🍰 Angel Food Cake — Light, Fluffy Classic
Angel food cake is a soft, airy cake made mainly from egg whites, sugar, and flour—no butter or oil. Its texture is delicate and sponge-like, with a slightly sweet, vanilla flavor.
🧾 Ingredients
- 1 cup cake flour (or finely sifted all-purpose flour)
- 1½ cups sugar (divided)
- 12 egg whites (room temperature)
- 1½ tsp cream of tartar
- ÂĽ tsp salt
- 1 tsp vanilla extract
👩‍🍳 Instructions
- Preheat oven to 160–170°C (325°F).
Do NOT grease your pan (this helps the cake rise properly). - Sift dry ingredients
- Sift flour with half the sugar (Âľ cup). Set aside.
- Whip egg whites
- Beat egg whites until foamy
- Add cream of tartar and salt
- Continue beating until soft peaks form
- Gradually add remaining sugar while beating to stiff peaks
- Add vanilla
Mix in gently. - Fold in flour
- Add flour mixture little by little
- Fold gently to keep the air in
- Bake
- Pour into an ungreased tube pan
- Bake for 35–40 minutes until golden and springy
- Cool upside down
- Invert the pan immediately and let it cool completely
(this prevents collapse)
- Invert the pan immediately and let it cool completely
🍓 Serving Ideas
- Fresh fruit (strawberries, berries, mango)
- Whipped cream
- Light glaze or dusting of powdered sugar
đź’ˇ Tips for Success
- No egg yolk in whites—even a little ruins the texture
- Use a clean, grease-free bowl
- Fold gently—don’t stir aggressively
If you want, I can give you:
- a chocolate angel food cake,
- a no-oven version, or
- tips for making it without a tube pan đź‘Ť
