Print

Traditional Angel Food Cake Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/traditional-angel-food-cake-recipe/