Angel Food Cake is a tall, airy sponge made with whipped egg whites and no fat — a true celebration of texture and simplicity. With a tender crumb and subtle sweetness, it's perfect with berries, citrus curds, or just a dusting of powdered sugar.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 25 minsCook Time 40 minsTotal Time 1 hr 5 minsIngredients
1 cup cake flour, sifted
1 ½ cups granulated sugar, divided
12 large egg whites, room temperature
1 ½ tsp cream of tartar
¼ tsp salt
1 ½ tsp vanilla extract
½ tsp almond extract (optional, but traditional)
Prep the Dry Ingredients
1
Sift the cake flour and ½ cup of the sugar together 2–3 times. Set aside.
Whip the Egg Whites
2
In a large, clean bowl, beat the egg whites on medium speed until foamy.
Add cream of tartar and salt , then increase to high speed.
Gradually beat in the remaining 1 cup sugar , 1 tablespoon at a time, until stiff, glossy peaks form.
Beat in the vanilla and almond extract (if using).
Fold & Fill
3
Gently sift the flour mixture over the whipped whites in 3 additions, folding carefully with a spatula after each.
Do not overmix — fold only until no dry streaks remain.
Spoon the batter into an ungreased 10-inch (25 cm) tube pan (with removable bottom if possible).
Smooth the top and tap gently to remove large air pockets.
Bake & Cool
4
Bake at 350°F (175°C) for 35–40 minutes , or until the top is golden and springs back when lightly pressed.
Immediately invert the pan (upside-down on a bottle or rack) and let cool completely (about 1 hour).
Once cool, run a thin knife around the edges and remove the cake from the pan.
To Serve
5
Slice gently with a serrated knife.
Serve plain, or with berries , whipped cream , lemon curd , or a drizzle of chocolate.
Variations
6
Add grated citrus zest to the batter for brightness
Serve with a fruit compote or coulis
Cube it for trifles or parfaits
Pairing Suggestions
7
Drink: Earl Grey tea, berry-infused lemonade, or Moscato d’Asti
Meal: Ideal finish to a spring brunch, garden party, or light dinner
Ingredients Ingredients
1 cup cake flour, sifted
1 ½ cups granulated sugar, divided
12 large egg whites, room temperature
1 ½ tsp cream of tartar
¼ tsp salt
1 ½ tsp vanilla extract
½ tsp almond extract (optional, but traditional)
Directions Prep the Dry Ingredients
1
Sift the cake flour and ½ cup of the sugar together 2–3 times. Set aside.
Whip the Egg Whites
2
In a large, clean bowl, beat the egg whites on medium speed until foamy.
Add cream of tartar and salt , then increase to high speed.
Gradually beat in the remaining 1 cup sugar , 1 tablespoon at a time, until stiff, glossy peaks form.
Beat in the vanilla and almond extract (if using).
Fold & Fill
3
Gently sift the flour mixture over the whipped whites in 3 additions, folding carefully with a spatula after each.
Do not overmix — fold only until no dry streaks remain.
Spoon the batter into an ungreased 10-inch (25 cm) tube pan (with removable bottom if possible).
Smooth the top and tap gently to remove large air pockets.
Bake & Cool
4
Bake at 350°F (175°C) for 35–40 minutes , or until the top is golden and springs back when lightly pressed.
Immediately invert the pan (upside-down on a bottle or rack) and let cool completely (about 1 hour).
Once cool, run a thin knife around the edges and remove the cake from the pan.
To Serve
5
Slice gently with a serrated knife.
Serve plain, or with berries , whipped cream , lemon curd , or a drizzle of chocolate.
Variations
6
Add grated citrus zest to the batter for brightness
Serve with a fruit compote or coulis
Cube it for trifles or parfaits
Pairing Suggestions
7
Drink: Earl Grey tea, berry-infused lemonade, or Moscato d’Asti
Meal: Ideal finish to a spring brunch, garden party, or light dinner
