake batter into an UNGREASED Angel Food Pan.
- Bake about 40 minutes.
- Remove from the oven and immediately invert the cake on the counter, and allow it to cool
for one hour. - Once the cake has cooled, carefully push the center piece out of the pan, then run a knife underneath the edge of the pan and turn out the cake.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Angel Food Cake Recipe
Equipment
Ingredients
For the cake
- 1 cup cake flour
- pinch of salt
- 1 ½ cups superfine white sugar, divided
- 12 egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla or almond extract (you can use a mixture of both)
Instructions
- Preheat the oven to 350 degrees F.
- Set out two bowls (or parchment paper) and a sieve. Sift 1 cup cake flour, a pinch of salt, and 1/2 cup sugar three times, then set aside.
- In the large mixing bowl of a stand mixer with the whisk attachment fitted add 12 egg whites and 1 teaspoon cream of tartar. Mix on low speed until bubbles form, and the mixture looks frothy. Increase the speed to medium-high and whip until soft peaks form. Do not over-mix – you do not want stiff peaks.
- Add the remaining 1 cup sugar 1 tablespoon at a time, whisking well between each addition. When all of the sugar has been incorporated, add 1 teaspoon vanilla or almond extract (you can use a mixture of both). Keep whisking until the mixture is thick and glossy.
- Sift in the flour and sugar mixture you set aside earlier in five additions. Use a handheld spatula to fold the ingredients together very gently. You do not want to knock any air out of the ingredients at this stage.
- Transfer the cake batter into the Angel Food Pan. Do not grease the pan.
- Put the pan into the preheated oven and bake for 35-40 minutes or until the cake looks lightly browned on top and a toothpick inserted into the middle of the cake comes out clean.
- Remove from the oven and immediately invert the cake on the counter and allow it to cool for 1 hour.
- Once the cake has cooled, carefully push the center piece out of the pan, then run a knife underneath the edge of the pan and turn out the cake.
- Place the cake on a serving platter and dust with powdered sugar. Serve with whipped cream or ice cream and sliced berries.
Notes
- It’s important to whip the egg whites just to soft peaks. Soft peaks will fall over and not hold a stiff shape. If you whip too long and make stiff peaks, the cake will not work.
- Be super careful when separating the egg whites from the yolks. Even one drop of yolk can ruin the entire cake.
- This cake is baked in a tube pan, which allows the cake batter to climb the sides of the pan, resulting in a tall, tubed-shaped cake. The tube in the pan allows for even baking. A tube pan does not require any greasing.
- The cake is inverted after baking, which helps prevent it from collapsing. Most tube pans have feet to invert and cool upside down.
- Take care not to get any egg yolks into the whites when you separate them, or else the whites won’t whip properly. You can freeze the egg yolks to use in another recipe, such as lemon curd.
Nutrition
Questions and tips
Storage
I recommend storing the angel food cake on a cake stand with a cover. If it’s in an airtight container, moisture will create stickiness. You’ll want to use the cake in 1-2 days for best results.
You do not need to grease the pan for an angel food cake. The batter needs to cling to the sides of the tube pan in order to rise properly.
Yes, angel food cake freezes nicely. Wrap the entire cake in plastic wrap and then cover with tin foil. Freeze for up to 4 months.
You can pulse regular granulated sugar in the food processor to create superfine sugar. Measure after you pulse it to ensure you have the correct amount.
You really need an actual angel food cake pan with the tabs, or at least a tube pan. The cake will not turn out well if using a bundt pan.
You can, but I don’t recommend it. They may not whip properly.
