Classic Angel Food Cake Recipe

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

This Angel Food Cake recipe is a light and airy dessert that is perfect for any occasion. Made with simple ingredients like egg whites, sugar, and flour, it delivers a delicate sweetness and fluffy texture that pairs wonderfully with fresh fruits or whipped cream.

The recipe is straightforward and requires basic baking techniques. It’s an excellent choice for those looking for a low-fat cake recipe that still satisfies a sweet tooth.

Light and Fluffy Angel Food Cake Recipe

This Angel Food Cake features a soft, spongy texture achieved by whipping egg whites to stiff peaks and folding in flour and sugar. The cake takes about 1 hour from start to finish and serves 8 people.

Ingredients

1 cup cake flour, sifted
1 1/2 cups granulated sugar, divided
1/4 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
12 large egg whites (about 1 1/2 cups), at room temperature

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Do not grease the angel food cake pan.
Mix Dry Ingredients: In a bowl, sift together the cake flour, 3/4 cup of sugar, and salt. Set aside.
Whip Egg Whites: In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue to beat until soft peaks form.
Add Sugar: Gradually add the remaining 3/4 cup of sugar, one tablespoon at a time, while continuing to beat until stiff peaks form. Add the vanilla and almond extracts, mixing gently.
Fold in Flour: Carefully fold the flour mixture into the egg whites in three additions, being cautious not to deflate the batter.
Bake: Pour the batter into the ungreased angel food cake pan. Bake for 35-40 minutes, or until the cake is golden and springs back when lightly pressed.
Cool: Invert the pan onto a wire rack and let the cake cool completely in the pan before removing it.