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Fluffy Angel Food Cake

Jessica T. Brown
A tall, airy angel food cake made from six simple ingredients, naturally low in fat and high in protein, perfect for pairing with berries or whipped cream and ideal for everyday desserts or entertaining.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time: 3 hours
Total Time 4 hours
Course Dessert
Cuisine American
Servings 11

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.