Light and Fluffy Angel Food Cake

This Angel Food Cake recipe results in a light and spongy cake that seems almost cloud-like in texture. It uses a combination of whipped egg whites, flour, sugar, and more to produce an incredibly light cake that is perfect for serving with fruit or just a sprinkling of icing sugar. This angel food cake can be served for a dessert any time of the year, but is particularly good in the summer when fresh berries are in season.

To make this angel food cake, you begin by beating the egg whites with salt and cream of tartar until the mixture is foamy. Then, you gradually beat in the sugar until the egg whites become stiff and glossy before beating in the vanilla. Next, the egg whites gradually get folded into a mixture of flour and sugar until a batter forms. This angel food cake bakes in a bundt cake or angel food cake pan which provides the light cake with structure. Once baked, it gets unmolded from the pan before being allowed to cool. Dusted with icing sugar, this is a delicious fluffy cake to serve after any meal.

What is Angel Food Cake?

Angel food cake is a white-colored fluffy cake that comprises egg whites, sugar, flour, cream of tartar, and vanilla. Having origins in the United States, it is a type of sponge cake that doesn’t include any butter.

Angel food cake may have derived its name from its color, and how light and fluffy it is. The sponginess of the cake makes it perfect for pairing with macerated strawberries as it can soak up the juices from the berries.

A bundt pan or angel food cake pan are important for baking angel food cake because the tube in the middle provides more surface area for the cake to climb, allowing for a higher cake. However, angel food cake pans are ideal as it is easier to remove the cake from the pan.

Pro Tips

• When whipping the egg whites, make sure both the bowl and beaters are clean as any dirt or oil residue may hinder the egg whites from whipping. Make sure you don’t get any egg yolk into the whites as well.
• You will know the egg whites have been whipped enough when they hold stiff peaks on your beaters or the whip of your stand mixer.
• For a unique flavor, consider replacing the vanilla with lemon extract, almond extract, or orange extract.
• Slice the cake with a serrated knife rather than a traditional chef’s knife as it will cut through the cake without squishing it.
• Don’t grease the angel food cake pan as greasing it will inhibit the cake from rising correctly.
• Cool the angel food cake upside down to ensure that it holds its shape. Once you flip the cake over onto a serving plate, you can let it sit to cool down before you lift the cake pan from the cake.
• Serve slices of this cake with whipped cream and fresh berries or with a dusting of icing sugar.

Angel Cake Vs. Sponge Cake

Sponge cake is made with whole eggs, sugar, flour, and sometimes butter, resulting in a soft, airy texture with a slight richness. The key to its lightness is beating the eggs to incorporate air, often folding in the flour gently to preserve that lift. Angel food cake, on the other hand, uses only egg whites, sugar, and flour, without any fat like butter or egg yolks. This gives it a lighter, fluffier texture—almost cloud-like—with a delicate, melt-in-your-mouth quality. Because angel food cake lacks fat, it’s less rich and has a purer, more delicate flavor, often served with fruit or whipped cream to enhance its simplicity.

What to Serve with Angel Food Cake?

This angel food cake is perfect just as it is with a dusting of icing sugar. However, if you would like to serve it a little differently, it is delicious with macerated strawberries and fresh whipped cream. You could also slice it in half horizontally so you can sandwich lemon curd between the layers before topping the entire cake with whipped cream and mixed berries. The possibilities are endless with this angel food cake.

Can I Use Liquid Egg Whites from a Carton?

Yes, you definitely could. However, they may not result in the cake getting the same rise as if you used fresh egg whites. Replacing each egg white will require 2 tablespoons of liquid egg whites.

Can I Bake Angel Food Cake as Cupcakes?

Yes, you certainly can. To do this, divide the batter between lined muffin cups and allow them to bake until cooked through. These will require less time to bake than the full cake. Once done, allow them to cool, and then pipe whipped cream on top for frosting before garnishing with a few berries.

Why Did My Cake Came Out All Tough and Not Fluffy?

The cake might have turned out tough if the egg whites were overbeaten or if the batter was overmixed when folding the flour into the whites. Overbeating the whites can cause them to lose their airiness, while overmixing can deflate the batter, making the cake dense. Additionally, using a greased pan instead of an ungreased one may prevent the cake from properly rising, leading to a tougher texture.

How Can I Tell the Angel Food Cake is Baked?

You will know the angel food cake is properly baked when it is golden in color and firm to the touch. An instant-read thermometer inserted into the centre should also read around 205 F (96 C).

Can I Bake the Cake in a Regular Pan?

While you can bake an angel food cake in a regular cake pan, it’s not ideal. Angel food cakes need an ungreased tube pan to rise properly and cling to the sides as they bake. A tube pan’s center tube also helps the cake bake evenly. Without these features, the cake may not rise as high and could collapse or bake unevenly.

Can I Make Angel Food Cake Ahead of Time?

Yes, you can make angel food cake ahead of time. Once baked and fully cooled, store it in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving for the best texture and flavor.

More Fluffy Cakes You Need to Try!

Fluffy Lemon Yogurt Cake

Yogurt Cake

Fluffy Lemon Cake

Soufflè Cake

Chiffon Cake

Cloud Cake

How to Store Angel Food Cake

This angel food cake can be stored in an airtight container for up to 5 days. Alternatively, you may tightly wrap it and store it in the freezer for up to 3 months.

How to Make Angel Food Cake

Preheat the oven to 160°C (320°F). In a large bowl, beat the egg whites with the salt and cream of tartar until foamy.

Beat the sugar into the egg white mixture in 2 to 3 additions until stiff peaks form. Beat in the vanilla.

In a bowl, whisk the flour with the remaining sugar.

Stir one-third of the egg whites into the flour mixture until combined. Using a spatula, gently fold the remaining two-thirds of the egg whites into the flour mixture until combined.

Pour the batter into an ungreased angel food cake pan or bundt cake pan that is 20 cm in diameter.

Bake the cake for 45 minutes. Flip it onto a platter and allow it to cool completely.

Remove the cake pan, dust it with icing sugar, and serve it immediately.