The perfect soft, airy texture and light vanilla flavor makes this the Angel Food Cake recipe. Made with just 6 basic ingredients and easy-to-follow instructions!
Angel food cake is one of my favorite desserts but it’s taken me until now to perfect my recipe. I had to get the texture and flavor just right…and I finally did it!
Why You’ll Love This Angel Food Cake Recipe
After trying tens of different recipes over the years, I truly consider this to be the BEST angel food cake recipe. Here’s why.
- Light, airy texture. Texture is key to a good angel food cake and this recipe offers the perfect texture. Light, airy, and a bit fluffy – just the way a good sponge cake should be.
- Only 6 ingredients. Yup, you need just 6 ingredients to make this recipe – and you probably have them all in your cupboard already!
- Straightforward instructions. Angel food cake is a bit more particular than other cakes but that doesn’t mean it’s difficult. This recipe has straightforward, easy-to-follow instructions that allow even novice bakers to master this cake.
Love angel food cake? Be sure to try my Instant Pot angel food cake and pineapple angel food cake recipes too!
What You’ll Need
You’ll need just 6 very basic ingredients for this cake. Scroll down to the recipe card below for the exact measurements.
- Cake flour – See notes below.
- Sugar
- Cream of tartar – Helps to stabilize the egg whites and holds the cake’s shape.
- Salt – Helps to balance the flavors.
- Egg whites – It is VERY important that you separate the egg whites carefully. You do not want ANY yolk in the batter.
- Vanilla extract – For the classic light flavor.
Do I HAVE To Use Cake Flour?
Yes, cake flour is a must in this recipe. For two reasons – first, white flour will just make this cake taste like bread and second, white flour will create a much more dense cake. Cake flour contains extra protein which means lighter, fluffier baked goods.
What Pan Do You Use For Angel Food Cake?
Angel food cake is made in a tube pan. It looks similar to a bundt pan but without the ridges. However, you do NOT want to use a bundt pan, as it will be almost impossible to get the cake out. You really want the smooth surface of the tube pan.
How To Make The Best Angel Food Cake
There are a few extra steps to making this sponge cake but it’s absolutely worth it! Scroll down to the recipe card below for the printable version of the instructions.
- Prepare the flour. Pulse the cake flour and 3/4 cup of sugar in a food processor until aerated and fluffy.
- Beat the egg whites. Whisk the egg whites, vanilla, and salt on low until frothy. Increase the speed to medium high and add the remaining sugar 1/2 tablespoon at a time. Continue beating until stiff peaks form.
- Combine. Gently fold the dry ingredients into the mixture.
- Bake. Pour the batter into an ungreased angel food cake pan in an even layer. Run a knife through the batter to remove any air bubbles. Bake for 35-40 minutes.
- Cool. Invert the cake pan upside down on a wire rack and cool for 2 hours. Run a knife about the edges to release the cake from the pan.
Tips for Success
Here are a few important things to keep in mind when making this angel food cake recipe.
- Measure your flour correctly. Make sure to spoon flour into the measuring cup and then level the measuring cup. Adding too much flour is the easiest way to create a dense cake.
- Do not spray the pan. Angel food cake needs to stick to the sides of the pan while baking, which helps it rise, so avoid spraying with nonstick spray.
- Use fresh egg whites. Pasteurized egg whites in the carton will not whip up properly, so be sure to use fresh eggs for this recipe.
- Separately the egg whites CAREFULLY. You should separate them into a separate bowl first to ensure you don’t get any yolk into the batter. Otherwise, you won’t have the super light texture or perfectly white color.
- Invert to cool. If your pan has feet, you can flip it over directly onto a wire rack. If it doesn’t, you can place a glass in the center and invert it on that.
Topping Ideas
There are a few different ways to serve angel food cake – you can enjoy it plain or add some toppings. Here are my favorites:
- Powdered sugar
- Fresh berries (strawberries, blueberries and raspberries)
- Whipped cream
- Lemon curd
- Chocolate ganache
Proper Storage
- Fridge. Store angel food cake in an airtight container at room temperature for 3-4 days.
- Freezer. Angel food cake can be put in the freezer for up to 3 months. Make sure to wrap each piece in plastic wrap before placing it in a ziploc bag.
More Cake Recipes To Try
Angel Food Cake
Ingredients
- 1 cup plus 2 tablespoon cake flour
- 1 1/2 cups granulated sugar
- 1 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 10 egg whites
- 2 teaspoon vanilla extract
Instructions
- Move oven rack to lower middle position and preheat oven to 350 degrees.
- In a food processor, add in cake flour and ¾ cups of sugar. Pulse a few times until it is well aerated and fluffy.
- In a large bowl, add in egg whites, vanilla extract, and salt. Using the whisk attachment on low, whisk until the egg white mixture becomes frothy. This will only take 2-3 minutes.
- Increase speed to medium high and add in the remaining sugar, ½ tablespoon at a time. Continue to mix until egg white mixture until stiff peaks have formed.
- Gently fold in the dry ingredients into the mixture. Be careful not to over mix but make sure all dry ingredients are incorporated.
- Pour mixture into an ungreased angel food pan. Make sure batter is even through the whole pan. Run a knife through the batter to help with any air bubbles in the batter.
- Bake for 35-40 minutes or until the tester comes out clean. Cake will be golden brown when done.
- After the cake is finished baking, take it out of the oven and invert onto a wire rack for 2 hours.
- Once cooled, run a knife around the edges of the pan to help the cake release from the pan.
- Place on a cake stand for serving. You can dust with powdered sugar and top with your favorite berries or serve the cake plain.
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2 comments on “Angel Food Cake”
Can this Angel Food Cake be made with a sugar substitute (such as 1:1 sugar substitute Splenda For Baking), to make it more diabetic friendly?
Hi Burma. Yes, you could use a sugar substitute and have good results.