Angel Food Cake

My grandmother taught me that angel food cake is less about following steps and more about patience and trust. The way she explained it, those egg whites are alive and you are inviting them to become something greater. I have made this cake more times than I can count, and still get nervous every single time I invert the hot pan over a wine bottle.

I once brought this cake to a summer potluck and watched it disappear within minutes. My friend Sarah, who claims she does not like dessert, went back for thirds. That is when I knew this recipe was something special.

Ingredients

• Cake flour: This low-protein flour is what gives the cake its tender crumb. The sifting process creates air pockets that become the structure of your cake.
• Granulated sugar: Divided because some goes into the dry ingredients while the rest feeds the egg whites, helping them stabilize and hold their shape.
• Fine salt: A tiny pinch balances all that sweetness and makes the vanilla flavor pop.
• Egg whites: Room temperature whites whip up much better than cold ones. Take them out at least an hour before you start baking.
• Cream of tartar: This acidic powder is your insurance policy against collapsed egg whites. It helps stabilize the foam structure.
• Vanilla and almond extract: The almond is optional, but together they create that classic bakery flavor everyone recognizes.

Instructions

Prep your station:

Move oven rack to the lower third position and heat to 350°F. Grab your tube pan and do not even think about greasing it.

Sift the dry ingredients:

Combine flour with half the sugar and salt, then sift three separate times. This extra step is what creates that melt in your mouth texture.

Start the egg whites:

Beat those room temperature whites on medium high until they look like sea foam. Add cream of tartar when bubbles are uniform.

Build the structure:

Sprinkle in the remaining sugar a little at a time while the mixer keeps going. Watch for glossy peaks that stand up straight when you lift the beaters.

Add flavor:

Fold in both extracts with just a few gentle turns. You want them distributed but you do not want to knock out any air you just created.

Combine everything:

Sift flour over the egg whites in three batches, folding after each addition with a spatula. Stop when you still see a few white streaks.

Pan and smooth:

Scrape batter into your ungreased pan and smooth the top. Draw a knife through once to release any trapped air bubbles.

Bake and watch:

Bake 35 to 40 minutes until golden brown. The cake should spring back when touched lightly.

The inversion:

Immediately flip the pan over a bottle or inverted funnel. Let cool completely, which takes about two hours.

Release and serve:

Run a thin knife around the edges twice, then tap the pan gently. Slice and serve with whatever fresh fruit looks best at the market.

Save

Last summer my daughter asked to help make this for her birthday. She was so gentle folding the flour mixture, her tongue poking out in concentration. That cake was not just dessert, it was a memory we now make together every year.

Getting the Most Rise

Angel food cake needs to climb the pan walls, which is why we never grease it. Those sticky sides give the batter something to hold onto as it bakes. A clean, dry pan makes all the difference between a lofty cake and one that stays flat.

Making It Your Own

Lemon zest folded in with the flour adds brightness without overwhelming the delicate structure. A few drops of almond extract create that familiar bakery taste people can never quite place. Some nights I add orange zest instead and serve with dark chocolate shavings.

Storage and Serving

This cake actually gets better on day two when the flavors have had time to settle. Keep it covered at room temperature, not the refrigerator, which would make it tough and dry. The texture should remain airy and light.

• Leftovers (if there are any) make excellent shortcake for strawberry topping the next day
• Toast thick slices under the broiler for two minutes until golden, then top with ice cream
• Crumble slightly stale cake over yogurt parfaits for breakfast the next morning

Save

There is something almost magical about a cake that relies on nothing but air and technique. The first time you serve this, watch people is faces when they take that first impossibly light bite.

Recipe FAQs

→ Why must the pan remain ungreased?

The batter needs to climb the sides of the pan as it rises, creating structure and height. Greasing would prevent this essential grip, resulting in a dense, flat cake.

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

Yes, but you'll need to adjust: measure 1 cup all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons cornstarch. This mimics cake flour's lower protein content for a tender crumb.

→ Why invert the cake while cooling?

Hot angel food cake is fragile and would collapse under its own weight. Inverting keeps it suspended until the structure sets, preserving that signature airy loft.

→ What causes angel food cake to become dense?

Overmixing when folding flour deflates the egg whites, or under-beating the whites initially prevents proper aeration. Both mistakes compromise the light texture that defines this classic.

→ How do I know when egg whites are properly whipped?

Stiff, glossy peaks hold their shape when you lift the beaters. The surface should shine, not look grainy or dry. This stage ensures maximum volume and stability.

→ Can I add mix-ins like chocolate chips or nuts?

Heavy add-ins will weigh down the delicate structure. Stick to lightweight additions like citrus zest, folded in gently just before baking, to maintain the ethereal texture.