A heavenly, cloud-like cake made entirely from whipped egg whites, sugar, and flour. This fat-free, feather-light dessert is the perfect canvas for fresh berries and a dollop of whipped cream.
Angel food cake is a marvel of baking—a towering, snow-white confection that is as light as air. It contains no butter or egg yolks, deriving its incredible volume and texture solely from perfectly whipped egg whites.
The result is a sweet, delicate, and fat-free cake with a uniquely soft yet springy crumb. Served simply with a cascade of fresh berries and a dusting of sugar, it is the epitome of an elegant, refreshing dessert.
The Science of a Sky-High Rise & Stable Structure
The entire structure of an angel food cake depends on the meringue. Egg whites are whipped with sugar to stiff, glossy peaks, creating a foam that is stabilized by the sugar and the acid from cream of tartar.
This foam is strong enough to hold the weight of the flour, which is carefully folded in to avoid deflating the precious air bubbles. The tube pan is not just a tradition; it’s essential. The center tube allows heat to penetrate the dense batter from all sides, helping the cake climb up the sides of the pan for maximum height.
Cooling the cake upside down is critical—it stretches the delicate web of egg proteins downward, preventing the cake from collapsing under its own weight as it cools.
Ingredients
For the Cake:
- 1 ¾ cups (350g) granulated sugar, divided
- 1 cup (120g) cake flour, sifted
- ¼ teaspoon salt
- 12 large egg whites, at room temperature (about 1 ½ cups)
- 1 ½ teaspoons cream of tartar
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract (optional but traditional)
For Serving:
- 2 cups fresh mixed berries (strawberries, blueberries, raspberries)
- Confectioners’ sugar, for dusting
- Lightly sweetened whipped cream (optional)
Instructions
1. Prepare the Dry Mix & Pan: Preheat oven to 350°F (175°C). In a food processor, pulse ¾ cup (150g) of the sugar with the cake flour and salt until very fine and well combined. Sift this mixture twice and set aside. Do not grease your 10-inch tube pan with a removable bottom. The batter needs to cling to the sides to rise properly.
2. Whip the Egg Whites to Stiff Peaks: In a spotlessly clean, grease-free bowl of a stand mixer, combine the egg whites and cream of tartar. Whip on medium speed until soft peaks form.
With the mixer running, gradually add the remaining 1 cup (200g) of sugar, about 2 tablespoons at a time. Increase speed to medium-high and whip until the meringue is thick, glossy, and holds very stiff peaks when the beater is lifted. Beat in the vanilla and almond extract.
3. Fold in the Flour Mixture: Sift about one-quarter of the flour-sugar mixture over the meringue. Using a large balloon whisk or a flexible spatula, gently fold until mostly incorporated. Repeat in three more additions, folding just until the dry ingredients disappear and no streaks remain. Be gentle and efficient to avoid deflating the meringue.
4. Bake Immediately: Gently spoon the batter into the ungreased tube pan. Smooth the top with a spatula. Run a thin knife or skewer through the batter in a circular motion to eliminate any large air pockets. Bake for 35-40 minutes, until the top is golden brown, dry, and springs back when lightly touched.
5. Cool Upside Down: Immediately upon removing from the oven, invert the pan onto its cooling legs or over the neck of a bottle. Let the cake cool completely upside down, about 2 hours. This prevents collapse.
6. Release & Serve: Once completely cool, run a thin, flexible knife around the edges of the pan and the center tube. Gently push the removable bottom up to release the cake. Use a knife to separate the cake from the bottom. Transfer to a serving plate. Top with fresh berries, dust with confectioners’ sugar, and serve with whipped cream if desired.
Pro-Tips for a Perfect, Lofty Angel Food Cake
- Spotlessly Clean Bowl & Tools: Any trace of grease or yolk will prevent the egg whites from whipping to their full volume. Wipe your bowl and whisk with lemon juice or vinegar before starting.
- Room Temperature Egg Whites: They whip up much higher and faster than cold ones.
- Measure Flour by Weight: For the most accurate and tender result, weigh your cake flour.
- Do Not Grease the Pan: The batter needs to cling to the sides as it rises. A non-stick pan is fine, but do not add butter or spray.
- Cool Upside Down: This is non-negotiable. If your tube pan doesn’t have legs, invert it over the neck of a wine or soda bottle.
- Cut with a Serrated Knife: Use a sawing motion with a serrated knife for clean, beautiful slices without compressing the airy crumb.
This Classic Angel Food Cake is a testament to the magic of simple ingredients handled with care.
