Angel Food Cake

There are some recipes that just instantly transport you. For me, that’s my Grandma’s Angel Food Cake. Every time I whip this up, it’s like a little slice of my childhood comes back, all fluffy, sweet, and airy. It’s not just a cake; it’s pure sunshine in dessert form. You know those store-bought cakes that look pretty but taste like… well, cardboard? This is the polar opposite. It’s light, delicate, and has this incredible sweetness that isn’t overpowering. It’s the kind of cake that makes you close your eyes with the first bite and just… savor. I’ve tried so many variations over the years, but this one, this specific blend of simplicity and magic, is the one I always come back to. It’s even better than that fancy layer cake you might be thinking of when you want something truly special, but without all the fuss.

What is angel food cake?

So, what exactly is this ethereal treat we call Angel Food Cake? Think of it as the angel of the cake world – incredibly light, practically weightless, and pure white. It gets its signature texture and flavor from a base of whipped egg whites, sugar, and cake flour. Unlike its richer cousins (hello, chocolate fudge cake!), it contains no egg yolks, no butter, and no oil, which is why it’s so incredibly delicate and airy. The “angel” in the name? It’s said to be named for its angelic lightness, as if it were a food fit for angels themselves. It’s essentially a divine confection that melts in your mouth, leaving you wanting more of its subtle, sweet charm. It’s one of those iconic cakes that truly lives up to its name!

How do I make angel food cake?

Quick Overview

This Angel Food Cake recipe is all about creating maximum volume with whipped egg whites and then gently folding in the dry ingredients. The key is to handle that meringue with care and to avoid overmixing. It bakes up into a beautiful, cloud-like cake that’s perfect for slicing and serving with your favorite toppings. It’s honestly one of those recipes where following the steps closely leads to foolproof, fantastic results, and you get this gorgeous cake with minimal effort.

Ingredients

For the Main Batter:
* 1 ½ cups (120g) cake flour, sifted (this is super important for the lightness! Don’t skip sifting!)
* 1 ½ cups (300g) granulated sugar, divided
* 1 teaspoon cream of tartar (this helps stabilize the egg whites, crucial for volume)
* ½ teaspoon salt
* 7 large egg whites, at room temperature (this is key for whipping up properly, let them sit out for about 30 mins)
* 1 teaspoon vanilla extract (use good quality, it makes a difference!)
* ¼ teaspoon almond extract (optional, but adds a lovely subtle depth)

For the Filling:
* 1 pint fresh strawberries, hulled and sliced (or any berries you love!)
* 2 tablespoons granulated sugar
* 1 teaspoon lemon juice (optional, brightens up the berry flavor)

For the Glaze:
* 1 cup (120g) powdered sugar, sifted
* 2-3 tablespoons milk or lemon juice (start with 2 and add more if needed for desired consistency)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350°F (175°C). You’ll need a special angel food cake pan – the one with the removable bottom and the little feet is ideal. Do NOT grease the pan. This cake needs to cling to the sides to rise properly. Just make sure it’s clean and dry.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the sifted cake flour, 1 cup (200g) of the granulated sugar, cream of tartar, and salt. Whisk it really well to make sure everything is evenly distributed. Sifting the flour first is non-negotiable for that super light texture; it breaks up any clumps and aerates it beautifully.

Step 3: Mix Wet Ingredients

In a large, clean, dry bowl (seriously, no grease at all!), beat the egg whites on medium speed until they start to get foamy. Gradually add the remaining ½ cup (100g) of granulated sugar, a tablespoon at a time, while continuing to beat on medium-high speed. Keep beating until stiff, glossy peaks form. This is your meringue! It should hold its shape when you lift the whisk. Then, gently beat in the vanilla extract and almond extract (if using).

Step 4: Combine

Now for the delicate part! Gently fold about one-third of the dry ingredient mixture into the egg white mixture using a rubber spatula. Be careful not to deflate the egg whites. Repeat with the remaining dry ingredients, folding in two more additions. Fold just until no streaks of flour remain. Overmixing will make your cake tough, so be gentle!

Step 5: Prepare Filling

While the cake is baking, or even before you start, you can prepare a simple berry filling. In a bowl, gently toss your sliced strawberries with the 2 tablespoons of sugar and the lemon juice (if using). Let them macerate for about 15-20 minutes while the cake cools. This softens them up and releases their juices, creating a lovely syrup.

Step 6: Layer & Swirl

Spoon the batter into your ungreased angel food cake pan. You can gently run a knife through the batter a couple of times to release any large air pockets, but don’t overdo it. The goal is an even, airy batter.

Step 7: Bake

Bake for 35-45 minutes, or until the cake is golden brown and springs back when lightly touched. You can also insert a toothpick near the center; it should come out clean. The cake will puff up quite a bit!

Step 8: Cool & Glaze

Immediately invert the cake pan onto its feet or over a bottle neck and let it cool completely upside down. This prevents it from collapsing. Once completely cool, carefully run a thin knife around the edges and center tube to loosen the cake. For the glaze, whisk together the sifted powdered sugar and milk or lemon juice until smooth and pourable. Drizzle it over the cooled cake.

Step 9: Slice & Serve

To slice, use a thin, sharp knife and cut gently. Serve with the prepared berries and a dollop of whipped cream if you like. It’s also lovely served plain with just the glaze!

What to Serve It With

Oh, the possibilities are endless with this Angel Food Cake! It’s so light and versatile, it’s perfect for any occasion. For a simple, delightful breakfast, a thin slice with a mug of strong coffee is just heavenly. The cake is so airy, it feels like a treat without being overly indulgent. For brunch, I love to dress it up a bit. Serve slices with that macerated berry mixture I mentioned, a dollop of fluffy whipped cream, and maybe a few fresh mint leaves for color. It looks so elegant on a tiered stand! As a dessert, it’s truly a showstopper. It’s the perfect palate cleanser after a rich meal, or a delightful sweet ending on its own. You can also pair it with a light fruit coulis or a scoop of sorbet. And for those cozy snacks, sometimes I just crave a little something sweet in the afternoon. A slice of this, maybe with a drizzle of chocolate sauce if I’m feeling decadent, hits the spot perfectly without being too heavy. My kids go absolutely wild for it with just a simple dusting of powdered sugar and a handful of fresh raspberries.

Top Tips for Perfecting Your Angel Food Cake

I’ve learned a few things over the years of making this airy delight, and I want to share them so you can have the most amazing Angel Food Cake possible! First, Zucchini Prep – oh wait, wrong recipe! Haha! Kidding, but seriously, the equivalent for Angel Food Cake is Egg White Prep. Make sure your bowl and whisk are absolutely spotless and completely free of any grease. Even a tiny speck can prevent your egg whites from whipping up to their full potential. Also, room temperature egg whites whip up much better than cold ones. For Mixing Advice, remember that the key is gentle folding. You’re incorporating dry ingredients into a delicate meringue. Use a spatula and a figure-eight motion, scraping from the bottom of the bowl up and over. Stop as soon as you don’t see any white flour streaks. Overmixing will knock out all that precious air you just created. When it comes to Swirl Customization, while this recipe is traditionally plain white, some people like to add a bit of citrus zest (lemon or orange) to the dry ingredients for a subtle twist. Just be sure to use finely grated zest. For Ingredient Swaps, stick to cake flour if you can; it’s lower in protein and yields a more tender cake. If you absolutely must substitute all-purpose flour, you’ll need to remove a couple of tablespoons per cup and potentially add a bit more leavening, but it won’t be quite the same. For Baking Tips, trust your oven but also your senses. The cake should be a beautiful pale golden brown and feel springy when you gently press the top. Don’t be afraid to test it a minute or two early if you’re unsure. And that inverted cooling? It’s not just a suggestion, it’s essential for preventing a sunken cake. Finally, for Glaze Variations, if you want a stronger flavor, use lemon juice instead of milk for a zesty kick. You can also add a drop of food coloring for a festive touch, but I personally love the classic white.

Storing and Reheating Tips

This Angel Food Cake is best enjoyed fresh, but it does store surprisingly well, and knowing how to do it right will keep it tasting wonderful. For Room Temperature storage, keep the cake loosely covered (you can use plastic wrap or a cake dome) for up to 2 days. It’s so light that it dries out faster than denser cakes. If you’ve already glazed it, it will help keep it moist. For Refrigerator Storage, if you live in a very warm climate or it’s particularly humid, you might want to refrigerate it. Wrap it tightly in plastic wrap, then store in an airtight container for up to 4-5 days. The texture might become slightly firmer, so let it come to room temperature for about 30 minutes before serving. For Freezer Instructions, this cake freezes beautifully! Once completely cooled and unglazed, wrap it tightly in a double layer of plastic wrap, then a layer of aluminum foil. It can stay frozen for up to 2 months. Thaw it overnight in the refrigerator, then let it sit at room temperature for about 30 minutes before glazing and serving. For Glaze Timing Advice, it’s best to glaze the cake just before serving, especially if you plan to store it. If you’re freezing it, wait to glaze until after it’s thawed. If you store it at room temperature or in the fridge, the glaze will help keep it from drying out.

Frequently Asked Questions

Final Thoughts

I truly hope you give this Angel Food Cake a try. It’s one of those recipes that feels special without being complicated, and the result is just pure joy in cake form. It’s light, it’s airy, and it tastes like happiness. It’s the perfect dessert for celebrations, a sweet treat on a quiet afternoon, or just because you deserve something wonderful. It’s a reminder that sometimes, the simplest ingredients can create the most magical results. If you loved this, you might also enjoy my recipe for a light and fluffy Lemon Chiffon Cake, which shares some of that airy deliciousness! I can’t wait to hear how yours turns out, so please leave a comment below and share your experience, or any fun variations you tried. Happy baking, and enjoy every cloud-like bite!

Angel Food Cake

A light, airy, and classic Angel Food Cake that's perfect for any occasion. This recipe yields a tender crumb and a delightful texture.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1.5 cups cake flour
• 1.5 cups granulated sugar divided
• 12 large egg whites at room temperature
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 0.5 teaspoon almond extract
• 0.25 teaspoon salt

Instructions

 

Preparation Steps

• Preheat your oven to 350°F (175°C). Ensure your angel food cake pan is clean and dry. Do not grease the pan.
• In a large bowl, whisk together the cake flour, 1 cup of the granulated sugar, and salt. Sift this mixture two to three times to ensure it's well combined and aerated.
• In a separate clean, dry bowl (preferably glass or metal), beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form.
• Gradually add the remaining 0.5 cup of granulated sugar, about 2 tablespoons at a time, while continuing to beat on high speed until stiff, glossy peaks form. Beat in the vanilla and almond extracts.
• Gently fold about one-third of the dry ingredients into the egg white mixture. Continue folding in the remaining dry ingredients in two more additions, being careful not to overmix and deflate the egg whites.
• Pour the batter into the ungreased angel food cake pan. Run a knife or spatula through the batter to remove any large air pockets.
• Bake for 30-35 minutes, or until the cake is golden brown and springs back when lightly touched. The top should sound hollow when tapped.
• Immediately invert the pan onto a wire rack or the neck of a bottle to cool completely. This prevents the cake from collapsing.
• Once completely cool, run a thin knife around the edges of the pan to loosen the cake and carefully remove it.

Notes

Serve with fresh berries, whipped cream, or your favorite frosting. This cake is best enjoyed the day it is made.