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Angel Food Cake is the epitome of a light, airy dessert. Its delicate crumb and fluffy texture make it the perfect base for fresh fruit, whipped cream, or sweet glaze drizzle. Whether celebrating a special occasion or wanting a treat that feels like a cloud on your plate, this classic recipe will become your go-to.
The Chemistry of Angel Food Cake
Creating the perfect angel food cake is all about air, structure, and balance. Here’s how it works:
- Egg Whites Are Key. The whipped egg whites provide the lift for the cake. Beating them to soft peaks incorporates air, while the cream of tartar stabilizes the mixture, ensuring the cake holds it structure.
- No Fat Allowed. Angel food cake is fat-free, which gives it its signature lightness. Using cake flour instead of all-purpose flour ensures a tender crumb without weighing down the batter.
- Sugar Matters. Granulated sugar adds sweetness and helps stabilize the egg whites. Powdered sugar, with its finer texture, blends smoothly into the batter without deflating it.
- Upside-Down Cooling. Cooling the cake upside down prevents it from collapsing, keeping the crumb light and airy.
What is in angel food cake?
Egg Whites
Made up of protein and water, it will help leaven your baked good and add moisture.
Cream of Tartar
Stabilizes the meringue and helps achieve stiff peaks.
Cake Flour
Has a lower amount of protein and is very fine. It gives your treat a specific flavor and makes them very white or light in color. It’s made of soft wheat so it should not be used in place of all-purpose or bread flour. Only use when your recipe specifically calls for it.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Powdered Sugar
Adds sweetness and ensures a smooth, stable batter.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
How do you make angel food cake?
- Preheat your oven to 325 degrees. Grease an angel food cake pan with non-stick spray.
- Prepare the dry ingredients. In a food processor, pulse 1 cup granulated sugar, 1 1/2 cups cake flour, and 1/4 teaspoon fine sea salt until combined. Set aside.
- Whip egg whites. In the bowl of a stand mixer fitted with a whisk attachment, combine 12 egg whites (I stay away from the carton of egg whites and only use fresh eggs) and 1 teaspoon cream of tartar. Beat on medium-high speed until foamy.
- Incorporate the powdered sugar. Gradually add 3/4 cup powdered sugar to the beaten egg whites while whipping. Continue to whip until soft peaks form or medium peaks.
- Fold in the dry ingredients. Gently fold the flour mixture into the whipped egg whites, a little at a time, using a flexible spatula. Add 1 teaspoon vanilla extract and mix until just combined.
- Pour the batter into a greased Angel Food Cake pan or bundt pan. Bake for 30 minutes or until the top is golden brown and springs back when lightly touched.
- Cool upside down. Immediately invert the pan into a wire rack or parchment paper to cool upside down. Let it cool completely to maintain its structure.
- Remove from the pan. Run a thin knife around the sides of the pan to release the cake. Carefully remove and place on a serving plate.
Whipped Topping
- In a medium mixing bowl, and 2 cups heavy whipping cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract.
- Whip to stiff peaks. Use a hand mixer to whip the cream on high speed until stiff peaks form.
- Serve. Slice the cake and top each piece with a generous scoop of whipped cream. Add fresh berries, such as strawberries or blueberries, for a colorful finish. To keep the berries bright, squeeze some lemon juice on top of them.
Storage Tips
Keep the cake at room temperature in an airtight container for up to 3 days. Store leftover whipped cream in the refrigerator for up to 2 days.
Freezing Options
Wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
Make Ahead
Fluffy angel food cake can be baked up to a day in advance. Store in an airtight container and add the whipped topping just before serving.
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Why make angel food cake?
There’s something magical about angel food cake. As a child, we used to dip squares of angel food cake in chocolate fondue, and my mouth watered just thinking about it. The cake’s airy texture just melts in your mouth. Its my favorite all year around dessert, it’s great for spring gatherings, summer barbecues, and winter holiday parties. Topped with a dollop of whipped cream and fresh strawberries is pure perfection.
This angel food cake recipe is a timeless classic that’s as elegant as simple. Whether you serve it for a holiday dessert or a weekend treat, its soft, spongy texture and delicate sweetness will leave everyone asking for seconds. Enjoy!
FAQs
Why do you cool angel food cake upside down?
Cooling upside down keeps the cake from sinking as it cools. Gravity helps the cake maintain its height and structure.
Can I use all-purpose flour instead of cake flour?
You can, but the texture won’t be as light. For best results, substitute 1 cup of cake flour with 1 cup minus 2 tablespoons of all-purpose flour, then sift well.
Why didn’t my egg whites whip properly?
Egg whites won’t whip if they contain even a trace of fat. Ensure your mixing bowl and whisk are completely clean, and avoid any egg yolks in the whites.
How do I store angel food cake?
Store the cake in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 2 months.
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Angel Food Cake Recipe
Ingredients
Cake
- 1 cup granulated sugar
- 1 1/2 cup cake flour
- 1/4 tsp fine sea salt
- 12 egg whites
- 1 tsp tartar
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
Whipped Topping
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
Cake
- Preheat your oven to 325 degrees
- In a handheld food processor, combine the granulated sugar, cake flour, and salt. Pulse a few times.
- In a standing mixer, add the egg whites and tartar. Mix on medium-high speed until foamy.
- Add the powdered sugar and whip on high until it reaches soft peak
- Fold in the flour mixture and vanilla extract. Combine.
- Pour the batter into a greased Angel Food Cake pan or Bundt Cake Pan.
- Bake for 30 minutes.
- Remove when finished and let the cake cool upside down on parchment paper. This ensures a flat bottom.
- Remove the pan after 5-10 minutes and let the cake completely cool.
Whipped Topping
- In a medium sized bowl add the whipping cream, powdered sugar and vanilla. Whip with a hand mixer on high speed until you reach stiff peak.
- Slice and scoop some whipped cream on each serving. Top with sliced strawberries if you desire!
Nutrition
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