Heavenly Angel Food Cake Recipe: Light, Fluffy, and Perfectly Sweet

5 Min Read

Angel food cake is a delicate and ethereal dessert that’s loved for its light and fluffy texture. Made primarily from egg whites, sugar, and flour, this cake is perfect for those who prefer a lighter, less sweet treat. Follow this simple recipe to create your own heavenly angel food cake at home.


For the Angel Food Cake:

  • 1 cup (120g) cake flour
  • 1 and 1/2 cups (300g) granulated sugar, divided
  • 12 large egg whites, at room temperature
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)

For Serving (Optional):

  • Fresh berries
  • Whipped cream
  • Powdered sugar for dusting


1. Preheat Your Oven:

  • Preheat your oven to 350°F (175°C).
  • Have an ungreased angel food cake pan ready.

2. Prepare the Dry Ingredients:

  • In a small bowl, sift together the cake flour and 3/4 cup (150g) of granulated sugar. Set aside.

3. Whip the Egg Whites:

  • In a large mixing bowl, beat the egg whites on medium speed until foamy.
  • Add the cream of tartar and salt, and continue beating until soft peaks form.
  • Gradually add the remaining 3/4 cup (150g) of granulated sugar, about 1 tablespoon at a time, while continuing to beat the egg whites.
  • Beat until stiff, glossy peaks form. Be careful not to overbeat.

4. Fold in the Flour Mixture:

  • Gently fold the sifted flour mixture into the beaten egg whites in three additions, being careful not to deflate the batter.
  • Fold in the vanilla extract and almond extract (if using) until just combined.

5. Bake the Cake:

  • Spoon the batter into an ungreased angel food cake pan and smooth the top.
  • Bake for 35-40 minutes, or until the top is golden brown and the cake springs back when lightly touched.
  • Remove the cake from the oven and immediately invert the pan onto a cooling rack. Let the cake cool completely while still in the pan, about 1-2 hours.

6. Unmold the Cake:

  • Once the cake is completely cooled, run a knife around the inner and outer edges of the pan to loosen the cake.
  • Gently tap the pan on the counter to release the cake.
  • Carefully lift the inner tube of the pan to release the cake from the bottom.

7. Serve and Enjoy:

  • Slice the angel food cake with a serrated knife and serve with fresh berries, whipped cream, or a dusting of powdered sugar, if desired.
  • Store any leftovers in an airtight container at room temperature for up to 3 days.

Tips for the Perfect Angel Food Cake

  • Room Temperature Egg Whites: Allow the egg whites to come to room temperature before whipping for best results.
  • Gentle Folding: When folding in the flour mixture, use a gentle hand to avoid deflating the egg whites and losing volume.
  • Cooling Upside Down: Cooling the cake upside down in the pan helps prevent it from collapsing due to its delicate structure.
  • Use an Angel Food Cake Pan: An angel food cake pan is essential for this recipe as the cake needs to cling to the sides as it cools to maintain its airy texture.


1. Can I use all-purpose flour instead of cake flour?

  • Cake flour gives angel food cake its light and airy texture, but you can substitute it with all-purpose flour if needed. However, the texture may be slightly denser.

2. Can I omit the almond extract?

  • Yes, you can omit the almond extract if you prefer or if you have allergies. The cake will still be delicious with just vanilla extract.

3. Can I freeze angel food cake?

  • Yes, angel food cake freezes well. Wrap individual slices tightly in plastic wrap and aluminum foil, then store in an airtight container in the freezer for up to 3 months. Thaw at room temperature before serving.

4. Can I make this cake in advance?

  • Angel food cake is best served fresh, but you can bake it a day in advance and store it in an airtight container at room temperature.

5. Why did my angel food cake collapse?

  • Overmixing the batter, underbaking, or improperly cooling the cake can cause it to collapse. Follow the recipe carefully and avoid opening the oven door while the cake is baking.

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