Lighter than air, low in calories and subtly sweet, angel food cake is a versatile and crowd-pleasing dessert suitable for just about any occasion and any time of the year.
Angel food cake likely got its name from its heavenly light and fluffy texture. That texture might seem like a magic trick, but angel food cake recipes are easy to master and easy to customize. This angel cake, scented with vanilla and almond, is perfect combined with an array of flavors, from berries to whipped cream.
The only special piece of equipment you’ll need is a tube pan. Because the airy, light batter is prone to collapsing, a tube pan helps give angel food cake its lift thanks to the high sides and center hole. Both of these tube pan features offer structural support and allow the oven’s heat to circulate so that the cake bakes evenly. You can find more about that, and tips for sweet success, in our ultimate guide on how to bake a cake.
Angel Food Cake Ingredients
- Eggs: Whipped egg whites are the secret to an angel food cake’s light and airy texture. For best results, separate the eggs when they’re cold and allow the egg whites to come to room temperature before beating. If you don’t want to waste the yolks, here are some tips on what to do with egg yolks.
- Sugar: Sugar sweetens the cake while also giving it a tender crumb and adding necessary moisture.
- Cake flour: While some cake recipes can be made with all-purpose flour, cake flour is the best type of flour for angel food cake. The low gluten content helps keep the crumb soft and delicate.
- Cream of tartar: Cream of tartar may not be used in a lot of recipes, but it’s a godsend when beating egg whites into peaks. It lowers the pH of the egg whites, increasing their stability and making them less prone to collapsing. And don’t fret if you have extra: Use it in these recipes with cream of tartar.
- Vanilla and almond extracts: A combination of vanilla extract and almond extract gives angel food cake its signature flavor that’s delicate and almost marshmallow-like. For a real treat, you can splurge and add the seeds from a whole vanilla bean or a dash of high-quality vanilla bean paste.
Directions
Step 1: Separate the eggs
Separate the eggs, placing the egg whites in a large bowl (discard the yolks or save them for the best lime tart ever). Let the egg whites stand at room temperature for 30 minutes.
Editor’s Tip: Never seem to get the separation right? Here’s how to separate eggs for cakes and more.
Step 2: Sift the flour and sugar
While the egg whites are standing, sift 1/2 cup of sugar and the flour together twice. Set aside.
Editor’s Tip: Don’t skip the sift. Sifting eliminates any lumps and helps make the flour super light, so it blends evenly into the batter. For cakes with an ultra-fine crumb, like angel cake and sponge cake, sifting benefits the final texture. If you hate sifting ingredients, check out this KitchenAid sifter attachment.
Step 3: Whisk the egg whites
Place the oven rack in the lowest position and preheat the oven to 350°F.
Add the cream of tartar, vanilla extract, almond extract and salt to the egg whites. Beat the mixture at medium speed until soft peaks form. Then, gradually add the remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form.
Editor’s Tip: What’s the difference between soft and stiff peaks? Soft peaks mean the egg whites are still a bit loose and droop off a spatula; stiff means that the egg whites can hold their shape.
Step 4: Add the flour
Gradually fold in the sifted flour-sugar mixture, about 1/2 cup at a time.
Step 5: Spoon the batter into the pan
Gently spoon the batter into an ungreased 10-inch tube pan.
Test Kitchen Tip: Be sure to use an ungreased (but not a nonstick) tube pan for an angel cake. This type of batter needs to climb the sides of the pan to reach great heights for its light-as-air texture.
Then, cut through the batter a few times with a knife to remove any air pockets.
Editor’s Tip: Running a knife through the batter before baking is one of our best angel food cake baking tips. Since the batter is very light, it is prone to bake with air pockets. A quick swirl through the batter with a knife helps close these air pockets, so your cake looks picture-perfect once it is sliced and served.
Step 6: Bake and cool
Bake the cake until it’s lightly browned and the entire top of the cake appears dry, 35 to 40 minutes. Remove it from the oven and immediately invert the pan. Cool completely, about one hour.
Test Kitchen Tip: If your tube pan doesn’t have feet, invert it onto the neck of a glass bottle to cool.
Step 7: Remove the angel cake from the pan
To serve, run a knife around the side and the center tube of the pan. Remove the cake to a serving plate or cake stand. Top with whipped cream and fresh berries if desired.
Editor’s Tip: Homemade whipped cream is what you want here. It is easy to make and tastes amazing with this classic cake. You can even make whipped cream in a jar!
Recipe Variations
- Angel food cupcakes: For angel cupcakes, mix the batter as directed and bake in a standard-size muffin pan, filling the wells about three-fourths full. Bake at 375° for 14 to 17 minutes, or until the cupcakes spring back when gently touched.
- Brown sugar angel food cake: Omit the almond extract and increase the vanilla to 1-1/2 teaspoons. Substitute packed brown sugar for the white sugar. Then, mix the recipe as directed and bake for 25 to 30 minutes. Frost the cake with your favorite whipped topping, and sprinkle with finely chopped toffee.
- Orange dream angel food cake: Prepare the batter as directed. Gently spoon half the batter into the pan. Then, to the remaining batter stir in 1 teaspoon grated orange peel, 1 teaspoon orange extract, 6 drops red food coloring and 6 drops yellow food coloring. Spoon the orange batter over the white batter. Swirl the layers together with a knife. Bake and cool as directed.
- Coconut chip angel food cake: Fold 1 cup miniature semisweet chocolate chips and 1/2 cup flaked coconut into the batter. Bake and cool as directed. If desired, top the cake with sweetened whipped cream and toasted coconut.
How to Store Angel Food Cake
Because angel food cake contains almost no fat, it is prone to drying out. Make sure to place the leftover cake in an airtight cake storage container or wrap it tightly in storage wrap. Keep it at room temperature for up to two days. Wondering about storing other cakes or cookies? See more tips for storing baked goods.
Can you freeze angel food cake?
Yes! Angel cake freezes and thaws like a dream. To properly freeze the cake, wrap it tightly, either whole or as individual slices, in storage wrap and then in a layer of heavy-duty foil. Freeze it for up to four months. Let it thaw overnight at room temperature before serving.
Angel Food Cake Tips
Can you make angel food cake in a regular pan?
No, you can’t make angel food cake in a regular pan. Always use a tube pan for any angel cake recipe. The delicate egg batter needs to cling to the tall sides of the pan or else it will collapse as it bakes.
Why did my angel food cake fall?
A common cause of a falling angel food cake is egg whites that were not sufficiently beaten (the same thing can happen when making meringue). An underbaked angel food cake is also likely to collapse. To prevent your angel food cake recipe from collapsing, try to slowly add the sugar to the egg whites. Going slowly allows the foamy egg whites to gradually build. Adding too much sugar at one time can deflate the air you’ve worked so hard to incorporate. Remember: Slow and steady takes the cake!
How do you know when an angel food cake is done?
Angel food cake is done when the cake is golden brown and the top springs back when pressed firmly. If you leave an indentation on the cake, it needs to bake longer. Learn more with our guide to cake doneness.
How do you serve angel food cake?
Angel food cake can be enjoyed sliced into wedges and served with homemade whipped cream, fresh berries, salted caramel sauce, chopped candied nuts, homemade fudge sauce or toasted coconut. The flavor combinations are limited only by your imagination. Here are more unexpected things to put on angel food cake.
