Have you ever wanted to eat a cloud? I mean, a really, *really* good cloud? That’s the magic of a perfect angel food cake. It’s the complete opposite of a dense, buttery pound cake—this is a dessert that’s all about soaring lightness and a delicate, airy texture.
It feels special, almost magical, because it’s made without any butter or egg yolks. The whole thing is a masterpiece built on whipped egg whites. It might seem a little finicky, but trust me, the process is part of the fun. And the payoff is so, so worth it.
Ingredients Needed for the Recipe
With only six ingredients, every single one is a star player. There are no backups here, so quality and precision really matter.
- Granulated Sugar: You’ll pulse this in a blender or food processor to make superfine sugar. This is key because regular sugar is too coarse, and it helps give the cake its perfect structure.
- Cake Flour: Do not even think about all-purpose flour! Cake flour has a lower protein content, which is the secret to that incredibly tender, soft crumb we’re after.
- Salt: Just a little bit to make all the other flavors pop and balance the sweetness.
- Egg Whites: These are the engine of the entire cake. They provide all the lift, so you need a full dozen. Make sure they’re fresh and at room temperature for maximum volume.
- Cream of Tartar: This white powder is your secret weapon. It stabilizes the whipped egg whites, making them strong enough to hold all that air and preventing a cake collapse.
- Vanilla Extract: Pure vanilla adds that warm, classic flavor that makes this simple cake taste heavenly.
How to make Angel Food Cake?
Ready to create some magic? Follow these steps closely. It’s not hard, but it does require a gentle touch and a bit of patience.
Step 1: Prep Your Sugar and Dry Ingredients
First, toss all your granulated sugar into a food processor or blender. Give it a good whirl until it becomes fine and powdery. Now, take one cup of this superfine sugar out and set it aside. You’ll need it soon.
Step 2: Aerate the Flour Mixture
Leave the rest of the sugar in the processor. Add your cake flour and salt right on top. Pulse this mixture several times. You’re not grinding it; you’re just lightening it up and getting everything perfectly combined.
Step 3: Whip Those Egg Whites
In a super clean bowl, combine your room-temperature egg whites and the cream of tartar. Using a hand mixer or stand mixer, start on a medium-low speed until it gets foamy. This only takes about a minute.
Step 4: Add Sugar to the Whites
Now, turn the speed up to medium-high. Slowly, and I mean slowly, rain in that one cup of superfine sugar you set aside. Let the sugar incorporate as you pour. Keep whipping!
Step 5: Watch for Soft Peaks
Keep beating until you get soft, billowy peaks. This means when you lift the whisk out, the peak of egg white will curl over gently at the top. It should take about 5-6 minutes. Now, beat in your vanilla extract just until it’s mixed in.
Step 6: Gently Fold in the Dry Mix
Here’s the most crucial part. Sift about a third of your flour mixture over the egg whites. Using a spatula, gently fold it in. Be patient and careful—you want to keep all that air you worked so hard to create. Repeat this two more times until everything is just combined.
Step 7: Bake in an Ungreased Pan
Very carefully spoon the fluffy batter into a completely ungreased tube pan. Do not grease it! The batter needs to cling to the sides to climb up high. Smooth the top gently.
Step 8: Bake and Cool Upside Down
Bake at 325°F for about 40-45 minutes. It will rise up proudly. When it’s done, take it out and immediately flip the entire pan upside down onto a wire rack. Let it cool completely like this, for about 3 hours. This prevents it from collapsing under its own weight.
Step 9: Release and Serve
Once it’s totally cool, run a thin knife around the edges and the center tube. Give the pan a few firm taps on the counter. It should release beautifully. Slice it with a serrated knife using a gentle sawing motion to preserve that airy texture.
Why a Tube Pan is Non-Negotiable
You absolutely cannot make a proper angel food cake in a Bundt pan. I know it’s tempting because they look similar, but it’s a disaster waiting to happen.
A tube pan has straight sides and a flat bottom, which gives the delicate batter the support it needs to rise straight up. The center tube also helps heat distribute evenly. Trying to get this fragile cake out of a intricately designed Bundt pan will just lead to heartbreak.
Tips
- A few extra pieces of advice will make your journey to angel food perfection a smooth one. These small details make a huge difference.
- Ensure your mixing bowl and whisk are impeccably clean. Any trace of grease or fat will prevent the egg whites from whipping up properly. Even a tiny bit of egg yolk can ruin it!
- When folding, use a large rubber spatula and cut through the center of the batter, folding it over on itself. Rotate the bowl as you go. Stop the second you no longer see streaks of flour. A few small streaks are better than overmixing and deflating it.
- If your tube pan doesn’t have little feet on the top rim, you need to cool it upside down. Balance the center tube over the neck of a glass bottle or a thick bottle if you don’t have a wire rack that can hold the pan securely.
The Best Time to Serve This Dish
Angel food cake is the ultimate warm-weather dessert. It’s incredibly light, so it won’t weigh you down on a hot summer evening. It just feels right served on a patio as the sun goes down.
It’s also a stunning finish to a rich, heavy meal. After a holiday feast of roast turkey or glazed ham, a slice of this airy cake with some berries is a refreshing and welcome contrast. It’s a classic for a reason.
Flavor Variations
While the classic vanilla is timeless, it’s fun to play with flavors once you’ve mastered the basic recipe. The simplicity of the cake is a perfect canvas for other additions.
For a citrus twist, add the zest of one lemon or orange along with the vanilla. You could even swap a teaspoon of the vanilla for a citrus extract. The bright, fresh flavor cuts through the sweetness beautifully.
For a fun confetti cake, gently fold in half a cup of rainbow sprinkles at the very end of the folding process. It turns this elegant cake into a festive party centerpiece that kids and adults will adore.
How to Store and Reheat
Because it’s so airy, angel food cake is best eaten within a day or two. To keep it at its peak, store it covered at room temperature. Don’t seal it in an airtight container right away, as the moisture can make the crispy exterior soft.
If you need to keep it longer, you can refrigerate it for up to five days. Let it come to room temperature before serving for the best texture and flavor. You can also freeze the whole cake (or slices) tightly wrapped in plastic and foil for up to three months.
Angel Food Cake Recipe
Description
This classic Angel Food Cake is a masterpiece of simplicity and texture—tall, cloud-like, and incredibly light. Made with just six ingredients including egg whites, cake flour, and sugar, this fat-free dessert bakes up airy and tender with a delicate chew on the outside. Perfect for celebrations or a refreshing summer treat, it’s a show-stopping dessert that feels indulgent yet wholesome.
Ingredients
Optional Garnishes
Instructions
-
Preheat Oven & Prep Pan
Adjust oven rack to the lower middle position and preheat to 325°F (163°C). Use an ungreased 9- or 10-inch tube pan—do not grease or line it.Greasing prevents proper rise. Ensure your pan has a removable bottom if possible. -
Pulse Sugar & Mix Dry Ingredients
In a food processor or blender, pulse granulated sugar until fine (like superfine/caster sugar). Remove 1 cup and set aside. Add cake flour and salt to the remaining sugar in the processor; pulse 5–10 times to aerate.Sifting dry ingredients later ensures even distribution. -
Whip Egg Whites
In a large, clean bowl, beat egg whites and cream of tartar on medium-low until foamy (~1 minute). Increase speed to medium-high and slowly add the reserved 1 cup superfine sugar. Whip until soft peaks form (5–6 minutes). Add vanilla and mix briefly.Soft peaks bend slightly when lifted—do not over-whip to stiff peaks. -
Fold in Dry Ingredients
In three additions, sift the flour mixture over the egg whites. Gently fold with a rubber spatula after each addition until just combined. Do not overmix.Folding preserves air; batter should be thick and airy. -
Pour & Bake
Pour batter into the ungreased tube pan. Smooth the top gently by shimming on the counter. Bake for 40–45 minutes, rotating halfway, until a toothpick comes out clean.Cake will rise high—this is normal! -
Cool Upside Down
Immediately invert the pan onto a wire rack (or use pan feet) and cool completely upside down (~3 hours). This prevents collapse.Do not skip this step—it’s crucial for structure. -
Release & Serve
Run a thin knife around the edges and center tube. Tap gently to release. Slice with a serrated knife and serve with whipped cream and fresh berries if desired.Store leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Servings 12
Serving Size 1 slice
- Amount Per Serving
- Calories 140kcal
- % Daily Value *
- Total Fat 0gg0%
- Saturated Fat 0gg0%
- Trans Fat 0gg
- Cholesterol 0mgmg0%
- Sodium 70mgmg3%
- Potassium 55mgmg2%
- Total Carbohydrate 33gg11%
- Dietary Fiber 0gg0%
- Sugars 27gg
- Protein 3gg6%
- Calcium 20mg mg
- Iron 0.4mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use fresh egg whites: Carton or frozen whites won’t whip as well. Separate eggs while cold, then bring whites to room temperature before whipping.
- No yolk rule: Even a trace of fat can prevent whipping—use an egg separator and crack into small bowls first.
- Superfine sugar tip: Pulse granulated sugar in a food processor for best results. Caster sugar works too.
- Cool upside down: Essential! The cake needs support while cooling to maintain height.
- Slicing tip: Use a serrated knife to avoid squishing the delicate crumb.
- Storage: Keep at room temperature for 1 day or refrigerate up to 5 days. Freeze whole cake (wrapped tightly) for up to 3 months—thaw overnight.
- Variations: Fold in rainbow sprinkles for a funfetti version, or serve with chocolate ganache and berries.
Frequently Asked Questions
Can I use a Bundt pan?
No. A Bundt pan has complex curves that make it nearly impossible to remove the cake intact. Always use a straight-sided tube pan for proper structure and release.
Why did my cake collapse?
Likely causes: under-whipped egg whites, over-folding, greased pan, or cooling upright. Ensure you whip to soft peaks and cool upside-down.
Can I make this ahead of time?
Absolutely! Bake and cool fully, then store at room temperature covered tightly for up to 24 hours, or freeze for longer storage.