Easy Angel Food Cake
Angel food cake is the lightest, most cloud-like cake you'll ever taste. Made entirely with whipped egg whites — no butter, no yolks, no oil — it bakes into an impossibly airy, tender crumb that practically melts on your tongue. This easy angel food cake recipe comes together with just seven simple ingredients and is the perfect canvas for fresh spring berries and lightly sweetened whipped cream. Whether you're making it for a dinner party or a casual weeknight dessert, it looks bakery-beautiful and tastes absolutely incredible.
Equipment
- 10-inch tube pan (angel food cake pan) Must be ungreased and unlined; removable bottom recommended
- Stand mixer with whisk attachment A hand mixer can be used as an alternative
- Large mixing bowl Must be completely clean and grease-free
- Fine mesh sieve or sifter For sifting the flour and sugar mixture multiple times
- Rubber spatula For folding the flour into the egg whites
- Serrated knife or angel food cake slicer For slicing without crushing the delicate crumb
- Measuring cups and spoons
- Wire cooling rack
- Tall bottle (e.g., wine bottle) Optional — used to hang the inverted pan if it has no feet
Ingredients
- 1 cup cake flour 125g; or all-purpose flour sifted 3 times
Sugar (divided)
- 3/4 cup granulated sugar 150g; for the flour mixture
- 3/4 cup granulated sugar 150g; for whipping into the egg whites
Egg White Mixture
- 12 large egg whites room temperature; approximately 360ml / 1½ cups
- 1½ tsp cream of tartar stabilizes the egg whites
- ¼ tsp salt
- 1½ tsp vanilla extract pure vanilla extract recommended
- ½ tsp almond extract optional but highly recommended
Instructions
- Position an oven rack in the lower third of the oven and preheat to 325°F (163°C). Do not grease, butter, or flour the tube pan — the batter must cling to the ungreased sides to rise.
- Whisk together the cake flour and ¾ cup granulated sugar, then sift the mixture three times through a fine mesh sieve. Set aside.
- Separate 12 large eggs, placing only the whites into a clean, completely grease-free mixing bowl. Let them sit at room temperature for 20–30 minutes if they came from the fridge.
- Beat the egg whites on medium speed until foamy, then add the cream of tartar and salt. Continue beating until the whites reach soft peaks, about 3–4 minutes total.
- With the mixer running on medium, gradually add the remaining ¾ cup sugar one tablespoon at a time, then add the vanilla and almond extracts. Increase speed to medium-high and beat until the whites reach stiff, glossy peaks.
- Sift one-quarter of the flour mixture over the egg whites and fold in gently with a rubber spatula using wide, sweeping strokes. Repeat with the remaining flour in three more additions, folding just until no dry streaks remain.
- Spoon the batter gently into the ungreased tube pan, then run a thin knife through it in a zigzag pattern to release air pockets. Smooth the top with a spatula.
- Bake on the lower rack for 40–45 minutes, until the top is golden and a skewer inserted in the center comes out clean. Do not open the oven during the first 30 minutes.
- Immediately invert the pan onto its feet or over the neck of a tall bottle and let the cake cool completely, at least 1 to 1.5 hours. Do not skip this step — the cake will collapse if cooled right-side up.
- Run a thin knife around the outer edge and center tube to loosen the cake, then push up the removable bottom and transfer to a serving plate. Slice with a serrated knife and serve with fresh berries and whipped cream.
Notes
- Do not grease the pan. This is the most critical rule for angel food cake — the batter needs to grip the sides to climb and rise properly.
- Room-temperature egg whites whip to a significantly greater volume than cold ones. Pull them from the fridge 20–30 minutes before you start.
- Wipe your mixing bowl and whisk with a paper towel dampened with white vinegar or lemon juice before beating the egg whites. Any trace of grease will prevent them from whipping.
- Sift the flour and sugar mixture three times — not once, not twice. Multiple siftings make the flour fine enough to fold in without deflating the whites.
- Add the sugar slowly, about one tablespoon at a time, while the mixer is running. Adding it all at once can collapse the foam.
- If you don't have cream of tartar, substitute with an equal amount of white vinegar or fresh lemon juice. The flavor is identical once baked.
- The almond extract is optional but highly recommended — it gives the cake a subtle bakery-style depth that pairs beautifully with the vanilla.
- Store the cake at room temperature, wrapped in plastic wrap, for up to 2 days. Refrigerate for up to 5 days, or freeze for up to 3 months.
- To freeze, wrap the whole cake or individual slices tightly in plastic wrap and then foil. Thaw at room temperature for a few hours before serving.
- Always slice with a serrated knife using a gentle sawing motion — pressing down with a straight knife will crush the delicate crumb.
Nutrition
Serving: 1SliceCalories: 140kcalCarbohydrates: 30gProtein: 5gSodium: 90mgPotassium: 90mgSugar: 22gCalcium: 1mgIron: 3mg
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