Introduction
If you’ve ever wanted a dessert that tastes light as air, Angel Food Cake is the one. It’s fluffy, soft, and just sweet enough—like the cake version of a comfy blanket (but way more snackable). And yes, you can absolutely make it at home, even if you’re a beginner.
What makes Angel Food Cake special is the whipped egg whites. They puff up in the oven and create that tall, springy crumb. Trust me, once you nail a few simple steps, this becomes a go-to recipe for holidays, birthdays, and “just because” days.
This Angel Food Cake is also a reader favorite because it’s lower-fat than many cakes (no butter or oil!), yet it still feels like a treat. Make it once, and everyone will ask you for the recipe.
Why You’ll Love This Angel Food Cake
- Light-as-a-cloud texture: Whipped egg whites create a fluffy cake that’s soft and airy.
- Simple pantry ingredients: Mostly sugar, flour, and eggs—nothing fancy needed.
- Better than store-bought: Freshly baked angel food cake tastes cleaner and more tender.
- Perfect with toppings: Berries, whipped cream, lemon curd, or chocolate drizzle all work.
- Great for gatherings: Tall, pretty, and slices nicely for a crowd.
- Beginner-friendly technique: I’ll walk you through the “don’t deflate it” parts so you feel confident.
Ingredients for Angel Food Cake
Dry Ingredients
- Cake flour (1 cup): Keeps the crumb extra soft and fine. If you only have all-purpose flour, you can use it, but the cake may be a little less tender.
- Granulated sugar (1 1/2 cups): Sweetens and also helps stabilize the whipped egg whites.
- Salt (1/4 teaspoon): Balances the sweetness and boosts flavor.
Egg White Mixture
- Egg whites (12 large, room temperature): The power source for the cake’s lift. Carton egg whites don’t whip as reliably, so fresh is best.
- Cream of tartar (1 1/2 teaspoons): Helps the egg whites stay strong and stable so the cake rises tall. If you don’t have it, use 2 teaspoons lemon juice instead.
- Vanilla extract (1 1/2 teaspoons): Adds that classic warm flavor. Almond extract is a fun swap—use 1/2 teaspoon for a gentle twist.
How to Make Angel Food Cake
Equipment Note
You’ll need a 10-inch tube pan (angel food cake pan) with a removable bottom. Do not grease the pan. The batter needs to cling to the sides to climb up and bake tall.
Step-by-Step
- 1. Preheat your oven to 325°F. Set your oven rack in the lower-middle position. Make sure your tube pan is clean and completely dry (grease is the enemy of fluffy egg whites).
- 2. Sift the cake flour and about 1/2 cup of the sugar together twice. This sounds extra, but it makes a big difference for that fine, dreamy crumb.
- 3. Whip the egg whites in a stand mixer (or a large bowl with a hand mixer) on medium until they look foamy, about 1 minute. Add the cream of tartar and salt, then increase to medium-high and whip until soft peaks form (the tips gently fold over), about 2–3 minutes.
- 4. Add the remaining sugar slowly, about 1 tablespoon at a time, while mixing on medium-high. Whip until you reach glossy, stiff peaks (the peaks stand straight up), about 2–3 minutes more. Mix in the vanilla extract for a few seconds.
- Pro tip: Stop as soon as you hit stiff peaks. Over-whipped whites look dry and can make the cake collapse.
- 5. Fold in the flour-sugar mixture in 3 additions. Use a spatula and a gentle scoop-and-turn motion. Go slow and steady—this keeps your Angel Food Cake airy instead of flat. If you see a few streaks, fold just until they disappear.
- 6. Spoon the batter into the ungreased tube pan. Smooth the top lightly. Tap the pan once on the counter to pop big air bubbles.
- 7. Bake for 35–40 minutes, until the top is golden and springs back when lightly pressed. The cake should also have a dry, set surface.
- If it browns too fast, your oven may run hot—tent loosely with foil during the last 10 minutes.
- 8. Cool upside down immediately. Flip the pan onto its feet or over a sturdy bottle and let it cool completely, about 2 hours. This step is a must—cooling upside down helps the cake keep its height.
- 9. Release the cake by running a thin knife around the edges and the center tube. Lift out, then run the knife along the bottom to remove. Slice with a serrated knife using gentle sawing motions.
Reader Review: “I made this Angel Food Cake for my mom’s birthday and it turned out SO tall and fluffy. The tips about not greasing the pan and cooling upside down saved me. Everyone went back for seconds!”
Tips for Perfect Angel Food Cake
- Use room-temp egg whites: They whip up with more volume for a taller cake.
- Keep everything grease-free: Wash and dry your bowl and beaters well. Even a little fat can stop the whites from whipping.
- Sift the flour mixture: This keeps the batter light and prevents lumps.
- Fold gently: Think “lift and turn,” not stirring. You’re protecting all that trapped air.
- Don’t open the oven early: Opening the door in the first 25 minutes can cause sinking.
- Cool upside down: Don’t skip it—this is the secret to a tall, stable cake.
Variations & Substitutions
- Lemon Angel Food Cake: Add 1 teaspoon lemon zest and swap vanilla for 1 teaspoon lemon extract.
- Almond version: Use 1/2 teaspoon almond extract plus 1 teaspoon vanilla for a bakery-style flavor.
- Berry sauce: Serve with mashed strawberries or a quick berry sauce spooned on top (don’t swirl into the batter—too wet can deflate it).
- Chocolate drizzle: Melt chocolate chips with a splash of heavy cream and drizzle once cooled.
- Whipped topping shortcut: Store-bought whipped topping works in a pinch, but homemade whipped cream tastes fresher.
- Cupcake style: You can bake in a cupcake pan lined with paper liners, but you’ll lose some of the classic climb. Bake at 325°F for 16–20 minutes.
Storing & Reheating
- Room temperature: Keep covered for 1–2 days.
- Fridge: Store in an airtight container for up to 4 days. Let slices come to room temp before serving for the best texture.
- Freezer: Freeze slices for up to 2 months. Wrap tightly in plastic wrap, then foil. Thaw at room temperature for about 1 hour.
- Reheating: Not really needed, but you can warm a slice for 5–8 seconds in the microwave if you want it extra soft.
Serving Suggestions & Pairings
- Fresh berries and a big spoon of whipped cream
- A drizzle of lemon curd for a bright, tangy twist
- A scoop of vanilla ice cream for a simple weeknight dessert
- Chocolate sauce and sliced strawberries for a party-style topping
- A fruit salad on the side for a light, fresh finish
If you make this Angel Food Cake, leave a rating and a comment—I love hearing how it turns out in your kitchen. And tell me: are you topping yours with berries, lemon, or chocolate?
Print
Angel Food Cake (Best Ever Fluffy, Light, and Easy for Beginners)
- Total Time: 2 hours 10 minutes (includes cooling)
- Yield: 1 (10-inch) cake, 12 slices
- Diet: Vegetarian
Description
A bright lemon angel food cake that’s extra fragrant with lemon zest and a light lemon glaze. This angel food cake is airy, tender, and perfect for spring and summer.
Ingredients
Lemon Angel Food Cake
– 1 cup cake flour
– 1 1/2 cups granulated sugar, divided
– 1/4 teaspoon kosher salt
– 12 large egg whites, room temperature
– 1 1/2 teaspoons cream of tartar
– 2 teaspoons vanilla extract
– 2 tablespoons lemon zest
– 1 tablespoon fresh lemon juice
Lemon Glaze (optional)
– 1 cup powdered sugar
– 2 to 3 tablespoons fresh lemon juice
– Pinch of kosher salt
For serving (optional)
– Fresh berries
– Whipped cream
Instructions
1) Prep. Heat oven to 350°F. Set out a 10-inch tube pan (do not grease).
2) Sift dry. Sift cake flour, 3/4 cup sugar, and salt together twice.
3) Whip whites. Beat egg whites until foamy. Add cream of tartar and beat to soft peaks.
4) Add sugar. Gradually add remaining 3/4 cup sugar and beat to glossy medium-stiff peaks.
5) Flavor. Beat in vanilla, lemon zest, and lemon juice just until combined.
6) Fold. Sift flour mixture over whites in 3 additions, folding gently until no dry pockets remain.
7) Bake. Spoon into tube pan and smooth top. Bake 35 to 40 minutes, until top springs back.
8) Cool upside down. Invert pan and cool completely, at least 1 1/2 hours. Release cake.
9) Glaze. Whisk powdered sugar, lemon juice, and salt. Drizzle over cooled cake.
Notes
– Zest matters: Use a microplane so zest disappears into the batter without weighing it down.
– Don’t overmix: Fold gently to keep the cake tall and airy.
– Make-ahead: Bake 1 day ahead; glaze the day of serving.
– Tools: 10-inch tube pan, mixer, fine mesh sieve, rubber spatula.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American