Classic Angel Food Cake
Light, fluffy, cloud-like classic angel food cake. This stunning cake only takes a few simple ingredients to make, but it tastes like dream.
It’s the perfect treat for spring and summer gatherings and I love that you have so many choices when it comes to toppings. Berries are always my go to though, who doesn’t LOVE berry season?! Take advantage of those sweet nuggets with these other delectable berry recipes: Mixed Berry Smoothies & Berry Smoothie Bowl.
Homemade is Best!
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.
I cant help but crave all things spring, especially fresh berries. They are in season and at the peak of their blissful taste. This homemade angel food cake is the perfect dessert to to highlight that goodness, 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!
How to Make Angel Food Cake
If you’ve never made angel food cake before, the process is quite simple.
First adjust oven rack to center position (minimum 6″ from heating element to top of cake)
Next, pulse granulated sugar in a food processor until fine. (Castor Sugar may be used instead)
Sift half of sugar with the cake flour and salt, then set aside.
In large bowl of a stand mixer or with a hand mixer, whisk together egg whites, water, vanilla bean paste (SEE NOTES) and cream of tartar until foamy
- (About 2 minutes on low SEE PICTURE ABOVE)
On medium, slowly add remaining half of sugar, a little at a time.
Gradually turn speed to medium-high. Beat until medium peaks form [pictured here].
Sift enough 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 cause a dense, dry cake.
Repeat until flour mixture has been incorporated.
Spoon batter evenly into ungreased angel food cake pan.
- YES, UNGREASED. The cake needs to climb the sides of the pan, and can’t do that if you use spray or butter.
Bake for 35-45 minutes.
- If you notice the top getting too dark, place a piece of foil over it around 35 minute mark.
How to Get Angel Food Cake Out of Pan
First – you’ll know the cake is done when a cake tester comes out with just a few moist crumbs. It should be golden in color and spring back when you touch it.
- Remove from oven
- 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. Keeping your angel food cake upside down when cooling allows for you to keep the height of the cake. Cooling the cake while sitting upright could risk the cake falling
- Give it a good HOUR before you attempt to remove it!
- Use a sturdy silicone spatula or an offset spatula to loosen the outer and center edges. (be careful not to scratch the pan!)
- Scrape the sides enough to get it to come out.
- it’s much easier if you have a two-piece removable tube pan.
- Invert the cake pan onto a cake stand or plate. Gently tap & shake until cake comes out.
- Cut generous slices with a serrated knife, using a gentle sawing motion.
- Top with homemade whipped cream, berries, coconut or little sprigs of mint. Serve with a big scoop of vanilla ice cream!!
More Topping Ideas
The possibilities are endless, but here are a few ideas…
- Lemon curd drizzle and fruit
- Chocolate and caramel drizzles
- Cherries and a syrup of sorts
Any of your favorite fruits would be good on it – as well as ice cream too!
FAQ + Storing
Can you make angel food cake in a regular cake pan?
A classic angel food cake is made in a tube pan, but normal cake pan may be used. Just keep an eye on the color.
Can you use a bundt pan?
Yes, using a bundt pan is an option. Again, just keep an eye on the color and spring factor.
Angel food cake cupcakes?
Bake at 325 for about 18-20 minutes. Just go until the edges are starting to turn golden brown.
Why pulse sugar in food processor?
The fine texture of the sugar and (if you sift the flour then the flour too) creates a lighter and more delicious texture. This also helps the egg white mixture more readily hold the dry ingredients, rather than the dry ingredients pulling down the lightness of cake.
Can you use almond extract?
We actually suggest using vanilla bean paste because of the richer flavor it gives. Using something like almond extract won’t give as much of a flavor punch.
Storing / freezing:
Store at room temperature for 1-2 days or for about a week in the fridge. Make sure that it stays tightly covered however! To freeze angel food cake wrap the cake tightly in plastic wrap or foil and then place it in a freezer safe bag and freeze for about 4-6 months. That is when it will taste the best, it will still be edible past then.
How long does it last?
It will only last 1-2 days at room temperature. Which means you better eat it up quick!
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!
For more treats, check out:
Classic Angel Food Cake Recipe
- 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
- whipped cream
- unsweetened coconut flakes
- Adjust the top wrack to the center of the oven. Preheat oven to 350 degrees.
- 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 (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.
- 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.
- 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.
**If you don't have vanilla bean paste, combine 1 tsp. of vanilla extract with the seeds of 1/2 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!