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The Best Classic Homemade Angel Food Cake Recipe

Close-up of a light and airy slice of angel food cake showing its white, spongy interior and golden-brown crust.
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Make a light, airy, and fluffy classic angel food cake from scratch. This fat-free cake relies on perfectly whipped egg whites for its signature texture, making it a perfect summer celebration dessert.

Ingredients

Scale
  • 1 1/2 cups egg whites (about 10 to 12 large eggs), room temperature
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cups superfine granulated sugar (caster sugar)
  • 3/4 cup cake flour, sifted
  • 1/4 cup granulated sugar (for the flour mixture)

Instructions

  1. Prepare your 10-inch tube pan by ensuring it is completely clean and dry. Do not grease the pan. Preheat your oven to 350 degrees F (175 degrees C).
  2. In a large, clean, grease-free bowl, combine the egg whites and cream of tartar. Beat on medium speed until soft peaks form.
  3. Gradually add the 1 1/2 cups of superfine sugar, about 2 tablespoons at a time, while beating constantly. Increase the speed to high and beat until stiff, glossy peaks form. You should not feel any sugar granules when rubbing a small amount between your fingers.
  4. Gently beat in the vanilla and almond extracts.
  5. In a separate small bowl, whisk together the sifted cake flour and the remaining 1/4 cup of granulated sugar.
  6. Sift about one-third of the flour mixture over the meringue. Gently fold it in using a large rubber spatula. Do not overmix.
  7. Repeat the process, sifting the remaining flour mixture in two more additions, folding gently after each addition until just combined. You must maintain the air in the egg whites.
  8. Carefully spoon the batter into the ungreased tube pan. Gently run a knife through the batter to release any large air pockets.
  9. Bake for 35 to 40 minutes, or until the top is golden brown and springs back lightly when touched.
  10. Immediately invert the pan onto its cooling feet (or over the neck of a bottle if your pan does not have feet). Let the cake cool completely upside down, which prevents the cake from collapsing. This takes about 1.5 to 2 hours.
  11. Once completely cool, run a thin offset spatula or knife around the edges and the center tube to release the cake. Serve immediately or store.

Notes

  • Use room temperature egg whites; they whip to a higher volume than cold whites.
  • Sift the flour mixture twice before measuring to guarantee a light texture.
  • Do not open the oven door during the first 30 minutes of baking to prevent the cake from falling.
  • For a beautiful presentation, serve with fresh berries and a dollop of whipped cream.

Nutrition

Find it online: https://cookingbyfelix.com/angel-food-cake-recipe-light-airy/