Introduction

Angel Food Cake Recipe: A Step-by-Step Guide

Angel Food Cake Recipe step by step is a light and airy dessert with a delicate sweetness and fluffy texture. Made without butter or oil, it relies on whipped egg whites to achieve its signature height and soft crumb. Here’s a detailed step-by-step guide to help you bake this heavenly cake from scratch.

Ingredients

• 1 cup (120g) cake flour
• 1 ½ cups (300g) granulated sugar (divided into two portions)
• 12 large egg whites (room temperature)
• 1 ½ tsp cream of tartar
• ¼ tsp salt
• 1 ½ tsp pure vanilla extract
• ¼ tsp almond extract (optional)

Step 1: Prepare Your Equipment

1. Preheat your oven to 350°F (175°C).
2. Use a 10-inch tube pan (preferably with a removable bottom) for this recipe. Do not grease the pan, as the batter needs to cling to the sides to rise properly.

Step 2: Sift the Dry Ingredients

1. Sift the cake flour and ¾ cup of the granulated sugar together into a large bowl. Repeat the sifting process 2–3 times to aerate the flour and sugar thoroughly. Set aside.

For tips on how to achieve the lightest texture, check out King Arthur Baking’s guide.

Step 3: Beat the Egg Whites

1. In a clean, dry mixing bowl, add the room-temperature egg whites, cream of tartar, and salt.
2. Using a hand or stand mixer fitted with a whisk attachment, beat on medium speed until the mixture becomes frothy.
3. Gradually add the remaining ¾ cup of granulated sugar, one tablespoon at a time, while continuing to beat.
4. Increase the speed to high and beat until the egg whites form stiff, glossy peaks. This may take 5–7 minutes. Avoid overbeating, as it can make the cake dense.

Step 4: Add the Flavorings

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

Step 5: Incorporate the Dry Ingredients

1. Sprinkle about ¼ of the sifted flour-sugar mixture over the beaten egg whites.
2. Using a spatula, gently fold the dry ingredients into the egg whites using a sweeping motion, turning the bowl as you go.
3. Repeat this process in small increments until all the dry ingredients are incorporated. Be patient to avoid losing the airiness of the batter.

Step 6: Transfer to the Pan

1. Pour the batter into the ungreased tube pan. Use a spatula to level the top, but do not press down the batter.
2. Run a knife or skewer through the batter to remove any large air pockets.

Step 7: Bake the Cake

1. Place the pan in the preheated oven and bake for 40–45 minutes, or until the top is golden brown and springs back when lightly pressed.
2. A skewer inserted into the center should come out clean.

For baking tips and troubleshooting, visit The Spruce Eats.

Step 8: Cool the Cake

1. Immediately after removing the cake from the oven, invert the pan. Most tube pans have “feet” for this purpose; if yours doesn’t, place the pan over a bottle or a stable funnel. This prevents the cake from collapsing as it cools.
2. Let the cake cool completely in this position, which can take 2–3 hours.

Step 9: Remove the Cake from the Pan

1. Run a knife or thin spatula around the edges of the pan, including the center tube.
2. Carefully lift the cake out of the pan. If your pan has a removable bottom, gently slide the knife under the cake to release it.

Step 10: Serve and Enjoy

1. Slice the cake using a serrated knife for the cleanest cuts.
2. Serve plain, or pair with whipped cream, fresh berries, or a drizzle of fruit sauce.

Tips for Success

1. Room-Temperature Egg Whites: Ensure the egg whites are at room temperature for maximum volume when whipped.
2. No Fat Allowed: Even a small amount of grease or yolk in your egg whites can prevent them from whipping properly. Use a clean bowl and utensils.
3. Cake Flour: Don’t substitute all-purpose flour, as it can make the cake dense.

For more about the science behind Angel Food Cake, check out Serious Eats.

Variations

• Citrus Angel Food Cake: Add 1 tsp of lemon or orange zest to the batter.
• Chocolate Swirl: Fold a small amount of melted and cooled dark chocolate into part of the batter before layering.
• Glazed Angel Food Cake: Top with a light lemon glaze or vanilla icing.

Storing Angel Food Cake

1. Store the cake at room temperature in an airtight container for up to 2 days.
2. For longer storage, wrap the cake tightly and freeze for up to 2 months. Thaw at room temperature before serving.