Angel Food Cake is a light, fluffy, and delicately sweet dessert that is perfect for any occasion. Made primarily from egg whites, it has an airy texture that melts in your mouth. It’s a classic recipe that’s as versatile as it is delicious.
Why Youโll Love This Recipe
- Light and fluffy texture: The whipped egg whites give this cake its signature airy quality.
- Simple ingredients: You likely already have everything you need in your kitchen.
- Perfect for any occasion: Whether it’s a birthday, holiday, or casual gathering, Angel Food Cake fits the bill.
- Low-fat dessert: Made without butter or oil, it’s a lighter option compared to many other cakes.
- Customizable: Pair it with fruits, whipped cream, or a drizzle of chocolate for extra flair.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Egg whites
- Granulated sugar
- Cake flour
- Cream of tartar
- Vanilla extract
- Salt
Directions
- Preheat your oven to 350ยฐF (175ยฐC).
- In a mixing bowl, beat the egg whites until foamy. Gradually add the cream of tartar and continue beating until soft peaks form.
- Slowly incorporate sugar, a little at a time, while continuing to beat the mixture until stiff peaks form.
- Gently fold in the vanilla extract.
- Sift the cake flour and salt together, then gradually fold them into the egg white mixture, being careful not to deflate the batter.
- Pour the batter into an ungreased tube pan, spreading it evenly.
- Bake for 35โ40 minutes or until the top is golden and springs back when touched.
- Invert the pan and allow the cake to cool completely before removing it from the pan.
Servings and Timing
- Servings: 12 slices
- Prep Time: 20 minutes
- Cook Time: 35โ40 minutes
- Total Time: About 1 hour
Variations
- Lemon Angel Food Cake: Add 2 teaspoons of lemon zest and 1 teaspoon of lemon extract to the batter.
- Chocolate Angel Food Cake: Sift 2 tablespoons of cocoa powder with the cake flour.
- Berry-Topped Cake: Serve with fresh strawberries, raspberries, or blueberries and whipped cream.
- Glazed Option: Drizzle with a simple glaze made from powdered sugar and milk.
Storage/Reheating
- Storage: Store leftover Angel Food Cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days.
- Freezing: Wrap the cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Angel Food Cake is best served fresh or at room temperature. Avoid reheating, as it can alter the texture.
FAQs
How do I know when the cake is done?
The top should be golden and spring back when lightly touched. Additionally, a toothpick inserted into the center should come out clean.
Why is my Angel Food Cake dense?
This can happen if the egg whites werenโt whipped properly or if the batter was overmixed, causing deflation.
Can I use all-purpose flour instead of cake flour?
Itโs best to use cake flour for a lighter texture, but you can substitute all-purpose flour by replacing 1 tablespoon per cup with cornstarch.
What is the purpose of cream of tartar?
Cream of tartar stabilizes the egg whites, helping them maintain their structure and preventing the cake from collapsing.
Can I make this cake without a tube pan?
A tube pan is ideal for even baking and support, but you can use a loaf pan or muffin tins in a pinch. However, results may vary.
Can I add mix-ins like chocolate chips?
Mix-ins can deflate the batter, so itโs better to use toppings or serve the cake with added flavors after baking.
How do I prevent the cake from sticking to the pan?
Angel Food Cake needs an ungreased pan to climb and maintain its structure, so itโs normal for it to stick slightly.
Can I make this recipe dairy-free?
Yes, the recipe is naturally dairy-free, as it doesnโt contain butter or milk.
What can I serve with Angel Food Cake?
Pair it with fresh fruit, whipped cream, chocolate sauce, or a scoop of ice cream for a delightful dessert.
How do I cool the cake properly?
Invert the pan immediately after baking and allow the cake to cool completely. This helps retain its height and fluffy texture.
Conclusion
Angel Food Cake is a timeless dessert that’s as delightful to eat as it is easy to make. Its light and airy texture, combined with the simplicity of the recipe, makes it a go-to choice for many occasions. With its versatility and low-fat profile, this cake is sure to become a favorite in your baking repertoire. Enjoy it plain or dress it up with your favorite toppings!
Print
Angel Food Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: Approximately 2 hours 30 minutes (including cooling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Angel Food Cake is a classic, light, and airy dessert that’s perfect for any occasion. Here’s a detailed recipe to help you make this delightful cake at home.
Ingredients
- 1 cup (112g) cake flour
- 1 1/2 cups (300g) granulated sugar, divided
- 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 (optional)
Instructions
- Preheat Oven:
- Preheat your oven to 350ยฐF (175ยฐC).
- Ensure your 10-inch tube pan is clean and ungreased.
- Prepare Dry Ingredients:
- In a medium bowl, sift together the cake flour and 3/4 cup (150g) of the sugar.
- Repeat the sifting process five times to ensure the mixture is light and airy.
- Beat Egg Whites:
- In a large mixing bowl, combine the egg whites, cream of tartar, and salt.
- Using a stand mixer or hand mixer on medium speed, beat the mixture until it becomes frothy.
- Add Remaining Sugar:
- Gradually add the remaining 3/4 cup (150g) of sugar, one tablespoon at a time, while continuing to beat the egg whites.
- Increase the mixer speed to medium-high and beat until soft peaks form.
- Add Extracts:
- Gently fold in the vanilla extract and almond extract (if using) until just combined.
- Incorporate Dry Ingredients:
- Sift about 1/4 cup of the flour-sugar mixture over the beaten egg whites.
- Using a spatula, gently fold the dry ingredients into the egg whites.
- Repeat this process until all the dry ingredients are incorporated, being careful not to deflate the batter.
- Transfer to Pan:
- Pour the batter into the ungreased tube pan.
- Run a knife or spatula through the batter to eliminate any large air bubbles, and smooth the top with a spatula.
- Bake:
- Bake in the preheated oven for 35 to 40 minutes, or until the cake is golden brown and springs back when lightly pressed.
- Cool the Cake:
- Immediately invert the pan onto a cooling rack or place it over the neck of a bottle to cool upside down.
- Allow the cake to cool completely in this position to maintain its structure, about 1 1/2 to 2 hours.
- Remove from Pan:
- Once cooled, run a knife around the edges of the pan to loosen the cake.
- Carefully remove the cake from the pan and place it on a serving plate.
Notes
- Egg Whites:ย It’s crucial that no yolk contaminates the egg whites, as fat can prevent them from whipping properly.
- Pan:ย Do not grease the tube pan; the batter needs to cling to the sides to rise properly.
- Cutting the Cake:ย Use a serrated knife to gently slice the cake, as a regular knife may compress its delicate structure.
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