The Fluffiest Angel Food Cake

Angel Food Cake is the ultimate cloud-like dessert that melts in your mouth with every bite! This classic recipe creates a tall, airy cake with a golden crust and tender crumb that’s absolutely divine served with fresh berries and whipped cream.

Why You’ll Love This Recipe

Light and delicately sweet, this classic dessert feels like eating a fluffy cloud. Made with whipped egg whites, it has a soft, melt-in-your-mouth texture that pairs beautifully with fresh berries. Perfect for a simple, elegant treat that never feels too heavy.

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Ingredient List

For the Cake:

• 1 3/4 cups (350 g) granulated sugar
• 1 cup + 2 Tbsp (133 g) cake flour (spooned & leveled)
• 1/4 teaspoon salt
• 12 large egg whites, room temperature
• 1 1/2 teaspoons cream of tartar
• 1 1/2 teaspoons vanilla extract

Optional for Serving:

• Confectioners’ sugar for dusting
• Whipped cream
• Fresh berries (strawberries, blueberries, raspberries)

Substitution Notes:

• No cake flour? You can make your own by measuring 1 cup all-purpose flour, removing 2 tablespoons, and replacing them with 2 tablespoons cornstarch. Sift it 3 times!
• Vanilla extract: Try almond extract for a more traditional angel food flavor, or use half vanilla and half almond.
• Cream of tartar: In a pinch, substitute with an equal amount of lemon juice or white vinegar, though cream of tartar works best.

Why These Ingredients Work

Let me break down the magic happening in this recipe:

Cake flour is essential for that tender, delicate crumb. It has less protein than all-purpose flour, which means less gluten development and a softer texture. The finer texture also helps it incorporate more gently into those precious egg whites.

Superfine sugar dissolves quickly and completely into the egg whites, creating a stable meringue. Regular granulated sugar can leave a grainy texture, so we pulse it in the food processor first.

Egg whites are the backbone of this cake – they provide ALL the structure and leavening! No baking powder, no baking soda, just pure egg white power. When whipped, they trap air bubbles that expand in the oven, giving you that signature height and lightness.

Cream of tartar is your insurance policy. It stabilizes the egg whites so they hold their volume and don’t deflate. It also helps create that beautiful white color in the finished cake.

Salt enhances all the other flavors and helps balance the sweetness.

Vanilla extract adds warmth and depth. Some bakers swear by adding a touch of almond extract too for that classic angel food flavor!

Essential Tools and Equipment

Here’s what you’ll need to make this beauty:

• 10-inch tube pan with removable bottom (NOT a Bundt pan – the cake needs to climb the smooth sides as it bakes, and it must cool upside down)
• Stand mixer with whisk attachment OR hand mixer with large bowl
• Food processor or high-powered blender
• Fine mesh sieve or flour sifter
• Large rubber spatula
• Wire cooling rack
• Serrated knife for slicing
• Glass bottle or funnel (for inverting the pan if it doesn’t have feet)

Personal note: Don’t even think about greasing that tube pan! The batter needs to grip the sides to climb up high and stay tall while cooling. Trust me on this one.

How To Make Angel Food Cake

Step 1: Prep Your Oven and Pan

Place your oven rack in the lower-middle position and preheat to 325°F (163°C). Have your ungreased 9–10 inch tube pan ready and waiting. Remember – do NOT grease it! The cake needs those bare sides to climb.

Step 2: Make Superfine Sugar and Dry Mix

Add all 1 3/4 cups of granulated sugar to your food processor or blender. Pulse until it’s fine and powdery – this usually takes about 30-45 seconds. You want it to feel like soft, fluffy sand between your fingers.

Remove exactly 1 cup of this superfine sugar and set it aside in a small bowl. To the remaining sugar in the processor, add your cake flour and salt. Pulse 5–10 times just to aerate and combine. This step is brilliant because it lightens the flour and makes it easier to fold into the delicate egg whites. Set this mixture aside.

Step 3: Whip Those Egg Whites to Perfection

In your large mixing bowl (make sure it’s completely clean and dry – even a tiny bit of grease will prevent the whites from whipping!), add the egg whites and cream of tartar. Beat on medium-low speed until the mixture is foamy and looks like a bubble bath – this takes about 1 minute.

Now increase the speed to medium-high and start slowly adding that reserved 1 cup of superfine sugar, about a tablespoon at a time. This is where patience pays off! Continue whipping until soft peaks form – when you lift the whisk, the peaks should curl over gently at the tips. This takes about 5–6 minutes total.

Beat in the vanilla extract just until it’s combined – maybe 10 seconds. Don’t overmix! You want soft, glossy peaks, not dry, grainy ones.

Step 4: Fold in the Dry Ingredients

This is where we need to be gentle and patient. You’ve worked hard to get all that air into those egg whites – now we need to keep it there!

Using your fine mesh sieve, sift about one-third of the flour mixture over the egg whites. With a large rubber spatula, gently fold it in using a cutting and turning motion. Cut down through the center, sweep across the bottom, and bring it up the side. Rotate the bowl a quarter turn and repeat.

Sift in the second third, fold gently. Then the final third, folding just until no flour streaks remain. This whole process should feel like you’re folding whipped cream – slow, gentle, and deliberate. It usually takes me about 40-50 folds total. A few small flour streaks are okay – better that than deflated batter from overmixing!

Step 5: Transfer to Pan and Bake

Pour the batter into your ungreased tube pan. Use your spatula to spread it evenly, then give the pan a couple of gentle shimmies on the counter to level the surface and remove any large air pockets.

Bake for 40–45 minutes, rotating the pan halfway through (around the 20-minute mark) for even browning. The cake is done when the top is golden brown, springs back when lightly touched, and a toothpick inserted in the center comes out clean.

Don’t open the oven door during the first 30 minutes – the cake needs that steady heat to rise properly!

Step 6: Cool Upside Down (This is Critical!)

The MOMENT that cake comes out of the oven, flip it upside down. If your tube pan has little feet on the rim, rest it on those. If not, place the center tube over the neck of a wine bottle or sturdy glass bottle.

Now walk away and let it cool COMPLETELY – this takes about 3 hours. I know it’s torture, but this step is non-negotiable! As the cake cools upside down, gravity stretches it and prevents it from collapsing into a dense, rubbery mess.

Once completely cool, run a thin knife or offset spatula around the outer edge and inner tube, gently loosening the cake. Give the pan a few gentle taps on the counter, then remove the outer ring. Run your knife under the bottom and lift the cake off the base.

Step 7: Slice and Serve

Dust the top with confectioners’ sugar if you like that bakery look. When it’s time to slice, use a serrated knife in a gentle sawing motion – a regular knife will squish all that beautiful fluffiness!

Serve slices with a generous dollop of whipped cream and fresh berries. In summer, I love strawberries and blueberries. In winter, I’ll drizzle it with lemon curd or chocolate sauce. It’s delicious any way you serve it!

You Must Know

Room temperature egg whites are essential! They whip up to greater volume than cold ones. Set them out 30 minutes before you start, or place the bowl in a larger bowl of warm water for 5-10 minutes.

No grease, no yolks, no exceptions. Even the tiniest speck of yolk or a greasy bowl will prevent your egg whites from whipping properly. Wipe your bowl and whisk with a little white vinegar or lemon juice if you want to be extra sure.

Do NOT skip the upside-down cooling. I can’t stress this enough – if you cool it right-side up, the cake will collapse under its own weight. Those delicate air bubbles need time to set while hanging upside down.

Personal Secret: I always use eggs that are about a week old (not super fresh) – they separate more easily and the whites whip up fluffier! Plus, I add my vanilla to the egg whites instead of mixing it with the flour, which gives a more even flavor throughout.

Pro Tips & Cooking Hacks

Save those yolks! You’ll have 12 egg yolks leftover – don’t waste them! Make homemade mayonnaise, lemon curd, crème brûlée, or custard ice cream. Or freeze them with a pinch of salt for later use.

Test your cream of tartar if it’s been sitting in your pantry for ages. Add a pinch to a bit of water – if it fizzes, it’s still good!

The toothpick test can be tricky with angel food cake. The top should be golden and spring back when touched, and the toothpick should come out clean or with just a few moist crumbs – NOT wet batter.

Don’t open the oven door for the first 30 minutes. That blast of cool air can cause the cake to collapse.

Rotate the pan halfway through baking for even browning, especially if your oven has hot spots.

Common mistake to avoid: Over-whipping the egg whites. You want soft, droopy peaks that curl at the tips – not dry, stiff peaks that stand straight up. Over-whipped whites will give you a dense, tough cake.

Flavor Variations & Suggestions

This classic vanilla version is perfection, but here are some fun ways to switch it up:

Chocolate Angel Food Cake: Replace 1/4 cup of the cake flour with unsweetened cocoa powder. Sift it well with the flour mixture.

Lemon Angel Food Cake: Add 1 tablespoon lemon zest to the flour mixture and replace the vanilla with 1 teaspoon lemon extract.

Almond Angel Food Cake: Use 1 teaspoon vanilla extract and 1/2 teaspoon almond extract for that classic bakery flavor.

Strawberry Angel Food Cake: Fold in 1/2 cup finely chopped freeze-dried strawberries with the last addition of flour.

Coconut Angel Food Cake: Add 1/2 teaspoon coconut extract and fold in 1/2 cup sweetened shredded coconut (toasted is even better!).

Confetti Angel Food Cake: Gently fold in 1/4 cup rainbow sprinkles at the very end for a fun birthday cake version.

Espresso Angel Food Cake: Dissolve 1 tablespoon instant espresso powder in the vanilla extract before adding it to the egg whites.

Make-Ahead Options

Angel food cake is actually wonderful to make ahead, which makes it perfect for entertaining!

One day ahead: Bake and cool the cake completely, then cover it tightly with plastic wrap or store in an airtight cake keeper at room temperature. It actually slices better the next day!

Up to 5 days: Store leftovers covered in the refrigerator. Let it come to room temperature for 30 minutes before serving for the best texture.

Freeze for up to 3 months: Wrap the completely cooled cake tightly in plastic wrap, then aluminum foil. Freeze whole or slice it first and freeze individual pieces for easy grab-and-go desserts! Thaw in the refrigerator overnight, then bring to room temperature before serving.

Pro tip: If you’re making this for a party, bake it the morning of or even the day before. The texture actually improves slightly as it sits!

Recipe Notes & Baker’s Tips

Why cake flour matters: All-purpose flour has more protein, which creates more gluten when mixed. Gluten = tougher texture. Cake flour keeps it tender and cloud-like.

About that tube pan: The hollow center tube conducts heat to the middle of the cake, helping it bake evenly. The tall, straight sides give the batter something to climb. And the removable bottom makes it possible to get the cake out without destroying it. This is one time you really do need the right pan!

Egg white volume: 12 large egg whites should give you about 1 1/2 cups of egg whites. If you’re measuring, that’s what you’re aiming for.

Altitude adjustments: If you’re above 3,000 feet, reduce the sugar by 2 tablespoons and increase the flour by 2 tablespoons. Bake at 350°F instead.

The shimmy shake: When you shimmy the pan before baking, you’re helping any large air pockets rise to the surface and pop. This prevents big tunnels in your finished cake.

Serving Suggestions

Angel food cake is incredibly versatile! Here are my favorite ways to serve it:

Classic Summer Style: Fresh whipped cream, sliced strawberries, and a handful of blueberries. Drizzle with a little strawberry sauce if you’re feeling fancy.

Lemon Lovers: Dust with powdered sugar and serve with lemon curd and fresh raspberries.

Chocolate Decadence: Drizzle with warm chocolate ganache and top with whipped cream and chocolate shavings.

Trifle Time: Cube the cake and layer it in a trifle dish with vanilla pudding, whipped cream, and fresh fruit.

Grilled Cake (yes, really!): Slice the cake, brush lightly with melted butter, and grill for 1-2 minutes per side until you get grill marks. Serve with grilled peaches and ice cream!

Berry Sauce: Make a quick sauce by simmering 2 cups berries with 1/4 cup sugar and a squeeze of lemon juice until thick.

Ice Cream Cake: Slice the cake horizontally, fill with softened ice cream, and refreeze for an easy ice cream cake.

Toasted Angel Food: Toast slices in the toaster (yes, really!) for a few seconds for a crispy exterior and warm, fluffy interior. Top with butter and jam for breakfast!

How to Store Your Angel Food Cake

Room Temperature: Store covered or in an airtight cake keeper for up to 1 day. This is perfect if you’re baking it the night before serving.

Refrigerator: Cover tightly with plastic wrap or store in an airtight container for up to 5 days. The cool temperature keeps it fresh longer, but let it come to room temperature for 30 minutes before serving for the best, fluffiest texture.

Freezer: This cake freezes beautifully! Wrap the whole cake or individual slices tightly in plastic wrap, then wrap again in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before serving.

Reheating tips: While angel food cake is best served at room temperature, you can warm individual slices in the microwave for about 10 seconds if you want that fresh-from-the-oven warmth. Just don’t overdo it, or it’ll get rubbery!

Allergy Information

Common Allergens:

• Eggs: This recipe contains egg whites (12 large eggs worth!). Unfortunately, there’s no good substitute for egg whites in angel food cake, as they provide all the structure and leavening.
• Wheat/Gluten: Contains cake flour (wheat). For a gluten-free version, use a gluten-free cake flour blend designed for delicate cakes. Cup4Cup works well.

The good news: This cake is naturally:

• Dairy-free
• Nut-free (unless you add almond extract or toppings)
• Low in fat
• Cholesterol-free (no egg yolks!)

Serving suggestions for dietary restrictions:

• Dairy-free: Use coconut whipped cream instead of regular whipped cream
• Vegan: Unfortunately, this recipe cannot be made vegan as egg whites are essential to the structure
• Gluten-free: Use gluten-free cake flour in a 1:1 ratio

Questions I Get Asked A Lot

Why did my cake collapse after I took it out of the oven?

The most common reason is not cooling it upside down! The cake is so delicate when it comes out of the oven that it needs to hang upside down to stretch and set properly. Other reasons: under-baking (the structure wasn’t set), over-mixing the batter (you deflated the air bubbles), or greasing the pan (the cake couldn’t climb and support itself).

How do I separate eggs without getting any yolk in the whites?

Use three bowls: one for cracking, one for the whites, and one for the yolks. Crack each egg over the “cracking bowl” first, separate it, and if it’s clean (no yolk), transfer the white to the “whites bowl.” This way, if you break a yolk, you only ruin one egg instead of an entire bowl of whites! Cold eggs are easier to separate, but then let the whites come to room temperature before whipping.

Why is my cake sticky on top?

If the top is sticky or gummy, the cake was likely underbaked. The internal temperature should reach about 200-210°F. Also, make sure you’re using the right amount of sugar – too much can create a sticky surface. Finally, humidity can affect the texture, so if it’s a very humid day, the top might feel slightly sticky even when perfectly baked.

💬 Tried this recipe? Leave a comment and rating below! I love hearing how your angel food cake turned out.