Angel Food Cake

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Feather-light, beautifully golden on the outside and snowy white on the inside, Angel Food Cake is a dreamy dessert that practically melts in your mouth. Its delicate texture and subtle sweetness make it a favorite for any occasion—whether you’re celebrating a birthday, hosting a brunch, or simply enjoying a slice with fresh berries and whipped cream. This cloud-like cake is the definition of simplicity and elegance in one bite.

Unlike traditional cakes that rely on butter or oil, Angel Food Cake gets its structure from whipped egg whites, creating an airy, sponge-like texture that’s both fat-free and utterly satisfying. It’s a timeless classic that pairs perfectly with light toppings or fresh fruit, and it makes an excellent choice for those seeking a slightly healthier treat without sacrificing flavor.

Why You’ll Love This Angel Food Cake

• Ultra-light, fluffy texture that feels like biting into a cloud
• Made with simple pantry ingredients
• Naturally fat-free with no added butter or oil
• Perfect canvas for seasonal toppings like berries, citrus glaze, or whipped cream
• Ideal for birthdays, summer gatherings, or elegant afternoon tea

Preparation Phase & Tools to Use

To get the perfect lift and texture in your Angel Food Cake, having the right tools is crucial. You’ll need:

• Tube Pan (Angel Food Cake Pan): This special pan allows the cake to climb the sides and cool upside down, which is essential for maintaining height.
• Stand Mixer or Electric Hand Mixer: These help achieve stiff, glossy peaks in the egg whites for maximum volume.
• Fine Mesh Sifter: Used to evenly incorporate the dry ingredients without deflating the batter.
• Rubber Spatula: For gently folding the flour mixture into the whipped egg whites.
• Cooling Rack & Bottle (optional): After baking, the cake must be inverted to cool completely—placing it on a bottle or rack keeps it from collapsing.

Each tool plays a vital role in preserving the cake’s airy structure from whipping to cooling.

Preparation Tips

Room temperature egg whites whip better, so separate your eggs in advance and let them sit for about 30 minutes before beating. Be extra cautious with egg separation—any trace of yolk can prevent the whites from whipping properly. Sift your flour and sugar several times to keep the texture fine and light. When folding ingredients, do it gently and slowly to avoid deflating the batter. And never grease your pan—the batter needs to cling to the sides to rise properly!

Ingredients for this Angel Food Cake

• 1 cup (120g) cake flour (sifted)
• 1 1/2 cups (300g) granulated sugar, divided
• 12 large egg whites (at room temperature)
• 1 1/2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract (optional, for added flavor)

Step 1: Preheat and Prep the Pan

Preheat your oven to 350°F (175°C). Do not grease your tube pan. Angel Food Cake batter needs to grip the sides of the pan as it rises. Make sure your pan is clean and dry with no traces of oil.

Step 2: Sift Dry Ingredients

In a medium bowl, sift the cake flour together with 1/2 cup of the sugar. Sift at least twice to ensure the mixture is very light and lump-free.

Step 3: Beat the Egg Whites

In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, begin beating the room-temperature egg whites on medium speed until foamy. Add the cream of tartar and salt. Continue beating until soft peaks form.

Step 4: Add Sugar Gradually

With the mixer running on medium-high, slowly add the remaining 1 cup of sugar, one tablespoon at a time. Beat until stiff, glossy peaks form. The mixture should look thick and shiny. Add the vanilla and almond extract, and mix just until incorporated.

Step 5: Fold in Flour Mixture

Using a rubber spatula, gently fold in the sifted flour-sugar mixture in four additions. Take care not to deflate the egg whites. Use slow, circular motions from the bottom of the bowl to incorporate evenly.

Step 6: Transfer Batter to the Pan

Spoon the batter into the ungreased tube pan. Smooth the top lightly with your spatula. Tap the pan gently on the counter once to remove large air bubbles.

Step 7: Bake the Cake

Place the pan in the center of the preheated oven and bake for 35 to 40 minutes, or until the top is golden and springs back when lightly touched. A skewer inserted in the center should come out clean.

Step 8: Cool Upside Down

Immediately invert the cake pan over a bottle neck or use the built-in legs if your tube pan has them. Let the cake cool completely upside down (about 1.5 hours) to prevent it from collapsing.

Step 9: Remove and Serve

Once cooled, run a thin knife around the edges and center tube to release the cake. Gently lift it out and slice with a serrated knife. Serve plain, dusted with powdered sugar, or topped with whipped cream and fresh fruit.

Notes

Angel Food Cake is all about airiness and structure. Don’t rush the process of whipping the egg whites—this is where the cake gets its volume. Make sure all tools used are grease-free, as any fat can sabotage the egg white stability. The cake flour, being lighter and finer than all-purpose flour, plays a big role in achieving the classic soft crumb. Stick with cake flour for best results.

Watch Out for These Mistakes While Cooking

• Greasing the pan: This will prevent the batter from climbing and cause the cake to collapse.
• Over- or under-beating the egg whites: Soft peaks are not enough, and overbeaten whites become dry. Stop when you reach glossy stiff peaks.
• Folding too aggressively: Stirring or over-mixing knocks the air out of the batter. Use gentle folding motions only.
• Opening the oven early: The sudden change in temperature can cause the cake to fall. Only check when it’s near done.

Storage Instructions

Once cooled and removed from the pan, store Angel Food Cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to 5 days. You can also freeze individual slices—wrap them in foil and place in freezer bags for up to 2 months. Thaw at room temperature before serving.

Estimated Nutrition

Per slice (based on 12 servings):

• Calories: 130
• Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 95mg
• Carbohydrates: 29g
• Sugar: 21g
• Fiber: 0g
• Protein: 4g

Frequently Asked Questions

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

Cake flour is preferred due to its fine texture. All-purpose can make the cake denser. If needed, substitute 1 cup cake flour with 3/4 cup all-purpose flour + 2 tablespoons cornstarch.

Why did my Angel Food Cake fall?

The most common causes are under-beaten egg whites, opening the oven too early, or removing the cake from the pan before it’s completely cool.

Can I use a bundt pan instead of a tube pan?

No. A bundt pan won’t give the cake the same structure and is harder to invert, which is essential for cooling.

Do I have to use cream of tartar?

Yes, it stabilizes the egg whites. If you don’t have it, use 1 teaspoon lemon juice or white vinegar per 12 egg whites.

How do I know when the cake is done baking?

The top will be golden and spring back lightly when touched. A toothpick or skewer should come out clean.

Can I flavor Angel Food Cake?

Absolutely. Try adding citrus zest, a splash of coconut extract, or finely ground freeze-dried berries for a twist.

What toppings go well with this cake?

Fresh berries, whipped cream, lemon curd, chocolate drizzle, or a dusting of powdered sugar all complement it beautifully.

Is Angel Food Cake gluten-free?

Not inherently. It uses wheat flour, but you can try a gluten-free cake flour blend for a gluten-free version.

Conclusion

Angel Food Cake is more than just a dessert—it’s a celebration of simplicity and technique. With its pillowy texture and delicate flavor, it’s a dessert that feels special yet requires just a few humble ingredients. Mastering the method gives you a go-to treat that’s both crowd-pleasing and light. Whether served plain or adorned with fruit and cream, this classic cake is sure to float its way into your regular baking rotation.

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