Angel Food Cake (Printable)

A delicate, airy cake made from whipped egg whites, perfectly sweet and light.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup cake flour, sifted
02 - 1½ cups granulated sugar, divided
03 - ¼ teaspoon fine salt

→ Egg Mixture

04 - 12 large egg whites, at room temperature
05 - 1½ teaspoons cream of tartar
06 - 1 teaspoon pure vanilla extract
07 - ½ teaspoon almond extract (optional)

# How to Make It:

01 - Preheat oven to 350°F. Ensure angel food cake pan (tube pan) is clean and completely dry. Do not grease.
02 - Sift together cake flour, ¾ cup sugar, and salt in a bowl. Repeat sifting three times for optimal aeration. Set aside.
03 - In a large bowl or stand mixer, beat egg whites on medium-high speed until foamy. Add cream of tartar and continue beating until soft peaks form.
04 - Gradually add remaining ¾ cup sugar in small increments while beating, until stiff, glossy peaks form. Add vanilla and almond extracts; mix gently.
05 - Sift flour mixture over whipped egg whites in 3 additions, gently folding with a spatula after each addition just until combined. Do not overmix.
06 - Spoon batter evenly into ungreased tube pan. Smooth top with spatula and run a knife through batter to remove large air pockets.
07 - Bake for 35–40 minutes, or until cake is golden and springs back when lightly touched.
08 - Immediately invert pan onto a bottle or wire rack and let cool completely upside down for 1–2 hours.
09 - Once cool, run a thin knife around edges to loosen and release cake. Serve plain or with fresh berries and whipped cream.

# Expert Suggestions:

01 -
  • Incredibly Light & Airy: The texture is famously delicate and fluffy, thanks to whipped egg whites.
  • Subtly Sweet: It has a gentle sweetness that doesn't overpower, making it wonderfully versatile.
  • Diet-Friendly: This cake is naturally low-fat, vegetarian, and nut-free.
  • Perfect for Pairing: Its simple flavor makes it the ideal companion for berries, sauces, and creams.
02 -
  • Sift, Sift, Sift: Sifting the dry ingredients three times is not a suggestion—it's key to a lump-free, airy cake.
  • Gentle Folding: Use a large spatula to fold the flour mixture into the egg whites. Cut down the middle, scrape along the bottom, and fold over. Rotate the bowl and repeat until just combined to avoid deflating the batter.
  • Cool Completely Upside Down: Inverting the pan is crucial. It allows the cake to stretch and set without collapsing, preserving its airy structure.
  • Use a Clean Pan: Any grease or residue in the pan or on your mixing equipment can ruin the meringue.
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