This Angel Food Cake Recipe is sweet, light, and ethereal, plus it’s ideal for topping with sweet summer berries or peaches. With the right pan and a few tips, you can bake up a perfect version in your own kitchen!
Most home cooks will find it easier to buy a box mix to bake an angel food cake, but wait until you taste the difference between that box and an Angel Food Cake from Scratch. The flavor and texture cannot be rivaled!
Angel Food Cake Recipe
It had been almost a decade since I made an angel food cake from scratch, and that was a version baked in a jellyroll pan and turned into a shortcake-like dessert. With beautiful local strawberries and Southern peaches in my refrigerator, I had the perfect angel food cake toppings. After checking my egg supply and dusting off my angel food cake pan, I was set!
You may wonder where this cake got its name. The first references to Angel Food Cake appear in the late 1800s and the recipe appears to hail from the Pennsylvania Dutch. And it was most likely named an angel cake due to its light and fluffy texture.
What is Angel Food Cake?
In contrast with a Devil’s Food Cake, which is dark and chocolaty, an angel food cake is a “light and airy sponge-type cake made with stiffly beatend egg whites,” according to the Food Lover’s Companion. There are no yolks or fats and it’s baked in a tube pan.
Is angel food cake gluten-free?
No, it contains flour, cake flour in this recipe, so it contains gluten.
Can you make angel food cake in other pans?
The traditional angel food cake is a 2 piece tube pan. A non-stick version will not work as that will hinder the cake from rising. The two pieces make it easier for removal and the tube shape helps the inside cook at the same rate as the exterior.
Yes, other pans will work, though they must not be greased nor should they be lined with parchment paper. The pan’s natural surface allows the batter to adhere to the sides and assists with the rising. The timing must be adjusted, but loaf pans, sheet pans, etc. can be used.
How do you store angel food cake?
Wrap it well in plastic wrap and store at room temperature for 2-3 days. Longer than that, refrigerate for up to a week. Well wrapped, an angel food cake can be frozen for up to 6 months.
If the cake is frosted with whipped cream or filled with mousse or custard, it must be kept in the refrigerator.
Do you have to cool an angel food cake upside down?
I remember my mom placing her angel food cakes upside down with the center over a soda bottle. My current angel food cake has “feet” on the top of the pan so when it’s inverted, the cake is suspended above the counter. It will depend on the pan you own (or borrow) whether you will need to use a bottle or not.
This process helps the cake from collapsing while it cools, so it’s vital that this is done to have a light and fluffy cake.
What can you do with extra egg yolks?
There are quite a few recipes that call for only egg yolks. Try making a custard, creme brulee, pudding, ice cream, lemon curd, tiramisu, and more. For something savory a pasta carbonara is a simple, delicious entree.
What’s the best way to separate eggs?
You can purchase egg separating tools, but those are not 100% foolproof. So I recommend using 3 bowls. One for the yolks, one for each egg white during the separating process, and one for all the the egg whites.
My process is to separate the first egg, dropping the egg white into a temporary collection bowl. Then add the yolk to the yolk bowl and, finally, the collected white to the whites bowl. Repeat with the 11 remaining eggs.
How to Make the Best Angel Food Cake
- You’ll need a dozen egg whites, so make sure to have a good supply.
- PRO-Tip: Eggs separate best cold, but whip best at room temperature.
- PRO-Tip: Make sure no grease or even a speck of egg yolk contaminates the whites. Either will prevent the whites from whipping properly.
- Start whipping the eggs at low speed to make small bubbles, then increase the speed to develop a “foam” with small bubbles. This stable foam will help the cake rise to perfection!
- PRO-Tip: Make sure you have some cream of tartar on hand, too. It will stabilize the whipped egg whites (foam) allowing them to expand up to 8 times their initial volume! Its acidity lowers the pH of the whites letting them stretch and hold air without collapsing.
- Use a tube pan that doesn’t have a non-stick coating as your Angel Food Cake Pan.
- Use cake flour, which has less gluten than all-purpose flour, for the most tender cake.
- If you’re unsure what the word “folding” means in the culinary world, it’s using a rubber spatula to gently add a heavier ingredient into a lighter, fluffy ingredient, without deflating it. In this recipe, the dry ingredients must be folded into the egg whites.
- Folding is done in a circular motion with a large rubber spatula. Add the flour mixture to the egg whites, cut down through the center, scraping the spatula along the sides of the bowl, bringing the batter up, and folding it over. Rotate the bowl 90 degrees and repeat over and over, without overmixing.
- When your batter is done, pour it into the tube pan and smooth the top with an offset spatula.
- Bake until the top of the cake springs back when you press down with the tip of your finger.
- Cool completely, upside down using either a soda bottle or one similarly shaped or using the feet on the pan if available. PRO-Tip: cooling upside down prevents gravity from compressing the cake while it’s warm.
- To remove the cake from the pan, run a knife around the edges of the pan to loosen. Use a serrated knife to slice.
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- 1 cup sifted cake flour
- 1 1/2 cups sifted sugar, divided
- 12 large egg whites, room temperature
- 1 teaspoon cream of tartar
- 1/4 teaspoon. salt
- 2 teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon almond extract
Preheat the oven to 325°.
Whisk together the flour and 3/4 cup of the sugar in a small bowl. Put the remaining 3/4 cup sugar in another small bowl.
With your stand mixer beat the egg whites on low speed until they begin to froth. Add the cream of tartar and salt and beat at medium speed until the whites form very soft, fluffy mounds. With the mixer still at medium speed, beat in the remaining 3/4 cup sugar, one tablespoon at a time, until all the sugar is added and the whites become shiny and form soft peaks. Add in the vanilla, lemon juice, and almond extract and mix until just blended.
Sift about 3 tablespoons of the flour-sugar mixture into the egg white mixture, then gently fold it in, using a large rubber spatula. Repeat until all of the flour-sugar mixture is incorporated.
Gently scrape the batter into a 9-inch tube pan with a removable bottom, and smooth the top with an offset spatula. Bake until the cake is golden brown and the top springs back when pressed firmly, 50-60 minutes.
If the cake pan has feet around the rim, invert the pan onto them once it is removed from the oven. If the pan does not have feet, invert the pan onto the neck of a bottle. Let the cake cool completely, 2-3 hours.
To remove the cake, gently run a knife around the edge of the pan. Slide the cake out of the pan and cut the same way around the removable bottom to release. To slice, saw gently with a long serrated knife. Serve cake immediately or cover loosely with plastic wrap.
Adapted from Cook's Illustrated
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Amount Per Serving: Calories: 159Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 100mgCarbohydrates: 34gFiber: 0gSugar: 25gProtein: 5g
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