This cake is fat-free, fluffy, and melts in your mouth with every bite. Its sponge-like consistency comes from whipped egg whites, making it a naturally low-fat dessert. You’ll love that it requires only simple ingredients and no butter or oil. It’s elegant, versatile, and always a showstopper at gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
egg whites (from large eggs, room temperature) granulated sugar cake flour cream of tartar salt vanilla extract almond extract (optional)
Directions
Preheat your oven to 350°F (175°C). Do not grease the tube pan.
In a food processor or blender, pulse the granulated sugar until fine. Set aside half to use in the meringue and mix the rest with the sifted cake flour and salt.
In a large mixing bowl, add the egg whites and cream of tartar. Beat with a mixer on medium speed until foamy.
Gradually add the reserved fine sugar while beating, and continue until stiff, glossy peaks form.
Gently fold in the vanilla and almond extract.
Sift the flour mixture over the beaten egg whites in small batches, folding gently after each addition to maintain volume.
Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
Bake for 35–40 minutes, or until the top is golden and springs back when touched.
Immediately invert the pan onto a bottle or cooling rack and let it cool completely upside down.
Once cool, run a knife around the edges and center tube to release the cake.
Servings and timing
This recipe serves 12 people. Prep time: 20 minutes Cook time: 35–40 minutes Total time: 1 hour (including cooling)
Variations
Add lemon zest or orange zest to the batter for a citrusy twist.
Use almond or coconut extract instead of vanilla for a flavor change.
Drizzle with chocolate ganache or fruit glaze for a decadent finish.
Serve with macerated berries and whipped cream for a classic pairing.
Fold in freeze-dried fruit powder for subtle flavor and color.
Storage/Reheating
Store angel food cake at room temperature in an airtight container or wrapped in plastic wrap for up to 3 days. To freeze, wrap tightly in plastic and then in foil. Freeze for up to 2 months. Thaw at room temperature before serving. Do not refrigerate uncovered, as it can dry out the cake. Reheating isn’t typically needed, but slices can be gently warmed in the microwave for a few seconds if desired.
FAQs
Why can’t I grease the pan?
Greasing prevents the batter from clinging to the sides and rising properly. The cake needs to grip the pan walls to develop its height.
Can I use all-purpose flour instead of cake flour?
Cake flour is preferred for its lighter texture. If needed, substitute by removing 2 tablespoons of all-purpose flour per cup and replacing it with cornstarch.
How do I know when egg whites are whipped enough?
They should form stiff, glossy peaks that hold their shape and don’t slump when the beaters are lifted.
Can I make angel food cake in a bundt pan?
No, a tube pan is necessary to allow the cake to rise evenly and cool upside down.
What happens if I overfold the batter?
Overfolding deflates the egg whites, resulting in a denser, less airy cake.
Can I add food coloring to the batter?
Yes, gently fold in a few drops of gel food coloring for a fun twist.
How do I prevent the cake from collapsing?
Don’t underbake and make sure to invert the cake immediately after baking to cool.
What’s the best way to cut angel food cake?
Use a serrated knife and saw gently through the cake to maintain its airy structure.
Can I use carton egg whites?
Fresh egg whites are best for structure. Some carton egg whites may not whip properly unless labeled for whipping.
Why is my cake sticky on top?
That can happen from high humidity. Allow it to cool completely uncovered to avoid stickiness.
Conclusion
Angel Food Cake is a beautifully light and airy dessert that’s surprisingly simple to make with the right technique. Whether you’re serving it with fresh fruit, a glaze, or on its own, this classic cake is a refreshing treat that never goes out of style. Perfect for special occasions or everyday indulgence, it’s sure to become a favorite in your baking rotation.
Angel Food Cake is a light, airy dessert made with whipped egg whites, sugar, and cake flour. With its soft, cloud-like texture and delicate sweetness, it’s a perfect low-fat treat for spring and summer, especially served with fresh fruit and whipped cream.
Ingredients
12 large egg whites, room temperature
1 cup granulated sugar (divided)
1 cup cake flour, sifted
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)
Instructions
Preheat oven to 350°F (175°C). Do not grease a 10-inch tube pan.
Pulse granulated sugar in a food processor until fine. Set aside half for meringue; mix the other half with sifted cake flour and salt.
In a large bowl, beat egg whites and cream of tartar on medium speed until foamy.
Gradually add the reserved fine sugar while beating. Continue until stiff, glossy peaks form.
Gently fold in vanilla and almond extract.
Sift the flour mixture over the egg whites in small batches, folding gently after each addition.
Pour batter into ungreased tube pan. Smooth the top with a spatula.
Bake for 35–40 minutes, until golden and the top springs back when touched.
Invert pan onto a bottle or cooling rack immediately. Let cool completely upside down.
Run a knife around the edges and center tube to release the cake once cooled.
Notes
Add lemon or orange zest to the batter for a citrus twist.Use almond or coconut extract instead of vanilla for variety.Top with chocolate ganache or fruit glaze for a decadent finish.Serve with macerated berries and whipped cream for a classic pairing.Fold in freeze-dried fruit powder for added flavor and color.
