Angel Food Cake: Light, Airy, Cloud-Like Perfection Made at Home

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Angel Food Cake is one of the most iconic American desserts — a tall, airy, melt-in-your-mouth cake made with whipped egg whites, sugar, and cake flour. With its heavenly, cloud-like texture and subtle sweetness, it’s no wonder this cake has become a beloved classic for generations. It tastes decadent but feels light, making it the perfect dessert for spring celebrations, summer gatherings, birthdays, or any time you want an elegant treat that won’t weigh you down.

Unlike dense, buttery cakes, Angel Food Cake gets its structure entirely from stiffly whipped egg whites. This technique produces a cake that rises dramatically without using any fat, butter, or leaveners like baking powder. It’s all about air — capturing it, stabilizing it, and baking it gently until it transforms into a tall, delicate sponge.

Homemade Angel Food Cake is miles better than store-bought versions. The flavor is fresher, the crumb tighter yet softer, and the texture wonderfully tender. And although it might look fancy and intimidating, the process is surprisingly simple once you understand a few key techniques.

This complete guide gives you everything you need to master the perfect Angel Food Cake — including ingredients, instructions, tips, variations, serving suggestions, and full JSON.

Why This Angel Food Cake Recipe Works Beautifully

✔ Tall, fluffy, cloud-like texture

Thanks to perfectly whipped egg whites and proper folding.

✔ Simple, clean ingredients

No oils, no butter, no artificial stabilizers.

✔ Naturally lower in fat

A great “lighter” dessert option without sacrificing flavor.

✔ Perfect for toppings

Pair with fruit, whipped cream, or citrus glaze.

✔ Foolproof, bakery-quality results

Clear steps eliminate guesswork.

Ingredients You Need

Angel Food Cake uses just a handful of pantry staples — the magic is in technique.

– 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
  • 1/4 tsp salt
  • 2 tsp vanilla extract

Step-by-Step Instructions

1. Prep the Oven & Pan

Preheat oven to 350°F (175°C).
Use an ungreased 10-inch tube pan — the cake needs to cling to the sides to rise.

2. Sift Dry Ingredients

Sift cake flour with 1/2 cup of the sugar. Set aside.

3. Whip the Egg Whites

In a clean bowl, beat egg whites on medium until frothy.
Add cream of tartar and salt, then increase speed to medium-high.

4. Add Sugar Gradually

Slowly add the remaining 1 cup sugar, beating until soft, glossy peaks form.

5. Add Vanilla

Mix in vanilla extract just until incorporated.

6. Fold in Dry Ingredients

Using a spatula, gently fold the flour mixture into the egg whites in 3 additions.
Do not deflate the batter.

7. Transfer to Pan

Scoop batter into the tube pan, smooth the top lightly, and tap gently to remove large air pockets.

8. Bake

Bake 35–40 minutes until top is lightly golden and springs back to the touch.

9. Cool Upside Down

Immediately invert the cake pan onto a bottle or cooling rack.
Cool completely before removing — this prevents collapse.

10. Serve

Run a knife around the edges, lift out, slice, and serve with berries or whipped cream.

Angel Food Cake

A light, fluffy, cloud-like angel food cake made from whipped egg whites, sugar, and cake flour. Perfectly airy, delicately sweet, and ideal with berries or whipped cream.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 140

Ingredients
  

Angel Food Cake
  • 12 egg whites room temperature
  • 1.5 cups granulated sugar divided
  • 1 cup cake flour
  • 1.5 tsp cream of tartar
  • 0.25 tsp salt
  • 2 tsp vanilla extract

Equipment

  • Tube pan
  • Electric mixer
  • Mixing bowls
  • Sifter

Method
 

  1. Preheat oven to 350°F (175°C). Leave tube pan ungreased.
  2. Sift cake flour with 1/2 cup sugar and set aside.
  3. Beat egg whites until frothy, then add cream of tartar and salt.
  4. Add remaining 1 cup sugar gradually and beat to soft peaks.
  5. Mix in vanilla extract.
  6. Gently fold in flour mixture in three additions.
  7. Transfer batter to an ungreased tube pan and smooth the top.
  8. Bake 35–40 minutes until the top springs back.
  9. Invert pan immediately and cool fully before removing.
  10. Slice and serve with fruit or whipped cream.

Notes

Use room-temperature egg whites for best volume. Do not grease the pan or the cake will fall.

Tips for the Perfect Angel Food Cake

Use room-temperature egg whites

They whip up faster and with more volume.

Absolutely no grease

Any fat prevents egg whites from whipping properly.

Sift multiple times

Sifting creates the signature fine, airy crumb.

Fold gently

This preserves the air you worked so hard to whip in.

Cool upside-down

A crucial step to prevent deflation.

Flavor Variations

  • Lemon Angel Food Cake: Add 1 tbsp lemon zest
  • Chocolate Angel Food Cake: Replace 1/4 cup flour with cocoa
  • Almond Angel Cake: Add 1 tsp almond extract
  • Berry Swirled Cake: Fold in freeze-dried berry powder

How to Serve Angel Food Cake

Serve slices with:

  • Fresh berries
  • Whipped cream
  • Lemon curd
  • Chocolate drizzle
  • Strawberry compote
  • Vanilla glaze

Storage Instructions

Room Temperature

Store in an airtight container up to 3 days.

Refrigerator

Good for 1 week.

Freezer

Wrap slices tightly in plastic wrap + foil.
Freeze up to 3 months.

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