Here’s a classic Angel Food Cake recipe — light, fluffy, and perfect on its own or with berries and whipped cream.
Angel Food Cake Recipe
Ingredients:
1 cup cake flour (sifted)
1 1/2 cups granulated sugar (divided)
12 large egg whites (room temperature)
1 1/2 tsp cream of tartar
1/4 tsp salt
1 1/2 tsp vanilla extract
1/2 tsp almond extract (optional)
Instructions:
Preheat oven to 350°F (175°C). Use an ungreased 10-inch tube pan (angel food cake pan).
Sift dry ingredients: In a medium bowl, sift together cake flour and 1/2 cup of the sugar. Repeat sifting 3 times total to aerate.
Whip egg whites: In a large bowl (or stand mixer), beat the egg whites on medium speed until foamy. Add cream of tartar and salt, continue beating until soft peaks form.
Add sugar: Gradually add the remaining 1 cup of sugar, 2 tablespoons at a time, and continue beating until stiff, glossy peaks form.
Add flavoring: Gently fold in vanilla and almond extract.
Incorporate flour: Sift the flour-sugar mixture over the whipped egg whites in small batches, gently folding in with a spatula after each addition. Do not deflate the batter.
Transfer to pan: Pour batter into the ungreased tube pan. Smooth the top and gently tap the pan to remove air bubbles.
Bake for 35–40 minutes, or until the top is golden brown and springs back when touched.
Cool upside-down: Immediately invert the pan onto a bottle or cooling rack and let it cool completely upside-down (to prevent collapse), about 1–2 hours.
Release cake: Once cool, run a knife around the edges to release the cake from the pan.
Serving Ideas:
Fresh berries and whipped cream
Light dusting of powdered sugar
Drizzle of lemon glaze or chocolate ganache
