Fluffy Angel Food Cake Recipe – Light, Airy

Angel Food Cake Recipe – Angel food cake is one of the most delicate and ethereal desserts ever created—a light, airy, cloud-like treat made primarily from whipped egg whites, sugar, and flour. Unlike traditional cakes packed with butter and oil, this heavenly dessert relies on its unique mixing technique to create volume and structure. With its soft crumb, subtle sweetness, and melt-in-your-mouth texture, angel food cake holds a special place in American baking traditions.

• Save

Recipe Overview

• Cuisine: American

• Course: Dessert

• Servings: 12 slices

• Calories per Serving: Approx. 140

• Prep Time: 20 minutes

• Active Time: 25 minutes

• Resting/Cooling Time: 1–2 hours

• Total Time: About 2 hours 30 minutes

Equipment Needed

• Tube pan (ungreased, with removable bottom)

• Electric hand mixer or stand mixer

• Large mixing bowl (non-plastic recommended)

• Fine mesh sieve

• Rubber spatula

• Cooling rack

• Offset spatula (optional)

Ingredients

Dry Ingredients

• 1 cup cake flour (sifted)

• 1 ½ cups granulated sugar (divided)

• ¼ tsp salt

Wet Ingredients

• 12 large egg whites (room temperature)

• 1 ½ tsp cream of tartar

• 1 ½ tsp vanilla extract

• ¼ tsp almond extract (optional, for depth of flavor)

Nutrition (Per Slice)

(Based on 12 servings)

Instructions

1. Prepare the Flour and Sugar

1. Start by sifting the cake flour into a bowl.

2. Measure ¾ cup of the sugar and mix it with the flour.

3. Sift this mixture 3–4 times to ensure maximum lightness.

4. Set aside the remaining ¾ cup of sugar for later use.

A well-aerated flour mixture helps keep the cake airy and delicate.

2. Whip the Egg Whites

1. In a large, clean, dry mixing bowl, add the egg whites.

2. Beat on medium speed until frothy.

3. Add cream of tartar and salt.

4. Gradually add the remaining ¾ cup sugar, 1–2 tablespoons at a time.

5. Continue beating until you reach medium-stiff peaks—glossy, firm, but not dry.

The key is controlling the peaks: over-whipped whites lose structure; under-whipped whites collapse.

3. Add Flavoring

1. Add vanilla extract and almond extract to the whipped whites.

2. Mix gently on low speed until just incorporated.

4. Fold in Dry Ingredients

1. Sift a small amount of the flour-sugar mixture over the egg whites.

2. Fold gently using a spatula, moving in slow circular motions.

3. Continue adding and folding in thirds, being careful not to deflate the batter.

Do not rush this step—gentle folding keeps the batter airy.

5. Transfer the Batter to a Tube Pan

1. Spoon the batter into an ungreased tube pan.

2. Use a spatula to smooth the top lightly.

3. Tap the pan gently on the counter to release large air pockets.

Greasing the pan prevents the cake from climbing the walls and achieving full height.

6. Bake the Cake

1. Preheat your oven to 350°F (175°C).

2. Bake the cake for 35–40 minutes, or until the top is golden and springs back when touched.

3. Avoid opening the oven door early or frequently—this will cause the cake to collapse.

7. Invert and Cool the Cake

1. Immediately after removing the pan from the oven, invert it onto a bottle or heatproof funnel.

2. Let it cool fully (about 1–2 hours).

3. Once cooled, run a knife around the edges to release the cake.

Inverting helps the cake maintain its height as it cools.

8. Slice and Serve

• Use a serrated knife to cut slices without squishing the airy structure.

• Serve with whipped cream, fresh berries, lemon glaze, or fruit syrup.

Tips for Success

Use fresh egg whites

Carton egg whites often don’t whip to the right consistency.

Avoid grease at all costs

Any trace of fat—on the bowl, whisk, or pan—prevents egg whites from whipping properly.

Sift repeatedly

Sifting flour multiple times leads to a softer, lighter cake.

Do not grease the tube pan

This allows the batter to cling and climb for maximum height.

Cool inverted

This prevents collapse and ensures a tall, fluffy cake.

Conclusion

Angel food cake is a timeless dessert celebrated for its cloud-like texture, subtle sweetness, and versatile flavor profile. While it may seem delicate and intimidating to prepare, understanding the proper techniques—whipping egg whites, folding gently, and baking in an ungreased pan—makes the process straightforward and enjoyable. Once mastered, this recipe becomes a reliable go-to for birthdays, holidays, summer desserts, or simple cravings for a light yet satisfying treat.