Traditional Angel Food Cake Recipe

Introduction

Angel food cake is a light, airy dessert that’s perfect for any occasion. Made primarily from whipped egg whites, this classic cake has a delicate texture and subtle sweetness that pairs beautifully with fresh fruit or a drizzle of sauce.

Ingredients

• 1 cup (120g) King Arthur Unbleached Cake Flour or King Arthur Unbleached All-Purpose Flour
• 1 1/2 cups (298g) granulated sugar, divided
• 1 3/4 cups (420g) egg whites, from about 12 large eggs, at room temperature
• 1/2 teaspoon table salt
• 1 teaspoon King Arthur Pure Vanilla Extract or almond extract, or a combination
• 1 1/2 teaspoons cream of tartar

Instructions

1. Step 1: Preheat the oven to 325°F. Do not grease or flour your angel food cake pan.
2. Step 2: In a large bowl, whisk together the flour and 3/4 cup (149g) of the sugar. Set aside.
3. Step 3: In a large mixing bowl, combine the egg whites, salt, and extract. Beat until the mixture is just frothy, then sprinkle the cream of tartar on top and continue beating until stiff, glossy peaks form.
4. Step 4: Add the remaining 3/4 cup (149g) sugar a few tablespoons at a time, beating gently, then gradually fold in the flour and sugar mixture.
5. Step 5: Spoon the batter into the pan and bake for 40 to 45 minutes, until golden brown and the top springs back when lightly touched.
6. Step 6: Remove the cake from the oven and immediately invert the pan, placing a bottle through its center tube to keep the cake from collapsing. Let cool for 1 1/2 hours.
7. Step 7: Once cooled, carefully loosen the cake edges with a knife and remove it from the pan.

Tips & Variations

• Make sure egg whites are at room temperature for better volume and stability.
• Sift the flour and sugar mixture to avoid lumps before folding.
• Try adding lemon zest or a splash of almond extract for a different flavor twist.
• Use a clean, grease-free bowl and beaters to help egg whites whip properly.

Storage

Store the angel food cake covered at room temperature for up to one week. For longer storage, wrap it well and freeze for up to three months. To reheat, allow the cake to come to room temperature before serving; avoid microwaving to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Angel food cake relies on whipped egg whites for its light texture, so whole eggs are not recommended as they will make the cake dense.

Do I have to invert the cake during cooling?

Yes, inverting the cake helps maintain its height and prevents it from collapsing as it cools.

Traditional Angel Food Cake Recipe

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4.7 from 76 reviews

This Traditional Angel Food Cake recipe creates a light, airy, and fluffy cake perfect for dessert lovers looking for a classic treat. Made with whipped egg whites and a delicate blend of cake flour, sugar, and vanilla extract, this cake is fat-free and has a tender crumb. Baked in a tube pan and cooled upside down to maintain its structure, it delivers a soft yet stable texture that pairs wonderfully with fruit or whipped cream.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 5 minutes
• Yield: 10 to 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup (120g) King Arthur Unbleached Cake Flour or King Arthur Unbleached All-Purpose Flour
• 1 1/2 cups (298g) granulated sugar, divided
• 1/2 teaspoon table salt
• 1 1/2 teaspoons cream of tartar

Wet Ingredients

• 1 3/4 cups (420g) egg whites, from about 12 large eggs, at room temperature
• 1 teaspoon King Arthur Pure Vanilla Extract or almond extract, or a combination

Instructions

1. Preheat the oven: Set your oven to 325°F (163°C) and prepare your angel food cake pan by ensuring it is clean and ungreased for proper cake rise and texture.
2. Mix dry ingredients: Whisk together the cake flour and half of the sugar (3/4 cup, 149g) thoroughly in a large bowl to keep the mixture light and evenly combined.
3. Beat egg whites: In a separate large mixing bowl, combine the egg whites, salt, and extract. Beat the mixture until just frothy, then add the cream of tartar and continue beating until stiff, glossy peaks form, indicating the right volume and structure.
4. Incorporate sugar and dry mix: Gradually add the remaining 3/4 cup (149g) sugar a few tablespoons at a time while beating to maintain volume. Then gently fold in the flour-sugar mixture using a spatula to preserve the airiness of the batter.
5. Bake the cake: Spoon the batter evenly into the tube pan without greasing. Bake for 40 to 45 minutes until the cake is golden brown and springs back when gently touched, indicating doneness.
6. Cool inverted: Remove the cake from the oven and immediately invert the pan with a bottle through the center tube to prevent the cake from collapsing. Let it cool completely for 1 1/2 hours to set the structure.
7. Release and remove from pan: Run a knife around the edges to loosen the cake and carefully remove it from the pan without damaging its light texture.
8. Storage: Store your angel food cake covered at room temperature for up to a week or freeze it, well wrapped, for up to 3 months to retain freshness.

Notes

• Do not grease or flour the pan to allow the batter to stick, which helps the cake rise properly.
• Use room temperature egg whites for better volume when whipping.
• Folding the dry ingredients in gently is critical to keep the batter light and airy.
• Cooling the cake upside down maintains its height and prevents collapse.
• This cake is naturally low in fat and cholesterol-free since it contains no yolks or added fats.
• Perfect served with fresh berries or a light glaze.

Keywords: Angel Food Cake, Light Cake, Egg White Cake, Low Fat Dessert, Classic Cake