Traditional Angel Food Cake Recipe

Introduction

Angel food cake is a light, airy dessert that’s perfect when you want something sweet but not heavy. This traditional recipe creates a tender cake with a delicate crumb and a hint of vanilla or almond flavor. It’s a classic favorite that’s impressive yet simple to make at home.

Ingredients

• 1 cup (120g) King Arthur Unbleached Cake Flour or King Arthur Unbleached All-Purpose Flour
• 1 1/2 cups (298g) granulated sugar, divided
• 1 3/4 cups (420g) egg whites, from about 12 large eggs, at room temperature
• 1/2 teaspoon table salt
• 1 teaspoon King Arthur Pure Vanilla Extract or almond extract, or a combination
• 1 1/2 teaspoons cream of tartar

Instructions

1. Step 1: Preheat the oven to 325°F. Do not grease or flour your angel food cake pan.
2. Step 2: In a large bowl, whisk together the flour and 3/4 cup (149g) of the sugar. Set this mixture aside.
3. Step 3: In a large mixing bowl, combine the egg whites, salt, and extract. Beat until the mixture is just frothy.
4. Step 4: Sprinkle the cream of tartar over the frothy egg whites and continue beating until stiff, glossy peaks form.
5. Step 5: Add the remaining 3/4 cup (149g) sugar a few tablespoons at a time, continuing to beat gently to incorporate.
6. Step 6: Gradually fold the flour and sugar mixture into the egg white mixture, being careful not to deflate the batter.
7. Step 7: Spoon the batter into the ungreased pan, then bake for 40 to 45 minutes, until golden brown and the top springs back when lightly touched.
8. Step 8: Remove the cake from the oven and invert the pan, placing a bottle through the center tube to keep the cake from collapsing. Let cool for 1 1/2 hours.
9. Step 9: Once cooled, run a knife around the edges to loosen the cake and carefully remove it from the pan.

Tips & Variations

• Use room temperature egg whites for the best volume and stability when whipping.
• Beat the egg whites slowly at first until frothy, then increase speed to build volume and stability.
• For a different flavor, try substituting half the vanilla extract with almond extract or adding citrus zest to the batter.

Storage

Store angel food cake covered at room temperature for up to one week. To keep it longer, wrap well and freeze for up to three months. Thaw frozen cake at room temperature before serving. Avoid refrigeration as it can dry out the cake.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I grease the pan to make removing the cake easier?

No, do not grease or flour the pan. Angel food cake needs to cling to the sides as it rises and cools to maintain its structure. Using an ungreased pan ensures the cake holds its light, airy texture.

Why is cream of tartar important in this recipe?

Cream of tartar stabilizes the egg whites and helps them whip up to stiff, glossy peaks. It also prevents the egg whites from deflating during baking, giving the cake its characteristic lightness.

Traditional Angel Food Cake Recipe

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4.7 from 102 reviews

This Traditional Angel Food Cake is a light, airy, and sweet dessert made primarily from egg whites and sugar, offering a delicate texture and subtle vanilla flavor. Perfect for those looking for a classic, fluffy cake without the heaviness of butter or yolks, this recipe yields a golden brown, springy cake ideal for any occasion.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 40-45 minutes
• Total Time: 1 hour 50 minutes
• Yield: 1 angel food cake (10-inch pan) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup (120g) King Arthur Unbleached Cake Flour or King Arthur Unbleached All-Purpose Flour
• 1 1/2 cups (298g) granulated sugar, divided
• 1/2 teaspoon table salt
• 1 1/2 teaspoons cream of tartar

Wet Ingredients

• 1 3/4 cups (420g) egg whites, from about 12 large eggs, at room temperature
• 1 teaspoon King Arthur Pure Vanilla Extract or almond extract, or a combination

Instructions

1. Preheat the oven: Set your oven to 325°F (165°C). Prepare your angel food cake pan by leaving it ungreased and unfloured to allow the batter to climb and form its characteristic texture.
2. Mix dry ingredients: In a large bowl, whisk together the flour and half of the sugar (3/4 cup or 149g). Set this mixture aside for later incorporation.
3. Beat egg whites: In a separate large mixing bowl, combine egg whites, salt, and vanilla or almond extract. Beat until frothy, then add cream of tartar. Continue beating until stiff, glossy peaks form, indicating the meringue is ready for sugar addition.
4. Add remaining sugar: Gradually sprinkle the remaining 3/4 cup (149g) of sugar over the meringue, a few tablespoons at a time, beating gently but thoroughly after each addition to maintain volume and shine.
5. Fold in dry ingredients: Carefully and gradually fold the reserved flour and sugar mixture into the whipped egg whites, using gentle motions to preserve the airiness of the batter without deflating it.
6. Transfer and bake: Spoon the batter into the ungreased angel food cake pan, smoothing the top as needed. Bake for 40 to 45 minutes, until the cake is golden brown and springs back lightly when touched.
7. Cool upside down: Remove the cake from the oven and immediately invert the pan, placing a bottle through the center tube to suspend it and prevent the cake from collapsing. Allow to cool completely for about 1 1/2 hours.
8. Remove from pan: Once fully cooled, use a knife to loosen the edges of the cake from the pan, then carefully remove the cake to serve or store.
9. Storage: Keep the angel food cake covered at room temperature for up to a week. For longer storage, freeze the cake well wrapped for up to 3 months.

Notes

• Do not grease the pan; this is essential for the cake to rise properly.
• Use room temperature egg whites for best volume and texture.
• Folding the dry ingredients carefully is critical to retain airiness.
• Cooling the cake upside down sets its structure and prevents collapse.
• The cream of tartar stabilizes the egg whites and ensures a fluffy texture.
• Variations of flavor can be made using almond extract or a combination with vanilla.
• Use a proper angel food cake pan with a center tube for best results.

Keywords: angel food cake, light cake, egg white cake, classic dessert, airy cake, vanilla cake