Angel Food Cake Recipe
What is Angel Food Cake
Angel food cake is a light, fluffy sponge cake made mostly from whipped egg whites, sugar, and a small amount of flour.
If clouds had a bakery, they’d bake this. Angel food cake is the fluffiest thing you’ll eat without needing a pillow. It’s like someone dared a sponge to be dessert—and it nailed the audition.
Key Facts
- No fat: It uses no butter, oil, or egg yolks.
- High in protein: Thanks to a dozen egg whites.
- Soft texture: It’s airy, spongy, and slightly chewy.
- Sweet flavor: Mild vanilla taste with a golden crust.
Is Angel Food Cake Gluten Free?
No, traditional angel food cake is not gluten-free.
Why?
It’s made with cake flour, which contains wheat. Wheat has gluten. So, classic recipes do not fit a gluten-free diet.
Can You Make It Gluten-Free?
Yes, you can. Use a gluten-free flour blend designed for baking. Look for one labeled “1:1 substitute” for all-purpose or cake flour.
What You Need to Know
Prep time
20 minutes
Bake time
35–40 minutes
Cooling time
2 hours (upside down—don’t skip this part)
Servings
12 slices
Nutrition (per slice)
- Calories: 140
- Protein: 4g
- Fat: 0g
- Carbs: 30g
- Sugar: 20g
Ingredients
- 1 cup cake flour
- 1½ cups granulated sugar (divided)
- 12 large egg whites (room temperature)
- 1½ teaspoons cream of tartar
- ¼ teaspoon salt
- 1½ teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
How to Make Angel Food Cake
Step 1: Prep your pan
Don’t grease the pan. Seriously. You want the cake to cling to the sides as it rises. Use a 10-inch ungreased tube pan with a removable bottom.
Step 2: Sift the dry stuff
Sift the cake flour with ½ cup of the sugar. Repeat the sifting twice to make it extra light. Set it aside.
Step 3: Whip the egg whites
In a large bowl, beat egg whites on medium speed until foamy. Add cream of tartar and salt. Keep beating until soft peaks form.
Slowly add the remaining 1 cup of sugar while beating. Crank the speed to high. Beat until stiff peaks form. The mixture should stand up tall and proud—like it just got promoted.
Add the vanilla and almond extract. Beat for 5 more seconds.
Step 4: Fold like you mean it
Sprinkle the flour mixture over the egg whites in 3 batches. Gently fold it in using a spatula. Be patient. Don’t stir. Don’t rush. You’re folding clouds here, not mixing cement.
Step 5: Pour and bake
Scoop the batter into the tube pan. Smooth the top. Give it a light shake to settle.
Bake at 350°F (175°C) for 35 to 40 minutes. The top should look golden and spring back when lightly touched.
Step 6: Flip it
Once out of the oven, turn the pan upside down. Use a bottle or the pan’s legs if it has them. Let it cool fully for about 2 hours. This prevents collapse. Yes, gravity is the enemy now.
Step 7: Release the cake
Once cool, run a thin knife around the edges. Lift the cake out and run the knife around the bottom to fully release it.
Serving Ideas
- Top with whipped cream and berries
- Dust with powdered sugar
- Serve with lemon curd
- Toast a slice and spread with jam
Can You Freeze Angel Food Cake?
Yes, you can freeze angel food cake.
How to Freeze It
- Cool Completely
Let the cake cool fully before freezing. A warm cake traps moisture and gets soggy. - Slice or Leave Whole
You can freeze the entire cake or cut it into slices. - Wrap Well
Use plastic wrap. Then add a layer of foil or place in an airtight container. This prevents freezer burn. - Label and Freeze
Write the date on it. Store in the freezer for up to 3 months.
Thawing Instructions
- Leave it at room temperature for 1–2 hours.
- If wrapped, keep it covered while thawing to prevent it from drying out.
Extra Tips
- Don’t refreeze once thawed.
- Freeze without toppings or fruit. Add those fresh later.
Frozen angel food cake stays soft and spongy when thawed, making it a good make-ahead dessert.
Is Angel Food Cake Healthy?
Angel food cake can be healthier than many desserts, but it depends on your goals.
Pros
- Low in fat: No butter or oil used.
- Low calorie: Around 140 calories per slice.
- High protein: Made mostly from egg whites.
- Low cholesterol: No egg yolks.
Cons
- High in sugar: Contains a good amount of sugar for sweetness.
- Contains refined flour: Usually made with cake flour, which has little fiber.
- Not nutrient-dense: Lacks vitamins and minerals.
When It Fits Your Diet
- If you want a light dessert without added fats, it works well.
- If you watch sugar or need gluten-free, check the recipe carefully.
Conclusion
Angel food cake is better than many rich desserts but still enjoy it in moderation. You can boost its health by topping with fresh fruit instead of heavy frosting.
Final Thoughts
Angel food cake is one of those desserts that feels fancy but plays fair. It’s light, easy, and doesn’t require butter or oil. Just eggs, sugar, and a little patience.
If your cake doesn’t rise perfectly the first time, don’t panic. Even angels need a few tries to fly.
Angel Food Cake
Light as a cloud and sweet as a dream, this Angel Food Cake is pure heaven on a plate. Delicately golden on the outside, its airy, melt-in-your-mouth crumb practically floats with every bite. Topped with a dusting of powdered sugar and served with fresh berries and billowy whipped cream, it’s a divine dessert that’s as ethereal as its name.
Ingredients
- 1 cup cake flour
- 1½ cups granulated sugar (divided)
- 12 large egg whites (room temperature)
- 1½ teaspoons cream of tartar
- ¼ teaspoon salt
- 1½ teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
Instructions
- Prep the Pan
Use a 10-inch ungreased tube pan (removable bottom). No greasing—let the cake cling to rise properly. - Sift the Dry Ingredients
Sift cake flour with ½ cup sugar twice for extra lightness. Set aside. - Whip the Egg Whites
Beat whites until foamy. Add cream of tartar and salt; beat to soft peaks. Gradually add 1 cup sugar, then beat on high until stiff peaks form. Mix in vanilla and almond extract briefly. - Fold Gently
Sprinkle flour mix over whites in 3 parts. Fold carefully—no stirring! Treat it like fluffy clouds. - Bake
Pour batter into the pan, smooth the top, and bake at 350°F (175°C) for 35–40 minutes until golden and springy. - Cool Upside Down
Flip the pan onto a bottle or its legs. Cool completely (2 hours) to prevent sinking. - Release
Run a thin knife around the edges and bottom to free the cake. Slice and enjoy!
Notes
Serving Ideas:
- Top with whipped cream & berries 🍓
- Dust with powdered sugar ❄️
- Serve with lemon curd 🍋
- Toast & spread with jam 🍞✨
Enjoy! 😊
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 140Total Fat: 0gCarbohydrates: 30gSugar: 20gProtein: 4g
