Angel Food Cake

The afternoon sun slanted through my kitchen window as I cracked the twelfth egg white into the mixing bowl. I had been attempting to master angel food cake for weeks, and my apartment was slowly becoming a graveyard of slightly deflated, though still delicious, failures. This time, something clicked watching the whites transform from translucent liquid to glossy white peaks that held their shape against the beaters.

My sister had just announced she was coming to visit, and she still talks about the angel food cake our grandmother used to make from scratch. I decided this was the moment to finally get it right. The smell of vanilla filled the kitchen as the cake baked, and when I finally inverted it over a wine bottle to cool, I held my breath hoping it would not collapse.

Ingredients

• 1 cup cake flour sifted: The lower protein content keeps the cake tender. I have learned that sifting it three times with the sugar makes all the difference in achieving that cloud like texture.
• 1½ cups granulated sugar divided: Half gets sifted with the flour and half gets whipped into the egg whites. This dual approach ensures sweetness without weighing down the delicate structure.
• ¼ teaspoon fine salt: Just enough to enhance the vanilla without making the cake taste savory.
• 12 large egg whites room temperature: Room temperature whites whip up faster and higher. I set mine out about thirty minutes before I start baking.
• 1½ teaspoons cream of tartar: This stabilizes the egg whites and helps them hold their shape. Do not skip this unless you want a sad collapsed cake.
• 1 teaspoon pure vanilla extract: The backbone of the flavor. Use the good stuff since there are so few ingredients.
• ½ teaspoon almond extract optional: Adds a lovely subtle note that pairs beautifully with berries. Use it if you want to elevate the classic version.

Instructions

Prepare your space and pan:

Preheat your oven to 350°F and make sure your angel food cake pan is absolutely clean and dry. Any grease or residue will prevent the batter from climbing the sides properly.

Sift the dry mixture:

Sift together the cake flour ¾ cup sugar and salt in a bowl then repeat two more times. This extra step incorporates air that helps create the signature fluffy texture.

Whip the egg whites:

Beat the egg whites on medium high speed until foamy then add cream of tartar and continue until soft peaks form. The mixture should look like shaving cream at this point.

Add sugar and extracts:

Gradually add the remaining ¾ cup sugar in small increments while beating until you have stiff glossy peaks that stand straight up when you lift the beaters. Fold in the vanilla and almond extract gently.

Fold in the flour:

Sift the flour mixture over the egg whites in three additions folding gently with a spatula after each just until combined. Take your time here overmixing will deflate all the air you just worked so hard to incorporate.

Fill the pan:

Spoon the batter into the ungreased tube pan and smooth the top. Run a knife through the batter to release any large air pockets which helps the cake bake evenly.

Bake to golden perfection:

Bake for 35 to 40 minutes until the cake is golden brown and springs back when touched. The top should feel set and slightly crusty.

Cool upside down:

Immediately invert the pan onto a wine bottle or the special feet on your tube pan. Let it cool completely for 1 to 2 hours. This step is non negotiable or the cake will collapse.

Release and serve:

Once cool run a thin knife around the edges to loosen the cake then gently remove it from the pan. Slice and serve plain or with your favorite toppings.

Bookmark

When my sister arrived she took one bite and got quiet which is her highest compliment. We sat on the back porch with slices topped with strawberries from the farmers market and she said this tasted exactly like grandmas.

Getting The Most Fluff

I used to rush the egg white whipping stage but now I treat it as a meditation. The transformation from frothy bubbles to stiff peaks never fails to feel like magic. I set a timer and let the mixer do its work while I clean up the flour dust from the counter.

Pan Choices And Storage

A proper two piece angel food cake pan with a removable bottom makes life so much easier. I keep leftovers covered on the counter for up to three days though in my house it rarely lasts that long. The texture actually improves slightly on day two as it settles.

Serving Ideas

This cake is essentially a blank canvas for whatever the season offers. Summer gets fresh peaches and a drizzle of honey while winter calls for poached pears and warm spices.

• Fresh berries and a cloud of lightly sweetened whipped cream never fails
• A simple glaze of powdered sugar and lemon juice adds just enough tang
• Toast leftover slices and top with ice cream for an unexpected dessert

Bookmark

There is something deeply satisfying about serving a cake that looks so impressive yet requires so few ingredients. Every time I make it now I think of my grandmother and how cooking connects us across generations.

Recipe Questions

→ Why must the pan remain ungreased?

The batter needs to cling to the pan sides as it rises, which helps the cake achieve proper height and structure. Greasing would cause the cake to slip down while baking, resulting in a dense, flat dessert.

→ Can I use all-purpose flour instead of cake flour?

Yes, though the texture will be slightly less tender. For each cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons cornstarch. Sift the mixture thoroughly before using.

→ Why is cooling upside down necessary?

Hot angel food cake is quite fragile and can collapse under its own weight. Inverting the pan allows the structure to set while cooling, preserving those delicate air pockets that create the signature fluffy texture.

→ How do I know when egg whites are beaten to the right stage?

Stiff peaks should stand straight up when you lift the beaters. The whites will appear glossy and thick, not dry or grainy. Stop beating once this stage is reached—over-beating can make them difficult to fold properly.

→ Can I make this ahead of time?

The baked cake stores well at room temperature for up to 2 days, covered loosely with foil or in a cake dome. For longer storage, wrap individually in plastic and freeze for up to 3 months. Thaw at room temperature before serving.

→ What toppings work best with angel food cake?

Fresh berries, sliced strawberries, or a fruit compote are classic choices. Whipped cream, light custard, or a dusting of powdered sugar also complement the delicate sweetness. For an elegant touch, drizzle with berry coulis or chocolate sauce.