Description
This Easy Angel Food Cake recipe is a light, fluffy, and airy dessert perfect for any occasion. Made primarily with egg whites, sugar, and flour, it yields a tender cake that pairs beautifully with homemade whipped cream and fresh berries. The recipe includes helpful tips to achieve the perfect texture and ensures a delightful homemade treat that is impressive yet simple to bake.
Ingredients
Scale
Angel Food Cake
- 1 1/2 cups egg whites (about 10–12 eggs)
- 2 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1/4 tsp salt
- 1 1/2 tsp cream of tartar
- 1 cup granulated sugar
- 1 cup cake flour (or 3/4 cup all-purpose flour + 2 Tbsp cornstarch, sifted together)
- 1 1/4 cups powdered sugar
For Serving
- Homemade whipped cream (recipe linked separately)
- Fresh berries
- Powdered sugar (for dusting)
Instructions
- Separate eggs: Begin by separating the egg whites from the yolks while the eggs are cold, which makes this process easier. Then, allow the egg whites to come to room temperature for about 30 minutes to ensure optimal whipping volume.
- Sift dry ingredients: While the egg whites reach room temperature, sift together the cake flour (or all-purpose flour mixed with cornstarch) and powdered sugar five times to ensure a light, aerated mixture. Set this aside.
- Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the cake.
- Whip egg whites: Using a hand or stand mixer on medium speed, whip the egg whites with vanilla extract, almond extract if using, salt, and cream of tartar until soft peaks form.
- Add granulated sugar: Gradually add the granulated sugar in 2 tablespoon increments while beating on high speed until stiff peaks form, indicating the egg whites are stable and glossy.
- Fold in dry ingredients: Gently fold half a cup at a time of the sifted flour mixture into the whipped egg whites, careful not to deflate the batter, until fully combined.
- Transfer batter: Spoon the batter gently into an ungreased 10-inch tube pan, spreading evenly without greasing the pan to aid the cake’s rise.
- Remove air pockets: Run a knife through the batter to gently cut any large air pockets, ensuring an even texture.
- Bake: Place the tube pan in the preheated oven and bake for 35-40 minutes, or until the top is lightly golden and cracks appear dry.
- Invert cake to cool: Immediately flip the pan upside down and let it cool for about one hour, supporting it on a heat-proof bottle or similar item to prevent the cake from collapsing.
- Release cake: After cooling, run a knife around the sides of the pan and gently invert the cake onto a serving plate, tapping lightly if needed to release it.
- Serve: Slice the cake and serve with homemade whipped cream, fresh berries, and a sprinkle of powdered sugar for an elegant presentation.
- Storage: Store the cake at room temperature for up to two days, or refrigerate for longer storage to maintain freshness.
- Enjoy: Delight in this classic angel food cake that’s perfect for celebrations or a sweet everyday treat.
Notes
- Ensure egg whites are at room temperature before whipping for maximum volume.
- Do not grease the tube pan; greasing will prevent the batter from climbing the pan sides and may cause collapse.
- Sifting flour and powdered sugar multiple times creates a lighter, fluffier texture.
- Inverting and cooling the cake upside down preserves its height and airiness.
- The cake can be served with fresh fruit, whipped cream, or a dusting of powdered sugar.
- Store the cake properly to maintain its softness and prevent drying out.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: angel food cake, light cake, fluffy cake, egg white cake, homemade dessert, easy cake recipe
