Angel Food Cake is a light and airy sponge cake made with whipped egg whites, perfect served with fresh berries and homemade whipped cream.
I make this angel food cake whenever I want a soft, fluffy dessert that's light yet full of flavor.
Made with whipped egg whites, cake flour, and vanilla, this classic angel food cake has a delicate texture that pairs perfectly with strawberries, berries, and whipped cream.
Why You'll Love This Recipe
- Ultra light texture – Soft, airy, and cloud-like with a delicate crumb.
- Simple ingredients – Made with egg whites, sugar, and cake flour.
- Perfect with fresh fruit – Delicious with strawberries, berries, whipped cream, or fruit coulis.
Ingredients you need
- Egg whites: Fresh eggs separated carefully with no trace of yolk.
- Granulated sugar: Fine sugar dissolves more easily into the meringue.
- Cake flour: Gives the cake its signature light and tender texture.
- Cream of tartar: Helps stabilize the whipped egg whites.
- Vanilla extract: Adds a delicate flavor.
- Salt: Balances the sweetness and enhances the flavor.
Before you start
- Use room temperature egg whites – They whip up with more volume.
- Do not grease the pan – The batter needs to cling to the sides to rise properly.
- Sift the dry ingredients – This helps create a lighter, more even texture.
- Beat the egg whites to stiff peaks – Properly whipped whites are the key to a tall angel food cake.
- Cool upside down – This prevents the cake from collapsing as it cools.
How to Make Angel Food Cake
Mix the cake flour and part of the sugar in a bowl and sift several times.
Beat the egg whites until foamy, add the cream of tartar, then gradually add the remaining sugar and whip until stiff peaks form.
Fold the flour mixture and vanilla into the whipped egg whites until the batter is smooth and well combined.
Pour the batter into an ungreased angel food cake pan and smooth the top.
Bake in a preheated oven until the cake is golden and springs back when lightly touched.
Cool the cake completely upside down before removing it from the pan and serving.
What to Serve With Angel Food Cake
Angel food cake is delicious on its own, but it's even better with simple toppings and fresh fruit.
- Fresh strawberries and homemade whipped cream.
- Mixed berries like raspberries, blueberries, and blackberries.
- Strawberry compote or berry sauce.
- Lemon curd for a bright citrus flavor.
- Vanilla whipped cream for a light dessert.
- Powdered sugar for a simple finish.
Storage
Store angel food cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze for up to 3 months.
Recipe Variations
- Strawberry Angel Food Cake – Serve with whipped cream and fresh strawberries.
- Lemon Angel Food Cake – Add lemon zest to the batter.
- Berry Angel Food Cake – Top with mixed berries and whipped cream.
- Chocolate Angel Food Cake – Drizzle with chocolate ganache before serving.
- Shortcake Version – Layer slices with whipped cream and strawberries.
Frequently Asked Questions
What is angel food cake?
Angel food cake is a light sponge cake made mainly with whipped egg whites, sugar, and cake flour.
Why is my angel food cake dense?
The egg whites may not have been whipped enough or the batter may have been overmixed.
Do I need an angel food cake pan?
Yes, a tube pan helps the cake rise properly and keeps its airy texture.
Can I make angel food cake without cream of tartar?
Yes, you can replace it with lemon juice or white vinegar.
Can I freeze angel food cake?
Yes, wrap it well and freeze it for up to 3 months.
More Cake Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
Print
Angel Food Cake
- Total Time: 1 hour
- Yield: 10 slices
Description
This angel food cake is incredibly light, fluffy, and airy with a soft texture that melts in your mouth. Made with whipped egg whites and topped with whipped cream and fresh strawberries, it's the perfect dessert for spring and summer. (Makes a 8 - 10 inch flutted pan - 8 - 10 parts)
Ingredients
Angel Food Cake
- 250 g (2 cups) superfine sugar
- 9–10 egg whites, room temperature (about 300 g)
- 100 g (1 cup) cake flour
- 1 pinch salt
- 1 tsp cream of tartar (or lemon juice or white vinegar)
- 2 tsp vanilla extract
Whipped Cream
- 200 ml (1 cup) heavy cream, cold
- 2–3 tablespoon confectioners' sugar
- Fresh strawberries
Instructions
Angel Food Cake
- Mix half of the sugar with the cake flour and sift the mixture at least twice.
- Beat the egg whites until foamy. Add the vanilla extract, cream of tartar, and salt.
- Add the remaining sugar gradually while mixing, then continue beating until stiff peaks form.
- Fold the flour mixture into the meringue in several additions until fully incorporated.
- Pour the batter into an ungreased tube pan.
- Bake in a preheated oven at 350°F (180°C) for 30–45 minutes, or until the cake is golden on top.
- Cool the cake completely upside down in the pan for at least 1 hour.
- Release the cake from the pan with a thin knife and transfer to a serving plate.
Whipped Cream
- Whip the cold heavy cream and confectioners' sugar until firm peaks form.
- Serve the angel food cake with whipped cream, fresh strawberries, and a dusting of powdered sugar
Notes
Storage: Store angel food cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Tips:
- Use room temperature egg whites for the best volume.
- Sift the flour and sugar mixture several times for a lighter texture.
- Add the sugar gradually to create a stable meringue.
- Do not grease the tube pan.
- Fold the flour gently to keep the batter airy.
- Cool the cake upside down to prevent it from collapsing.
- Use fresh whipped cream and strawberries just before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert, cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 201
- Sugar: 28.9 g
- Sodium: 285.9 mg
- Fat: 3.8 g
- Carbohydrates: 37.3 g
- Protein: 4.5 g
- Cholesterol: 11.5 mg
Soraia
Hello.
This recipe is delicious!
That said, I have a problem when unmolding... indeed, I bought the special Angel Cake pan, but the cake detaches from the bottom when I flip it over... even though it's not greased.
Would you have a tip?
Thank you.
Fadela
Hello Soraia, and thank you so much for your feedback on this recipe!! It's normal for the cake to stick to the bottom, especially since it's not greased or lined. You just need to run a knife around the edges first, then slide a knife along the bottom last to loosen it.
Lina
Hello, I made this recipe twice because this cake is amazing. I also had trouble unmolding it the first time, but I realized later that it just sticks a bit and you need to run a knife around it to loosen it!! Thanks for this recipe that delighted us.