If you have a craving for a dessert that is beautifully airy, delightfully sweet, and melts in your mouth, this Angel Food Cake Recipe is going to be your new favorite go-to. It’s a classic American treat that’s deceptively simple, bursting with fluffy texture and subtle flavors of vanilla and almond. Whether it’s for a special occasion or an everyday indulgence, this recipe promises a light, cloud-like cake that feels like a celebration every time you take a bite.
Ingredients You’ll Need
Angel food cake relies on a handful of straightforward ingredients that work together harmoniously to create that perfect airy texture and delicate sweetness. Each component plays an essential role, from providing structure to enhancing flavor and ensuring the signature lightness.
- Cake flour: Sifted for a fine, tender crumb that helps keep the cake incredibly soft.
- Granulated sugar: Divided to stabilize the egg whites and add just the right amount of sweetness without weighing down the cake.
- Large egg whites: At room temperature for maximum volume and that fluffy cloud-like texture.
- Cream of tartar: Acts as a stabilizer to help the egg whites hold their shape during whipping.
- Salt: Enhances all the subtle flavors and balances sweetness.
- Vanilla extract: Adds warmth and depth to the cake’s flavor.
- Almond extract (optional): Offers a delicate nutty note that complements the vanilla perfectly.
How to Make Angel Food Cake Recipe
Step 1: Preheat and Prepare Dry Ingredients
Start by setting your oven to 350°F (175°C) to get it nice and hot, ready for baking. While it warms up, sift the cake flour together with half a cup of sugar to ensure there are no clumps and the mixture is light and even.
Step 2: Whip the Egg Whites
Using a large, clean, metal or glass bowl, beat the 12 large egg whites on medium speed until they become foamy. Add the cream of tartar and salt, which help stabilize the foam, and continue beating until soft peaks form. Gradually incorporate the remaining sugar, adding it slowly in small increments to create glossy, firm peaks that hold their shape.
Step 3: Fold in Flavorings and Dry Mixture
Gently fold in the vanilla and almond extracts — this gives the cake its classic fragrance and flavor. Then carefully add the sifted flour and sugar mixture over the egg whites in small batches, folding gently but thoroughly after each addition to maintain the cake’s airy volume.
Step 4: Bake the Cake
Pour the batter into an ungreased 10-inch tube pan, smoothing the surface with a spatula and lightly tapping the pan to release any trapped air bubbles. Bake for 35 to 40 minutes until the top turns golden and springs back when lightly touched, signaling it’s perfectly cooked.
Step 5: Cool and Remove from Pan
Immediately invert the pan and let the cake cool upside down for at least one hour. This prevents the cake from collapsing and preserves its lofty texture. Once fully cooled, run a knife around the edges to loosen the cake and carefully remove it from the pan.
How to Serve Angel Food Cake Recipe
Garnishes
Fresh berries like strawberries, blueberries, or raspberries add a pop of color and natural sweetness that contrasts beautifully with the light cake. A dollop of whipped cream or a simple dusting of powdered sugar completes a classic presentation that never disappoints.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of fruit compote. Light fruit salads also complement the airy texture, making your dessert plate look bright and inviting without overpowering the cake’s subtle flavors.
Creative Ways to Present
Try layering slices with alternating layers of fresh fruit and whipped cream for an elegant trifle-style dessert. Alternatively, cut into cubes and serve skewered with berries and mint leaves for a charming party treat that’s as fun to eat as it is to gaze upon.
Make Ahead and Storage
Storing Leftovers
Store leftover angel food cake in an airtight container at room temperature for up to two days to keep it soft and fresh. Avoid refrigeration as it can dry out the cake.
Freezing
Wrap the cooled cake tightly in plastic wrap and place it in a freezer-safe bag or container. It freezes well for up to three months. When ready to enjoy, thaw overnight in the fridge for best texture.
Reheating
Angel food cake is best served at room temperature and generally does not require reheating. If you prefer it slightly warm, pop it in a low oven (around 250°F) for a few minutes, but be careful not to dry it out.
FAQs
Can I substitute cake flour with all-purpose flour?
Cake flour is preferred for its lower protein content, which creates a tender crumb. If you only have all-purpose flour, measure it carefully and consider removing a tablespoon of flour per cup and replacing it with cornstarch to mimic cake flour texture.
Why is my angel food cake dense instead of fluffy?
A dense cake usually means the egg whites weren’t whipped enough or the flour was mixed in too aggressively. Properly beating the egg whites and folding gently to keep the air incorporated are crucial for that classic fluffiness.
Do I need to grease the pan?
Unlike many cakes, it’s important not to grease the tube pan. The batter needs to cling to the sides to climb and rise properly during baking.
Can I add other flavors to this Angel Food Cake Recipe?
Absolutely! While vanilla and almond extracts are traditional, you can experiment with lemon zest, coconut, or even a splash of orange blossom water for exciting variations.
Is this cake suitable for people with nut allergies?
Yes, the recipe itself is nut-free but omit the optional almond extract to keep it completely safe for those avoiding nuts.
Final Thoughts
There is something truly magical about mastering this Angel Food Cake Recipe. Its delicate texture and elegant simplicity make it a timeless dessert that brings joy to every table. I encourage you to give this recipe a try and watch as it transforms simple ingredients into an unforgettable treat that you and your loved ones will cherish.
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Angel Food Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This classic Angel Food Cake recipe yields a light, airy, and fluffy dessert that relies on whipped egg whites for its signature texture. Perfect for pairing with fresh berries or a dusting of powdered sugar, this low-fat, nut-free American cake is an elegant treat that melts in your mouth.
Ingredients
Dry Ingredients
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar (divided)
Wet Ingredients
- 12 large egg whites at room temperature
- 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: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature by the time your batter is ready.
- Prepare Dry Mixture: Sift the cake flour with 1/2 cup of the granulated sugar and set this mixture aside. This ensures even distribution of sugar in the flour and a light texture.
- Beat Egg Whites: In a large, clean metal or glass bowl, beat the 12 room temperature egg whites on medium speed until they become foamy.
- Add Stabilizers: Add cream of tartar and salt to the foamy egg whites and continue beating until soft peaks form—this helps stabilize the meringue.
- Incorporate Sugar Gradually: Gradually add the remaining 1 cup of sugar two tablespoons at a time while beating continuously. Beat until stiff, glossy peaks form indicating a stable meringue.
- Add Flavors: Gently fold in vanilla extract and almond extract (if using) to infuse flavor without deflating the meringue.
- Fold in Dry Ingredients: Sift the flour-sugar mixture over the whipped egg whites in small batches, carefully folding after each addition to maintain the airy texture and avoid deflation.
- Transfer to Pan: Pour the batter into an ungreased 10-inch tube pan. Gently smooth the top and tap the pan to release any trapped air bubbles.
- Bake: Bake in the preheated oven for 35–40 minutes or until the top turns golden and springs back when lightly touched.
- Cool Upside Down: Immediately invert the pan and allow the cake to cool upside down for at least 1 hour. This prevents the cake from collapsing and maintains its height and fluffiness.
- Release Cake: Once cooled, run a knife carefully around the edges of the pan to release the cake without damaging it. Serve with fresh berries or whipped cream if desired.
Notes
- Always use metal or glass bowls when whipping egg whites to avoid oil residue that can inhibit proper whipping.
- Room temperature egg whites whip better and yield more volume.
- Do not grease the pan, as the batter needs to cling to the sides to rise properly.
- This cake pairs wonderfully with fresh berries, whipped cream, or a simple dusting of powdered sugar for added sweetness.
