Cakes & Cupcakes
Angel Food Cake
Light, airy, and cloud-like angel food cake made from scratch with 12 egg whites. Naturally low in fat and absolutely heavenly with fresh berries.
A Cloud-Light Cake That Never Fails to Impress
This angel food cake is one of the most remarkable things you can create in a kitchen. Starting with nothing more than egg whites, sugar, and a little flour, you end up with a cake that is impossibly tall, cloud-light, and almost ethereal. It was the first cake I ever failed spectacularly, but those failures taught me everything about egg whites and folding technique. The version I share today is the result of years of refinement, and it is essentially foolproof.
Baker’s Tips
- Clean, grease-free equipment is essential — even a trace of fat prevents egg whites from whipping to full volume. Use glass or metal bowls, never plastic.
- Separate eggs when cold (yolks hold together better), then let whites come to room temperature before whipping for maximum volume.
- Add sugar one tablespoon at a time while beating — rushing this step will weigh down the whites and prevent stiff peaks.
- Never grease the pan. The batter needs to grip the sides to rise properly. Cool the cake upside down for at least 90 minutes to prevent collapsing.
Variations
- Chocolate: Replace 1/4 cup cake flour with unsweetened cocoa powder for a light, chocolatey cloud that pairs beautifully with raspberry sauce.
- Citrus: Add the finely grated zest of 2 lemons or 1 orange to the sugar before adding it to the egg whites for a bright, fragrant cake.
- Coconut: Fold in 1/2 cup finely shredded unsweetened coconut at the very end, plus 1/2 teaspoon coconut extract, and press toasted coconut onto the outside.
For the complete opposite experience in the best possible way, try my classic pound cake — where angel food is all air and lightness, pound cake is pure butter and density.
Ingredients
Instructions
- 1
Prepare the Flour and Sugar
Preheat your oven to 325°F (165°C). Have an ungreased 10-inch tube pan ready — do not grease it, as the batter needs to cling to the sides to rise. Sift the cake flour with 3/4 cup of the sugar three times. This triple-sifting aerates the mixture and ensures it folds into the egg whites without deflating them.
- 2
Whip the Egg Whites
In a very clean, dry, large bowl, beat the egg whites with a stand mixer or hand mixer on medium speed until foamy. Add the cream of tartar and salt, then increase to medium-high speed. Continue beating until soft peaks form — the whites should droop gently when the whisk is lifted.
- 3
Add the Sugar Gradually
With the mixer running on medium-high, add the remaining 3/4 cup of sugar one tablespoon at a time, beating for about 10 seconds between each addition. Continue beating until stiff, glossy peaks form. Add the vanilla and almond extracts and beat briefly to combine.
- 4
Fold in the Flour Mixture
Sift about one-quarter of the flour-sugar mixture over the beaten whites. Using a large rubber spatula, fold gently — cut down through the center, sweep along the bottom, and fold up and over. Rotate the bowl and repeat. Add the remaining flour mixture in three more additions, folding gently each time. Work quickly but carefully to preserve as much air as possible.
- 5
Bake the Cake
Gently spoon the batter into the ungreased tube pan, smoothing the top. Run a knife through the batter in a zigzag pattern to release any large air bubbles. Bake for 35-40 minutes, until the top is golden brown, springs back when pressed, and a skewer comes out clean.
- 6
Cool Upside Down
Immediately invert the pan onto its legs or over the neck of a bottle. Let the cake cool completely upside down — this takes at least 1.5 hours. Cooling inverted prevents the delicate cake from collapsing under its own weight. Once cool, run a thin knife around the edges and center tube to release the cake.
Nutrition Information
Per serving (serves 12). Values are approximate.
| Calories | 160 calories |
| Total Fat | 0.5g |
| Saturated Fat | 0g |
| Carbohydrates | 35g |
| Sugar | 26g |
| Protein | 5g |
| Sodium | 110mg |
| Fiber | 0g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Why does angel food cake have to cool upside down?
Angel food cake has a very delicate structure that relies on trapped air bubbles. If it cools right-side up, the weight of the cake compresses those bubbles and the cake deflates significantly. Cooling upside down keeps the full height and airy texture intact.
Can I use a regular cake pan?
You need a tube pan (also called an angel food cake pan) for this recipe. The center tube provides structural support and allows heat to reach the middle of the cake. A bundt pan with a nonstick coating will not work because the batter cannot cling to the sides.
What do I do with all the leftover egg yolks?
Make custard, lemon curd, hollandaise sauce, pasta dough, or ice cream base. Egg yolks keep in the refrigerator for 2-3 days or can be frozen for up to 3 months.
Reader Reviews
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