Baking & Pastry > Cakes > Foam Cakes > Angel Food Cake Recipe

Classic Angel Food Cake

Indulge in the ethereal lightness of this classic Angel Food Cake. This recipe delivers a perfectly tall, tender, and delicately sweet cake that's perfect on its own or paired with fresh berries and whipped cream.

Prep Time
20 minutes
Cook Time
35-40 minutes
Servings
12
Ingredients
  • 1 cup Cake Flour
  • 1 1/4 cups Granulated Sugar
  • 12 large Egg Whites
  • 1 1/2 teaspoons Cream of Tartar
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Almond Extract

Prepare the Pan

Preheat oven to 350°F (175°C). Do not grease a 10-inch tube pan. The cake needs to cling to the sides of the pan to rise properly. Ensure the pan is clean and dry.

Sift Dry Ingredients

Sift together the cake flour and 1/4 cup of the granulated sugar 3-4 times. This lightens the flour and prevents lumps, resulting in a more tender cake. Set aside.

Whip Egg Whites

In a large, clean bowl (preferably metal or glass), beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and salt. Continue beating until soft peaks form. Gradually add the remaining 1 cup of granulated sugar, beating until stiff, glossy peaks form. Be careful not to overbeat; the peaks should be stiff but not dry.

Fold in Flour Mixture and Extracts

Gently fold the sifted flour mixture into the egg white mixture in three additions, being careful not to deflate the egg whites. Use a large rubber spatula and a gentle folding motion. Stir in vanilla and almond extracts.

Bake the Cake

Pour the batter into the ungreased tube pan. Use a spatula to spread the batter evenly. Bake for 35-40 minutes, or until the cake is lightly golden brown and a toothpick inserted into the center comes out clean. The top of the cake should spring back when lightly touched.

Cool Upside Down

Immediately invert the pan onto a wire rack or bottle. Let the cake cool completely upside down in the pan for at least 1 hour, or preferably longer, before removing. This prevents the cake from collapsing.

Release and Serve

To remove the cake, run a thin knife or spatula around the edges of the pan and the center tube. Gently push the cake out of the pan. Serve plain, dusted with powdered sugar, or with fresh berries and whipped cream.

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FAQ

  • Why is it important not to grease the pan?

    The cake needs to cling to the sides of the pan to rise properly. Grease would prevent the cake from climbing the sides.
  • Can I use a different type of extract?

    Yes, you can use other extracts like lemon or orange extract, but vanilla and almond are classic choices for angel food cake.
  • How do I store leftover angel food cake?

    Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.