Angel Food Cake is like a little slice of heaven on Earth. It’s light, fluffy, and perfect for anyone looking for a low-fat dessert that still feels indulgent. Whether you’re serving it up for a Sunday family dinner, a holiday treat, or just because you feel like it, this cake is a showstopper. It’s made mostly with whipped egg whites, which gives it a cloud-like texture that literally melts in your mouth. Don’t forget to pair it with fresh berries and whipped cream for an extra-special touch!
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Angel Food Cake Recipe
Angel Food Cake has been a favorite dessert in American homes for generations. Ever wonder where it got its name? Legend has it that this cake is ‘so light, only angels could eat it!’ This dessert feels like you’re eating a sweet, fluffy cloud. The recipe became especially loved in the late 19th century because it’s practically a no-fat cake – butter doesn’t stand a chance here! What makes Angel Food Cake unique is its use of whipped egg whites, which give it that signature airy texture. Maybe you’ve noticed Angel Food Cakes at your local grocery store, but trust me, nothing beats the homemade version. Not only is it super satisfying to bake the cake from scratch, but you also get to be in full control of the freshness and flavor. Whether you serve it with strawberries during summer barbecues or drizzle it with chocolate syrup for the holiday season, this cake never fails to impress.Why You’ll Love This Recipe
- Simple to make using just pantry staples.
- A light and airy dessert that pairs with just about anything.
- Low in fat compared to traditional cakes.
- Perfect for celebrations or a guilt-free treat.
- Customizable with different toppings like fruits, syrups, or chocolate.
- A timeless classic that everybody loves.
Key Ingredients and Substitutions
- 12 large egg whites (room temperature is best for whipping). No egg whites? Use liquid egg whites from a carton, but make sure they’re specifically for baking.
- 1 cup granulated sugar. Want to cut calories? Try using a sugar substitute like Stevia or Monk fruit sweetener.
- 1 cup cake flour. If you’re out, sift all-purpose flour a couple of times for a lighter texture.
- 1 ½ teaspoons cream of tartar. This helps stabilize the whipped egg whites.
- 1 teaspoon vanilla extract. Almond extract also works for a nutty twist.
- ½ teaspoon salt. This balances the sweetness.
How to Make the Recipe (Step-by-Step)
- Separate your egg whites from yolks. Make sure no yolks sneak in – any fat will keep your whites from whipping properly.
- Preheat oven to 350°F (175°C) and get a tube pan ready – no greasing, so the batter can climb!
- Beat egg whites in a clean, grease-free bowl until foamy, then add cream of tartar and salt.
- Slowly add sugar while continuing to beat until stiff peaks form – a little patience here goes a long way.
- Gently fold in vanilla extract and sifted cake flour in small portions. Don’t over-mix; you want to keep all that air you just whipped in!
- Pour the batter into your ungreased tube pan and smooth the top.
- Bake for about 35–40 minutes. The cake will rise and turn golden on top. Test with a toothpick – it should come out clean.
- Invert the pan immediately to cool. This keeps the cake from collapsing.
- Once cooled, use a knife to gently release the cake from the pan. Serve plain or with your favorite toppings!
Expert Tips for Success
Always use room temperature egg whites for maximum volume.
Don’t open your oven while the cake is baking – it needs a consistent temperature to rise properly.
Invert the pan immediately after baking. A bottle or funnel can help keep it stable.
Sifting your flour and sugar isn’t just for show – it keeps things super airy!
Use a serrated knife to cut the cake to avoid squishing its delicate texture.
Variations and Customizations
Looking for variations? Add a teaspoon of almond extract for a nutty flavor or a splash of lemon extract for a citrusy twist! Want a pop of color? Try folding in some sprinkles for a confetti version. For a more indulgent twist, drizzle the cake with caramel or chocolate sauce. Gluten-free? Use a gluten-free baking flour blend, but make sure it’s fine and sifted to keep that airy texture!
Nutritional Information
Angel Food Cake is a great option if you’re watching your fat intake. A typical slice has about 140 calories, 0 grams of fat, around 30 grams of carbs, and 3–4 grams of protein. It’s naturally cholesterol-free since it’s made with egg whites only. Want to make this even lighter? Pair it with fresh fruits like strawberries, raspberries, or blueberries for a naturally sweet topping!
Storage and Reheating Instructions
To store leftovers, keep your Angel Food Cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. To freeze, wrap slices individually with plastic wrap and then foil to keep freezer burn away. Thaw the cake at room temperature for about an hour. Avoid reheating – this cake is best enjoyed fresh or chilled!
Recipe Card of Angel Food Cake
Ingredients list
- 1 cup cake flour
- 1.5 cups white sugar, divided
- 12 egg whites
- 1.5 teaspoons vanilla extract
- 1.5 teaspoons cream of tartar
- 0.5 teaspoon salt
Step-by-Step Instructions
- Get your oven ready by preheating it to 375°F (190°C). Ensure your 10-inch tube pan is clean and completely dry for the fluffiest results.
- Sift together the cake flour and 3/4 cup of the sugar. Set this mixture aside for later incorporation.
- In a large bowl, whip the egg whites with vanilla, cream of tartar, and salt until medium stiff peaks form. Gradually add the remaining 3/4 cup of sugar, continuing to whip until stiff peaks are achieved. Gently fold in the flour mixture in thirds, being careful not to overmix, then pour the batter into the prepared tube pan.
- Place in the preheated oven and bake until the cake resiliently springs back to the touch, approximately 40 to 45 minutes.
- Cool by inverting the pan over a bottle to prevent the cake from compressing. Once completely cool, gently run a knife around the pan edges and invert the cake onto a plate.
Recipe Video
Notes
Nutrition
All Your Questions About This Recipe
Why is my Angel Food Cake flat?
Flat cakes usually happen if the egg whites weren’t whipped enough or if you over-mixed the batter. Be gentle!
Can I use a regular cake pan?
You really need a tube pan to help the cake rise, but if you must, try using a similar tall, round pan and don’t grease it.
What can I serve with Angel Food Cake?
Berries, whipped cream, chocolate drizzle, or even a scoop of vanilla ice cream – go wild!
Can I make Angel Food Cake gluten-free?
Yep! Just swap the cake flour with a finely sifted gluten-free flour blend.
Why did my cake stick to the pan?
That’s actually a good thing! The cake needs to stick a bit to climb the sides. Use a knife to gently release it.
Wow, this Angel Food Cake recipe looks absolutely divine! I love how light and airy it sounds, and the fact that it’s low-calorie is a total bonus! I think I’ll try topping it with some lemon curd for a zesty twist. Thanks for sharing! 😊