This light and fluffy Angel Food Cake is like a slice of heaven on your plate! It’s perfectly delicious on its own but becomes a divine dessert when topped with whipped cream, fresh berries, or lemon curd.
Forget the store-bought versions—homemade is where the magic happens! With its delicate sponge and airy texture, this cake is surprisingly simple to make. If you love classic cakes, be sure to check out my Red Velvet Cake, Pineapple Upside Down Cake, or Carrot Cake for more scrumptious ideas!
Why You’ll Love This Recipe
- Homemade Goodness: Store-bought angel food cake doesn’t even compare to this recipe. Once you try it, you’ll be hooked!
- Great for Make-Ahead: You can easily prepare this cake ahead of time. Just add your favorite toppings when you’re ready to serve!
Ingredients You’ll Need
This cake requires just a few simple ingredients. For best results, make sure they are all at room temperature before starting.
- Cake Flour: Creates a lighter, fluffier texture than all-purpose flour.
- Granulated Sugar: Divided into two parts: one for sifting with the flour, and the other for sweetening the egg whites.
- Salt: Enhances the flavor of the cake.
- Egg Whites: These provide all the structure and lift—no baking powder or soda is needed.
- Cream of Tartar: Stabilizes the egg whites to ensure the cake rises properly.
- Vanilla Extract: Adds a subtle vanilla flavor to the cake.
How to Make Angel Food Cake
Once you’ve made this at home, you’ll never reach for a store-bought version again!
1. Prep the Oven and Pan:
- Preheat your oven to 375°F (190°C). Do not grease a 9- or 10-inch tube pan.
2. Pulse the Sugar:
- Add the granulated sugar to a food processor and pulse 4-5 times to make it extra fine.
3. Froth the Egg Whites:
- Wipe down your stand mixer’s bowl and whisk with vinegar or lemon juice to remove any grease. Once dry, add the egg whites and cream of tartar. Beat on medium-high until the mixture becomes frothy, about 1 minute.
4. Gradually Add the Sugar:
- With the mixer running on medium-high, slowly add the pulsed sugar. Beat until medium-stiff peaks form, about 4-5 minutes. Mix in the vanilla.
5. Fold in Flour and Salt:
- Sift the cake flour and salt into the egg white mixture in 2-3 batches. Gently fold the flour into the egg whites using a silicone spatula until no streaks remain.
6. Bake the Cake:
- Spoon the batter into the tube pan, smoothing the top. Bake for 35-40 minutes, until the cake springs back when lightly pressed, or a toothpick comes out clean.
7. Cool Upside Down:
- Invert the cake over a cooling rack and let it cool completely in the pan. Once cooled, run a knife around the edges to release it.
8. Slice and Serve:
- Use a serrated knife to slice the cake and serve with whipped cream and fresh berries.
Why You Should Cool Angel Food Cake Upside Down
Cooling the cake upside down prevents it from collapsing under its own weight. Inverting the pan helps the cake cling to the sides while it cools, ensuring it maintains its height and fluffy texture.
Tips for the Best Angel Food Cake
- Separate Cold, Beat Room-Temperature: Separate egg whites from the yolks when cold, but let them come to room temperature before beating.
- Clean Equipment: Even a little grease or egg yolk in your bowl can prevent your egg whites from whipping properly. Make sure everything is spotless.
- Don’t Grease the Pan: Greasing the pan will prevent the batter from climbing the sides and rising properly.
- Fold Gently: Overmixing can knock out air from the batter. Fold the flour just until combined.
Storing and Freezing Angel Food Cake
- Room Temperature: Store in an airtight container or wrap in plastic wrap for up to 2 days.
- Refrigerator: Store for up to 1 week in an airtight container.
- Freezer: Wrap in plastic wrap and foil, then freeze for up to 6 months. Thaw overnight in the fridge before serving.
Angel Food Cake is a classic dessert that’s perfect for any occasion. Whether you serve it with berries, whipped cream, or your favorite fruit topping, it’s sure to be a hit!