Angel food cake recipe is like the little black dress of the baking world timeless, elegant, and always appropriate. Whether you’re planning a summer brunch, a baby shower, or just craving something sweet that won’t leave you in a sugar coma, this recipe has you covered. It’s light as a cloud, subtly sweet, and perfect, topped with whipped cream and berries.
This isn’t your average boxed mix situation. This is real-deal, made-from-scratch angel food cake that will make your guests ask, “Where did you get this recipe?” Just smile and say, “Oh, it’s homemade.” You deserve the glory.
What Makes This Angel Food Cake recipe So Special?
- No baking powder or soda. The lift comes entirely from whipped egg whites (yes, really).
- Incredibly light and fluffy. It practically melts in your mouth.
- Minimal ingredients. You probably have most of them in your kitchen already.
- Perfect for summer. It pairs beautifully with fresh berries, citrus curds, or even a scoop of vanilla bean ice cream.
Ingredients You’ll Need:
- 1¾ cups (350g) granulated sugar
- 1 cup (112g) cake flour
- ½ tsp salt
- 1½ cups (355g) egg whites (from about 10–12 large eggs), room temperature
- 1½ tsp cream of tartar
- 1½ tsp vanilla extract
Optional toppings: powdered sugar, whipped cream, fresh berries, lemon curd (homemade if you’re feeling fancy).
Step-by-Step Instructions
1. Preheat Your Oven
Set your oven to 350°F (175°C) with the rack in the bottom third. No need to grease your pan. In fact, do not grease it we want the batter to cling and rise.
2. Make Superfine Sugar
Place your granulated sugar in a food processor and blend for about a minute until it resembles powdered sugar. This helps the sugar dissolve better into the egg whites.
Set aside 1 cup of this sugar for the meringue. The remaining sugar will be sifted with the dry ingredients.
3. Mix Dry Ingredients
Sift together the remaining sugar, cake flour, and salt. If you don’t have cake flour, you can make your own by removing 3 tablespoons of all-purpose flour from 1 cup and replacing it with 2 tablespoons of cornstarch. Sift it a few times for good measure.
4. Separate and Measure Egg Whites
Crack your eggs and carefully separate the whites from the yolks (pro tip: do it over a separate bowl in case of yolk casualties). Measure 1½ cups (355g) of whites. Save the yolks for a curd, custard, or tomorrow’s breakfast scramble.
Room temperature egg whites whip better, so let them sit out for a bit if they’re chilly.
5. Whip the Egg Whites
In a very clean mixing bowl (wipe it down with a little vinegar or lemon juice to remove any grease), add your egg whites and cream of tartar. Begin mixing on low until frothy.
Slowly increase the speed and add the reserved 1 cup of superfine sugar, a tablespoon at a time. This slow incorporation helps the sugar dissolve completely and gives you glossy, fluffy meringue.
Mix until soft, glossy peaks form not stiff. Soft peaks will give you the best rise in the oven.
6. Add Vanilla
Drizzle in your vanilla extract and mix on low just until combined. We’re not trying to deflate those gorgeous egg whites.
7. Fold in Dry Ingredients
Sift in the dry mixture one-third at a time, gently folding with a spatula after each addition. Use a “cut and fold” motion think scoop from the side, cut through the middle. You want to keep as much air in as possible.
8. Pour Into Tube Pan
Transfer the batter into an ungreased tube pan (angel food cake pan with a removable bottom). Shimmy the pan a bit to settle the batter and run a knife or skewer through it to remove large air pockets.
Smooth the top with an offset spatula and wipe the edges of the pan clean.
9. Bake
Place the pan on the lower oven rack and bake at 350°F for 35–40 minutes. The cake should be tall, golden, and springy to the touch. A skewer inserted into the center should come out clean.
10. Cool Upside Down
Remove the cake from the oven and immediately invert the pan. That’s right turn it upside down and let it hang out for at least an hour. This helps the cake maintain its height and structure while it cools.
Most angel food pans have little feet for this exact reason. If not, balance the center tube over a bottle or funnel.
11. Remove from the Pan
Once fully cooled, run a thin knife around the edge of the pan to release the cake. Be gentle the crumb is tender and delicate. Invert it onto a serving plate and marvel at your creation.
12. Garnish and Serve
Dust with powdered sugar and serve with whipped cream and fresh berries. Or go wild with lemon curd, raspberry sauce, or even chocolate drizzle if you’re feeling rebellious.
Tips for Angel Food Cake Success
- Measure your egg whites. Don’t guess egg sizes vary, and precision matters here.
- Room temperature eggs whip better. Always.
- Don’t grease your pan. Seriously. The batter needs grip to rise.
- Sift everything. Yes, everything. No lumps allowed.
- Don’t overmix. Fold gently to preserve those air bubbles.
Why You’ll Love This Cake
It’s light, it’s beautiful, and it tastes like sweet vanilla air. It’s also naturally fat-free (until you add the whipped cream, which, let’s be honest, you should).
This is the kind of dessert that makes people think you spent hours slaving over a hot oven but really, it’s just a few ingredients, a good meringue, and a bit of kitchen magic.
Make Ahead & Storage
Angel food cake is best enjoyed the day it’s made, but you can make it one day in advance. Just wrap it tightly in plastic wrap once fully cooled and keep it at room temperature. Don’t refrigerate it dries out faster than a gossip in the Hamptons.
Final Thoughts
This cake is the real deal: soft, airy, slightly chewy on the edges, and the perfect canvas for your favorite toppings. Whether you’re baking for guests or just want something lighter than the usual butter-laden desserts, this recipe will float its way into your permanent collection.
Now go grab that tube pan, fluff up some egg whites, and get baking. Your future self will thank you.