Angel Food Cake

5 from 2 votes

Delicious, Classic Angel Food Cake Recipe: Light, Fluffy, and Foolproof recipe that everyone will love! Totally worth making this light and fluffy cake as it comes out perfect every time. This is the recipe that everyone will ask you for!

Prep Time20

Cook Time35

Total Time35

Course: Dessert

Cuisine: American

Keyword: cake

Servings: slices

Calories: 136kcal

Author: Lora

Equipment

1 Stand Mixer
1 tube pan

Ingredients

1 cup unbleached all-purpose flour or cake flour
1 ½ cups sugar
1 ½ cups large egg whites, room temperature (10-12 eggs) room temperature
½ teaspoon salt
1 teaspoon vanilla
1 ½ teaspoons cream of tartar

Instructions

Heat oven:

Preheat the oven to 325°. Be sure to not grease or flour your angel food cake pan. You could use a 10" round pan or an angel food loaf pan will fit this recipe well.
In a large bowl, whisk together the flour and ¾ cup of the sugar; set aside.

Whip the Egg Whites:

In a large mixing bowl, combine the egg whites, salt, and extract. When the mixture becomes just frothy, sprinkle the cream of tartar on top and continue beating until the mixture forms stiff, glossy peaks. Take care not to over beat the mixture.

Add sugar and fold in flour mixture:

Add the remaining sugar, ¼ cup at a time, then fold in the flour mixed with ¾ cup of sugar in small portions at a time. Be sure that you are folding these ingredients by hand, and not using your mixer.

Spoon batter into pan and bake:

Spoon the batter into the pan making sure it’s evenly distributed all around, and bake the cake for 40 to 45 minutes, or until it's golden brown and the top springs back when lightly touched.

Invert cake and cool:

Remove the cake from the oven, and as soon as you remove it, set it upside down with a bottle through its center cone to keep its top from flattening on the counter (if you’re using a pan like I do with the prongs, set it upside down on a plate resting on the prongs of the tube pan). Let the cake cool for 1 ½ hours. It’s very important to completely cool so the cake won’t collapse on itself when you remove it from the pan.

Place on serving plate:

Carefully loosen the edges of the cake with a knife, and remove it from the pan.

Serve:

Slice and enjoy!

Store:

Store the cake, covered, on the counter for up to two days. This cake can freeze, very well wrapped, for up to 3 months.

Notes

Serving Suggestions: Fresh berries, lemon curd, whipped cream and even chocolate ganache go perfectly with this incredible cake.
Make ahead: Angel food cake can be prepared one day in advance. As soon as cake is completely cooled, carefully remove from the tube pan and cover with plastic wrap. Keep at room temperature.
To freeze: Angel food cake can be frozen by wrapping the whole cake or just slices very tightly in plastic wrap, then in aluminum foil. Store in airtight container or freezer-safe bags for up to four months. Thaw the cake out at room temperature.

Nutrition