Angel Food Cake: The Ultimate Guide to Baking a Perfect Cloud-Like Dessert

Angel Food Cake: The Ultimate Guide to Baking a Perfect Cloud-Like Dessert

This ethereally light, fluffy, and sweet Angel Food Cake relies on whipped egg whites for its signature airy texture—no butter or oil needed. Follow my step-by-step directions for a foolproof, melt-in-your-mouth cake.

Ingredients

• 1 cup cake flour (sifted)
• 1½ cups granulated sugar, divided
• 12 large egg whites, room temperature
• 1½ tsp vanilla extract (or almond extract)
• 1½ tsp cream of tartar
• ½ tsp salt

Step-by-Step Directions

1. Prep the Pan & Oven: Preheat oven to 375°F (190°C). Use a clean, dry 10-inch tube pan—do not grease.
2. Dry Ingredients: Sift cake flour and ¾ cup sugar together 3 times.
3. Whip Egg Whites: In a large bowl, beat egg whites, vanilla, cream of tartar, and salt until frothy. Gradually add remaining sugar and whip to stiff, glossy peaks.
4. Fold in Flour: Gently fold flour mixture into egg whites in thirds—do not overmix.
5. Bake & Cool: Pour batter into the pan, bake 40–45 minutes until golden. Cool upside down for 2 hours.

Pro Tips

• Room-temp egg whites whip best.
• Use a serrated knife to slice.
• No fat—keep bowls and utensils spotless.

Serving Ideas

• Fresh berries + whipped cream (classic)
• Lemon curd (tangy contrast)
• Chocolate drizzle (decadent twist)

Variations to Try

• Chocolate Swirl: Add ¼ cup cocoa powder.
• Citrus Zest: Add 1 Tbsp lemon/orange zest.
• Coconut: Substitute ½ cup sugar with coconut sugar.