Light, fluffy, and cloud-like ☁️ Angel food cake is all about technique—but it’s easier than it sounds. Here’s a classic, foolproof version.
Angel Food Cake (10-inch tube pan)
Ingredients
- 1½ cups (180 g) egg whites (about 10–12 large eggs), room temperature
- 1 cup (200 g) sugar, divided
- 1 cup (120 g) cake flour
- ¼ tsp salt
- 1½ tsp cream of tartar
- 1½ tsp vanilla extract
- ½ tsp almond extract (optional)
Method
- Preheat oven to 165°C / 325°F.
👉 Do not grease the pan. - Prep dry mix
- Sift cake flour, salt, and ½ cup sugar together 3 times.
- Whip egg whites
- Beat egg whites until foamy.
- Add cream of tartar.
- Gradually add remaining ½ cup sugar, beating until soft-to-medium peaks (not stiff).
- Flavor
- Gently fold in vanilla (and almond extract).
- Fold in dry ingredients
- Add flour mixture in 3 additions, folding gently each time.
- Bake
- Spoon batter into pan and smooth top.
- Bake 35–40 minutes until golden and springs back.
- Cool upside down
- Invert pan immediately and cool completely (prevents collapse).
- Release
- Run a knife around edges to remove.
Key success tips
- No fat allowed: clean bowl, clean whisk, no yolk in whites
- Don’t overbeat whites or cake will collapse
- Cake flour is essential for the soft texture
Serving ideas
- Fresh berries + whipped cream 🍓
- Lemon glaze
- Light chocolate drizzle
If you want, I can give you:
- A mini angel food cake recipe
- A lemon or strawberry version
- Tips for using carton egg whites
