The Ultimate Angel Food Cake Recipe: Light, Airy, and Heavenly

This homemade Angel Food Cake Recipe is truly a taste of heaven! Known for its delicate sweetness and cloud-like texture, angel food cake is a classic dessert that’s surprisingly simple to make from scratch. If you’re looking for a show-stopping, yet light and refreshing dessert, you’ve come to the right place. Learn how to create this tender, pillowy cake with just a handful of basic ingredients and our foolproof recipe.

Angel food cake stands apart from other cakes due to its unique ingredient list and baking method. It’s made exclusively with egg whites, contains no fat, and relies on whipped egg whites for leavening. This results in an incredibly light and airy texture that melts in your mouth, almost like eating a sweet cloud. While it shares some flavor notes with sponge cake, the absence of egg yolks and fat creates a distinctively different dessert. For a truly delightful experience, serve your angel food cake with a dollop of freshly whipped cream and a medley of your favorite fresh berries.

While the ingredient list is short and sweet, mastering the perfect angel food cake texture involves understanding a few key techniques. Don’t worry if you’re a beginner baker; by carefully following our tips and instructions, you’ll be able to bake a flawless angel food cake that will impress everyone. And if you’re in the mood for more classic cake recipes, be sure to check out our recipes for hot milk cake, Victoria sponge cake, and white cake recipe.

What Makes This Angel Food Cake Recipe Special?

This isn’t just any angel food cake recipe; it’s your guide to baking the perfect angel food cake. We focus on achieving that signature light-as-air texture and delicate flavor every time. What sets our recipe apart?

Superfine Sugar Technique: We guide you through creating superfine sugar at home using a food processor. This ensures the sugar dissolves seamlessly into the egg whites, creating a stable and silky meringue.
Soft Peak Perfection: We emphasize the importance of whipping egg whites to soft peaks – the key to a tender, not tough, angel food cake. We explain exactly what to look for and how to achieve this crucial stage.
Gentle Folding Method: Learn the gentle art of folding dry ingredients into the meringue without deflating it, preserving that precious airiness.
Cooling Upside Down: We detail why cooling the cake upside down in the tube pan is non-negotiable for preventing collapse and maintaining its volume.
Troubleshooting Tips: We provide a comprehensive troubleshooting section to address common issues like cake collapse, ensuring baking success even for first-timers.

Ingredients for the Best Angel Food Cake

Let’s gather the simple yet essential ingredients for this angel food cake recipe. Each ingredient plays a vital role in achieving the cake’s signature texture and flavor.

Granulated Sugar: We use granulated sugar, but with a twist! We’ll be transforming most of it into superfine sugar. This finer sugar dissolves more easily into the egg whites, creating a smoother meringue and a more tender cake.
Cake Flour: Cake flour is absolutely essential for angel food cake. Its lower protein content compared to all-purpose flour is what gives the cake its delicate, tender crumb. Using all-purpose flour will result in a denser, bread-like cake – definitely not the goal!
Salt: A pinch of salt might seem insignificant in a sweet cake, but it plays a crucial role in enhancing all the other flavors, balancing the sweetness and bringing out the vanilla.
Egg Whites: The star of the show! You’ll need a generous amount of egg whites – about 10 to 12 large eggs. Since egg sizes can vary, we recommend measuring the egg whites by weight or volume for accuracy. Aim for 355g or 1½ cups of egg whites. Fresh, high-quality eggs are best for optimal whipping volume.
Cream of Tartar: This seemingly mysterious ingredient is a baker’s secret weapon for meringue. Cream of tartar is an acid that stabilizes the egg whites, helping them whip to greater volume and preventing them from collapsing. It’s essential for that tall, airy angel food cake.
Vanilla Extract: A touch of vanilla extract adds a beautiful warm flavor to the cake. Use a high-quality store-bought vanilla extract or, for an even richer flavor, try homemade vanilla extract.

Step-by-Step Angel Food Cake Recipe

Now, let’s bake! Follow these detailed step-by-step instructions to create your own heavenly angel food cake.

Prepare the Sugar & Flour Mixture: Begin by transforming your granulated sugar into superfine sugar. Place the granulated sugar in a food processor and blend until it’s very finely ground, almost like powdered sugar but slightly coarser. This should take about 1 minute. Measure out 1 cup of this superfine sugar and set it aside. Leave the remaining superfine sugar in the food processor. Add the cake flour and salt to the food processor with the sugar. Pulse about 10 times to thoroughly combine the dry ingredients. This pre-mixing ensures even distribution in the batter later.
Sift the Dry Ingredients: Set a fine-mesh sieve over a medium bowl. Sift the reserved 1 cup of superfine sugar into the bowl to remove any larger granules. Discard any granules caught in the sieve. Next, place the same sieve over a separate large bowl. Add the sugar and flour mixture from the food processor to the sieve and sift it into the large bowl. This double-sifting process is crucial for creating an incredibly light and airy cake by removing any lumps and aerating the dry ingredients. Set the sifted sugar and flour mixture aside.
Whip the Egg Whites to Soft Peaks: In a clean, large mixing bowl (glass or metal bowls are best – avoid plastic as they can retain grease), combine the egg whites and cream of tartar. Using an electric hand mixer or a stand mixer fitted with the whisk attachment, begin whipping the egg whites on low speed until they become frothy on top. This initial frothing helps to break up the egg whites and start incorporating air.

Gradually Add Sugar and Whip to Soft Peaks: Once the egg whites are frothy, increase the mixer speed to medium. Gradually add the reserved 1 cup of superfine sugar, one tablespoon at a time, to the egg whites. Make sure each tablespoon of sugar is fully incorporated before adding the next. Continue beating until all the sugar is incorporated. Now, continue to beat the egg whites until soft, glossy peaks form. This is a critical stage! Soft peaks will gently slump over when you lift the whisk. Do not overwhip to stiff peaks! Stiff peaks will result in a drier, tougher cake. Whipping to soft peaks should take about 5 minutes in total.
Incorporate Vanilla: Add the vanilla extract to the whipped egg whites. Beat on low speed just until the vanilla is incorporated. Be careful not to overmix at this stage, as it can deflate the meringue.
Gently Fold in Dry Ingredients: Now for the delicate part – folding in the dry ingredients. Sift about one-third of the sifted flour and sugar mixture over the whipped egg whites. Using a large spatula, gently fold the dry ingredients into the meringue. Cut down vertically through the center of the mixture, move the spatula across the bottom of the bowl, and bring it back up the side, turning the bowl slightly as you fold. Repeat this gentle folding motion, being careful not to deflate the meringue. Once the first third is almost incorporated, sift in the next third of the dry ingredients and fold gently. Repeat with the final third, folding until just combined and no streaks of flour remain. Do not overmix! Overmixing will develop gluten and deflate the meringue, resulting in a dense cake.
Transfer to Tube Pan and Remove Air Bubbles: Carefully transfer the batter to a clean, ungreased 16-cup capacity angel food cake tube pan. Smooth the top of the batter gently. To remove any large air bubbles that may have gotten trapped during folding, gently tap the pan on the counter a few times. Alternatively, you can run a knife or skewer through the batter in a swirling motion.
Bake to Golden Perfection: Bake in the preheated oven at 350°F (175°C) for 35 to 40 minutes. The cake is done when it’s a beautiful golden brown color and a skewer inserted into the center comes out clean.
Cool Upside Down: As soon as you remove the cake from the oven, immediately invert the pan onto a counter or cooling rack. Most angel food cake pans have little “feet” that elevate the pan, allowing air to circulate. If your pan doesn’t have feet, you can invert it over a sturdy bottle (like a wine bottle) inserted through the center tube to elevate it. Allow the cake to cool upside down in the pan for at least 1 hour, or until completely cooled. Cooling upside down is essential! It prevents the cake from collapsing as it cools.

Release and Serve: Once the cake is completely cool, use a long, thin knife (a serrated knife works well) to loosen the cake from the pan. Run the knife along the outer edge of the pan where the cake meets the sides, and then around the center tube. Gently pull the center tube piece upwards to release the cake. Run the knife along the bottom of the pan to fully release the cake. Invert the cake onto a cake stand or serving plate. Your beautiful angel food cake is ready to be decorated and served!

Tips for Baking the Perfect Angel Food Cake

Baking angel food cake might seem a bit delicate, but with these helpful tips, you’ll be set up for success every time:

Measure Flour Accurately: Adding too much cake flour is a common mistake that can lead to a dry, dense cake. For the most accurate measurement, use a kitchen scale to weigh your flour. If you’re using measuring cups, fluff the flour in the container first, then lightly spoon it into your measuring cup and level it off with a knife. Avoid scooping directly from the container, as this packs the flour and results in too much flour.
Keep Egg Yolks Out! Even a tiny bit of egg yolk can prevent the egg whites from whipping up to their full volume. When separating eggs, it’s easiest to do it while they are cold. Crack each egg individually into a small bowl before adding the white to your main mixing bowl. This way, if a yolk breaks, you won’t contaminate the whole batch of egg whites.
Room Temperature Egg Whites: While cold egg whites separate more easily, room temperature egg whites whip to a greater volume. After separating your eggs, allow the whites to sit at room temperature for about 30 minutes before whipping.
Clean and Grease-Free Equipment: Ensure your mixing bowl and whisk attachment are spotlessly clean and completely free of any grease or oil. Even a trace amount of fat can inhibit the egg whites from whipping properly. Wipe your bowl and whisk with lemon juice or vinegar to ensure they are squeaky clean.
Don’t Grease the Tube Pan! This is crucial! Angel food cake batter needs to cling to the sides of the ungreased tube pan to climb and rise properly. Greasing the pan will prevent the batter from gripping the sides, and the cake may not rise as high. Also, the cake needs to stick to the pan when inverted for cooling to prevent it from falling out.
Gentle Folding is Key: Be extremely gentle when folding in the dry ingredients. Overmixing will deflate the air from the meringue, resulting in a flat, dense cake. Fold just until the dry ingredients are incorporated and no streaks of flour remain.
Use a Serrated Knife to Slice: Angel food cake is incredibly delicate. Don’t try to press down to cut it. Use a sharp serrated knife and gently saw through the cake to slice it without smashing it.

Serving and Storage Suggestions

Angel food cake is delightful on its own, but it also pairs beautifully with a variety of toppings and accompaniments.

Serving Suggestions:

Whipped Cream and Berries: The classic and always perfect pairing! Freshly whipped cream and a mix of seasonal berries (strawberries, raspberries, blueberries, blackberries) complement the light sweetness of the cake.
Powdered Sugar: For a simple and elegant touch, dust the cake with powdered sugar just before serving.
Fruit Coulis or Sauce: A vibrant fruit coulis (like raspberry or strawberry) or a homemade fruit sauce adds moisture and flavor.
Ice Cream or Sorbet: A scoop of vanilla ice cream or a refreshing fruit sorbet is a lovely addition, especially on a warm day.
Citrus Curd: The tanginess of lemon or orange curd provides a delightful contrast to the sweetness of the cake.
Chocolate Shavings: For a touch of indulgence, sprinkle with dark or white chocolate shavings.

Storage Tips:

Room Temperature: Store leftover angel food cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. It’s best enjoyed as fresh as possible for the most delicate texture.
Freezing: For longer storage, you can freeze angel food cake. Wrap it tightly in plastic wrap, then in aluminum foil, and place it in a freezer bag. Freeze for up to 3 months. Thaw at room temperature for a few hours before serving.

Frequently Asked Questions

Can you bake angel food cake in a regular pan?

While a 9- or 10-inch 16-cup capacity ungreased tube pan is ideal for angel food cake, you can use alternatives in a pinch. If you don’t have a tube pan, you can use an ungreased 9-inch loaf pan lined with parchment paper on the bottom. Divide the batter between two loaf pans and bake for 25 to 30 minutes. Invert the loaf pans onto a wire rack to cool. Avoid using decorative bundt pans, as their intricate designs make it very difficult to remove the delicate cake without damaging it.

Can you use caster sugar or powdered sugar instead of granulated sugar?

No, powdered sugar is not a suitable substitute for granulated sugar in this recipe. While we process granulated sugar to create superfine sugar, it’s still different from powdery powdered sugar. Caster sugar (superfine sugar) can be used directly, but we still recommend pulsing it briefly in a food processor to break up any clumps and ensure it’s truly superfine for the best results.

Can I use liquid egg whites from a carton?

While liquid egg whites from a carton can be used in a pinch, fresh egg whites are highly recommended for angel food cake. Carton egg whites don’t whip up to the same volume and stability as fresh egg whites. Since angel food cake relies entirely on whipped egg whites for leavening, using carton egg whites may result in a cake that doesn’t rise as much or is more prone to collapsing. If you do use carton egg whites, be aware that your cake may not be as light and airy.

Do you have to use cake flour?

Yes, cake flour is essential for the signature texture of angel food cake. Its lower protein content is what creates that delicate, tender crumb. All-purpose flour has a higher protein content and will result in a tougher, denser cake. If you don’t have cake flour on hand, you can make a homemade cake flour substitute, but for the best results, we recommend using actual cake flour.

More Light and Delicious Desserts to Try!

If you enjoyed this angel food cake recipe and are looking for more light and airy desserts, be sure to check out these other favorites:

If you try this angel food cake recipe, please don’t forget to rate it and leave a comment below! I love hearing how your baking turns out.

Angel Food Cake Recipe

Light-as-air angel food cake is beyond delicious! Try it with a big dollop of whipped cream and fresh berries.

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Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 35 minutes

Cool Time 1 hour

Total Time 1 hour 55 minutes

Servings 12 servings

Calories 168kcal

Author John Kanell

Video

[Link to recipe video if available on original page]

Equipment

9 to 10-inch tube pan

Ingredients

1¾ cups granulated sugar (350g)
1 cup cake flour (112g)
½ teaspoon salt
1½ cups large egg whites (10-12 large eggs) (355g)
1½ teaspoons cream of tartar
1½ teaspoons vanilla extract

Instructions

Position an oven rack in the bottom third of your oven and preheat the oven to 350°F (175°C). Have a 9 or 10-inch ungreased tube pan (16-cup capacity) ready.
Place the sugar in a food processor and blend until the sugar is very finely ground, about 1 minute. Remove 1 cup of the fine sugar (200g), leaving the rest in the food processor.
To the food processor, add the cake flour and salt. Pulse 10 times.
Set a fine mesh sieve over a medium bowl. Sift the reserved 1 cup of fine sugar into the bowl. Discard any large grains caught by the sieve.
Place the same sieve over a separate large bowl and add the sugar and flour mixture. Sift the sugar and flour together into the large bowl and set aside.
In a clean, large mixing bowl, combine the egg whites and cream of tartar. Use an electric hand mixer or a stand mixer fitted with the whisk attachment and beat the egg whites on low speed until they turn frothy on top, about 1 minute.
Once the egg whites become frothy, increase the speed to medium and sprinkle the reserved 1 cup of fine sugar 1 tablespoon at a time into the egg whites. Once the sugar is incorporated, beat the egg whites until soft, glossy peaks form. This will take about 5 minutes overall. Add the vanilla and beat on low speed just until incorporated.
Sift a third of the flour and sugar mixture over the egg whites and gently fold in the dry ingredients with a spatula. Repeat two more times.
Transfer the batter to a clean, ungreased tube pan. Smooth the top and clean off the sides of the pan. Gently tap the pan on the counter a few times or run a knife or skewer through the batter to help break up any large air bubbles that may have gotten trapped.
Bake for 35 to 40 minutes or until the cake is golden brown and a skewer inserted in the center comes out clean.
Invert the pan onto the counter and allow the cake to cool upside-down in the pan for at least 1 hour.
Once the cake is completely cooled, run a thin knife along the outer edge between the cake and the pan, and around the center tube, then pull the center-piece out to remove the cake. Run the knife along the bottom of the pan and invert onto a cake stand. Place the cake on a serving plate and dust with powdered sugar, if desired. Serve alone or with whipped cream and berries.

Notes

Measure your flour correctly.
Keep the egg yolks out!
Bring egg whites to room temperature.
DO NOT grease/butter/oil your cake pan!
Take care when folding in the dry ingredients.
Use a serrated knife to slice the cake.

Nutrition

Nutrition Disclaimer

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