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The Best Homemade Classic Angel Food Cake Recipe

Close-up of a perfectly baked slice of angel food cake showing its airy texture, topped with powdered sugar.
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Make a light, airy, and fluffy Angel Food Cake from scratch. This fat-free dessert relies on perfectly whipped egg whites for a classic, tender texture perfect for pairing with fresh berries.

Ingredients

Scale
  • 1 ½ cups egg whites (from about 12 large eggs), room temperature
  • 1 ½ teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 cup granulated sugar, divided
  • ¾ cup cake flour, sifted
  • ¼ cup confectioners’ sugar (for dusting)

Instructions

  1. Preheat your oven to 350°F (175°C). Do not grease your 10-inch tube pan (angel food cake pan).
  2. In a large, clean, grease-free bowl, combine the egg whites and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form.
  3. Gradually add ½ cup of the granulated sugar, one tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form. This step is key for a light and airy cake.
  4. Gently beat in the vanilla extract and almond extract.
  5. In a separate small bowl, combine the remaining ½ cup of granulated sugar with the sifted cake flour. Mix this dry mixture gently with a whisk to ensure no lumps remain.
  6. Sift about one-quarter of the flour-sugar mixture over the meringue. Gently fold it in using a large spatula, cutting down the middle and sweeping up the side of the bowl. Repeat this process with the remaining flour-sugar mixture in three more additions, folding carefully to keep the air in the meringue.
  7. Gently spoon the batter into the ungreased tube pan. Run a knife through the batter to break up any large air pockets.
  8. Bake for 35 to 40 minutes, or until the top springs back lightly when touched.
  9. Immediately invert the pan onto its cooling feet or over the neck of a bottle. You must cool the cake completely upside down to prevent collapse. This takes about 1.5 to 2 hours.
  10. Once completely cool, run a thin knife around the edges of the pan to release the cake. Dust the top lightly with confectioners’ sugar before serving.

Notes

  • Use only fresh, room-temperature egg whites for the best volume when whipping.
  • Ensure your mixing bowl and whisk attachments are completely free of any grease or egg yolk residue.
  • For a variation, you can fold in ½ cup of crushed pineapple (well drained) or a few drops of pink food coloring with the extracts.
  • This cake pairs wonderfully with fresh berries and lightly sweetened whipped cream for a simple holiday dessert.

Nutrition

Find it online: https://mdlatdmm.com/angel-food-cake-recipe-light-airy/