Angel Food Cake (Printable)

A fluffy, low-fat cake made from whipped egg whites with a light texture and subtle sweetness.

# Ingredient List:

→ Dry Ingredients

01 - 1 cup cake flour, sifted
02 - 1½ cups granulated sugar, divided
03 - ¼ teaspoon fine salt

→ Egg Mixture

04 - 12 large egg whites, at room temperature
05 - 1½ teaspoons cream of tartar
06 - 1 teaspoon pure vanilla extract
07 - ½ teaspoon almond extract (optional)

# How To Make:

01 - Preheat oven to 350°F. Ensure your angel food cake pan (tube pan) is clean and completely dry. Do not grease.
02 - Sift together cake flour, ¾ cup sugar, and salt in a bowl. Repeat sifting three times for optimal aeration. Set aside.
03 - In a large bowl or stand mixer, beat egg whites on medium-high speed until foamy. Add cream of tartar and continue beating until soft peaks form.
04 - Gradually add the remaining ¾ cup sugar in small increments while beating, until stiff, glossy peaks form. Add vanilla and almond extracts; mix gently.
05 - Sift the flour mixture over the whipped egg whites in 3 additions, gently folding with a spatula after each, just until combined. Do not overmix.
06 - Spoon batter evenly into the ungreased tube pan. Smooth the top with a spatula and run a knife through the batter to remove large air pockets.
07 - Bake for 35-40 minutes, or until the cake is golden and springs back when lightly touched.
08 - Immediately invert the pan onto a bottle or wire rack and let it cool completely upside down for about 1-2 hours.
09 - Once cool, run a thin knife around the edges to loosen and release the cake. Serve as is, or with fresh berries and whipped cream.

# Expert Hints:

01 -
  • This cake delivers maximum sweetness with virtually no fat, making it one of those rare desserts that feels indulgent while staying surprisingly light
  • The texture is unlike anything else fluffy, airy, and practically melting on your tongue with each bite
  • It is the perfect canvas for whatever fruit is in season, making it a year round favorite you can dress up or down
02 -
  • Even the tiniest trace of egg yolk or grease in your bowl will prevent the whites from whipping properly, so use completely clean, grease free equipment
  • Do not grease your angel food cake pan, as the batter needs to cling to the sides to climb and rise properly during baking
  • Cooling the cake upside down is not optional, it prevents the cake from collapsing as it sets and gives it that characteristic height
03 -
  • If you do not have cake flour, measure 1 cup of all purpose flour, remove 2 tablespoons, and replace with 2 tablespoons of cornstarch
  • Adding lemon zest to the batter gives a lovely bright twist that pairs exceptionally well with summer berries
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