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This classic Angel Food Cake stands out with its simplicity—just six core ingredients transform into a tall, airy, melt-in-your-mouth dessert that feels both indulgent and wholesome.
The recipe shines by leveraging the power of whipped egg whites, delivering a protein-rich treat that’s naturally low in fat and carbs, making it an excellent choice for those seeking a light yet satisfying dessert.
The use of cake flour ensures a delicate crumb, while the absence of butter or oil keeps saturated fats low.
Perfect for everyday baking, this cake is quick to prepare, forgiving for beginners, and versatile enough to dress up with fresh berries or whipped cream for celebrations.
It also stores well, making it meal-prep friendly for dessert lovers wanting to enjoy it across several days.
Must-Have Tools for Perfect Results
Food Processor or Blender
Essential for pulsing granulated sugar into superfine texture, this tool ensures your cake batter incorporates smoothly without graininess. Beyond baking, it’s invaluable for pureeing, chopping, and emulsifying ingredients in everyday cooking.
Electric Mixer (Handheld or Stand)
A whisk attachment effortlessly whips egg whites to perfect soft peaks, crucial for the cake’s signature volume and texture. This versatile kitchen appliance simplifies mixing tasks from batters to doughs.
Fine Mesh Sieve
Used to sift and aerate the flour mixture into the egg whites gently, preventing deflation. This tool also doubles as a strainer for sauces and rinsing grains, indispensable for precise cooking.
Silicone Spatula
Perfect for folding in dry ingredients delicately without losing air, its flexible blade also scrapes bowls clean. Durable and heat-resistant, it’s a multipurpose tool for baking and cooking.
Angel Food Cake Tube Pan
Specifically designed to support the cake’s rise and cooling upside down, its unique structure ensures the cake stays tall and fluffy. A great investment for those who bake chiffon or sponge cakes regularly.
Angel Food Cake
Equipment
- 1 Food Processor or Blender
- 1 Electric Mixer with Whisk Attachment
- 1 Fine Mesh Sieve
- 1 Silicone Spatula
- 1 Angel Food Cake Tube Pan (9 or 10 inch)
- 1 Cooling Rack (for upside-down cooling)
Ingredients
- 1 ¾ cups 350g granulated sugar*
- 1 cup plus 2 tablespoons 133g cake flour, spooned and leveled
- ¼ teaspoon salt
- 12 large egg whites at room temperature*
- 1 ½ teaspoons cream of tartar
- 1 ½ teaspoons pure vanilla extract
- Optional: powdered sugar for dusting whipped cream, fresh berries for serving
Instructions
- Prepare Oven and Ingredients: Position your oven rack in the lower-middle area and preheat the oven to 325°F (163°C). Gather all ingredients so they are ready to use, ensuring egg whites are at room temperature for optimal volume.
- Create Fine Sugar-Flour Blend: Using a food processor or blender, pulse the granulated sugar until it reaches a powdery, superfine consistency. Reserve 1 cup of this processed sugar for whipping the egg whites. Into the remaining sugar, add the cake flour and salt, then pulse gently 5-10 times until the mixture is light and airy.
- Whip Egg Whites to Soft Peaks: In a large mixing bowl, combine egg whites and cream of tartar. Using a hand or stand mixer with a whisk attachment, beat on medium-low speed until frothy, about one minute. Gradually add the reserved 1 cup of superfine sugar while increasing the speed to medium-high. Continue whipping until soft peaks form (when the whites hold shape but tips curl gently). Mix in the vanilla extract until just combined.
- Gently Fold in Dry Ingredients: Sift the flour-sugar mixture over the whipped egg whites in three portions. Carefully fold each addition into the whites with a silicone spatula, using a gentle motion to preserve the airiness. Avoid overmixing to maintain a light batter.
- Transfer Batter and Bake: Pour the batter into an ungreased 9 or 10-inch angel food tube pan. Smooth the surface by lightly tapping the pan on the countertop. Bake for 40-45 minutes, rotating the pan halfway through to ensure even baking. The cake should rise tall and turn golden.
- Cool Cake Upside Down: Immediately invert the pan onto a cooling rack or use the pan’s feet if it has them. Allow the cake to cool completely for about 3 hours. This prevents the cake from collapsing and maintains its structure.
- Remove and Serve: Once cool, run a thin knife around the edges of the pan to loosen the cake. Gently tap the pan on the counter until the cake releases. Dust with powdered sugar if desired, and slice carefully with a serrated knife. Serve plain or with whipped cream and fresh berries.
Notes
- Sugar Preparation: Pulsing granulated sugar to a superfine texture helps it dissolve quickly and blend evenly, contributing to the cake’s smooth crumb. If you have superfine or caster sugar on hand, use that instead to save time.
- Egg White Tips: Use fresh, real egg whites separated from cold eggs and brought to room temperature before whipping. Avoid substitutes or frozen whites for best volume and texture.
- Pan Choice: Use a classic angel food cake tube pan—do not substitute with a Bundt pan. The hollow center and tall sides are essential for the cake’s rise and structure.
- Cooling Method: Cooling the cake upside down is crucial to prevent collapse and keep the cake fluffy. If your pan lacks feet, balance it inverted on a bottle or funnel.
- Storage & Make Ahead: The cake can be stored at room temperature covered overnight or refrigerated for up to 5 days. It also freezes well for up to 3 months—just thaw overnight in the fridge before serving.
Chef’s Secrets for Fluffy Success
Achieving the perfect airy Angel Food Cake is all about technique and ingredient preparation.
First, make sure your egg whites are fresh and at room temperature—this allows them to whip up with maximum volume and stability.
When whipping, start on a lower speed until the whites become frothy, then gradually increase speed as you add the superfine sugar.
This slow addition ensures the sugar dissolves completely and supports the egg foam without weighing it down.
The gentle folding of sifted flour into the egg whites is crucial—using a light hand prevents deflating the batter, preserving that cloud-like texture. Remember, do not grease the tube pan; the batter needs to cling to the sides as it rises.
Finally, cooling the cake upside down is a must to keep it tall and prevent collapse, allowing gravity to maintain the cake’s airy structure.
Serving Suggestions to Impress Guests
Angel Food Cake’s light texture and subtle sweetness make it incredibly versatile for serving.
For a classic presentation, dust the cake with a sprinkle of powdered sugar and serve with freshly whipped cream and vibrant seasonal berries like strawberries, blueberries, or raspberries.
For a more decadent twist, drizzle with a homemade chocolate ganache or a fruit compote to add richness and color contrast.
It also pairs beautifully with fresh citrus slices or a dollop of lemon curd, balancing the sweetness with a bright tang.
This cake shines as a summer dessert, especially when chilled slightly before serving.
Whether for a special occasion or an everyday treat, the delicate flavor and airy crumb make it a crowd-pleaser.
Storage Tips for Freshness and Flavor
Proper storage ensures your Angel Food Cake stays moist and delicious for days.
After the cake has fully cooled, wrap it tightly in plastic wrap or store it in an airtight container to prevent drying out.
It keeps well at room temperature for up to two days, but refrigeration extends its freshness to about five days.
If refrigerated, allow the cake to come to room temperature before serving for the best texture.
For longer storage, freeze the cake wrapped in plastic and then in foil or a freezer bag to protect it from freezer burn.
Thaw it overnight in the refrigerator and bring to room temperature before serving.
Avoid freezing the cake with whipped cream or fresh toppings, as they don’t freeze well.
Frequently Asked Questions Answered Clearly
Q1: Can I use regular sugar instead of superfine sugar?
Yes, but pulsing regular granulated sugar in a food processor to a finer texture helps it dissolve better, ensuring a smooth batter and tender crumb. If you have caster sugar, that works perfectly.
Q2: Why can’t I grease the pan?
Angel Food Cake batter needs to cling to the pan’s sides as it rises to build height and structure. Greasing the pan prevents this, resulting in a flat, dense cake.
Q3: Can I use frozen egg whites?
While it’s possible, fresh egg whites at room temperature whip to greater volume and give the best texture. Frozen whites sometimes whip less fully, impacting fluffiness.
Q4: How do I know when the cake is done?
The cake is ready when it’s golden on top and a toothpick inserted in the center comes out clean. The cake should spring back lightly when touched.
Q5: Can I add flavors or mix-ins?
Yes! You can gently fold in flavors like lemon zest, almond extract, or a small amount of finely chopped nuts or sprinkles. Just fold in carefully to avoid deflating the batter.
This recipe is inspired by sallysbakingaddiction and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
