Angel Food Cake

Discover the light and airy goodness of Angel Food Cake, a classic dessert that is fluffy, sweet, and perfect for any occasion. This simple yet elegant cake is a favorite among many for its delicious taste and beautiful presentation.

Why Make This Recipe

Angel Food Cake is a great choice for those looking for a light and fluffy dessert option. It’s a versatile cake that can be enjoyed on its own or with various toppings, making it a crowd-pleaser for gatherings or as a treat for yourself.

How to Make Angel Food Cake

Ingredients:

• 3/4 cup – 1 cup (98g-130g) cake flour OR all-purpose flour


• 1 3/4 cups (362g) sugar, divided


• 1/4 tsp salt


• 1 1/2 cups egg whites, room temperature (about 10-12 large egg whites)


• 1 1/2 tsp cream of tartar


• 1 1/2 tsp vanilla extract

Directions:

1. Preheat oven to 375°F and have an ungreased tube pan ready.


2. Sift together half of the sugar, flour, and salt 5 times. Set aside.


3. Whip egg whites until frothy, then add cream of tartar and vanilla extract.


4. Gradually add remaining sugar while whipping until stiff peaks form.


5. Gently fold in the flour mixture into the egg whites.


6. Pour batter into the pan, smooth the top, and remove air bubbles.


7. Bake until golden and a toothpick comes out clean.


8. Invert the cake to cool once out of the oven, then remove from the pan.

How to Serve Angel Food Cake

Slice the cake with a serrated knife and serve as is or with fresh fruit, whipped cream, or other toppings. The light and airy texture pairs well with a variety of flavors.

How to Store Angel Food Cake

Store the cake at room temperature in an airtight container for 3-4 days. To maintain its fluffiness, avoid refrigerating the cake as it can cause it to dry out.

Tips to Make Angel Food Cake

• Ensure egg whites are at room temperature for better volume when whipped.


• Sift the flour mixture multiple times to ensure a light and fluffy texture.


• Be gentle when folding in the flour to avoid deflating the batter.

Variation

For a twist on the classic recipe, try adding lemon or almond extract for a different flavor profile. You can also top the cake with a citrus glaze or fresh berries for a pop of color.

Angel Food Cake

Author: Maria Courses: Desert

Ingredients

Scale

1/2x 1x 2x 3x

• 0.75 cup cake flour OR all-purpose flour (98g-130g)

• 0.75 cups sugar, divided (362g)

• 0.25 tsp salt

• 1.5 cups egg whites, room temperature (about 10-12 large egg whites)

• 1.5 tsp cream of tartar

• 1.5 tsp vanilla extract

Instructions

1. Preheat oven to 375°F and have an ungreased tube pan ready.
   Mark as complete

1. Sift together half of the sugar, flour, and salt 5 times. Set aside.
   Mark as complete

1. Whip egg whites until frothy, then add cream of tartar and vanilla extract.
   Mark as complete

1. Gradually add remaining sugar while whipping until stiff peaks form.
   Mark as complete

1. Gently fold in the flour mixture into the egg whites.
   Mark as complete

1. Pour batter into the pan, smooth the top, and remove air bubbles.
   Mark as complete

1. Bake until golden and a toothpick comes out clean.
   Mark as complete

1. Invert the cake to cool once out of the oven, then remove from the pan.
   Mark as complete