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Slice of fluffy angel food cake dusted with powdered sugar on a white plate.

Easy Angel Food Cake – Simple Ingredients, Big Height

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Prep Time 25 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12 Slices

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.