Here’s a classic Angel Food Cake recipe—light, airy, and naturally sweet, perfect for a dessert with berries or a dusting of powdered sugar.
Ingredients (1 10-inch cake)
- 1 cup (120 g) cake flour
- 1 ½ cups (300 g) granulated sugar, divided
- 12 large egg whites, room temperature
- 1 ½ tsp cream of tartar
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat oven
- 350°F (175°C). Use an ungreased 10-inch tube pan.
- Sift dry ingredients
- Sift together cake flour and ½ cup of sugar. Set aside.
- Beat egg whites
- In a large bowl, beat egg whites, cream of tartar, and salt on medium speed until soft peaks form.
- Gradually add remaining 1 cup sugar, 1 tbsp at a time, beating until stiff peaks form.
- Beat in vanilla extract.
- Fold in flour
- Sift the flour mixture over the egg whites in 3 additions, gently folding with a spatula after each addition. Be careful not to deflate the egg whites.
- Bake
- Pour batter into an ungreased tube pan. Smooth the top gently.
- Bake 35–40 minutes, until the cake springs back when lightly pressed and a toothpick comes out clean.
- Cool
- Invert the pan and let cool completely (about 1–2 hours). This prevents the cake from collapsing.
- Remove from pan
- Run a thin knife around the edges and the center tube to release the cake.
- Serve
- Dust with powdered sugar or top with fresh berries and whipped cream.
Tips
- Egg whites must be room temperature for maximum volume.
- Do not grease the pan—the batter needs to cling to the pan to rise properly.
- Fold gently to keep the cake airy.
- Cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
If you want, I can give a super-easy 3-ingredient Angel Food Cake version using boxed cake mix and egg whites, ready in under 40 minutes.
Do you want me to do that?
