Angel Food Cake Recipe

Closeup of a frosted angel food cake topped with fresh strawberries, raspberries, blueberries, and blackberries

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Angel food cake made with egg whites, cake flour, sugar, vanilla, and almond extract, served with powdered sugar, berries, and cream.

Prep Time15

Cook Time45

Total Time3 5

Course: Dessert

Servings: servings

Calories: 164kcal

Author: Jocelyn Delk Adams

Equipment

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