Angel Food Cake – Airy, Classic, and Light as a Cloud
Angel Food Cake is one of the most iconic American desserts — famous for its delicate, melt-in-your-mouth texture and beautifully airy crumb. Unlike most cakes that rely on butter or oil for richness, Angel Food Cake is made from whipped egg whites, sugar, and cake flour, creating a dessert that’s naturally fat-free, incredibly fluffy, and lightly sweet. It’s the perfect canvas for fresh berries, whipped cream, citrus glazes, or a simple dusting of powdered sugar.
This Angel Food Cake recipe is a true classic that delivers bakery-quality results with simple ingredients and a reliable method. Whether you’re baking for a holiday, a birthday, or simply craving a cloud-like treat, this recipe is guaranteed to rise high, stay soft, and impress everyone at the table.
Let’s break down everything you need to know to achieve the perfect Angel Food Cake at home.
What Makes Angel Food Cake Unique
Angel Food Cake is unlike any other cake, and here’s why:
✔ Whipped Egg Whites Create the Structure
No butter, no oil — just whipped egg whites and sugar forming a stable meringue that lifts the cake.
✔ Cake Flour Keeps It Tender
The low protein content gives the cake its signature fine, soft crumb.
✔ Baked in an Ungreased Tube Pan
Yes — ungreased! The batter needs to cling to the sides to climb upward.
✔ Cooled Upside Down
This ensures the cake doesn’t collapse and keeps its tall height.
Ingredients
- 12 large egg whites, room temperature
- 1 ½ cups granulated sugar (divided)
- 1 cup cake flour
- 1 ½ tsp cream of tartar
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional, but amazing)
- ½ tsp salt
Instructions
- Preheat the oven
Preheat to 350°F (175°C). Use an ungreased tube pan. - Prepare the dry ingredients
Whisk flour with ½ cup of the sugar. Sift the mixture 3 times for the lightest texture. - Beat the egg whites
In a large bowl, beat egg whites and cream of tartar until soft peaks form. - Add sugar gradually
Slowly add the remaining 1 cup sugar, beating until glossy and stiff peaks form. - Add extracts
Mix in vanilla and almond extract gently. - Fold in flour mixture
Sift flour mixture over egg whites in 3 parts, folding very gently to avoid deflating. - Fill the pan
Spoon the batter into an ungreased tube pan. Run a knife through the batter to remove air pockets. - Bake
Bake 35–40 minutes until the top is golden and springs back when touched. - Cool upside down
Invert the pan onto its feet or over a bottle and cool completely. - Remove and serve
Run a knife around the pan edges to release. Serve with berries or whipped cream.
Angel Food Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Do not grease the tube pan.
- Whisk cake flour with 1/2 cup sugar; sift 3 times.
- Beat egg whites and cream of tartar until soft peaks form.
- Slowly add remaining 1 cup sugar until stiff peaks form.
- Mix in vanilla and almond extract.
- Fold in flour mixture in 3 additions.
- Transfer batter to ungreased tube pan and smooth top.
- Bake 35–40 minutes until top is golden and springs back.
- Invert pan and cool completely before removing.
Notes
Tips for Perfect Angel Food Cake
- Use room-temperature egg whites — they whip higher.
- Avoid all traces of fat — even a drop of yolk will ruin the meringue.
- Do not grease the pan — the cake needs to cling to rise.
- Sift multiple times for the lightest texture.
- Cool completely upside down or it will collapse.
Flavor Variations
- Lemon Angel Cake: Add 1 tbsp lemon zest.
- Berry Swirl: Fold in pureed strawberries before baking.
- Chocolate Drizzle: Add melted chocolate over the top.
- Coconut Angel Cake: Add coconut extract + shredded coconut after baking.
Serving Suggestions
Serve your Angel Food Cake with:
- Fresh berries
- Whipped cream
- Berry compote
- Citrus glaze
- Vanilla ice cream
This cake is stunningly versatile and works for every season.
Storage
- Room temp: 3 days
- Fridge: 5 days
- Freezer: 3 months (wrap tightly)
