Fresh, fluffy, and light as air, this Classic Angel Food Cake is a must-make! With only a few ingredients, it’s the perfect way to celebrate any special gathering.
This Classic Angel Food Cake recipe is a light, airy dessert known for its delicate texture and subtly sweet flavor. Made from whipped egg whites, sugar, and flour, this fat-free cake rises into a tall, fluffy masterpiece with a soft, cloud-like texture. Its mild vanilla flavor makes it the perfect canvas for fresh berries, whipped cream, or even a simple dusting of powdered sugar.
For other fun and fluffy cake recipes you have to check out my Old Fashioned Sour Cream Pound Cake, Classic Strawberry Shortcake, and Blue Ribbon Pound Cake.
Table of Contents
Recipe Ingredients
Granulated Sugar – Not only sweetens but also stabilizes the egg whites, creating a delicate crumb and soft, fluffy texture.
Vanilla Bean Paste – Adds a warm, rich vanilla flavor that deepens the cake’s sweetness.
Cream of Tartar – Stabilizes the whipped egg whites for the fluffiest texture.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Topping Options – Fresh berries like strawberries, raspberries, or blueberries, a drizzle of lemon curd, or rich chocolate ganache and caramel are all great choices. Whipped cream, cherries, or coconut flakes make it even better!
Almond Extract – Swap vanilla bean paste for almond extract to add a subtle nutty flavor that complements the cake’s light sweetness.
How to Make Classic Angel Food Cake
Step 1: Adjust the top rack to the center of the oven. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Step 2: In a food processor, pulse sugar until fine, about 2 minutes.
Step 3: In a medium mixing bowl, sift together half of the sugar, the cake flour, and the salt; set aside.
Step 4: In the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), whisk together egg whites, water, vanilla bean paste, and cream of tartar until foamy, about 2 minutes on low. Turn the speed up to medium, and slowly add the remaining sugar a little at a time. Gradually turn the speed up to medium-high. Beat until medium peaks form.
Step 5: Sift enough of the flour mixture over the egg white mixture to evenly dust the top. Using a spatula, gently fold the flour into the egg white mixture. Repeat until all of the flour mixture is incorporated.
Step 6: Spoon the batter evenly into an ungreased angel food cake pan. Place in the oven and bake for 35-45 minutes. If the top is browning around the 35-minute mark, cover it with foil. A cake tester inserted into the center should come out with a few moist crumbs. When done, remove from the oven, invert, and allow to cool upside down on a wire rack (or use legs if your pan has them). Cool for 1 hour before removing from the pan. Use an offset spatula to loosen the outer and center edges. Top with whipped cream, berries, coconut, or mint, or serve with a scoop of ice cream.
Expert Tips
Perfect Release and Slicing – Use a sturdy silicone or offset spatula to loosen the edges. Invert onto a cake stand, tapping gently until it slides out. Slice with a serrated knife using a gentle sawing motion.
Use Fresh Egg Whites – Freshly separated egg whites provide better volume and stability compared to carton egg whites, giving the cake a lighter, fluffier texture.
FAQs
A classic angel food cake is typically made in a tube pan, but a regular or bundt pan works too. Watch the color as it bakes, and check for a slight spring when touched.
Leftover egg yolks are great for custards, curds, or rich sauces like hollandaise. You can also add them to scrambled eggs or bake them into cookies for extra richness.
Storage Information
STORE Angel Food Cake at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days.
For longer storage, wrap the entire cake or individual slices in plastic wrap, followed by aluminum foil. Place in a freezer-safe bag or container and FREEZE for up to 4 months. When ready to serve, thaw at room temperature.
Try These Other Sweet Favorites
- Angel Food Cupcakes
- Tres Leches Cake
- Old Fashioned Sour Cream Cake
- Caramel Cashew Ice Cream
- Frozen Yogurt Bars
- Blue Ribbon Butter Cake
Classic Angel Food Cake Recipe
Ingredients
- 1 3/4 cup granulated sugar
- 1/2 tsp salt
- 1 cup cake flour - sifted
- 12 large egg whites - room temperature
- 1/3 cup warm water*
- 1 tsp vanilla bean paste**
- 1 1/2 tsp cream of tartar
For Garnish
- whipped cream
- berries
- unsweetened coconut flakes
- mint
Instructions
- Adjust the top rack to the center of the oven. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a food processor, pulse sugar until fine, about 2 minutes.
- In a medium mixing bowl, sift together half of the sugar, the cake flour, and the salt; set aside.
- In the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), whisk together egg whites, water, vanilla bean paste, and cream of tartar until foamy, about 2 minutes on low. Turn the speed up to medium, and slowly add the remaining sugar a little at a time. Gradually turn the speed up to medium-high. Beat until medium peaks form.
- Sift enough of the flour mixture over the egg white mixture to evenly dust the top. Using a spatula, gently fold the flour into the egg white mixture. Repeat until all of the flour mixture is incorporated.
- Spoon the batter evenly into an ungreased angel food cake pan. Place in the oven and bake for 35-45 minutes. If the top is browning around the 35-minute mark, cover it with foil. A cake tester inserted into the center should come out with a few moist crumbs. When done, remove from the oven, invert, and allow to cool upside down on a wire rack (or use legs if your pan has them). Cool for 1 hour before removing from the pan. Use an offset spatula to loosen the outer and center edges. Top with whipped cream, berries, coconut, or mint, or serve with a scoop of ice cream.
Inverting the cake on a baking rack or on its pan legs will allow it to cool, for sure. But you’ll get a better result if you invert the cake, pan and all, over a glass bottle. A wine bottle, an oil bottle, sparkling water bottle, Granny’s old cordial bottle — anything will do as long as the bottle is full and the neck of the bottle is long enough to come straight up through the center of the pan. Too short and empty* and both the bottle and the pan risk tipping over.
If you’re feeling brave, simply flip the pan over and drop it over the bottle (bottle full and upright, pan upside down). if you’re the nervous type, turn the bottle on its side with the neck sticking over the edge of the counter. Turn the pan on its side, ease it onto the neck and then flip the bottle upright. The cake will NOT fall out of the pan! Leave it for a couple of hours (or more, if you want ) until the cake is completely cool. Then take the pan off the bottle, run a knife around the edge the pan, and pop it out.
The advantage of cooling the cake this way is that gravity gently and uniformly pulls the cake slightly downwards. No air pockets are compressed. There’s no visible slump in any portion of the cake, which can be quite obvious in angelfood cakes cooled by other methods.
* Found a bottle that works well? You can certainly drink the contents, refill it with water and a few marbles or stones, and re-cork it!
Do you add nutritional info for any of your recipes. I canโt seem to find any.ย
Sorry, I don’t.
Looks yummy! Shared. Thank you for sharing.
oh yummy for my tummy!
Angel food cake is my absolutely favorite cake. I’ve always had it for my birthday cake and for our strawberry shortcake. Your cake is beautiful. Thanks for all the tips and tricks to make this gorgeous cake. Pinned. Thanks for sharing.