Angel Food Cake (Printable)

A delicately sweet, cloud-like cake made primarily from whipped egg whites, ideal for serving with seasonal fruit and cream.

# What You Need:

→ Dry Ingredients

01 - 1 cup cake flour, sifted
02 - 1½ cups granulated sugar, divided
03 - ¼ teaspoon fine salt

→ Egg Mixture

04 - 12 large egg whites, at room temperature
05 - 1½ teaspoons cream of tartar
06 - 1 teaspoon pure vanilla extract
07 - ½ teaspoon almond extract (optional)

# How To Make:

01 - Preheat oven to 350°F. Ensure your angel food cake pan (tube pan) is clean and completely dry—do not grease.
02 - Sift together cake flour, ¾ cup sugar, and salt in a bowl. Repeat sifting three times for optimal aeration. Set aside.
03 - Beat egg whites on medium-high speed until foamy. Add cream of tartar and continue beating until soft peaks form.
04 - Gradually add remaining ¾ cup sugar in small increments while beating until stiff, glossy peaks form. Add vanilla and almond extracts; mix gently.
05 - Sift flour mixture over whipped egg whites in 3 additions, gently folding with a spatula after each just until combined. Do not overmix.
06 - Spoon batter evenly into ungreased tube pan. Smooth top with spatula and run knife through batter to remove large air pockets.
07 - Bake for 35–40 minutes until cake is golden and springs back when lightly touched.
08 - Immediately invert pan onto a bottle or wire rack and let cool completely upside down for 1–2 hours.
09 - Once cool, run thin knife around edges to loosen and release cake. Serve plain or with fresh berries and whipped cream.

# Expert Advice:

01 -
  • Incredibly Light & Airy: The magic of whipped egg whites creates a cloud-like texture that melts in your mouth.
  • Naturally Low-Fat: With no butter, oil, or egg yolks, it's a guilt-free dessert option.
  • Versatile Base: Perfect for dressing up with fresh berries, a dusting of powdered sugar, or a dollop of whipped cream.
  • Impressive Results: While it requires care, the stunning height and delicate crumb make it a true showstopper.
02 -
  • Don't Grease the Pan: The batter needs to "climb" the sides of the pan to rise properly. A clean, dry, ungreased tube pan is non-negotiable.
  • Cool It Upside Down: Immediately after baking, invert the pan over the neck of a bottle or its own feet. This prevents the delicate cake from collapsing while it cools.
  • Fold, Don't Stir: When combining the dry ingredients with the egg whites, use a gentle folding motion with a spatula to avoid deflating the airy meringue.
  • Room Temperature Eggs: Cold egg whites won't whip to their full volume. Let them sit out for about 30 minutes before you begin.
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