Classic Angel Food Cake

Light, fluffy, cloud-like classic angel food cake. This stunning cake only takes a few simple ingredients to make. It’s the perfect treat for spring and summer gatherings!

Classic Angel Food Cake | lifemadesimplebakes.com

We had one whole glorious day of spring… and then it snowed! I can’t complain though, because we had this yummy, fruit-topped cake to enjoy, complete with it’s own dusting of shredded coconut snow. Easter is just days away (seems so strange saying that because it’s currently snowing as I’m typing this post) and this homemade angel food cake would be the perfect dessert to serve, don’t you think? It’s light, airy and can be served with fresh fruit, homemade whipped cream and your favorite vanilla ice cream. Sounds heavenly to me! ????⛅️

Classic Angel Food Cake | lifemadesimplebakes.com

If you’ve never made angel food cake before, the process is quite simple. To start you’ll want to adjust the rack in your oven to the center position (or at least make sure there’s 6″ between the top of your cake pan and the heating element). Not speaking from experience or anything ???????? Next, you’ll want to pulse your granulated sugar in a food processor until it’s really fine. If you have caster sugar available, feel free to use that too. Sift half of it with the cake flour and salt, then set aside.

In the bowl of a stand mixer (or a really large mixing bowl with a hand mixer) whisk together the egg whites, water, vanilla bean paste (SEE NOTES) and cream of tartar until foamy, about 2 minutes on low… see picture above. ????Turn speed up to medium, slowly add the remaining half of the sugar, a little at a time. Gradually turn the speed up to medium-high. Beat until medium peaks form [pictured here].

Classic Angel Food Cake | lifemadesimplebakes.com

Sift enough of the flour mixture over top to evenly dust the egg white mixture. Using a spatula gently fold the flour into egg white mixture. Be super light-handed!! Over-mixing will deflate the egg whites and will cause a dense, dry cake. Repeat until all of the flour mixture has been incorporated.

Classic Angel Food Cake | lifemadesimplebakes.com

Spoon the batter evenly into an ungreased angel food cake pan. YES, UNGREASED. The cake needs to climb the sides of the pan, and it can’t do that if you use spray or butter. It’s scary, I know, but it’ll be ok, I promise. Place it in the oven and bake for 35-45 minutes. If you notice the top getting to dark, place a piece of foil over it around to 35 minute mark. You’ll know it’s done when a cake tester inserted into the center of the cake comes out with just a few moist crumbs. Remove it from the oven and invert or flip and allow to cool upside down on a wire rack (or use legs if your pan has them). This allows air to circulate underneath the cake and prevents it from getting moist and soggy. Give it a good hour before you attempt to remove it!

Classic Angel Food Cake | lifemadesimplebakes.com

Now comes the tricky part. To remove the cake from the pan, you’ll want to use a sturdy silicone spatula or an offset spatula to loosen the outer and center edges. Since I used a one-piece enameled tube pan, I had to be really careful! I didn’t want to scratch the pan, but I had to scrape the sides enough to get it to come out. It’ll be much easier if you have a two-piece removable tube pan. Invert the cake pan onto a cakes stand or plate. Gently tap & shake the cake until it comes out.

Classic Angel Food Cake | lifemadesimplebakes.com

Cut generous slices and top with homemade whipped cream, berries, coconut or little sprigs of mint. ???????????? Serve with a big scoop of vanilla ice cream!! This cloud-like angel food cake is the perfect spring/summer dessert. I hope you’ll love it as much as we do! Enjoy & happy baking!

5.0 from 2 reviews
Classic Angel Food Cake
 
Prep time
Cook time
Total time
 
Light, fluffy, cloud-like classic angel food cake. This stunning cake only takes a few simple ingredients to make!
Author:
Yield: 12-16 servings
Ingredients
  • 1¾ c. granulated sugar
  • ½ tsp. salt
  • 1 c. cake flour, sifted
  • 12 large egg whites, room temperature
  • ⅓ c. warm water*
  • 1 tsp. vanilla bean paste**
  • 1½ tsp. cream of tartar

  • For garnish:
  • Whipped cream
  • Berries
  • Unsweetened coconut flakes
  • Mint
Directions
  1. Adjust the top wrack to the center of the oven. Preheat oven to 350 degrees.
  2. In a food processor, pulse sugar until fine, about 2 minutes.
  3. In a medium mixing bowl, sift together half of the sugar, the cake flour and the salt; set aside.
  4. In the bowl of a stand mixer (or a really large mixing bowl with a hand mixer) whisk together the egg whites, water, vanilla bean paste, and cream of tartar until foamy, about 2 minutes on low. Turn speed up to medium, slowly add the remaining half of the sugar, a little at a time. Gradually turn the speed up to medium-high. Beat until medium peaks form.
  5. Sift enough of the flour mixture over top to evenly dust the egg white mixture. Using a spatula gently fold the flour into egg white mixture. Repeat until all of the flour mixture has been incorporated.
  6. Spoon the batter evenly into an ungreased angel food cake pan. YES, UNGREASED. Place in the oven and bake for 35-45 minutes. Place a piece of foil over top around to 35 minute mark if the top is getting too dark. A cake tester inserted into the center of the cake should come out with just a few moist crumbs. When the cake is done, remove from the oven and invert or flip and allow to cool upside down on a wire rack (or use legs if your pan has them). Allow to cool for 1 hour before removing from the pan. I used an offset spatula to loosen the outer and center edges. Top with homemade whipped cream, berries, coconut or mint. Or serve with a scoop of ice cream.
Notes
*If it's a rainy/snowy day or you live in a humid climate, decrease water to ¼ cup.
**If you don't have vanilla bean paste, combine 1 tsp. of vanilla extract with the seeds of ½ a vanilla bean.
-Don't add too much fruit to the top of your cake or it will start to deflate. It's a delicate cake! Trust me :)
-Use three bowls to separate eggs. One medium bowl for yolks, one medium bowl for whites, and one small bowl to separate them over. That way if you do get yolk in the small bowl, it only ruins one egg and you don't have to dump the entire bowl of whites out!


Recipe source: adapted from Food Network