I can’t tell y’all how many times I’ve baked angel food cake, boos. It disappears the minute I set it down. Light, airy, and fluffy, it’s basically the total opposite of my devil’s food cake but every bit as good. I swear I’ve never met a soul who doesn’t love angel food cake. And making it isn’t hard at all. You just need a little patience and the will to separate a dozen egg whites. I promise y’all will nail it!
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How to Make Angel Food Cake
These step-by-step photos show how to make angel food cake, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Angel Food Cake Recipe
1. Blend the sugar in a food processor
Pulse until fine, then divide it in half for the recipe.
2. Sift the dry ingredients together
Sift half the sugar with the cake flour and salt, pressing any large salt flakes through if needed.
3. Whip the egg whites
Beat in the stand mixer until foamy, then add the cream of tartar.
4. Add the remaining sugar
Slowly pour it in while whipping to soft peaks, then add the extracts until glossy.
PRO TIP: Egg whites are PICKY. One little drop of yolk and they’ll refuse to whip. What I like to do is crack the eggs into a small bowl first, then let the whites slide right through my fingers. It’s gentler that way, and you won’t risk a sharp shell nicking the yolk and messing up your whole batch.
5. Fold in the dry mixture gently
Remove the bowl and fold in the flour mixture in three additions, keeping the whites airy.
6. Fill the tube pan with the cake batter
Smooth the top, and bake until lightly caramelized and mostly clean when tested.
7. Cool your angel food cake
Invert the pan to cool fully, then loosen the cake and release it onto a serving plate.
8. Dust and serve
Sprinkle powdered sugar over the cake and add whipped cream and fresh berries to serve.
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Full Angel Food Cake Recipe
Angel Food Cake Recipe
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Ingredients
- 1 2/3 cup granulated sugar
- 1 cup cake flour
- ½ teaspoon kosher salt
- 12 large egg whites room temperature
- 1 ½ teaspoon cream of tartar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- Powdered sugar
- Whipped cream
- Fresh berries
Instructions
- Preheat the oven to 325°F and place the rack in the bottom third position. Place a 10-inch tube pan on a sheet pan. Take a sheet of parchment paper and cut it in half lengthwise, creating two long strips. Very lightly grease one side of each strip and line the tube pan with them (overlapping a bit) to create a collar, with the greased side facing the center.
- In a food processor, pulse the sugar for about 30 seconds until it becomes fine. Divide the sugar in half.
- Using a fine mesh sieve, sift half of the sugar, cake flour, and salt. (You may need to press the larger flakes of salt through the sieve with your fingers or a spoon.)
- In the bowl of your stand mixer fitted with the whisk attachment, add the egg whites and whisk on medium speed until foamy, about 2 minutes. Reduce the speed to low and add in the cream of tartar.
- Return the speed to medium and slowly stream in the remaining half of the sugar. Once all the sugar is incorporated, increase the speed to medium high. Whip until the egg whites form soft peaks, about 6 minutes. Add in the extracts and continue whisking for 15 seconds. It should look like shaving cream, but not hold a peak when the whisk is removed.
- Remove the bowl from the stand mixer and gently fold the dry mixture in three additions, as you don’t want to deflate the whites. Make sure there are no pockets of dry ingredients, but do not overmix.
- Spoon the batter into the tube pan and smooth the top. Bake for about 45 minutes until the top is slightly caramelized and light brown and an inserted skewer comes out mostly clean.
- Remove from the oven and invert the pan onto a wire rack. Cool the cake completely, about 2 hours. Once completely cool, turn the pan right side up and run a knife around the sides of the pan and gently release the cake, inverting it onto a serving platter.
- Dust with powdered sugar, slice, and serve with whipped cream and fresh berries.
Notes
How to Store
- Room Temp: Keep your angel food cake covered in an airtight container on the counter for up to 3 days.
- Freezer: For longer storage, wrap the cake (whole or sliced) tightly in plastic wrap, then foil, and freeze for up to 2 months. It’s better than storing it in the fridge. When you’re ready to enjoy it, let it thaw at room temp still wrapped so it doesn’t dry out.
Nutrition
Recipe Tips
- Let the egg whites sit. Room temperature whites whip up higher and fluffier, so give them about 30 minutes before you start.
- Sift like you mean it, boos! Run that flour, sugar, and salt through the sieve a couple times to keep the batter light and airy.
- DON’T grease the pan. For the love of cake, just don’t. The batter needs to grip the sides to rise tall, and grease will make it slide down and fall flat.
- Use a serrated knife when slicing your berry angel food cake. A regular knife will crush all that fluffy goodness you worked for.
Recipe Help
Sadly, no. This cake needs smooth, straight sides so it can grab on and rise. A bundt pan’s curves will just trap it and tear it when you try to get it out.
Fresh is best. Carton egg whites don’t whip as well.
Could be several things, boo. You underwhipped your egg whites, opened the oven door too soon, or your oven temp wasn’t right. Alway’s check it with a thermometer! And don’t forget to cool your cake upside down. If you don’t do it, it will end up flat.
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