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.
Sift the cake flour and ½ cup of the sugar together 2–3 times. Set aside.
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).
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 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.
Slice gently with a serrated knife.
Serve plain, or with berries, whipped cream, lemon curd, or a drizzle of chocolate.
Add grated citrus zest to the batter for brightness
Serve with a fruit compote or coulis
Cube it for trifles or parfaits
Drink: Earl Grey tea, berry-infused lemonade, or Moscato d’Asti
Meal: Ideal finish to a spring brunch, garden party, or light dinner
12 servings