This beautiful Angel Food Cake Recipe up tall, light, and airy with only 6 ingredients. Follow this recipe and video guide exactly for the best results. The delicate texture is only possible with certain ingredients and meticulous blending processes.
Are you ready for a taste of heaven? We’re not afraid of sumptuous and rich pastries. But what about a cake recipe in which butter, fat, and egg yolks flee in terror? Say hello to angel food cake. Angel food cake is a low-fat cake consisting primarily of egg whites, cake flour, and sugar. The inside is pure white, with a chewy light brown crumb around the outside. What it lacks in butter, it more than makes up for in texture. This tall, soft, and classic cake has a cloud-like texture and a very light flavor. Angel Food Cake Recipe!
I’ve already posted angel food cupcakes and a highly fun sprinkle angel food cake on my blog, but it’s time to get back to the source: basic handmade angel food cake!
Angel Food Cake
Let’s get started. First, here’s a video instruction in which I go through each step. The processes and ingredients are simple, but having a clear image is always useful. Angel Food Cake Recipe!
6 Ingredients for Angel Food Cake
Angel food cake requires only 6 ingredients. With so few ingredients, keep in mind that each one is critical to the ultimate taste and texture of the cake. Here’s how it works: Angel Food Cake Recipe!
- Granulated Sugar: Granulated sugar is the first ingredient in the recipe. To make superfine sugar, pulse it in a food processor. The granules of superfine sugar are the finest size for providing excellent structure for angel food cake. It is neither as coarse nor as fine as granulated sugar. Granulated sugar is just too coarse in the egg whites, whereas confectioners’ sugar dissolves too rapidly.
- Cake Flour: Cake flour has a low protein content and produces a soft angel food cake. If you use all-purpose flour, your cake will taste like white bread…! You may use this cake flour alternative in a pinch. However, actual cake flour is excellent.
- Salt: Adds flavor. Angel Food Cake Recipe!
- Egg Whites: There is no baking powder or baking soda in this recipe. The only leavening component in the cake is egg whites, which provide all of the rises. Use freshly separated eggs for optimum aeration. Carton egg whites or frozen egg whites will not expand as much during the whipping procedure, which can reduce the rise of your cake. If you have a lot of extra egg yolks, create some lemon curd to go with the cake!
- Cream of Tartar: Cream of tartar is an acid that helps to stabilize the beaten egg whites, exactly like it does in my chocolate swirled meringue cookies. The cake would crumble if it didn’t have it. Other acids, such as lemon juice, can be used, although they are not as effective. Cream of tartar is a typical baking ingredient that may be found on the spice aisle. Many of my recipes call for it!
- Vanilla Extract: It enhances the taste.
Making the Perfect Angel Food Cake
I’m convinced that this will be the most delicious angel food cake you’ve ever tasted. We can’t get angel food cake perfection for free, so make sure you follow these instructions carefully. Angel Food Cake Recipe!
- Pulse the granulated sugar until it is superfine. Make use of a food processor or a blender.
- Set aside 1 cup of the superfine sugar. You’ll mix it in with the egg whites.
- In a food processor, combine cake flour and salt. With the remaining sugar, pulse them. This helps to aerate the dry ingredients.
- Combine egg whites with cream of tartar. Beat until frothy on medium-low speed.
- 1 cup superfine sugar, gradually added Increase the mixer speed to medium-high and add the reserved superfine sugar. Angel Food Cake Recipe!
- Soft peaks should be formed. Whip the egg whites, cream of tartar, and superfine sugar until they form soft, high peaks. This should take at least 5 minutes. After that, add the vanilla extract.
- Sift in the dry ingredients and fold them in. Sift and fold in the dry ingredients in three additions.
- Fill a tube pan halfway with batter. The tube pan should not be greased. Greasing the pan allows the batter to slide down the edges, preventing it from rising correctly. If you’ve previously oiled it, thoroughly wash and wipe it down. Angel Food Cake Recipe!
- Preheat the oven to 325°F (163°C). A higher temperature will not adequately cook the cake.
- Cool on a wire rack upside down. If the cake is allowed to cool erect, its own weight will crush it. Cool, it upside down on a cooling rack to keep its form and allow air to reach it.
- To release, run a tiny knife over the edges. Tap the pan a few times on the counter to help loosen the cake. Angel Food Cake Recipe!
- Serrated knife for slicing. The cake is squished with a standard, sharp knife.
Can I make angel food cake in a Bundt pan? No, you cannot make angel food cake in a Bundt pan. It’ll be difficult to pull it out in one piece. A tube pan with a flat bottom and straight edges is required. If you don’t have a tube pan, I recommend this one. It’s reasonably priced for the high quality. Though it is described as nonstick, the coating is really thin and has never caused an issue with my angel food cakes. Angel Food Cake Recipe!
1 cup (16 tablespoons) plus 2 tablespoons of cake flour It may seem like a weird number, but 18 Tablespoons is the exact amount needed to give the cake structure. Angel Food Cake Recipe!
Peaks that are soft rather than stiff
Remember to whisk the egg whites until they form soft peaks. (As seen above.) Soft peaks do not maintain a rigid contour. Instead, after a few seconds, they “wilt” back into the mixture. Because they will expand in the oven, soft peaks are the best consistency. Stiff peaks, on the other hand, indicate that the egg whites for angel food cake have been over-whipped and will likely collapse in the oven. Angel Food Cake Recipe!
Important note: Do not add any egg yolks to the mixing bowl. Any remaining fat may prevent the egg whites from forming peaks. Crack the eggs into a separate bowl using an egg separator, then add the whites one at a time into the mixing basin. In this manner, if the yolk cracks, it does not break straight in the middle of the egg, Angel Food Cake Recipe, whipped cream.
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Angel Food Cake Recipe
This beautiful angel food cake bakes up tall, light, and airy with only 6 ingredients. Before you begin, read the instructions thoroughly and have all of your ingredients available. Enjoy!
- Preheat the oven to 325°F (163°C) with the rack in the lower middle position.
- Pulse the sugar in a food processor or blender until fine and powdery.
- Set aside 1 cup for use in step 3; keep the remainder in the food processor.
- In the food processor, combine the cake flour and salt.
- 5-10 pulses till the sugar/flour/salt combination are aerated and light.
- Whip egg whites and cream of tartar together in a large mixing basin on medium-low with a hand mixer or a stand mixer fitted with a whisk attachment until frothy, about 1 minute.
- Increase the heat to medium-high and gradually add the 1 cup of sugar you set aside.
- 5-6 minutes, whip until soft peaks form. For a visual, see the images and video above.
- Add the vanilla extract and mix just until combined.
- Bake the cake for 40-45 minutes, or until a toothpick inserted comes out clean.
- Halfway through baking, rotate the pan.
- While baking, the cake will rise dramatically.
- Remove the cake from the oven and cool fully upside-down on a wire rack, for about 3 hours.
- (See photo and video above for an upside-down tube pan with the bottom right-side up.)
- Once the cake has cooled, run a thin knife along the sides and gently knock the pan on the counter to release it.
- Dust with confectioners’ sugar if desired.
- Using a sharp serrated knife, slice the cake.
- Regular knives are readily capable of squishing the cake. Serve with fresh berries and whipped cream.
- Refrigerate any leftovers for up to 5 days.
- Make Ahead and Freeze Prepare the angel food cake a day ahead of time, then cover securely and keep it at room temperature overnight. Angel food cake may be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before serving.
- Sugar: You use granulated sugar in this recipe and pulse it in a food processor to get superfine sugar. Use superfine or caster sugar if you have it. In step 2, pulse 3/4 cup of it with the dry ingredients. In step 3, use 1 cup of it.
- Egg Whites: I highly advise using fresh actual egg whites rather than egg white replacements, previously frozen egg whites, or carton egg whites. When the eggs are cold, separate them, then bring the egg whites to room temperature. Fresh egg whites at room temperature whisk into the fluffiest volume. Make lemon curd or one of these recipes using the excess yolks.
- An angel food cake pan (also known as a tube pan) is required. Please do not use a Bundt pan. The structure and stability of angel food cake need the use of a tube pan. Some angel food cake pans have small feet that make it simple to chill the cake upside down. There’s no need to use a wire rack if your pan has feet. Whether or not your tube pan has feet.
- Amount Per Serving
- Calories 143
- % Daily Value *
- Total Fat 0.15g1%
- Saturated Fat 0.024g1%
- Sodium 283mg12%
- Potassium 75mg3%
- Total Carbohydrate 32.6g11%
- Dietary Fiber 0.1g1%
- Sugars 16.93g
- Protein 3.41g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.