Introduction
Welcome to the delightful world of angel food cake! This classic dessert is a true masterpiece of simplicity and elegance. With its incredibly light, airy, and cloud-like texture, it’s a refreshing treat for any occasion. While the ingredients are simple, precise techniques are key to achieving that signature delicate crumb. Get ready to bake a truly spectacular angel food cake that will impress everyone.
Why You’ll Love This Angel Food Cake Recipe
This angel food cake recipe quickly becomes a favorite for many reasons.
- You’ll achieve a truly delicate, cloud-like texture that melts in your mouth.
- It features just 6 core ingredients, making it surprisingly straightforward.
- This dessert is naturally fat-free, offering a refreshing and guilt-free indulgence.
- It’s incredibly versatile, perfect with various toppings like fresh fruit or whipped cream.
- Our clear, step-by-step instructions help even beginners master this classic.
Angel Food Cake Ingredients
Creating the perfect angel food cake starts with quality ingredients, used in precise measurements. Here’s what you’ll need for this light and airy dessert:
- 1 and 3/4 cups (350g) granulated sugar
- 1 cup + 2 Tablespoons (133g) cake flour (spooned & leveled)
- 1/4 teaspoon salt
- 12 large egg whites, at room temperature
- 1 and 1/2 teaspoons cream of tartar
- 1 and 1/2 teaspoons pure vanilla extract
- Optional: confectioners sugar for dusting, fresh berries, and whipped cream for serving
Notes & Substitutions
- Granulated Sugar: Pulsing your granulated sugar until it’s superfine helps it dissolve better into the egg whites, creating a smoother meringue. Do not substitute with powdered sugar, which contains cornstarch.
- Cake Flour: This is crucial for a tender crumb. Its lower protein content results in a lighter, less dense cake. To make a DIY substitute, remove 2 tablespoons of all-purpose flour from 1 cup, then replace with 2 tablespoons of cornstarch; sift well.
According to Food52, cake flour has a lower protein content than all-purpose flour, which contributes to a more delicate crumb in baked goods. - Egg Whites: Use fresh, large egg whites at room temperature for maximum volume and stability when whipping. Cold whites won’t whip as high. Ensure absolutely no yolk gets into your whites.
- Cream of Tartar: This ingredient is essential. It stabilizes the egg whites, helping them hold their volume and creating a sturdy, airy structure. Do not skip it.
As Food Network explains, cream of tartar is key for stabilizing meringue batter, ensuring it bakes into an airy, lofty cake. - Vanilla Extract: Pure vanilla extract enhances the delicate flavor of the cake. For an extra boost, consider using vanilla bean paste.
Essential Equipment
Having the right tools makes baking this classic angel food cake much easier and ensures a perfect outcome.
- Food processor or blender (to superfine sugar)
- Large mixing bowl
- Electric mixer (stand or hand mixer with whisk attachment)
- Fine mesh strainer (sieve)
- 9 or 10-inch tube pan (ungreased, with removable bottom and feet)
- Cooling rack (or pan with feet)
- Rubber spatula
- Serrated knife (for slicing)
How to Make Angel Food Cake: Step-by-Step Instructions
Follow these detailed steps to bake a beautiful, tall, and fluffy angel food cake. Precision is key for the best results.
Adjust your oven rack to the lower middle position and preheat the oven to 325°F (163°C). This ensures even baking.
In a food processor or blender, pulse the granulated sugar until it becomes fine and powdery, resembling superfine sugar. Measure out 1 cup of this superfine sugar and set it aside; keep the remaining sugar in the food processor. Add the cake flour and salt to the food processor with the remaining sugar. Pulse 5-10 times until the sugar, flour, and salt mixture is aerated and light. This pre-mix helps prevent lumps and incorporates the dry ingredients thoroughly.
In a large mixing bowl, using either a hand mixer or a stand mixer fitted with a whisk attachment, begin whipping the room temperature egg whites and cream of tartar together on medium-low speed. Continue whipping until the mixture becomes foamy, which typically takes about 1 minute. Increase the mixer speed to medium-high and gradually, slowly add the 1 cup of reserved superfine sugar into the egg whites. Continue to whip the meringue until soft peaks form. This process usually takes about 5-6 minutes; the meringue should be glossy and hold its shape softly. Add the pure vanilla extract, then beat just until it is fully incorporated into the meringue.
Now for the crucial step: in three separate additions, slowly sift the flour mixture (from your food processor) into the egg white mixture using a fine mesh strainer. After each addition of flour, gently fold the dry ingredients into the egg whites with a rubber spatula. It’s essential to use a light hand and fold carefully to avoid deflating the airy batter. Do not add all the flour at once, as this will result in a dense cake. Sift and fold very slowly to maintain the meringue’s volume.
Once the batter is fully combined, pour and gently spread it evenly into an ungreased 9 or 10-inch tube pan. Use your spatula to smooth the top surface of the batter. Gently shimmy the pan on the counter a few times to help settle the batter and release any large air bubbles.
Bake the cake for approximately 40-45 minutes. The cake is ready when a toothpick inserted into the center comes out clean, and the top is golden brown and springs back when lightly touched. You will notice the cake rises up very tall while baking, which is a good sign! Rotate the pan halfway through the baking time to ensure even browning.
Immediately after removing the pan from the oven, invert the angel food cake pan upside-down. Many tube pans have small “feet” for this purpose. If yours doesn’t, invert it over the neck of a bottle. This crucial step prevents the cake from collapsing under its own weight as it cools. Allow the cake to cool completely upside-down for about 3 hours. Once fully cooled, run a thin, sharp knife around the edges of the pan and the inner core. Gently tap the pan on the counter until the cake releases.
If desired, lightly dust the top of your perfect homemade angel food cake with confectioners’ sugar. Slice the cake with a sharp serrated knife, using a gentle sawing motion. Regular knives can easily squish the delicate texture of the cake. Serve immediately with a dollop of fresh whipped cream and an assortment of your favorite fresh berries.
Store any leftovers of your delicious angel food cake in the refrigerator for up to 5 days, ensuring it’s tightly wrapped to maintain its freshness.
Pro Tips for Angel Food Cake Success
Achieving a truly perfect angel food cake requires attention to detail. Follow these tips to ensure a light, airy, and delicious result every time.
Common Mistakes to Avoid
- Over-whipping Egg Whites: Aim for soft peaks that hold their shape but still have a slight curl. Stiff, dry peaks are hard to fold and can result in a crumbly cake.
- Greasing the Pan: Never grease your tube pan for an angel food cake. The batter needs to cling to the sides of the pan to climb high and achieve its signature height and light texture.
- Using Cold Egg Whites: Always use large egg whites at room temperature. Cold whites will not whip up to their maximum volume, leading to a denser cake.
- Substituting All-Purpose Flour: All-purpose flour has a higher protein content than cake flour, which will result in a dense, bready cake rather than the desired delicate crumb. Stick to cake flour.
- Aggressive Folding: When incorporating the dry ingredients, use a gentle, slow folding motion with a rubber spatula. Aggressive folding will deflate the airy meringue, leading to a heavy cake.
- Cooling Upright: Immediately invert the hot cake after baking. Cooling it upright will cause the cake to collapse under its own weight, becoming dense and sunken.
- Using the Wrong Knife: A regular chef’s knife can squish the delicate texture of an angel food cake. Always use a sharp serrated knife with a gentle sawing motion for clean slices.
Serving, Storage, and Variations
This versatile angel food cake is delightful on its own, but it also shines with various accompaniments and can be adapted with different flavors.
Serving Suggestions
- Serve slices of this delicate cake with an abundance of fresh seasonal berries like strawberries, blueberries, or raspberries.
- Add a generous dollop of homemade whipped cream for a classic pairing that enhances the light texture.
- Pair it with a bright and tangy lemon curd or a sweet raspberry sauce to add a burst of complementary flavor.
- For a simple presentation, lightly dust the top with confectioners’ sugar just before serving.
Storage Instructions
- Store your homemade angel food cake covered at room temperature for 1-2 days. Use a cake dome or plastic wrap to prevent it from drying out.
- Refrigerate any leftovers tightly wrapped in plastic for up to 5 days. Ensure it’s well-sealed to maintain moisture.
- You can freeze a whole or sliced angel food cake for up to 3 months. Wrap it tightly in plastic wrap, then an additional layer of aluminum foil.
- Thaw frozen cake overnight in the refrigerator, or for a few hours at room temperature, before serving.
Flavor Variations
- Add the zest of one lemon or orange to the batter for a bright, citrusy twist. Fold it in with the vanilla extract.
- Substitute half of the vanilla extract with almond extract for a distinct, nutty flavor profile.
- Fold in some colorful sprinkles with the last addition of flour for a fun “Party Angel Food Cake” that kids will love.
- For a truly decadent treat, drizzle warm chocolate ganache over the cooled cake.
Nutrition Information
Here’s an approximation of the nutritional values per serving for this classic angel food cake. Please remember that these values are estimates and can vary based on specific ingredients and portion sizes.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 210 kcal |
| Total Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 70mg |
| Total Carbs | 50g |
| Dietary Fiber | 0g |
| Total Sugars | 40g |
| Protein | 5g |
Disclaimer: Nutritional information is an estimate based on ingredients and a 10-12 serving size. It does not account for optional toppings.
Frequently Asked Questions (FAQ)
Here are answers to common questions about baking and enjoying angel food cake.
- What makes angel food cake so tall and fluffy?
It gets its incredible height and airy texture from whipped egg whites, which are aerated until light and foamy. Cream of tartar stabilizes the meringue, allowing it to hold its volume during baking. - Why did my angel food cake deflate or fall?
Common reasons include over-whipping the egg whites, not cooling the cake upside-down immediately after baking, or incorporating too much flour too quickly, which deflates the meringue. Make sure to follow the cooling instructions precisely. - Can I use regular all-purpose flour for this recipe?
No, all-purpose flour has a higher protein content than cake flour and will result in a dense, bready cake. Cake flour is essential for the delicate, tender crumb that defines a proper angel food cake. - Are carton egg whites suitable for angel food cake?
While convenient, carton egg whites often don’t whip to the same volume or stability as fresh egg whites due to processing. For the best results and highest rise, always use fresh large egg whites. - What can I do with the leftover egg yolks?
Don’t waste them! Leftover egg yolks are perfect for making custards, hollandaise sauce, crème brûlée, or even homemade pasta dough. - What’s the best way to slice angel food cake cleanly?
Always use a long, sharp serrated knife. Use a gentle sawing motion, rather than pressing down, to avoid squishing the delicate texture of the cake.
Conclusion
Baking a homemade angel food cake is a truly rewarding experience, yielding a dessert that is simply magical. Its unparalleled light, airy texture and delicate flavor make it a timeless classic, perfect for any celebration or a simple treat. Embrace the process, follow these steps, and savor the joy of creating this beautiful, cloud-like confection. We hope you enjoy making and sharing this delightful angel food cake with your loved ones!
Perfect Homemade Angel Food Cake: Light, Fluffy, and Airy
Equipment
- Oven
- Food processor or blender
- Large bowl
- Hand mixer or stand mixer
- Whisk attachment
- Fine mesh strainer
- Rubber spatula
- 9 or 10 inch tube pan
- Wire rack
- Knife (thin or serrated)
Ingredients
Main Ingredients
- 1 and 3/4 cups granulated sugar (350g)
- 1 cup + 2 Tablespoons cake flour (133g, spooned & leveled)
- 1/4 teaspoon salt
- 12 large egg whites at room temperature
- 1 and 1/2 teaspoons cream of tartar
- 1 and 1/2 teaspoons pure vanilla extract
For Serving (optional)
- confectioners sugar for dusting
- whipped cream
- berries
Instructions
Instructions
- Preheat oven to 325°F (163°C) with the rack in the lower middle position.
- Pulse 1 and 3/4 cups of granulated sugar until fine; set aside 1 cup. Add cake flour and salt to the remaining sugar and pulse until aerated.
- Whip egg whites and cream of tartar on medium-low until foamy. Gradually add the reserved 1 cup of sugar, then increase speed to medium-high and whip until soft peaks form. Beat in vanilla extract until just combined.
- Gently fold the flour mixture into the egg white mixture in three additions using a fine mesh strainer and a rubber spatula. Pour the batter into an ungreased 9 or 10-inch tube pan and smooth the surface.
- Bake for 40-45 minutes until a toothpick comes out clean, rotating halfway through. Cool the cake completely upside-down on a wire rack for about 3 hours. Once cooled, release the cake from the pan by running a thin knife around the edges.
- Dust with confectioners sugar if desired. Slice the cake with a serrated knife and serve with whipped cream and fresh berries.
- Store any leftover cake in the refrigerator for up to 5 days.