Angel Food Cake

The first time I attempted angel food cake, I stood in my kitchen watching twelve egg whites transform into glossy peaks, genuinely awed that something so ethereal could come from such humble ingredients. My grandmother had mentioned that patience matters more than technique with this recipe, though I was skeptical until I watched the foam turn from frothy to firm under my mixer's steady beat. There is something almost meditative about the process—sifting flour three times, folding with the lightest touch, trusting that the cake will rise if you just step back and let it.

I made this cake for a summer dinner last year when the temperature had climbed into the nineties and nobody wanted anything rich or fussy for dessert. We sat on the back porch with fresh strawberries and clouds of whipped cream, and my friend Sarah actually went quiet for a full minute after her first bite. That moment of silence felt like the highest compliment possible—this cake has a way of making people pause and appreciate something uncomplicated.

Ingredients

• Cake flour: The lower protein content keeps the cake tender, and sifting it multiple times ensures no clumps disrupt the delicate crumb
• Granulated sugar: Dividing the sugar between the dry ingredients and the egg whites gives structure to the foam while keeping the cake sweet throughout
• Fine salt: Just enough to brighten the flavor without making the cake taste salty
• Egg whites: Room temperature whites whip up higher and more stable, and even a drop of yolk can prevent proper peaks from forming
• Cream of tartar: This acidic ingredient stabilizes the egg white foam, helping it hold its shape through folding and baking
• Pure vanilla extract: Rounds out the sweetness and adds that classic bakery flavor everyone recognizes
• Almond extract: Completely optional, but a half teaspoon adds a lovely subtle background note that pairs beautifully with berries

Instructions

Preheat your oven and prepare the pan:

Set your oven to 350°F (175°C) and make sure your angel food cake pan is spotlessly clean and completely dry—any grease or residue will keep the batter from climbing the sides as it bakes.

Sift the dry ingredients together:

Combine the cake flour, ¾ cup of the sugar, and the salt in a bowl, then sift everything together three separate times for maximum aeration.

Whip the egg whites to foamy:

Beat the egg whites on medium-high speed until they turn foamy and opaque, then sprinkle in the cream of tartar and continue beating until soft peaks form.

Add the remaining sugar:

Gradually pour in the remaining ¾ cup of sugar, a small amount at a time, while the mixer continues beating until the whites hold stiff, glossy peaks.

Stir in the extracts:

Gently fold in the vanilla and almond extracts by hand, being careful not to deflate the whipped whites you have worked so carefully to achieve.

Fold in the flour mixture:

Sift about one-third of the flour mixture over the egg whites and fold it in gently with a spatula, repeating twice more until just combined.

Fill the pan and smooth the batter:

Spoon the batter into your ungreased tube pan, smooth the top, and draw a knife through the batter once to release any trapped air pockets.

Bake until golden and springy:

Bake for 35 to 40 minutes until the cake is golden and springs back when you touch it lightly with your finger.

Cool upside down completely:

Invert the pan immediately onto a bottle or cooling rack and let the cake cool for at least an hour or two—this step is non-negotiable.

Release and serve:

Run a thin knife around the edges and center tube to loosen the cake, then release it and serve with whatever fresh fruit or toppings you like.

Save

My mother keeps an old angel food cake pan in the back of her cabinet that belonged to her mother, and I think of those two women every time I invert a fresh cake onto a bottle to cool. There is something almost reverent about the process—standing guard over a delicate, golden creation that could collapse if rushed or disturbed. This cake has become my go-to when I need to bring something that feels special but does not require days of preparation or obscure ingredients.

Getting the Most Lift

Room temperature egg whites whip up noticeably faster and hold their structure better than cold ones straight from the refrigerator. I have learned to set my eggs out about thirty minutes before I plan to start baking, and the difference in the final cake is worth the tiny bit of planning ahead. You want those whites to feel almost silky when you start beating them.

Sifting Makes the Difference

That triple sifting step might seem excessive, but each pass through the sieve breaks up tiny flour clumps and incorporates more air into the dry ingredients. The first time I tried shortcutting this step, I found small pockets of dry flour in my finished cake and learned my lesson. Now I treat sifting as part of the rhythm rather than a chore.

Serving Ideas

Fresh berries are the classic pairing for a reason—their tartness and juice play perfectly against the light sweetness of the cake—but a drizzle of fruit coulis or even a simple dusting of powdered sugar works beautifully too. During summer I like to grill slices briefly for just a minute or two, which adds a lovely caramelized note.

• Leftover cake keeps well wrapped at room temperature for a couple of days
• Toasted slices with a little butter make an unexpected breakfast treat
• Cubed cake adds elegance to trifle or berry parfaits

Save

There is something deeply satisfying about slicing into a homemade angel food cake and seeing that perfect, airy crumb you created from nothing but egg whites and a bit of flour. Hope this recipe brings as much lightness to your table as it has to mine.

Recipe Questions & Answers

→ What makes angel food cake different from other cakes?

This cake contains no butter or oil, relying entirely on whipped egg whites for its structure. The result is an exceptionally light, airy texture with a delicate crumb that's naturally lower in fat than traditional cakes.

→ Why must the pan remain ungreased?

The batter needs to cling to the pan's sides as it rises. Greasing would prevent this grip, causing the cake to collapse rather than achieve its characteristic tall, fluffy structure.

→ Can I use all-purpose flour instead of cake flour?

Yes, though the texture will be slightly less delicate. For the closest match, measure 1 cup of all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons of cornstarch.

→ Why invert the pan while cooling?

Cooling upside down prevents the delicate structure from collapsing under its own weight. Most angel food pans have built-in legs, or you can balance the center tube over a wine bottle.

→ How should I store leftover cake?

Keep at room temperature under a dome or loosely wrapped for up to two days. For longer storage, wrap slices individually and freeze for up to three months.

→ What toppings work best with this cake?

Fresh berries, sliced peaches, or poached pears are classic choices. A dollop of lightly sweetened whipped cream, a drizzle of fruit coulis, or a sprinkle of powdered sugar elevates the simple elegance.