Angel Food Cake

Angel food cake is a light and airy American classic made entirely from whipped egg whites, sugar, and cake flour. This naturally fat-free dessert features a delicate crumb, cloud-like texture, and subtle vanilla-almond flavor that pairs beautifully with fruit, whipped cream, or powdered sugar.

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Course: Dessert

Cuisine: American Classic

Keyword: angel food cake, egg white cake, fat free cake, light fluffy cake

Prep Time: 20

Cook Time: 40

Total Time: 4

Servings: slices

Calories: 145kcal

Author: Lila benett

Cost: 7

Equipment

10-inch tube pan
electric mixer
mixing bowls
fine mesh sieve
rubber spatula
cooling rack or bottle for inversion

Ingredients

12 large egg whites, room temperature
1 1/2 cups granulated sugar, divided
1 cup cake flour
1 1/2 tsp cream of tartar
1/2 tsp salt
1 1/2 tsp vanilla extract
1/4 tsp almond extract

Instructions

Remove the eggs from the refrigerator 30 minutes before starting so the whites reach room temperature.
Preheat the oven to 325°F and position the oven rack in the lower third of the oven.
Ensure a 10-inch tube pan is completely clean and free from grease or oil.
Sift the cake flour and 3/4 cup of the sugar together four times into a medium bowl.
Separate the eggs carefully, ensuring no yolk gets into the whites.
Beat the egg whites with an electric mixer until foamy and light.
Add the cream of tartar and salt, then continue beating until soft peaks form.
Gradually add the remaining 3/4 cup sugar one tablespoon at a time while beating until stiff peaks form.
Fold in the vanilla extract and almond extract gently with a spatula.
Sift one-quarter of the flour mixture over the meringue and fold gently until incorporated.
Repeat with the remaining flour mixture in three additional additions, folding gently each time.
Transfer the batter to the ungreased tube pan and smooth the top lightly.
Bake for 35 to 40 minutes until golden brown and springy to the touch.
Immediately invert the pan upside down onto a bottle or heat-safe surface.
Allow the cake to cool completely upside down for 2 to 3 hours.
Run a thin knife around the edges and center tube to loosen the cake.
Invert onto a serving plate and gently release the cake from the pan before serving.

Notes

Use room-temperature egg whites for maximum volume and never grease the tube pan, as the batter must cling to the sides to rise properly. Cool the cake upside down for 2 to 3 hours to prevent collapsing and maintain its signature fluffy texture.

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