Angel Food Cake

Using only 6 ingredients, this perfect angel food cake bakes up tall, light, and airy. For best results, follow this recipe and video tutorial closely. The delicate texture can only be achieved with particular ingredients and careful mixing methods.

Angel food cake with berries

Ready for a slice of heaven? We are no stranger to decadent and rich cakes. But what about a cake recipe where butter, fat, and egg yolks run away in fright? Meet angel food cake. Angel food cake is a low fat cake recipe made mostly from egg whites, cake flour, and sugar. It’s pristine white on the inside with a chewy light brown crumb around the exterior. What it lacks in butter makes up for in texture. This tall, tender, and timeless cake has a cloud-like crumb and ultra light flavor.

I’ve published angel food cupcakes and a super fun sprinkle angel food cake on my blog, but now it’s time visit where both originate: classic homemade angel food cake!

Angel food cake slices with strawberries on white plate

Angel Food Cake Video Tutorial

Let’s dive right in. First, here’s a video tutorial where I walk you through each step. The steps and ingredients are pretty straightforward, but it’s always helpful to have a clear visual. 🙂

Top of angel food cake with berries and pink peony flower

6 Angel Food Cake Ingredients

You only need 6 ingredients to make angel food cake. With so little ingredients, understand that each one is imperative to the cake’s final taste and texture. Here’s the breakdown:

  1. Granulated Sugar: The recipe begins with granulated sugar. Pulse it in a food processor to create superfine sugar. Superfine sugar’s granules are the best size to provide optimal structure for angel food cake. It’s not as coarse as granulated sugar and not as fine as confectioners’ sugar. Granulated sugar is simply too coarse, while confectioners’ sugar dissolves too quickly in the egg whites.
  2. Cake Flour: Cake flour is a low protein flour and yields a tender angel food cake. Do not use all-purpose flour because the cake will taste like white bread…! In a pinch, you can use this cake flour substitute. But real cake flour is ideal.
  3. Salt: Adds flavor.
  4. Egg Whites: You’ll notice there’s no baking powder or baking soda. The egg whites are actually the sole leavening ingredient providing all the cake’s rise. Use freshly separated eggs because they aerate the best. Carton egg whites or egg whites that have been frozen won’t expand as much during the whipping process, which will negatively affect the rise of your cake. You’ll have a lot of leftover egg yolks, so make some lemon curd and serve it with the cake!
  5. Cream of Tartar: Cream of tartar is an acid and stabilizes the whipped egg whites, just as it does in my chocolate swirled meringue cookies too. Without it, the cake would collapse. Other acids, such as lemon juice, can work but they aren’t nearly as effective. Cream of tartar is found in the spice aisle and is actually a common baking ingredient. I have many recipes calling for it!
  6. Vanilla Extract: Adds flavor.

Superfine sugar in food processor

How to Make Perfect Angel Food Cake

I’m confident this will be the most perfect angel food cake to ever hit your lips. We can’t achieve angel food cake perfection for free, so make sure you follow these steps closely.

  1. Pulse the granulated sugar into superfine sugar. Use a food processor or blender.
  2. Set 1 cup of the superfine sugar aside. You’ll add it to the egg whites.
  3. Add cake flour and salt to food processor. Pulse them with the remaining sugar. This aerates the dry ingredients.
  4. Beat egg whites and cream of tartar together. Beat on medium-low speed until foamy.
  5. Slowly add 1 cup of superfine sugar. Turn the mixer up to medium-high and pour in the superfine sugar you set aside.
  6. Beat into soft peaks. Whip the egg whites, cream of tartar, and superfine sugar into soft and lofty peaks. This takes at least 5 minutes. After that, add the vanilla.
  7. Sift and fold in dry ingredients. In 3 additions, sift and fold in the dry ingredients.
  8. Pour/spread batter into a tube pan. Do not grease the tube pan. Greasing the pan causes the batter to slip down the sides, preventing it from properly rising. If you already greased it, wash and wipe it completely clean.
  9. Bake at 325°F (163°C). A higher temperature won’t properly cook the cake.
  10. Cool upside down on a wire rack. If cooled upright, the cake’s own weight will crush itself. Cool it upside-down on a cooling rack so it holds its shape and air can reach it.
  11. Run a thin knife around the edges to release. Tap the pan on the counter a few times to help loosen the cake, too.
  12. Slice with a serrated knife. A regular sharp knife squishes the cake.

Can I use a bundt pan for angel food cake? No, do not use a bundt pan for angel food cake. You’ll have a very hard time getting it out in one piece. You need a tube pan which has a flat bottom and straight sides. If you don’t have one, I recommend this tube pan. It’s relatively inexpensive for its great quality. Though it’s labeled as nonstick, the coating is VERY thin and has never been an issue for my angel food cakes.

And good news: here’s a helpful trick for how to bake angel food cake without a tube pan.

2 images of cake flour in measuring cups and food processor

You need 1 cup (16 Tablespoons) + 2 Tablespoons of cake flour. Sounds like an odd amount, but 18 Tablespoons is the precise quantity to bring enough structure to the cake.

2 images of whipped egg whites on a whisk attachment and in glass bowl

Soft Peaks, Not Stiff Peaks

Remember, whip the egg whites into soft peaks. (Pictured above.) Soft peaks don’t hold a stiff shape. Instead, they “wilt” back into the mixture after a few seconds. Soft peaks are the optimum consistency because they’ll continue to expand in the oven. Stiff peaks, on the other hand, means that the egg whites have been over-whipped for angel food cake and will likely collapse in the oven.

Important to remember: Don’t let a drop of egg yolks into the mixing bowl. Any lingering fat could prevent the egg whites from forming peaks at all. Crack eggs over an egg separator into a small bowl, then add the whites one-by-one into the mixing bowl. This way if the yolk breaks, it doesn’t break directly in the mixing bowl.

2 images of angel food cake batter in mixing bowl and tube pan

Sift the dry ingredients over the beaten egg whites in a few additions, gently folding together after each addition. The goal is to retain as much of the whipped volume as possible. Pouring the dry ingredients on top all at once will quickly deflate the egg whites.

2 images of angel food cake cooling in pan and pan upside down on cooling rack

The Magic is in the Details

I’ve thrown a lot of information at you in this post, so here’s a quick summary of all the important success tips. Remember that the magic is all in the details.

  1. Use freshly separated egg whites.
  2. Pulse granulated sugar into superfine sugar.
  3. Whip egg whites into soft peaks, not stiff peaks.
  4. Sift and gently fold in dry ingredients.
  5. Do not grease the tube pan.
  6. Cool the cake upside-down on a wire rack.
  7. Use a serrated knife to slice.

Helpful Tools

Want to make angel food cupcakes? I have you covered. 🙂

angel food cupcakes topped with berries

Angel food cake doesn’t need to hide under frosting, but tastes blissful with fresh berries and a dollop of whipped cream! Feel free to dust the top with confectioners’ sugar, too. If you enjoy these flavors together, you’ll love my fresh berry cream cake. (Which, if I’m being honest, isn’t quite as fussy as this cake!)

I know what you’re thinking: is this cake really worth it? The answer is YES. Angel food cake boasts a texture like no other and once you go through the process, you’ll understand the preparation isn’t that difficult– it’s just a little picky. 😉 Let’s do this!

Angel food cake on marble cake stand

Print
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Angel food cake with berries

Angel Food Cake

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 4 hours
  • Yield: serves 10-12
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Using only 6 ingredients, this perfect angel food cake bakes up tall, light, and airy. For best results, read the recipe in full before beginning and have all your ingredients ready to go. Enjoy! 


Ingredients

  • 1 and 3/4 cups (350g) granulated sugar*
  • 1 cup + 2 Tablespoons (133g) cake flour (spoon & leveled)
  • 1/4 teaspoon salt
  • 12 large egg whites, at room temperature*
  • 1 and 1/2 teaspoons cream of tartar
  • 1 and 1/2 teaspoons pure vanilla extract
  • optional: confectioners’ sugar for dusting, whipped cream, and berries

Instructions

  1. Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
  2. In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
  3. In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See photo and video above for a visual. Add the vanilla extract, then beat just until incorporated.
  4. In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don’t add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.
  5. Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the bottom of the tube pan is right-side up, see photo and video above.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
  6. If desired, dust with confectioners’ sugar. Slice the cake with a sharp serrated knife. Regular knives can easily squish the cake. Serve with whipped cream and fresh berries.
  7. Store leftovers in the refrigerator for up to 5 days.

Notes

  1. Make Ahead & Freezing Instructions: Prepare the angel food cake one day in advance, then cover tightly and store at room temperature overnight. Angel food cake can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
  2. Sugar: In this recipe, you use granulated sugar and pulse it in a food processor to make superfine sugar. If you have superfine sugar or caster sugar, use that. Pulse 3/4 cup of it with the dry ingredients in step 2. Use 1 cup of it in step 3.
  3. Egg Whites: I strongly recommend using fresh real egg whites instead of egg white substitutes, previously frozen egg whites, or egg whites from a carton. Separate the eggs when they’re cold, then bring the egg whites to room temperature. Fresh room temperature egg whites whip into the fluffiest volume. With the extra yolks, make lemon curd or some of these recipes.
  4. Pan: An angel food cake pan (aka tube pan) is imperative. Do not use a bundt pan. Angel food cake’s structure and stability requires the tube pan’s particular specifications. Some angel food cake pans come with little feet, which makes cooling the cake upside down easy. If your pan has feet, no need to use a wire rack. Whether your tube pan has feet or not, cool the cake upside down as directed in step 5.

Adapted from Cook’s Illustrated

Keywords: cake, whipped cream

Angel food cake on marble cake stand

602 Comments

  1. Hi, I’ve been asked to make a rainbow angel food cake. Does this cake react well to additions like food colouring? Also, am I able to add icing and other decorations on top like a regular cake?

    Thanks!

    1. Trina @ Sally's Baking Addiction says:

      Hi Frances, we haven’t tested it but you should be able to fold in food coloring at the very end of mixing. You can definitely add decorations on top like we did in this Party Angel Food Cake Recipe. Would love to hear how it goes for you.

  2. Hi, is it possible to use caster sugar instead of blitzing the granulated sugar?
    Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Sophie, absolutely! If you have superfine sugar or caster sugar, use that. Pulse 3/4 cup of it with the dry ingredients in step 2. Use 1 cup of it in step 3.

  3. Can this recipe be made gluten free? Can a 1 for 1 mix be substituted for the flour? Or can you send a GF version?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Beth, we haven’t tested a gluten-free version of this cake. If you do, we’d love to know how it turns out for you!

  4. Hi Sally, I have the Norpro mini angel food cake pan (6 linking pans), and was wondering if your recipe would work in these, and if any modifications would be needed.
    I love your videos and recipes, and use them almost exclusively. Thank you so much for sharing your baking skills!

  5. I would love to make it less sweet, will reducing the sugar in 1/2 alter the texture or anything else?Thanks!

    1. Trina @ Sally's Baking Addiction says:

      Hi Deb, We don’t recommend reducing the sugar. With so few ingredients each one plays a crucial role! Beyond taste, sugar is also used for moisture and texture in baked goods.

      1. Thanks for your reply!

  6. Hi Sally
    I enjoy baking and always look to improve my skills. When a friends birthday wish was to enjoy strawberry short cake, I found your angel food cake recipe and created the shortcake from that. Just want to share, that your recipe was amazing, very detailed and spot on. Because of your accurate recipe, and I followed it completely, my first ever angel food cake turned out, airy, delicious and everyone absolutely loved it.
    thank you so much. Terrific recipe.

    1. It was your comment that convinced me this was the recipe to try. Thank you so much! You were not kidding when you said if you follow this recipe to a T it will turn out perfectly. Goodness this is amazing!

  7. This cake came out perfectly! Beautiful texture and taste. I followed the instructions exactly andI was very pleased with the results. Thank you for the recipe.

  8. INCREDIBLE!! PERFECTION!! I can only take credit for following your directions exactly as given!! I am so thankful I did, from putting the sugar in the food processor to pulsing and combining the sugar and flour portion, to using regular egg whites and not store-bought egg whites. I made not one, but two of these for my husband’s birthday strawberry shortcake, and every bite of these was enjoy to the fullest! Everybody raved about how incredible this angel food cake is! I could try to describe it but just trust me, from every angle this cake is perfection and you will never buy one from the store again! (I swapped 1/4 tsp vanilla for 1/4 tsp almond extract because of preference.) you made me feel like a professional. I’ve heard all the nightmares of attempting homemade Angel food cake.
    Listen.
    Make this now.
    You’ll only regret not.
    Wow!!

    1. Trina @ Sally's Baking Addiction says:

      Thank you so much for this rave review, SaraAnne. We’re so glad you loved this angel food cake!

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