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freshly baked angel food cake

Classic Angel Food Cake

This classic angel food cake is light, fluffy, and perfectly sweet. Made with whipped egg whites and a few pantry staples, it’s a cloud-like dessert that pairs beautifully with fruit, whipped cream, or a simple glaze.$8
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 1 cup cake flour sifted
  • 1 ½ cups granulated sugar divided
  • 12 large egg whites room temperature
  • 1 ½ teaspoons cream of tartar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
(Optional) ½ teaspoon almond extract

Method
 

Prepare the pan
  1. Use a 10-inch tube pan (angel food cake pan). Do not grease it. The batter needs to cling to the sides to rise.
Mix dry ingredients
  1. Sift together the cake flour and ¾ cup sugar. Set aside.
Whip egg whites
  1. In a clean, dry bowl, beat the egg whites with cream of tartar and salt until soft peaks form. Slowly add the remaining ¾ cup sugar while beating until stiff glossy peaks form.
Add flavor
  1. Mix in vanilla and optional almond extract.
Fold in flour
  1. Gently fold the flour-sugar mixture into the egg whites, a few tablespoons at a time, until combined.
Bake
  1. Pour batter into the ungreased tube pan. Smooth the top with a spatula. Bake at 350°F (175°C) for 35–40 minutes, or until golden brown and the top springs back when touched.
Cool upside down
  1. Immediately invert the pan onto a bottle or pan feet. Cool completely before removing.
Slice and serve
  1. Run a knife along the edges, lift out the cake, and serve with berries, whipped cream, or glaze.

Notes

  • Egg whites whip best at room temperature. Cold eggs don’t whip up as much.
  • A serrated knife is the easiest way to cut angel food cake without squishing it.
  • Avoid heavy frostings. Stick to light toppings like fruit, glaze, or whipped cream.