This Easy Homemade Angel Food Cake Recipe from Scratch is the secret to achieving a perfectly Light & Fluffy Dessert. Unlike dense cakes, this heavenly treat is a cloud-like confection that melts in your mouth. Its magical rise comes from whipped egg whites, creating an airy, fat-free sponge that's both impressive and surprisingly simple to master.
Ingredients
| ✓ | Quantity | Ingredient |
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Utensils Used
Stand mixer or hand mixer, 10-inch tube pan (ungreased), Large mixing bowls, Sifter or fine-mesh sieve, Spatula, Wire cooling rack
Nutritional Values Per Serving
Select Portions:
Current Portions: 1
Amount per serving
Calories 140
% Daily Value*
Total Fat 0 g (0%)
Protein 4 g (8%)
Total Carbohydrate 32 g (12%)
Dietary Fiber 0 g (0%)
Total Sugars 24 g (48%)
Sodium 120 mg (5%)
Vitamin A (0%)
Vitamin C (0%)
Calcium (1%)
Iron (4%)
* Percent Daily Values are based on a 2,000 calorie diet.
Preheat your oven to 350°F (175°C). Take a 10-inch tube pan and do not grease it. The cake needs to cling to the sides to rise properly.
✨ Pro Tip: For easy removal, you can line the bottom with parchment paper, but never grease the sides.
In a very clean, grease-free bowl, beat the room temperature egg whites and cream of tartar on medium speed until soft peaks form.
✨ Pro Tip: Ensure no yolk gets into the whites and that your bowl and beaters are completely dry and free of any fat for maximum volume.
Gradually add the granulated sugar, about 2 tablespoons at a time, while beating on high speed. Continue until stiff, glossy peaks form.
✨ Pro Tip: The meringue is ready when you can turn the bowl upside down without it sliding out.
Beat in the vanilla extract, almond extract, and salt. Sift the cake flour over the egg white mixture in four parts, gently folding with a spatula after each addition until just combined.
✨ Pro Tip: Overmixing at this stage will deflate the egg whites. Fold gently until no white streaks of flour remain.
Gently spoon the batter into the ungreased tube pan. Smooth the top and bake for 35-40 minutes until the top is golden brown and springs back when lightly touched.
✨ Pro Tip: Avoid opening the oven door during the first 30 minutes of baking to prevent the cake from collapsing.
Immediately invert the pan onto its legs or over a bottle neck. Let the cake cool completely upside down in the pan for about 1 hour. This prevents it from collapsing.
✨ Pro Tip: Run a thin knife around the edges and center tube to loosen the cake before unmolding.
FAQ
Why is my angel food cake dense and not fluffy?
A dense cake is usually caused by overmixing the batter after adding the flour, which deflates the egg whites, or by under-whipping the meringue. Ensure you whip to stiff peaks and fold gently.
Can I make angel food cake without a tube pan?
A tube pan is essential for even baking and proper rising. Without it, the center may not cook through, and the cake might collapse.
How should I store angel food cake?
Store it in an airtight container at room temperature for up to 3 days. Do not refrigerate, as it can cause the cake to become sticky and stale faster.
Can I use all-purpose flour instead of cake flour?
For a truly light texture, cake flour is best. As a substitute, for 1 cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch, then sift together.
Why did my cake collapse after baking?
This can happen if the cake was underbaked, the oven door was opened too early, or if it wasn't cooled upside down, which helps it set its structure.
