Angel Food Cake Recipe

Why Make This Delicious Cake & When to Serve It

The appeal of angel food cake lies in its beautiful paradox: it is impressively elegant yet refreshingly light. Unlike dense, butter-laden cakes, it offers a guilt-free indulgence that won't weigh you down, making it the perfect finale to a rich meal.

This cake is a true social butterfly, fitting for nearly any occasion. Its airy nature makes it a perfect choice for spring and summer gatherings, picnics, and barbecues. It is an elegant addition to an afternoon tea, a lovely birthday cake alternative, or simply a delightful treat to enjoy with a cup of coffee.

For the home baker, mastering angel food cake is a lesson in the science of baking. It teaches you about the power of aeration and the importance of technique. The moment you slice into your own perfectly risen, snow-white creation is one of pure baking triumph.

Basic Ingredients (Serves 12–16)

1 ½ cups egg whites (from about 10–12 large eggs), at room temperature: As the sole leavening agent, these are the heart and soul of the cake. When whipped, their proteins trap air, creating the cake’s signature light, airy, and fluffy texture.
1 ½ teaspoons cream of tartar: This acidic powder is a critical stabilizer for the egg whites. It strengthens the protein network by lowering the mixture's pH, preventing the delicate foam from collapsing and ensuring a tall rise.
1 cup granulated sugar: This portion of sugar dissolves into the egg whites as they whip. It not only adds sweetness but also helps stabilize the meringue, creating a glossy, strong structure ready to support the flour.
1 cup cake flour: This low-protein flour is non-negotiable for a tender crumb. Its fine texture prevents gluten development, which would make the cake tough, ensuring the final result is delicate and soft.
½ cup powdered sugar: Sifted with the flour, this sugar, which contains cornstarch, helps to further stabilize the cake's structure and adds a fine, melt-in-your-mouth quality to the crumb.
1 ½ teaspoons vanilla extract: This provides the primary, classic flavor base for the cake, lending it a warm and aromatic sweetness that is familiar and comforting.
½ teaspoon almond extract: A small amount of this extract adds a wonderful depth and a subtle, almost marshmallow-like complexity that is the signature flavor of a classic angel food cake.
¼ teaspoon salt: A crucial flavor enhancer, salt balances the sweetness of the sugars and sharpens the delicate flavors of the vanilla and almond extracts, making the entire cake taste more vibrant.

Step-by-Step Preparation

Prepare the Oven and Dry Ingredients: Position a rack in the lower third of your oven and preheat to 350°F (175°C). In a medium bowl, sift the 1 cup of cake flour and ½ cup of powdered sugar together twice to ensure they are fully combined and aerated, then set aside. This step is vital for a lump-free, light batter.
Separate Eggs and Prepare Whites: Carefully separate your eggs while they are cold, as the yolks are less likely to break. Place 1 ½ cups of egg whites into a large, scrupulously clean, grease-free mixing bowl. Let the whites stand for about 30–60 minutes to come to room temperature, which helps them whip to a greater volume.
Whip the Meringue: To the bowl of room-temperature egg whites, add the 1 ½ teaspoons of cream of tartar and ¼ teaspoon of salt. Using a stand mixer with a whisk attachment or a hand mixer, beat on medium speed until the mixture becomes foamy. Increase the speed to medium-high and gradually add the 1 cup of granulated sugar, about 2 tablespoons at a time, allowing it to dissolve before adding more.
Achieve Soft Peaks and Add Flavor: Continue beating until the meringue is glossy and forms soft peaks—when you lift the beaters, the peak should hold its shape but the tip should gently fold over. Beating to stiff peaks can result in a tougher cake with less volume. During the last few seconds of mixing, beat in the 1 ½ teaspoons of vanilla extract and ½ teaspoon of almond extract until just combined.
Gently Fold in the Flour Mixture: Sprinkle about one-quarter of the sifted flour-powdered sugar mixture over the surface of the meringue. Using a large rubber spatula, gently fold the ingredients together by cutting down through the middle, scraping along the bottom, and lifting the batter up and over. Repeat this process in three more additions, folding only until no streaks of flour remain to avoid deflating the air you worked to create.
Pan the Batter and Bake: Gently spoon the finished batter into a 10-inch ungreased tube pan with a removable bottom. Smooth the top with your spatula and run a knife through the batter to eliminate any large air pockets. Bake for 35–45 minutes, or until the top is golden brown and springs back when lightly touched. Do not open the oven door during baking.
Cool the Cake Correctly: This step is absolutely critical. Immediately upon removing the pan from the oven, invert it onto its cooling legs or over the neck of a sturdy bottle (like a wine bottle). Let the cake hang upside down and cool completely for at least 1.5 to 2 hours. This prevents the delicate structure from collapsing under its own weight as it sets.
Release and Serve: Once completely cool, turn the pan right-side up. Run a thin knife or offset spatula around the outer edge and the inner tube to release the cake. Lift the removable bottom out of the pan, then carefully run the knife under the bottom of the cake to free it completely. Place on a serving platter and slice with a serrated knife to serve.

Tips for the Perfect Cake

A Grease-Free Zone: Ensure your mixing bowl, beaters, and spatula are perfectly clean and free of any fat or oil. Even a tiny speck of egg yolk or grease can prevent the egg whites from whipping to their full volume.
Use the Right Pan: An ungreased 10-inch aluminum tube pan is essential. The batter needs to cling to the sides of the pan to climb and achieve its signature height. Do not use a non-stick or Bundt pan, as the cake will not rise properly and will be difficult to remove.
Measure Flour Accurately: For the best results, weigh your cake flour with a kitchen scale. If you don't have one, use the "spoon and level" method: fluff the flour, spoon it into the measuring cup without packing it down, and level the top with a straight edge.
Master the Fold: Be gentle when folding in the dry ingredients. The goal is to incorporate the flour without knocking out the air you just whipped into the meringue. Over-mixing will deflate the batter and develop gluten, resulting in a dense, tough cake.
Patience is Key: Do not rush the cooling process. The cake must be completely cool while inverted before you attempt to remove it from the pan. This step sets the cake's structure and is the final guarantee against collapse.

Serving Ideas

Classic and Simple: The most timeless way to serve angel food cake is with a dollop of fresh whipped cream and a generous helping of sliced strawberries or mixed berries.
Sauces and Drizzles: Elevate a simple slice with a drizzle of warm chocolate ganache, rich caramel sauce, or a tart lemon curd, which is a fantastic way to use up the leftover egg yolks.
Fruit Compotes: A warm or cool fruit compote, such as blueberry, cherry, or peach, adds moisture and vibrant flavor that beautifully complements the light cake.
As a Trifle: Cube the cake and layer it in a glass bowl with vanilla pudding, whipped cream, and fresh fruit for a stunning and effortless trifle that's perfect for a crowd.
With Ice Cream or Sorbet: Serve a slice alongside a scoop of vanilla bean ice cream for a classic pairing, or with a bright raspberry sorbet for a refreshing contrast.

Tips for Keeping Fresh Longer

Storing the Cake

Room Temperature is Best: Store the cake at room temperature. Refrigeration can dry it out and alter its delicate texture.
Use an Airtight Container: To prevent the cake from drying out, keep it in a sealed cake carrier or an airtight container for up to two days.
Wrap It Well: If you don't have a cake carrier, wrap the cake securely in plastic wrap to protect it from air exposure.

Keeping It Fresh

Freezing for Longevity: Angel food cake freezes beautifully. For best results, freeze the cake whole rather than in slices to retain moisture.
Proper Wrapping is Crucial: Wrap the entire cake tightly in at least two layers of plastic wrap, followed by a layer of aluminum foil for extra protection against freezer burn. It can be frozen for up to three months.
Thawing Gracefully: To thaw, simply remove the cake from the freezer and let it sit at room temperature for a few hours, still in its wrapping, to allow it to thaw gently and reabsorb any moisture.

Conclusion

Baking an angel food cake is more than just following a recipe; it's an exercise in precision and a celebration of texture. With its cloud-like crumb and delicate sweetness, it is a timeless dessert that brings a touch of elegance to any occasion. Embrace the technique, trust the process, and prepare to be rewarded with a truly heavenly slice of cake.

Frequently Asked Questions

Q: Why did my angel food cake collapse?

A: A collapsed cake is most often caused by cooling it right-side up, opening the oven door mid-bake, or improperly whipping the egg whites. The cake’s structure is fragile and must cool inverted to prevent it from sinking under its own weight as it sets.

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

A: It is strongly discouraged. All-purpose flour has a higher protein content, which will develop too much gluten and result in a cake that is tough and chewy rather than light and tender. Cake flour is essential for the signature delicate texture.

Q: Do I really have to cool the cake upside down?

A: Yes, this step is non-negotiable for a successful angel food cake. Inverting the pan allows the cake to hang, using gravity to stretch and set its airy crumb. If cooled upright, the cake's delicate structure will not be able to support itself and will compress.

Q: Can I use a regular Bundt pan to bake this cake?

A: You should not use a Bundt pan. The intricate designs make it nearly impossible to release the delicate, ungreased cake without destroying it. A classic two-piece aluminum tube pan is specifically designed for the cake to cling to as it rises and to allow for easy removal.