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Angel Food Cake Recipe

A light, airy Angel Food Cake topped with whipped cream and fresh fruit that’s perfect for celebrations or a sweet treat anytime.
Prep Time20 minutes
Cook Time35 minutes
chill time1 hour
Total Time1 hour 55 minutes
Servings: 12 slices
Calories: 151kcal
Author: Lucy Brewer

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.
    A metal sieve containing white powdered sugar rests over a glass bowl on a white marble surface.
  • 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.
    A metal mixing bowl filled with stiffly whipped egg whites sits on a white marble surface next to a light pink cloth.
  • 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.
    A metal sifter with flour inside is placed over a silver mixing bowl on a white marble surface.
  • 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.
    A metal mixing bowl filled with smooth, whipped cream on a white marble surface, with a pale pink cloth nearby.
  • Transfer the cake batter into the Angel Food Pan. Do not grease the pan.
    Overhead view of an unbaked angel food cake batter in a round tube pan on a white marble surface.
  • 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.
    A freshly baked angel food cake in a tube pan sits on a cooling rack, viewed from above.
  • 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.
    A plain angel food cake dusted with powdered sugar, displayed on a white plate.
  • 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.
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