This Easy Angel Food Cake Recipe is your ticket to creating a heavenly, fat-free dessert that’s both incredibly light and delightfully simple to make. Forget complicated methods and deflated cakes – this recipe is designed to be foolproof, delivering the loftiest and most tantalizing angel food cake you’ve ever tasted. It stands out from other homemade angel food cake recipes because it simplifies the most challenging part: incorporating the flour.
If you’ve struggled in the past with getting your egg whites just right or watched in dismay as they deflated when you gently folded in the flour, those baking woes are now behind you. This isn’t your grandmother’s angel food cake recipe that demands delicate folding. Instead, everything comes together beautifully in your mixer. Skeptical? Just try this recipe, and you’ll become a believer. It’s truly foolproof, and the step-by-step photos will guide you to ensure your mixture looks perfect at each stage.
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With absolutely no fat and only a handful of ingredients, this homemade angel food cake is an ideal treat for anyone watching their fat intake. While it’s delicious frosted, it’s equally delightful enjoyed plain, showcasing its delicate flavor and airy texture.
Looking for more easy cake recipes? Be sure to check out these other delightful options: Orange Almond Tea Cake, Lemon Strawberry Cake, and the Quick and Easy Summer Tea Cake.
What Makes This Angel Food Cake Recipe Different?
Unlike most traditional cake recipes, an angel food cake relies entirely on air for leavening, not chemical agents like baking powder or baking soda. When egg whites are properly beaten, they incorporate a tremendous amount of air, creating the cake’s signature light and airy texture.
The key difference in this easy angel food cake recipe compared to traditional methods is that there’s no need to gently fold in the flour at the end. This folding step is often where home bakers run into trouble, accidentally deflating those precious air bubbles from the egg whites.
To make this no-fold method work flawlessly, we use a simple trick: processing some of the sugar to make it finer. Baker’s sugar, or superfine sugar, dissolves more quickly into the egg whites. If you don’t have baker’s sugar, don’t worry! Regular granulated sugar works just as well; it might just take a little extra mixing time to ensure it fully dissolves.
However, achieving the right consistency of egg whites is crucial. When you initially add the sugar, ensure you beat the egg whites until they reach the stiff peak stage – they should be glossy, voluminous, and stand tall in your mixing bowl (as shown in Step 7 below). If they aren’t quite there, continue beating on high speed until they are. Equally important is adding the flour and sugar mixture at the end on low speed, in fourths, and mixing just until combined. The batter should remain remarkably high and thick (Step 10).
Follow the step-by-step photos below to guide you visually through each stage, ensuring your cake rises to be as perfect as the one pictured!
Ingredients
Top Row: Baker’s Sugar, Egg Whites. Middle Row: Salt, Vanilla Extract, Cake Flour. Bottom Row: Almond Extract, Cream of Tartar
- Baker’s Sugar (or Superfine Sugar): This finely ground sugar dissolves effortlessly into egg whites and batters, contributing to a smoother texture. While sometimes harder to find in stores, it’s simple to make at home by processing granulated sugar (as detailed in the instructions).
- Egg Whites: You can use freshly separated egg whites or frozen egg whites that have been thawed completely in the refrigerator. Opinions vary on whether to whip egg whites at room temperature or cold. For this recipe, cold egg whites are recommended as they create air bubbles that are tighter and more stable, a method favored in professional bakeries.
- Cake Flour: Essential for angel food cake, cake flour has a lower gluten content than all-purpose flour, pastry flour, or bread flour. This results in an exceptionally tender and delicate cake crumb. Sifting the cake flour is important to remove any lumps, ensuring a smooth batter.
- Cream of Tartar: This acidic ingredient stabilizes the egg whites, helping them whip to a greater volume and maintain their stiffness. If you don’t have cream of tartar, you can substitute lemon juice or white vinegar, as they are also acidic. Neither will affect the final taste of the cake.
- Vanilla and Almond Extracts: This classic flavor combination adds a delightful touch. Feel free to use all vanilla or all almond extract if you prefer. Always check the ingredient list of your extracts to ensure they are oil-free. If they contain oil, add them at the very end of the mixing process.
- Salt: A pinch of salt enhances the overall flavor profile of the cake, balancing the sweetness.
Refer to the recipe card below for exact ingredient quantities.
Instructions
Step 1. The essential tool for this recipe is an Angel Food Tube Pan. These pans are typically about 4 inches deep, feature a removable bottom, and have small legs extending from the top rim. The central tube helps distribute heat evenly, baking the cake from both the inside and outside.
Step 2. Crucially, do not grease or spray the angel food cake pan. The batter needs to grip the sides of the pan as it rises to achieve its signature height. Leave the pan completely unprepared.
Step 3. To make baker’s sugar, process granulated sugar in a food processor until it becomes finer. This usually takes about 30 to 60 seconds. If you’re using regular granulated sugar, ensure you beat the mixture adequately to dissolve it.
Step 4. In a clean mixing bowl, combine the egg whites, vanilla extract, and almond extract.
Step 5. Using a mixer with a whisk attachment, beat the egg whites on medium-high speed until they reach the soft peak stage. The whites should be voluminous and thick but not yet stiff.
In a separate small bowl, whisk together half of the sugar (as specified in the recipe card), salt, and cream of tartar.
Step 6. Gradually add the sugar mixture to the egg whites, one heaping tablespoon at a time. Beat for 10 to 15 seconds after each addition to ensure the sugar is fully incorporated. Repeat until all of the sugar mixture is used.
Step 7. After adding half the sugar, the egg whites should be very glossy, stand tall in the bowl, and be stiff. If they don’t reach this stiff peak stage, continue beating on high speed until they do. This is a critical step for achieving the right cake texture.
Step 8. In another bowl, sift together the remaining sugar and the cake flour. Sifting is important to ensure a light and lump-free mixture.
Step 9. Set the mixer speed to low. Gradually add the sugar and flour mixture to the egg whites in four separate additions. Beat just until the flour mixture is incorporated after each addition. Be careful not to overmix at this stage.
Step 10. Once all the sugar and flour mixture is incorporated, the batter will be very high and remarkably thick, maintaining most of its initial volume.
Step 11. Gently pour the prepared angel food cake batter into the ungreased tube pan.
Step 12. Use a spatula to gently smooth the surface of the batter in the pan, ensuring even distribution.
Cooling and Releasing
Step 13. Immediately after baking, it’s vital to cool the cake upside down. This prevents the cake from collapsing and helps it retain its impressive height. If your angel food cake pan has built-in feet, simply invert it onto a cooling rack. If it doesn’t have feet, you can hang it upside down over a bottle neck, as shown.
Step 14. Once the angel food cake is completely cool, use a thin, flexible metal spatula to carefully loosen the cake from the tube in the center of the pan. Notice the impressive height – over 4 inches of light and airy perfection!
Step 15. Next, use the metal spatula to release the outer edge of the cake from the pan. Keep the spatula pressed against the pan’s edge to avoid tearing the delicate cake.
Step 16. Finally, slide the spatula under the bottom of the cake to release it from the pan base.
Baking Hint: The secret to a foolproof angel food cake lies in beating the egg whites to the correct consistency at each stage. Underbeaten egg whites will struggle to achieve the necessary volume, as air is the sole leavening agent. Beating to the soft peak stage initially is particularly important.
Variations
Citrus Angel Food Cake: Add a burst of fresh citrus flavor! Grate the zest of 1 lime, 1 lemon, and 1 orange. When processing the sugar, process half at a time. Add the citrus zest to the second half of the sugar and proceed with the recipe as directed.
Chocolate Angel Food Cake: Indulge in a chocolate version. Sift ⅓ cup of unsweetened cocoa powder with the cake flour. To deepen the chocolate flavor, dissolve 1 teaspoon of instant coffee granules in the vanilla and almond extracts before adding them to the recipe.
Equipment
- Angel Food Cake Pan
- Kitchen Scale (recommended for precise baking)
- Measuring Cups and Spoons
- Fine-Mesh Strainer or Sifter
- Electric Mixer with Whisk Attachment
- Rubber Spatula
- Small Metal Spatula
Storage
This angel food cake stays fresh for three to four days when stored covered at room temperature. For longer storage, it freezes beautifully. Wrap the cooled cake tightly in plastic wrap and then in foil. Thaw at room temperature before serving.
Top Tip
When incorporating the sugar and flour mixture into the egg whites, ensure your mixer is set to low speed and mix only until each addition is just incorporated. Overmixing at this stage can deflate the batter.
Perfectly Easy Angel Food Cake
By Helen S Fletcher
This Perfectly Easy Angel Food Cake eliminates the traditional flour folding step, making it incredibly simple to prepare. Enjoy a moist, sky-high cake without any of the usual angel food cake anxieties.
⭐️⭐️⭐️⭐️☆ 4 from 4 votes
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Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Course: Cake
Cuisine: American
Servings: 14 servings
Calories: 204 kcal
Ingredients
- 2 ½ cups sugar, divided (500 grams)
- 14 large egg whites (440 grams)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 ½ cups sifted cake flour (150 grams)
- 1 ¼ teaspoon salt
- 1 ½ teaspoons cream of tartar
Instructions
- Important Note: If not using a kitchen scale, sift the cake flour before measuring to ensure accurate volume. Sift the flour directly into a 1 ½ cup measuring cup until overflowing, then level off the excess with the back of a knife.
- Preheat oven to 350°F (175°C).
- Have an angel food cake pan ready, but do not grease or prepare it in any way. Set aside.
- For baker’s sugar: Place sugar in a food processor and process for 30-60 seconds until finely ground. If using granulated sugar, ensure thorough mixing to dissolve.
- In a mixer bowl, combine egg whites, vanilla, and almond extracts. Attach whisk attachment and beat on medium-high until soft peaks form.
- In a separate bowl, whisk together half the sugar (1 ¼ cups, 250 grams), salt, and cream of tartar. Gradually add this mixture to the egg whites, 1 heaping tablespoon at a time, beating for 10-15 seconds after each addition until fully incorporated. The egg whites should become glossy, voluminous, and stiff. Continue beating until stiff peaks form if needed.
- Sift together the remaining half of the sugar and the cake flour. Set mixer to low speed and gradually add to the egg white mixture in four additions, mixing just until incorporated after each addition. Do not overmix.
- Pour batter into the ungreased angel food cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until risen, golden brown, and a toothpick inserted into the cake comes out clean. Avoid overbaking. Cool upside down in the pan. If the pan lacks feet, invert it over a bottle.
- Once fully cooled, use a flexible spatula to loosen the cake from the tube and pan edges.
- Release the bottom of the cake and invert it onto a serving plate. Turn right-side up to serve.
Recipe Notes
Making angel food cake often leaves you with a surplus of egg yolks. Don’t let them go to waste! A quick online search for “recipes using leftover egg yolks” will provide numerous delicious ideas. Egg yolks can also be frozen for later use. To prevent them from becoming grainy in the freezer, whisk in 10% of their weight in sugar before freezing. A general guideline is ¼ teaspoon of sugar per large egg yolk (approximately 17 grams). For 14 egg yolks, whisk in 1 tablespoon plus ½ teaspoon of sugar. Thaw frozen yolks in the refrigerator overnight before using. Bakeries often use pre-frozen egg yolks (and whites), which already contain the correct proportion of sugar. When using these, there’s no need to adjust the sugar in your recipe – simply use them as you would fresh egg yolks.
Nutrition
Serving: 14servings | Calories: 204kcal | Carbohydrates: 46g | Protein: 5g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Cholesterol: 0.04mg | Sodium: 262mg | Potassium: 64mg | Fiber: 0.3g | Sugar: 36g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.2mg
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