Angel Food Cake
Light, tall, and softly sweet, angel food cake is a classic egg-white cake with a cloudlike crumb. Serve it plain, with berries, or under a spoonful of whipped cream.
Total
65 min
Servings
10 to 12 slices
Level
Medium
Angel food cake is made without butter or oil. Its lift comes from whipped egg whites, which trap air and help the cake rise high in the oven.
The trick is not hard, but it does ask for a little care. Use a clean bowl, fold gently, and bake the batter in an ungreased tube pan so it can climb the sides.
This is a lovely make-ahead dessert because it keeps its soft texture for a couple of days. Add fresh fruit, lemon curd, chocolate sauce, or whipped cream just before serving.
01What you'll need
Ingredients
8 items · 10 to 12 slices
- 1 cup cake flour, spooned and leveled, or 115 g
- 1 1/2 cups granulated sugar, divided, or 300 g
- 12 large egg whites, at room temperature, about 1 1/2 cups
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon fine salt
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract, optional
- Fresh berries and whipped cream, for serving, optional
02How to make it
Step-by-step
1. Heat the oven
Place a rack in the lower third of the oven and heat to 325°F. Have ready a 10-inch tube pan with a removable bottom. Do not grease the pan. Angel food cake needs to grip the sides as it rises.
2. Sift the dry ingredients
Sift the cake flour with 3/4 cup of the sugar into a bowl. Sifting means passing the ingredients through a fine mesh sieve to remove lumps and add air. Set the mixture aside.
3. Whip the egg whites
Put the egg whites in a very clean large bowl or the bowl of a stand mixer. Beat on medium speed until foamy, about 1 minute. Add the cream of tartar and salt, then beat until the whites look soft and cloudy.
4. Add the sugar slowly
With the mixer running on medium-high, add the remaining 3/4 cup sugar a spoonful at a time. Beat until the whites are glossy and hold medium-stiff peaks. This means the peak stands up but the tip gently bends over. Beat in the vanilla and almond extract, if using.
5. Fold in the flour mixture
Sprinkle about one-quarter of the flour mixture over the whipped whites. Fold it in with a rubber spatula by cutting down through the center and sweeping up the side of the bowl. Repeat with the remaining flour mixture in 3 more additions. Stop when no dry streaks remain. Try not to stir hard, or the batter can lose air.
6. Fill the pan
Spoon the batter into the ungreased tube pan. Gently run a thin knife or skewer through the batter once or twice to pop large air pockets. Smooth the top lightly.
7. Bake the cake
Bake for 38 to 45 minutes, until the top is golden, springs back when lightly touched, and a skewer inserted near the center comes out clean. Avoid opening the oven during the first 30 minutes, because the cake is delicate while it rises.
8. Cool it upside down
Immediately invert the pan. If your tube pan has feet, rest it on them. If not, set the center tube over the neck of a sturdy bottle. Let the cake cool completely upside down, about 1 1/2 to 2 hours. This keeps the tall cake from collapsing.
9. Release and serve
Run a thin knife around the outer edge and the center tube. Lift out the cake, then run the knife under the bottom. Turn the cake onto a plate. Slice with a serrated knife using a gentle sawing motion, and serve with berries or whipped cream if you like.
03From our kitchen
Cook's tips
- Make ahead: Bake the cake up to 1 day ahead for the nicest texture. Let it cool fully, then cover it well at room temperature.
- Storage: Keep angel food cake tightly covered at room temperature for up to 3 days. Refrigeration can dry it out, so only chill it if your topping needs to be kept cold.
- Freezing: Wrap slices or the whole cooled cake in plastic wrap, then foil. Freeze for up to 2 months. Thaw at room temperature before serving.
- Egg whites: Room-temperature egg whites whip with more volume. Separate the eggs while cold, then let the whites sit at room temperature for about 30 minutes.
- No cake flour: For a close swap, measure 1 cup all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons cornstarch. Sift well before using.
- Avoid grease: Any fat, including a little yolk, can stop egg whites from whipping properly. Use a clean metal or glass bowl, and separate eggs one at a time into a small bowl before adding them to the mixer bowl.
Cook's note
Angel food cake is simple, but the pan matters. Use a tube pan, not a Bundt pan. A Bundt pan’s detailed shape and nonstick coating can make the cake hard to release and may keep it from climbing properly.
04Frequently asked
Questions & answers
Why did my angel food cake fall?
It may have been underbaked, cooled right-side up, or mixed too firmly after the flour was added. Bake until the top springs back and cool the cake upside down until completely cold.
Can I make angel food cake without cream of tartar?
Cream of tartar helps stabilize the egg whites. If you do not have it, use 1 1/2 teaspoons lemon juice or white vinegar. The texture may be slightly less sturdy, but it will still work.
Can I use carton egg whites?
Fresh egg whites give the most reliable volume. Some carton egg whites do not whip as high because of processing. If you use them, check the carton to be sure they are suitable for whipping.
How do I slice angel food cake neatly?
Use a serrated knife and a gentle sawing motion. Pressing straight down can squash the tender crumb. You can also use an angel food cake cutter if you have one.
Can I bake this in loaf pans?
Yes, but the texture and height will be different. Use two ungreased 9-by-5-inch loaf pans and start checking around 30 minutes. Cool the pans on their sides if you cannot invert them safely.
05Keep cooking
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