Classic Angel Food Cake
This angel food cake is unlike any other dessert — no butter, no oil, no egg yolks — just pure, cloud-like perfection built from whipped egg whites, cake flour, and sugar. With a tall, pillowy crumb and a slightly chewy golden crust, this beginner-friendly recipe walks you through every step to ensure a perfectly airy and delicious cake.
Equipment
- Stand mixer or hand mixer with whisk attachment - Essential for whipping egg whites to stiff peaks
- 10-inch angel food cake tube pan - Ungreased, non-non-stick preferred; must have removable bottom for release
- Fine mesh sifter or sifter attachment - For sifting flour and sugar mixture multiple times
- Food processor or blender - To make superfine sugar from granulated sugar
- Large mixing bowl - Completely clean and grease-free for whipping egg whites
- Rubber spatula - For gentle folding of ingredients
- Serrated bread knife - For slicing the finished cake without compressing it
- Thin offset spatula or butter knife - For releasing the cake from the pan
- Wire cooling rack - For cooling the cake upside down
- Glass bottle or wine bottle - For cooling upside down if tube pan doesn't have built-in feet (optional)
- Measuring cups and spoons
Ingredients
- 1 ½ cups granulated sugar - 300g, divided and processed into superfine sugar
- 1 cup cake flour - 120g, sifted before measuring
- ¼ teaspoon fine salt - 1.5g
- 12 large egg whites - approximately 1 ½ cups or 360ml, at room temperature; do not use carton egg whites
- 1 ½ teaspoons cream of tartar - 7ml
- 1 ½ teaspoons pure vanilla extract - 7ml
For Serving (Optional)
- fresh whipped cream - for topping
- ripe strawberries - sliced, for topping
- fresh strawberry sauce - warm, for drizzling
- lemon curd - for spreading over slices
- vanilla buttercream frosting - for piping decoratively
- fresh fruit salad - for serving alongside
Instructions
- Bring egg whites to room temperature for 30-45 minutes. Separate eggs carefully ensuring no yolk gets into whites. Ensure mixing bowl and whisk are completely clean and grease-free. Preheat oven to 350°F and position rack on the lowest setting. Do NOT grease the tube pan.
- Place all granulated sugar in a food processor and pulse for 30-60 seconds until superfine. Measure out ¾ cup (150g) for the egg whites and set aside. Keep remaining ¾ cup (150g) in the food processor.
- Add cake flour and salt to the food processor with the remaining superfine sugar. Pulse to combine. Sift the mixture through a fine mesh sifter 4-5 times. Set aside.
- Pour egg whites into mixer bowl. Add cream of tartar and vanilla. Beat on low until frothy, about 1-2 minutes. Increase to medium and add the reserved superfine sugar one tablespoon at a time, waiting 15 seconds between each. Increase to medium-high and beat until stiff, glossy peaks form (4-6 minutes total).
- Sift about ¼ cup of the flour mixture over the whipped egg whites. Fold gently with a rubber spatula using wide, slow strokes from bottom to top. Repeat with remaining flour mixture in 8-10 additions, folding gently after each.
- Spoon the batter gently into the ungreased tube pan. Run a knife through the batter in a circular motion to pop any large air pockets. Smooth the top. Bake on the lowest oven rack for 35-40 minutes until deep golden brown and springs back when touched.
- Remove from oven immediately and invert pan onto its feet or over a bottle neck. Cool completely upside down for 1 to 1.5 hours. Run a thin knife around the edges and center tube to release. Push up the bottom or invert onto a serving plate.
- Using a serrated bread knife, slice the cake with a gentle sawing motion. Serve plain or with fresh whipped cream, berries, lemon curd, or your favorite topping.
Notes
- Room temperature egg whites whip to a greater volume than cold ones — take them out of the fridge at least 30 to 45 minutes before you begin.
- Do not use carton egg whites; they often do not whip properly to stiff peaks.
- Use only a very clean, completely grease-free bowl for whipping egg whites — any trace of fat will prevent them from whipping correctly.
- Do NOT grease your tube pan — the batter needs to cling to the sides as it rises.
- Sifting the flour mixture 4-5 times is critical for creating that signature light, fine crumb.
- Add sugar gradually to the egg whites — adding it all at once prevents it from dissolving properly and creates a grainy texture.
- Fold gently and slowly; rushing deflates the whites and results in a dense cake.
- Don't open the oven during the first 30 minutes of baking — temperature fluctuations can cause the cake to collapse.
- Cooling the cake upside down is non-negotiable; skipping it will result in a sunken, dense cake.
- Use a serrated knife to slice — it cuts without compressing the delicate crumb.
- Store at room temperature loosely covered for up to 3-4 days, or freeze individual slices wrapped tightly for up to 3 months.