Angel Food Cake

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Angel Food Cake is a light, cloud-like dessert that practically floats off the plate. Made without butter or oil, this cake relies on whipped egg whites for its signature airy texture. It’s the kind of cake that feels indulgent while staying remarkably low in fat—perfect for those moments when you’re craving something sweet, but not heavy.

Whether you’re topping it with fresh berries, a drizzle of chocolate, or a dollop of whipped cream, Angel Food Cake is a versatile base for all sorts of toppings. Its slightly crisp, golden exterior gives way to a tender, melt-in-your-mouth crumb. The best part? It looks elegant with minimal effort, making it a go-to for celebrations or a sweet end to a casual dinner.

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What Kind of Pan Should I Use for Angel Food Cake?

A tube pan is a must when making Angel Food Cake. This ungreased, straight-sided pan allows the batter to cling and climb as it bakes, giving the cake its height. A nonstick pan won’t work here, as the batter would slide down instead of rising. And don’t skip the cooling upside-down step—this keeps your cake from collapsing!

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Ingredients for the Angel Food Cake

Egg Whites – The heart of the cake. You’ll need a dozen egg whites, whipped until stiff peaks form. These create the structure and volume of the cake.

Cream of Tartar – Helps stabilize the egg whites and gives the cake its light texture.

Granulated Sugar – Sweetens the cake and adds a bit of shine to the meringue.

Cake Flour – This finely milled flour keeps the crumb tender and soft. Don’t substitute with all-purpose.

Salt – Balances the sweetness.

Vanilla Extract – Adds a warm, classic flavor.

Almond Extract (optional) – A touch of almond enhances the delicate flavor of the cake beautifully.

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How To Make the Angel Food Cake

Step 1: Prep the Ingredients

Separate 12 egg whites and let them sit at room temperature for about 30 minutes. This helps them whip up better. Sift your cake flour three times to ensure it’s ultra-light and lump-free.

Step 2: Whip the Egg Whites

In a large mixing bowl, beat the egg whites with a pinch of salt and cream of tartar until foamy. Gradually add the sugar while continuing to beat. Keep going until stiff, glossy peaks form—this can take a few minutes but is essential for the cake’s rise.

Step 3: Fold in the Dry Ingredients

Gently fold in the sifted cake flour using a rubber spatula. Work slowly and carefully to avoid deflating the meringue. Add the vanilla and almond extracts during this step for flavor.

Step 4: Transfer to the Pan

Spoon the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula, then run a knife through the batter to remove any large air bubbles.

Step 5: Bake

Bake in a preheated 350°F (175°C) oven for 35 to 40 minutes, or until the top is golden brown and springs back lightly when touched.

Step 6: Cool Upside Down

As soon as the cake is out of the oven, invert the pan and allow it to cool completely upside down. This prevents it from collapsing and ensures that signature height.

Step 7: Release and Serve

Once cooled, run a thin knife around the edges and center of the tube pan to release the cake. Lift out and serve plain, or with fresh berries, whipped cream, or your favorite topping.

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How to Serve and Store Angel Food Cake

Angel Food Cake is best served at room temperature with light, fresh accompaniments. Think sliced strawberries, a spoonful of lemon curd, or a light drizzle of chocolate ganache. You can even cube it for a trifle or grill it lightly for a warm, toasty twist.

To store, keep the cake in an airtight container at room temperature for up to 2 days. If your kitchen is warm, you can refrigerate it for up to 5 days—just note it might lose a bit of its airy texture. Always slice with a serrated knife or a cake comb to avoid squishing the delicate crumb.

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Frequently Asked Questions

What do I do if I don’t have a tube pan?

A tube pan is ideal, but if you don’t have one, try using a deep, ungreased bundt pan—though the shape might affect texture. Avoid nonstick surfaces, as the batter needs to grip the sides while rising.

Can I use boxed egg whites?

It’s best to use fresh egg whites. Boxed egg whites often don’t whip up as well, especially if they contain stabilizers.

Why did my cake deflate after baking?

This usually happens if the cake was underbaked or cooled right-side up. Make sure it bakes fully and always cool it upside down in the pan.

Can I freeze Angel Food Cake?

Yes, you can freeze it! Slice the cake and wrap each piece in plastic wrap, then store in a freezer bag. Thaw at room temperature for 30 minutes before serving.

Is Angel Food Cake gluten-free?

Traditional recipes are not, as they use cake flour. However, you can try a gluten-free cake flour blend—just be sure it’s extra fine to maintain the light texture.

How can I flavor this cake differently?

Try adding citrus zest (like lemon or orange), swapping vanilla for coconut extract, or folding in a bit of cocoa powder for a chocolate variation.

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Want More Cake Ideas That Float Off the Fork?

If you’re loving the soft, delicate nature of this Angel Food Cake, you might want to explore more cake-based treats that offer texture, flavor, and a touch of surprise:

• Strawberry Cheesecake Poke Cake for those who love berries and cream vibes.
• Old-Fashioned Egg Custard Pie brings creamy comfort in every bite.
• Salted Caramel Kentucky Butter Cake delivers rich, buttery bliss.
• Bonnie’s Blue Ribbon Chocolate Dream Cake for a deep chocolate craving.
• Mini Lemon Bundt Cakes if you love the brightness of citrus with a tender crumb.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so it’s easy to find whenever the craving strikes.

Tried it? I’d love to hear what you topped it with! Berries? Whipped cream? Maybe a drizzle of espresso glaze?

Your feedback and twists help inspire more baking ideas for everyone. Share your results in the comments and let’s keep the sweet inspiration flowing.

For more dreamy bakes and fresh ideas, follow along on Pinterest at Life with Jam.

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