Angel Food Cake: Light, Fluffy, and Perfect for Every Occasion

Angel food cake is one of the lightest, most delicate desserts you’ll ever taste. With its cloud-like texture and subtle vanilla flavor, it feels almost weightless in every bite. It’s made without butter or egg yolks, which gives it a unique lift and softness that stands apart from other cakes. Whether you’re serving it with fresh berries, whipped cream, or just a dusting of powdered sugar, this cake always hits the right note.

If you’re new to angel food cake or want a foolproof homemade version, this guide walks you through everything you need to know—from the ingredients to tips for perfect results.

What Is Angel Food Cake?

Angel food cake is a foam-style cake made primarily from egg whites, sugar, and flour. It has no fat, which gives it a super airy texture. The cake gets its rise entirely from whipped egg whites. That’s why it’s so important to handle the batter gently and use the right tools.

Traditionally, it’s baked in a tube pan, which helps it rise tall and evenly. It’s then inverted while cooling, which keeps the cake from collapsing.

The result is a tall, springy cake that’s low in fat but big on flavor and presentation.

Ingredients for Classic Angel Food Cake

You don’t need many ingredients, but quality matters here. Here’s what you’ll need:

• 1 cup cake flour, sifted
• 1 ½ cups granulated sugar, divided
• 12 large egg whites, room temperature
• 1 ½ teaspoons cream of tartar
• ¼ teaspoon salt
• 1 tablespoon vanilla extract
• Optional: ½ teaspoon almond extract for extra depth

Why cake flour? It’s softer and lower in protein than all-purpose flour, which gives the cake its tender crumb. Granulated sugar helps stabilize the whipped egg whites and sweetens without weighing them down.

How to Make Angel Food Cake

Step 1: Prepare the Pan

Use an ungreased 10-inch tube pan with a removable bottom. Do not grease it. The batter needs to cling to the sides to rise properly.

Step 2: Sift the Dry Ingredients

Sift the cake flour and ½ cup of the sugar together at least twice. This helps keep the batter smooth and lump-free.

Step 3: Beat the Egg Whites

In a large, clean metal or glass bowl, beat the egg whites until foamy. Add cream of tartar and salt. Continue beating until soft peaks form. Slowly add the remaining 1 cup sugar, a tablespoon at a time, until stiff peaks form.

The egg whites should be glossy and hold their shape but not dry or curdled.

Step 4: Add Flavor

Gently fold in the vanilla extract (and almond extract, if using). Be careful not to deflate the egg whites.

Step 5: Fold in Dry Ingredients

Sprinkle a small portion of the flour-sugar mix over the egg whites. Use a spatula to fold it in using a light, circular motion. Repeat in batches until all the dry ingredients are folded in. This process takes patience but is key to a light texture.

Step 6: Transfer to the Pan

Spoon the batter into the tube pan and smooth the top. Gently tap the pan on the counter to release large air bubbles.

Step 7: Bake the Cake

Bake at 350°F for 35 to 40 minutes. The top should be golden and spring back when lightly touched.

Step 8: Cool Upside Down

Invert the pan immediately and rest it on a bottle neck or metal funnel. Let the cake cool completely—about 2 hours. This prevents collapse and keeps the structure airy.

Step 9: Remove from the Pan

Once fully cooled, run a thin knife around the edges and center tube. Gently lift the cake from the pan and place it on a plate.

Serving Suggestions

Angel food cake is delicious on its own, but you can also dress it up:

• Serve with fresh berries and whipped cream
• Drizzle with chocolate or fruit sauce
• Add lemon glaze or dust with powdered sugar
• Use as a base for strawberry shortcake

Its light texture makes it the perfect canvas for seasonal toppings or simple garnishes.

Tips for Success

• Use room temperature egg whites. They whip up with more volume.
• Make sure the bowl is clean. Any grease or residue will prevent proper whipping.
• Don’t grease the pan. The batter needs to stick to the sides to rise.
• Fold gently. Overmixing deflates the air and results in a dense cake.
• Cool inverted. This is crucial to maintaining structure and height.

Storing Angel Food Cake

Angel food cake stays fresh for 2 to 3 days at room temperature if wrapped well. Store it in an airtight container or wrap it in plastic wrap. Avoid refrigerating, as it can make the cake rubbery.

You can also freeze slices for up to 1 month. Wrap each slice in plastic, then place in a freezer-safe bag. Thaw at room temperature before serving.

When to Make Angel Food Cake

This cake is ideal for warm weather events when you want something light and not too rich. It’s perfect for:

• Easter or springtime gatherings
• Fourth of July parties
• Bridal or baby showers
• Summer birthdays
• Afternoon tea or brunch

It’s naturally low in fat and feels refreshing after a heavy meal. Because it pairs well with fruit and simple toppings, it’s also great for customizing to the season.

Angel food cake might look simple, but it delivers elegance, texture, and flavor that never disappoints. Whether you’re making it for a crowd or just treating yourself to something classic and homemade, this cake rises to the occasion—literally.