Angel Food Cake

The first time I attempted angel food cake, I stood in my kitchen watching twelve egg whites transform into glossy peaks, mesmerized by how something so simple could become so ethereal. My grandmother had mentioned that angel food cake was the ultimate test of patience, and she was not kidding about that part. I remember being terrified of deflating the batter and folding in the flour with the gentlest possible motions, barely breathing. When that golden cake emerged from the oven, light as a cloud, I understood why this recipe has earned its angelic name.

Last summer, I made this cake for a backyard gathering and served it simply with sliced strawberries and fresh whipped cream. My friend Sarah took one bite and immediately asked for the recipe, convinced I had spent hours on something so delicate. I watched as guests went back for seconds, then thirds, amazed at how such an uncomplicated dessert could steal the entire show. There is something magical about watching people enjoy a cake that looks impressive yet relies on such pure, honest ingredients.

Ingredients

• 1 cup (120 g) cake flour, sifted: Cake flour creates that signature tender crumb, and sifting it multiple times ensures maximum aeration for the lightest possible texture
• 1½ cups (300 g) granulated sugar, divided: Splitting the sugar between the dry ingredients and the egg whites gives structure to the flour while stabilizing the meringue
• ¼ teaspoon fine salt: Just enough to enhance the vanilla and almond without making the cake taste salty
• 12 large egg whites, at room temperature: Room temperature whites whip up faster and reach greater volume, and twelve may seem excessive but this cake needs every single one
• 1½ teaspoons cream of tartar: This is your insurance policy for stable peaks that will not collapse during folding or baking
• 1 teaspoon pure vanilla extract: Pure vanilla makes all the difference here, as the flavor comes through clearly in such a light cake
• ½ teaspoon almond extract (optional): Almond adds a subtle depth that pairs beautifully with the vanilla, but it is completely optional if you prefer classic vanilla alone

Instructions

Preheat your oven and prepare the pan:

Set your oven to 350°F (175°C) and make sure your angel food cake pan is completely clean and dry, with absolutely no grease or residue.

Sift the dry ingredients together:

Combine the cake flour, ¾ cup of the sugar, and salt in a bowl, then sift everything together not once, but three full times.

Begin whipping the egg whites:

Beat your egg whites on medium high speed until foamy, then add the cream of tartar and continue until soft peaks form.

Add the remaining sugar gradually:

With the mixer running, slowly sprinkle in the remaining ¾ cup of sugar a little at a time, beating until you have stiff, glossy peaks that hold their shape.

Flavor the meringue:

Gently fold in the vanilla and almond extracts by hand, being careful not to deflate all the air you just worked so hard to incorporate.

Fold in the flour mixture:

Sift the flour mixture over the egg whites in three separate additions, folding gently with a spatula after each addition just until no white streaks remain.

Transfer to the pan:

Spoon the batter into your ungreased tube pan, smooth the top, and run a knife through to release any large air pockets.

Bake until golden:

Bake for 35 to 40 minutes, until the cake is golden brown and springs back when you touch it lightly.

Cool upside down:

Invert the pan immediately onto a bottle or wire rack and let it cool completely for 1 to 2 hours without disturbing it.

Release and serve:

Once completely cool, run a thin knife around the edges to loosen the cake, then release it and serve with fresh berries or whipped cream.

Save

This cake has become my go to for birthdays because it feels special without being overly rich or heavy. I love watching people is faces light up when they take that first bite and realize how incredibly light and fluffy it is. There is something deeply satisfying about serving a dessert that looks so impressive yet comes from such humble ingredients.

Getting the Most Lift

Room temperature egg whites are not just a suggestion, they genuinely whip up faster and reach greater volume than cold whites. I learned this the hard way after trying to rush a batch with cold eggs and ending up with a denser cake than I wanted. Set your eggs out about thirty minutes before you plan to start, and you will notice the difference immediately.

Perfecting the Fold

Folding flour into whipped egg whites feels counterintuitive because you want to mix thoroughly but must resist the urge. I use a rubber spatula and gently scoop from the bottom, folding over the top, rotating the bowl as I go. It takes longer than you expect, but preserving all that air is exactly what gives angel food cake its signature cloud like texture.

Serving Suggestions That Shine

While this cake is delightful on its own, it becomes absolutely magical with the right accompaniments. I have found that the simplest toppings often work best, letting the cake is delicate flavor take center stage.

• Fresh strawberries macerated with a little sugar create their own syrup that soaks beautifully into the cake
• A dollop of lightly sweetened whipped cream adds just enough richness without weighing down each bite
• Try serving with a drizzle of berry coulis or a sprinkle of powdered sugar for an elegant finish

Save

There is something deeply comforting about a cake that relies on nothing but simple ingredients and careful technique. I hope this recipe brings as much lightness to your table as it has to mine.

Recipe Q&A

→ Why must the pan remain ungreased?

The batter needs to cling to the pan sides to rise properly. Greasing would prevent the cake from climbing and achieving its characteristic height.

→ Can I use all-purpose flour instead of cake flour?

Yes. For each cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons cornstarch. Sift well before using.

→ Why invert the pan while cooling?

Cooling upside down prevents the delicate structure from collapsing under its own weight while still warm, preserving the airy texture.

→ How do I know when egg whites are properly whipped?

Stiff, glossy peaks should stand straight when the whisk is lifted. The mixture should look smooth and shiny, not dry or grainy.

→ Can I make this ahead of time?

The cake keeps well for 2-3 days at room temperature when wrapped tightly. Avoid refrigeration as it can make the texture rubbery.

→ What causes the cake to collapse?

Common issues include under-whipped egg whites, overmixing the batter, or disturbing the cake before it has completely cooled in the inverted position.