Angel Food Cake stands out for its ethereal lightness and delicate sweetness, achieved using just six simple ingredients.
This dessert is naturally low in fat and saturated fat while being high in protein from egg whites, making it a healthier alternative to traditional cakes.
The airy texture and slightly sweet flavor make it versatile—perfect for pairing with fresh berries, fruit compotes, or a dollop of whipped cream.
Despite its elegant appearance, this recipe is surprisingly approachable, requiring minimal prep and everyday pantry staples.
It’s ideal for both casual weeknight desserts and special occasions.
Plus, the cake’s high-protein, low-fat composition supports a lighter, more balanced diet, while its fiber content from optional fruit toppings adds nutritional benefits.
Its ability to be made ahead and stored makes it excellent for meal prep or entertaining without stress.
Must-Have Tools for Perfect Results
Angel Food Cake Pan
This specialized tube pan ensures even baking and allows the cake to cool upside-down, preserving its structure. Essential for any angel food cake recipe and versatile for other airy desserts.
Electric Mixer (Handheld or Stand)
Ideal for whipping egg whites to stiff peaks quickly and efficiently, providing the light, airy texture crucial for this cake. Also invaluable for general baking tasks.
Food Processor or Blender
Perfect for turning granulated sugar into superfine sugar, which blends seamlessly with flour and improves the cake’s delicate texture. Useful for smoothies, sauces, and nut butters as well.
Fine Mesh Sieve
Ensures flour and sugar are aerated and clump-free, making folding into egg whites smooth and even. Also excellent for dusting powdered sugar or sifting dry ingredients for all baking projects.
Silicone Spatula
Gentle enough to fold the batter without deflating it, maintaining the cake’s airy structure. Handy for mixing, scraping, and spreading in countless kitchen applications.
Fluffy Angel Food Cake
Equipment
- 1 Angel food cake pan (tube pan)
- 1 Electric Mixer (handheld or stand)
- 1 Food Processor or Blender
- 1 Fine Mesh Sieve
- 1 Silicone Spatula
- 1 Wire cooling rack
Ingredients
- 1 and 3/4 cups 350 g granulated sugar*
- 1 cup + 2 tbsp 133 g cake flour, spooned and leveled
- 1/4 tsp salt
- 12 large egg whites room temperature*
- 1 and 1/2 tsp cream of tartar
- 1 and 1/2 tsp pure vanilla extract
- Optional: Confectioners’ sugar whipped cream, fresh berries for serving
Instructions
- Preheat Oven and Prepare Rack: Adjust your oven rack to the lower-middle position to ensure even baking and preheat the oven to 325°F (163°C). This positioning allows the cake to rise evenly while preventing over-browning, giving you a perfectly airy texture. Make sure the oven is fully preheated before inserting the cake.
- Process Sugar and Dry Ingredients: Place the granulated sugar in a food processor or blender and pulse until it reaches a superfine, powdery consistency. Remove 1 cup and set aside for whipping egg whites, then add the cake flour and salt to the processor. Pulse 5–10 times to aerate and evenly combine the ingredients, creating a light, lump-free mixture essential for a fluffy cake.
- Whip Egg Whites: In a large mixing bowl, combine room-temperature egg whites with the cream of tartar. Using a hand or stand mixer fitted with a whisk attachment, whip on medium-low until foamy, about 1 minute, then gradually increase to medium-high speed and slowly incorporate the reserved 1 cup superfine sugar until soft peaks form, ensuring a stable, voluminous meringue.
- Add Vanilla Extract: Once the egg whites reach soft peaks, add the pure vanilla extract and gently beat just until evenly combined. Avoid overmixing at this stage to maintain the airy structure necessary for a tall, light cake.
- Fold in Dry Ingredients: Sift the flour and sugar mixture in three additions over the whipped egg whites. Using a silicone spatula, fold each addition carefully and slowly with gentle motions, scraping the sides and bottom of the bowl, until fully incorporated. This gradual folding preserves the meringue’s fluffiness and prevents a dense, collapsed cake.
- Transfer Batter to Pan: Pour the batter into an ungreased 9 or 10-inch tube pan, using a spatula to gently spread and level the surface. Avoid greasing the pan, as the cake needs to cling to the sides while rising. Shimmy the pan slightly on the counter to remove air pockets and create a smooth top.
- Bake the Cake: Bake in the preheated oven for 40–45 minutes, rotating the pan halfway through baking to ensure even heat distribution. The cake should rise tall, spring back lightly to the touch, and a toothpick inserted in the center should come out clean.
- Cool the Cake Upside Down: Immediately invert the tube pan onto a wire cooling rack or use the pan’s feet if available, allowing the cake to cool completely for about 3 hours. Cooling upside down prevents the delicate structure from collapsing and ensures a perfectly tall, airy texture.
- Release and Serve: Once fully cooled, run a thin knife around the edges of the pan and gently tap the sides to release the cake. Optionally, dust with confectioners’ sugar and serve slices with whipped cream and fresh berries, using a serrated knife to maintain the cake’s light texture.
Notes
- Use room-temperature egg whites for maximum volume; cold egg whites do not whip as well.
- Do not grease the tube pan; the cake needs to cling to the sides to rise properly.
- Sift flour and sugar in multiple additions to maintain the airy texture and prevent deflation.
- Allow the cake to cool upside down completely; skipping this step may cause it to collapse.
- Optional: Fold in rainbow sprinkles for a festive variation or top with whipped cream and fresh berries.
- Cake can be made a day in advance; store at room temperature covered tightly.
Chef’s Secrets For Perfect Cake
Achieving a light, tall angel food cake relies on precise techniques.
Always use fresh, room-temperature egg whites, separated carefully from yolks, and whip them with cream of tartar until soft peaks form.
Gradually folding in sifted flour ensures the delicate meringue stays airy.
Cooling the cake upside down is non-negotiable: it preserves height and prevents collapse.
Using superfine sugar or pulsing regular granulated sugar in a food processor gives a finer, smoother batter and prevents a grainy texture.
Lastly, patience is key—rushing any step can compromise the ethereal fluffiness of this iconic dessert.
Serving Suggestions For Elegant Desserts
Angel food cake is versatile and pairs beautifully with light accompaniments.
Serve slices with fresh berries, a dollop of whipped cream, or a drizzle of fruit coulis for a sophisticated presentation.
For a decadent twist, top with chocolate ganache or fold in sprinkles for celebrations.
It also works as a base for layered desserts, trifles, or parfaits.
Because it’s airy and mildly sweet, it complements both rich creams and tart fruit, making it perfect for tea parties, family gatherings, or elegant dinner desserts.
Storage Tips For Longer Freshness
Store leftover angel food cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Avoid wrapping too tightly in plastic wrap while the cake is still warm, as it can trap condensation and make it soggy.
For longer storage, freeze the cake unfrosted in a sealed freezer-safe bag for up to 3 months.
Thaw overnight in the refrigerator, then bring to room temperature before serving.
Slicing while slightly chilled helps maintain clean edges without squishing the delicate texture.
Frequently Asked Questions About Cake
1. Can I use egg white substitutes?
While powdered or carton egg whites are convenient, fresh room-temperature egg whites produce the best volume and stability for angel food cake. Substitutes may result in a denser, flatter cake.
2. Do I need a tube pan?
Yes. A tube pan (angel food cake pan) is essential. Its hollow center ensures even baking and proper rising. Bundt or standard round pans do not provide the same support.
3. Can I add flavorings or extracts?
Absolutely. Vanilla is classic, but almond extract or citrus zest can enhance flavor. Use sparingly, as too much can weigh down the airy batter.
4. Why is my cake shrinking after baking?
Shrinking usually occurs if the cake is removed from the pan too soon or cooled upright. Always cool upside down to maintain height and structure.
5. Can I make this ahead of time?
Yes! Bake the cake a day in advance and store at room temperature, or freeze for up to 3 months. Just thaw before serving to retain light texture.
This recipe has been adapted and simplified from the original version by sallysbakingaddiction. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
