Angel Food Cake

Angel Food Cake is a classic American sponge cake made entirely from whipped egg whites, sugar, cake flour, and vanilla. Its signature light, airy texture and delicate flavor make it perfect for serving with fresh berries, whipped cream, fruit sauces, or simple glazes for any occasion.

Print Pin

Course: Dessert

Cuisine: American

Keyword: angel food cake, classic american cake, egg white cake, light dessert, sponge cake

Prep Time: 20

Cook Time: 40

Total Time: 1 10

Servings: slices

Calories: 142kcal

Author: Lila benett

Cost: 2

Equipment

10-inch tube pan must remain ungreased
electric mixer
large mixing bowl grease-free
fine mesh sieve for sifting flour and sugar
rubber spatula
cooling rack

Ingredients

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

Instructions

Preheat the oven to 325°F and position the rack in the lower-middle section.
Separate the egg whites into a completely grease-free mixing bowl.
Combine cake flour and 3/4 cup sugar, then sift the mixture four times.
Add cream of tartar and salt to the egg whites.
Beat egg whites on medium-high speed until soft peaks form, about 8-10 minutes.
Gradually add the remaining 3/4 cup sugar, about one tablespoon at a time, while continuing to beat.
Continue beating until stiff glossy peaks form.
Add vanilla extract and beat briefly to combine.
Sift a small portion of the flour mixture over the egg whites and gently fold it in.
Continue adding and folding the flour mixture gradually until fully incorporated.
Transfer the batter to an ungreased 10-inch tube pan and smooth the top gently.
Bake at 325°F for 10 minutes.
Increase oven temperature to 350°F and continue baking for 30-35 minutes until golden brown.
Remove from the oven when the top springs back and a toothpick comes out clean.
Immediately invert the pan and cool the cake upside down for at least 2 hours.
Run a thin knife around the edges and center tube to release the cake.
Slice and serve with fresh berries, whipped cream, or your favorite toppings.

Notes

Use room-temperature egg whites and a completely grease-free bowl for maximum volume. Do not grease the tube pan. Cool the cake upside down for at least 2 hours to prevent collapse. Cake flour is strongly recommended for the lightest texture.

Nutrition