Ingredients

For the Cake

• 1 cup (120g) cake flour
• 1½ cups (300g) granulated sugar, divided
• 12 large egg whites, room temperature
• 1½ teaspoons cream of tartar
• ¼ teaspoon salt
• 1 tablespoon pure vanilla extract
• ½ teaspoon almond extract (optional)

For Serving (Optional)

• Fresh strawberries
• Blueberries
• Raspberries
• Whipped cream
• Powdered sugar
• Lemon curd

Why You’ll Love This Recipe

• Light and airy texture
• Naturally low in fat
• Perfect for spring and summer
• Beautiful with fresh fruit
• Elegant presentation
• Classic bakery-style results

Equipment Needed

• 10-inch tube pan (ungreased)
• Electric mixer
• Fine-mesh sieve
• Rubber spatula

Important: Do not grease the tube pan. The batter needs to cling to the sides to rise properly.

Instructions

Step 1: Prepare the Dry Ingredients

Preheat oven to 350°F (175°C).

Sift together:

• Cake flour
• ¾ cup sugar

Sift the mixture 2–3 times for an ultra-light texture.

Set aside.

Step 2: Beat the Egg Whites

In a large clean mixing bowl, beat:

• Egg whites
• Salt

until foamy.

Add:

• Cream of tartar

Continue beating until soft peaks form.

Gradually add the remaining ¾ cup sugar, one tablespoon at a time.

Beat until stiff, glossy peaks form.

The peaks should stand upright without collapsing.

Step 3: Add Flavoring

Gently mix in:

• Vanilla extract
• Almond extract (if using)

Mix briefly to combine.

Step 4: Fold in the Flour Mixture

Sprinkle about one-quarter of the flour mixture over the egg whites.

Fold gently using a spatula.

Repeat until all flour has been incorporated.

Work carefully to avoid deflating the batter.

Step 5: Transfer to the Pan

Spoon the batter into the ungreased tube pan.

Gently smooth the top.

Run a knife through the batter to remove large air pockets.

Step 6: Bake

Bake for 35–40 minutes.

The cake is done when:

• The top is golden brown
• It springs back when lightly touched
• A skewer inserted comes out clean

Step 7: Cool Upside Down

Immediately invert the pan onto its built-in feet or over the neck of a sturdy bottle.

Allow the cake to cool completely upside down for about 2 hours.

This prevents the cake from collapsing.

Step 8: Remove the Cake

Once cooled, run a thin knife around the edges and center tube.

Carefully release the cake from the pan.

Transfer to a serving plate.

Flavor Variations

Lemon Angel Food Cake

Add:

• 1 tablespoon lemon zest

to the batter.

Orange Angel Food Cake

Add:

• 1 tablespoon orange zest

Coconut Angel Food Cake

Fold in:

• ½ cup finely shredded coconut

Berry Angel Food Cake

Serve with:

• Mixed berry compote

Chocolate Drizzle Version

Drizzle cooled cake with melted dark chocolate.

Tips for Perfect Angel Food Cake

Use Room Temperature Egg Whites

They whip to greater volume than cold egg whites.

Keep Equipment Clean

Any grease can prevent the egg whites from whipping properly.

Fold Gently

Overmixing will deflate the batter and reduce the cake’s height.

Cool Upside Down

This step is essential to maintaining the cake’s airy structure.

Storage

Room Temperature

Store covered for up to 2 days.

Refrigerator

Store for up to 5 days.

Freezer

Wrap tightly and freeze for up to 2 months.

Thaw at room temperature before serving.

Serving Suggestions

Serve Angel Food Cake with:

• Fresh berries
• Whipped cream
• Strawberry sauce
• Lemon curd
• Vanilla yogurt
• Chocolate drizzle

It also makes a wonderful base for layered fruit desserts and trifles.

Nutrition (Per Serving)

• Calories: 170
• Protein: 5g
• Carbohydrates: 35g
• Fat: 0g
• Fiber: 0g
• Sugar: 26g