For a truly classic dessert that feels both celebratory and light, Angel Food Cake is an unbeatable choice. With its delicate crumb born from whipped egg whites and a touch of vanilla, this cake is a triumph of simplicity. The key is gently folding the flour into the airy meringue to preserve its cloud-like texture. It’s the perfect foundation for fresh summer berries and makes any occasion feel special.
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You’re Going to Adore This Cake
- Effortlessly Light – A perfectly fluffy Angel Food Cake feels like a cloud on your plate.
- Berry Best Friend – It’s the ideal foundation for all your favorite summer fruits.
- Surprisingly Simple – With a few key techniques, this impressive dessert is totally doable.
- Nostalgic Comfort – Every bite brings back that warm, homemade feeling we all love.
What You’ll Need for Angel Food Cake
Gathering our simple, real ingredients is the first cozy step. I love pulling out my big mixing bowl and knowing we’re making something special from scratch.
- Cake Flour – Sifted three times for that light, airy texture we all love.
- Granulated Sugar – Divided into two portions for the perfect balance of sweetness.
- Egg Whites – Room temperature is key here for optimal volume.
- Cream of Tartar – A must for stabilizing those egg whites.
- Salt – Just a pinch to enhance all the flavors.
- Vanilla Extract – Pure vanilla is the way to go for the best taste.
- Almond Extract – Adds a lovely nutty aroma that complements the vanilla perfectly.
Note: No greasing the pan needed—Angel Food Cake clings to the sides as it rises!
Let’s Get This Cake Started
I know baking times can feel intimidating, but I promise this one is so worth it. You’ll spend about 25 peaceful minutes getting everything measured and whipped—I love that quiet morning rhythm. Then, it bakes for 40 minutes, filling your kitchen with the most incredible warm, vanilla-almond scent. In just over an hour, you’ll have a masterpiece. It’s the perfect pace for a relaxing weekend baking project that leaves you with a stunning Angel Food Cake. For more classic inspiration, check out my beloved vanilla cake recipe.
Angel Food Cake
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 large egg whites at room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Equipment
- electric mixer
- tube pan
- Rubber spatula
- sieve
Method
- Preheat your oven to 350°F. Place an ungreased 10-inch tube pan nearby. Sift the cake flour and 3/4 cup of sugar together into a medium bowl three times to aerate the mixture, then set it aside.
- In a large, completely clean and dry mixing bowl, beat the egg whites, cream of tartar, and salt with an electric mixer on medium speed until soft peaks form. The mixture should look foamy and hold a soft shape when the beaters are lifted.
- Gradually add the remaining 3/4 cup of sugar, about 2 tablespoons at a time, while beating on high speed. Continue beating until stiff, glossy peaks form. The meringue should be thick and smooth. Gently beat in the vanilla and almond extract.
- Sift about one-quarter of the flour mixture over the meringue. Use a large rubber spatula to fold it in gently until just combined. Repeat this process, sifting and folding in the flour in three more additions, being careful not to deflate the batter.
- Gently spoon the batter into the ungreased tube pan. Smooth the top with a spatula. Bake for 35-40 minutes, or until the top is golden brown and the crust feels dry and springs back when lightly touched.
- Immediately invert the pan onto its cooling legs or over the neck of a bottle. Let the cake cool completely upside down for at least 1 1/2 hours to prevent collapsing.
- Once completely cool, run a long, thin knife or a metal spatula around the edges of the pan and the center tube to loosen the cake. Invert the pan onto a serving plate and gently remove the cake.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Thoughtful Tips for Special Diets
I love making my kitchen a welcoming space for everyone. If you’re sugar conscious or looking for a diabetic-friendly option, a few simple swaps can make this cake work for you. Consider using a natural sweetener like a stevia blend formulated for baking in place of the granulated sugar. You could also focus on enjoying a smaller portion topped with fresh, unsweetened berries for a dessert that’s still light and satisfying without the spike.
My Favorite Pro-Tips for Perfection
After making this Angel Food Cake more times than I can count, I’ve learned a few secrets I just have to share with you.
- For a beautiful flavor twist, swap the almond extract with a bit of lemon zest—it’s heavenly with berries.
- Ensure your bowl and beaters are completely grease-free; any fat will prevent the egg whites from reaching those glorious stiff peaks.
- Fold the flour in with a light hand and a big spatula, just until no white streaks remain. Overmixing is the enemy of a fluffy cake!
- Store any leftovers (if there are any!) in an airtight container at room temperature to keep it from drying out. Discover more delicious ways to use berries in this strawberry cake or this stunning berry chantilly cake.
A Peek at Angel Food Cake Nutrition
What I love about this light summer cake with fresh fruit is that it feels like a treat but is naturally lower in fat than many other desserts. Since its structure comes from whipped egg whites, it’s airy and satisfying without being heavy. A single slice is a wonderful part of a balanced indulgence. For more on the science of baking, you can read about the history of Angel Food Cake. If you’re exploring other light options, my ricotta cake is another fantastic choice.
Creating a Lighter Angel Food Cake
This baked vanilla almond sponge with berries is already a fairly light dessert, but if you’re looking to tweak it further, I’ve got you covered. For an even lighter version, you can successfully reduce the sugar by up to a quarter without sacrificing too much texture. If you’re avoiding gluten, a certified gluten-free cake flour blend can work beautifully here. Just be sure to sift it even more carefully to keep that airy vanilla cake with whipped topping texture we all love. For another gluten-sensitive friendly idea, try my vegan vanilla cake or this pineapple upside-down cake.
How We Love to Serve Angel Food Cake
Serving this cake takes me right back to my grandma’s table, where a slice was always accompanied by a big dollop of freshly whipped cream. The way the creamy topping soaks into the fluffy no-bake berry cream dessert is pure magic.
We love it simply with a cascade of mixed berries or a drizzle of pureed fruit. For a truly decadent twist, turn it into a show-stopping layered trifle. It pairs wonderfully with a cup of coffee in the afternoon or as the grand finale to a summer dinner party. Find more celebration-worthy ideas like this red velvet cake or this ultimate chocolate fudge cake.
Common Angel Food Cake Mistakes to Avoid
Even the best of us can have a baking mishap! Here’s how to steer clear of common pitfalls for a perfect whipped egg white sponge dessert every time.
- Using cold egg whites: They just won’t whip up to the same glorious volume. Let them sit out until they’re truly room temperature.
- Not sifting the flour: This step is non-negotiable for that feather-light texture. I sift mine right onto the meringue.
- Forgetting to cool the cake upside down: This keeps it from collapsing under its own weight as it cools—it’s a classic step for a reason!
For more trusted guidance, these expert baking tips are invaluable. And if you’re a chocolate lover, avoid common errors with my chocolate cake guide.
Keeping Your Angel Food Cake Fresh
I remember my mom always storing her cake under a big glass dome on the counter—it never lasted more than two days in our house! To keep your light fluffy cake at its best, store it in an airtight container or wrapped well in plastic at room temperature. It’s best enjoyed within 2-3 days. For longer storage, you can freeze individual slices wrapped in plastic and then foil for up to a month. Thaw at room temperature whenever a craving strikes. For other cakes that store beautifully, explore my spice cake or this rich caramel butterscotch cake.
Your Turn to Make Angel Food Cake
There’s nothing quite like the pride of pulling a golden, towering Angel Food Cake from the oven. I hope you feel inspired to create this classic dessert and make your own warm kitchen memories. It’s a recipe that proves simple ingredients can create something truly magical. Don’t forget to explore other family favorites on EasyCooksRecipes.com, like the tropical hummingbird cake, the fun cookie brownie oreo stack cake, or the timeless german chocolate cake.
More Cozy Baking Projects You’ll Adore
If you loved the simplicity of this classic, you’ll find so much more baking joy waiting for you.
Vanilla Cake – A forever favorite, perfectly soft and versatile for any celebration.
Vegan Vanilla Cake – Everyone gets a slice of this wonderfully moist and inclusive treat.
Chocolate Cake – The ultimate rich, decadent cake for true chocolate lovers.
Red Velvet Cake – A dramatic, velvety cake with a signature tangy cream cheese frosting.
Frequently Asked Questions
Is angel food cake healthier than regular cake?
Generally, yes! Because it’s made with egg whites and no butter or egg yolks, a classic Angel Food Cake is naturally lower in fat and calories than many butter-based cakes. It’s that wonderful combination of feeling indulgent while being a lighter choice.
What is the secret to angel food cake?
The secret is all in the meringue and a light touch. Achieving stiff, glossy peaks with your egg whites and then folding the dry ingredients in gently without deflating all that air is what creates its iconic cloud-like, airy texture. For another recipe that relies on egg whites, see Berry Chantilly Cake.
Why do diabetics eat angel food cake?
It can be a more suitable option because it’s fat-free, and portion control is easier with a lighter cake. However, it’s still important to be mindful of the sugar content and serving size, often pairing it with sugar-free toppings like fresh berries instead of syrup or sweetened cream.
Why is it called angel food cake?
Its name comes from its ethereal, light-as-air texture that’s supposedly fit for angels! The white, fluffy appearance and the fact that it’s made without any dairy fats (which were considered more “earthly”) also contributed to its heavenly name. You can explore a variation on this theme with Bon Appétit’s Classic Recipe.
