Angel food cake is all about lightness: fluffy crumb, tall rise, and a clean, sweet flavor that goes with just about anything. The best part? You only need a handful of basic ingredients and a few smart techniques.
If you’ve ever worried about deflated cake or rubbery texture, this guide will walk you through what actually matters. With the right bowl, the right beat, and a gentle hand, you’ll get that bakery-style height at home. Let’s make a cake that looks impressive and tastes even better.
Why This Recipe Works
Whipped egg whites create the lift. There’s no chemical leavening here; stable, glossy meringue is the engine that makes the cake climb.
We add cream of tartar to keep the foam strong and prevent collapse.
Cake flour keeps it tender. The low protein content means less gluten, which gives you a delicate, cloud-like crumb instead of a chewy bite. Sifting the flour with sugar helps it fold in without deflating the batter.
Sugar is structure and shine. It sweetens, yes, but it also stabilizes the meringue and encourages that pale golden crust. Adding it gradually is key to a tight, even crumb.
Ungreased tube pans are nonnegotiable. The batter needs to climb the pan walls.
Grease would make it slip. Cooling the cake upside down locks in volume while it sets.
Shopping List
- Large egg whites (from about 10–12 eggs), room temperature
- Granulated sugar (divided for meringue and flour mixture)
- Cake flour
- Cream of tartar
- Kosher or fine sea salt
- Pure vanilla extract (or a mix of vanilla and almond extract)
- Optional toppings: fresh berries, whipped cream, lemon curd, or powdered sugar
Step-by-Step Instructions
- Preheat and prep the pan. Set your oven to 350°F (175°C). Use an ungreased 10-inch tube pan (angel food pan) with feet if you have them.
Make sure the pan is completely clean and dry.
- Separate and warm the eggs. Separate 12 large eggs while cold, ensuring no yolk sneaks into the whites. Let the whites stand at room temperature for 30 minutes. Warmer whites whip with more volume.
- Make the dry mix. In a bowl, whisk together 1 cup cake flour with 3/4 cup granulated sugar and a pinch of salt.
Sift this mixture 2–3 times to remove lumps and aerate.
- Start the meringue. In a large, spotlessly clean metal or glass bowl, beat the egg whites on medium speed until foamy. Add 1 1/2 teaspoons cream of tartar and continue beating.
- Add sugar gradually. With the mixer running, slowly rain in 3/4 cup granulated sugar. Increase to medium-high and beat until glossy, medium-stiff peaks form.
The peaks should hold but still look moist, not chunky.
- Flavor it. Beat in 1 1/2 teaspoons vanilla extract (and 1/4 teaspoon almond extract if using) just until combined. Don’t overmix.
- Fold in the dry mix. Sift one-third of the flour mixture over the meringue. Using a large spatula, fold gently with wide, scooping motions.
Repeat in two more additions. Stop as soon as you don’t see dry streaks.
- Fill the pan. Spoon the batter into the ungreased tube pan. Run a thin knife or skewer through the batter to pop large air pockets. Smooth the top lightly.
- Bake. Bake 35–40 minutes, until the top is springy and golden and a skewer comes out clean.
The cake should rise well above the rim.
- Invert immediately. Turn the pan upside down to cool. If your pan lacks feet, invert it over a bottle. Cool completely (at least 2 hours) so the structure sets tall.
- Release the cake. Run a thin knife around the edges and center tube. Lift out the inner sleeve if your pan has one, then run the knife along the bottom.
Turn onto a serving plate.
- Serve. Slice with a serrated knife using a gentle sawing motion. Pair with fresh berries, citrus segments, or a dollop of whipped cream.
Keeping It Fresh
Angel food cake dries out if left uncovered. Store at room temperature, wrapped in plastic or in a cake keeper, for up to 2 days. For longer storage, wrap slices tightly and freeze for up to 2 months.
Thaw at room temperature, uncovered, so the surface doesn’t get sticky.
If the cake loses a little moisture on day two, revive it with a quick toast under the broiler or in an air fryer. The edges turn caramel-y, and it tastes like a fresh treat all over again.
Health Benefits
Angel food cake is naturally lower in fat because it uses only egg whites—no egg yolks, butter, or oil. That means fewer calories and saturated fats compared to most cakes.
It’s a great base for fruit-forward desserts, so you can load up on fiber and vitamins with berries or citrus on the side.
Because the cake is sweet, portion size still matters. But if you want something light after dinner that won’t weigh you down, a slice of angel food cake fits the bill nicely.
Common Mistakes to Avoid
- Any fat in the bowl or whites. Grease, egg yolk, or even a film of soap will block foam formation. Use a clean, dry, non-plastic bowl and clean beaters.
- Adding sugar too fast. Dumping it in can collapse the foam.
Add it slowly with the mixer running.
- Overbeating the meringue. Dry, clumpy peaks won’t fold smoothly and can deflate. Aim for glossy medium-stiff peaks.
- Rough folding. Stirring or pressing hard pops the air. Fold with gentle, sweeping motions, rotating the bowl as you go.
- Greasing the pan. The batter needs to cling to climb.
Keep the pan ungreased.
- Skipping the inversion. Not cooling upside down leads to a sinking cake. Invert right out of the oven and leave it until fully cool.
- Cutting too soon. Warm cake is fragile. Let it cool completely before releasing and slicing.
Alternatives
- Flavor twists: Swap half the vanilla for almond or lemon extract.
Add finely grated lemon or orange zest to the dry mix for a bright citrus note.
- Coconut angel food: Fold in 1/2 cup finely shredded, unsweetened coconut with the last addition of flour. Serve with pineapple and lime.
- Chocolate drizzle: Keep the cake classic and finish with a thin bittersweet chocolate glaze, so you don’t weigh down the crumb.
- Gluten-free option: Use a finely milled gluten-free cake flour blend designed for delicate cakes. Sift thoroughly and handle the batter gently, as some blends absorb differently.
- Berry swirl topping: Serve slices with a quick mash of raspberries, a squeeze of lemon, and a spoon of sugar for a tart counterpoint.
Explore more irresistible cake recipes you won’t want to miss:
Cream Cheese Pineapple Pound Cake
FAQ
Can I use all-purpose flour instead of cake flour?
You can, but the texture won’t be as tender. If you must, replace 1 cup cake flour with 3/4 cup all-purpose flour plus 2 tablespoons cornstarch, sifted several times.
Cake flour still gives the best height and softness.
Do I need a tube pan?
Yes for best results. The tall sides and center tube help the cake climb and bake evenly. A bundt pan is not a good substitute because of its curves and usually nonstick surface, which the batter can’t grip.
Why did my cake collapse?
Common causes include under-whipped or over-whipped meringue, rough folding, a greased or nonstick pan, or skipping the upside-down cooling.
Also check that your oven is fully preheated and avoid opening the door early.
How do I know when the meringue is ready?
Look for glossy, medium-stiff peaks that curl slightly at the tip. The mixture should look smooth and satiny. If it looks dry or chunky, you’ve gone too far.
Can I make it ahead?
Absolutely.
Bake the day before, cool completely, and store well-wrapped at room temperature. Slice just before serving to keep it from drying out.
What can I do with leftover yolks?
Make lemon curd, pastry cream, aioli, or a rich custard. You can also freeze yolks with a pinch of sugar or salt mixed in to prevent gelling.
Is there a way to reduce the sugar?
Not much without affecting structure.
Sugar stabilizes the meringue and the crumb. If you reduce it, the cake may not rise as high or may turn rubbery. Instead, keep the cake as is and serve with tart fruit.
Wrapping Up
Angel food cake looks fancy, but it’s mostly about clean tools, patient whipping, and gentle folding.
With a handful of pantry staples and an ungreased tube pan, you’ll get a tall, airy cake that’s perfect with berries or a simple dusting of sugar. Keep the technique in mind, and you’ll have a reliable, go-to dessert that always impresses without heavy effort. Simple ingredients, big height—every time.
Easy Angel Food Cake – Simple Ingredients, Big Height
Ingredients
- Large egg whites (from about 10–12 eggs), room temperature
- Granulated sugar (divided for meringue and flour mixture)
- Cake flour
- Cream of tartar
- Kosher or fine sea salt
- Pure vanilla extract (or a mix of vanilla and almond extract)
- Optional toppings: fresh berries, whipped cream, lemon curd, or powdered sugar
Instructions
- Preheat and prep the pan. Set your oven to 350°F (175°C). Use an ungreased 10-inch tube pan (angel food pan) with feet if you have them.Make sure the pan is completely clean and dry.
- Separate and warm the eggs. Separate 12 large eggs while cold, ensuring no yolk sneaks into the whites. Let the whites stand at room temperature for 30 minutes. Warmer whites whip with more volume.
- Make the dry mix. In a bowl, whisk together 1 cup cake flour with 3/4 cup granulated sugar and a pinch of salt.Sift this mixture 2–3 times to remove lumps and aerate.
- Start the meringue. In a large, spotlessly clean metal or glass bowl, beat the egg whites on medium speed until foamy. Add 1 1/2 teaspoons cream of tartar and continue beating.
- Add sugar gradually. With the mixer running, slowly rain in 3/4 cup granulated sugar. Increase to medium-high and beat until glossy, medium-stiff peaks form.The peaks should hold but still look moist, not chunky.
- Flavor it. Beat in 1 1/2 teaspoons vanilla extract (and 1/4 teaspoon almond extract if using) just until combined. Don’t overmix.
- Fold in the dry mix. Sift one-third of the flour mixture over the meringue. Using a large spatula, fold gently with wide, scooping motions.Repeat in two more additions. Stop as soon as you don’t see dry streaks.
- Fill the pan. Spoon the batter into the ungreased tube pan. Run a thin knife or skewer through the batter to pop large air pockets. Smooth the top lightly.
- Bake. Bake 35–40 minutes, until the top is springy and golden and a skewer comes out clean.The cake should rise well above the rim.
- Invert immediately. Turn the pan upside down to cool. If your pan lacks feet, invert it over a bottle. Cool completely (at least 2 hours) so the structure sets tall.
- Release the cake. Run a thin knife around the edges and center tube. Lift out the inner sleeve if your pan has one, then run the knife along the bottom.Turn onto a serving plate.
- Serve. Slice with a serrated knife using a gentle sawing motion. Pair with fresh berries, citrus segments, or a dollop of whipped cream.