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.
Ready for a slice of dessert 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 on my blog, but now it’s time visit where they originate: classic homemade angel food cake!
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. 🙂
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:
- 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.
- 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.
- Salt: Adds flavor.
- 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!
- 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!
- Vanilla Extract: Adds flavor.
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.
- Pulse the granulated sugar into superfine sugar. Use a food processor or blender.
- Set 1 cup of the superfine sugar aside. You’ll add it to the egg whites.
- Add cake flour and salt to food processor. Pulse them with the remaining sugar. This aerates the dry ingredients.
- Beat egg whites and cream of tartar together. Beat on medium-low speed until foamy.
- Slowly add 1 cup of superfine sugar. Turn the mixer up to medium-high and pour in the superfine sugar you set aside.
- 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.
- Sift and fold in dry ingredients. In 3 additions, sift and fold in the dry ingredients.
- 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.
- Bake at 325°F (163°C). A higher temperature won’t properly cook the cake.
- 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.
- Run a thin knife around the edges to release. Tap the pan on the counter a few times to help loosen the cake, too.
- 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.
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.
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.
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.
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.
- Use freshly separated egg whites.
- Pulse granulated sugar into superfine sugar.
- Whip egg whites into soft peaks, not stiff peaks.
- Sift and gently fold in dry ingredients.
- Do not grease the tube pan.
- Cool the cake upside-down on a wire rack.
- Use a serrated knife to slice.
Helpful Tools
- Food Processor – These range in price. You can use a little ninja, a big food processor, or even a blender.
- Egg Separator – This is very inexpensive, but SO HANDY!
- Stand Mixer or Hand Mixer
- Fine Mesh Strainer (Sieve/Sifter)
- Tube Pan
- Cooling Rack
Want to make angel food cupcakes? I have you covered.
Angel food cake doesn’t need to hide under frosting, but tastes blissful with fresh berries, raspberry sauce, and/or 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!
See Your Angel Food Cakes!
Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂
Print
Angel Food Cake
- 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 (spooned & 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
- Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
- 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.
- 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.
- 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.
- 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.
- 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.
- Store leftovers in the refrigerator for up to 5 days.
Notes
- 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.
- Special Tools (affiliate links): Blender or Food Processor | Electric Mixer (Handheld or Stand) | Egg Separator | Fine Mesh Sieve | Silicone Spatula | Tube Pan | Cooling Rack
- 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.
- 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.
- 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.
- Party Angel Food Cake: Turn this cake into a party by gently folding in 1/2 cup of rainbow sprinkles before pouring and spreading the batter into the tube pan. Once cake is ready to serve, skip the confectioners’ sugar and top with chocolate ganache and more sprinkles.
Adapted from Cook’s Illustrated
Reader Comments and Reviews
Same thing happened to my cake! Took it out of her oven and turned it upside down and it fell onto the rack and of course collapsed in itself. It was an aluminum not greased pan. Why? I do live in the mountains so maybe it could have baked longer?
Hi Martha! I suspect the high altitude could be the culprit and I apologize, I have no experience baking at high altitude. Under-baking could be the cause as well, which is an easy fix for next time.
I have made this recipe about three different times. I, too, live in high altitude, but never had a problem with this recipe. Weather makes a difference also. If in doubt, I have added 1-2 T. of extra flour. This recipe is easy and fun to make. The texture and flavor is out of this world! I highly recommend anyone to give this a try. In fact, I am making another today. You can not get this flavor anywhere in a store. Home made Angel Food Cake is so much better. Sally, all recipes so far that I have tried on your blog has been awesome. So farrr……ENJOY! Happy New Year Sally
I have learned with angel food cake (the hard way!) that at 325 my angel food cakes are always baked at least 50 minutes to be thoroughly baked. I have even been baking them at 350 but I read somewhere yesterday that 325 was optimal. I’ll have to experiment and read around but definitely increase your baking time.
I also had to bake mine 10-15 minutes longer then the recipe but it was well worth it-and rotate in the oven while baking. But yummy!!
Like a few others, my cake fell out of the pan! Dang! Lol. I’m still going to eat it though. This is the first time I’ve ever had it happen and I’ve made many angel food cakes.
This is very close to the recipe that my mother and grandmother used, it’s very very good and no angel food aficionado would Have any issue with this. One slight addition is to add a teaspoon of almond extract with the vanilla. Which is a flavor my family loves.
Can you add freeze dried fruit powder to this recipe? I want to try and make a strawberry or banana angel food cane. If so, how much would you add? And would you have to then reduce the amount of cake flour or change anything else? Thx!
Hi Jana, I have not ever tried adding fruit powder to this batter. Let me know if you try it!
My husband’s all time favorite birthday cake is Angle Food cake. I try every year but this time success. I really liked the step by step and explanations for the why of doing something. I felt like a baking pro which I’m not.
Turned out amazing, it was soo tender and light. I only had time to cool for an hour and half upside down but still worked out. Will be using this recipe many more times!
I have been making angel food cakes most of the last 50 years. Since I’ve lived in this apartment, they haven’t been up to snuff. I have an oven with a hinky thermostat. Way to hot!
It’s the favorite cake of my son and grandkids. They all want a whole one for themselves. No sharing!
This recipe has wonderful tips and creates such a beautiful cake. I can’t wait to give this one to my 50 year old baby!
Favorite angel food cake recipe I’ve tried. No others compare and the instructions are so easy to follow. Thanks as always Sally.l
In the early 1960’s my mother made angel food cake frequently. I remember she cooled the cake upside down by inserting a weighted bottle into the center hole & inverting it the whole thing. She also would make filled angel food cakes by cutting the top off the cake once completely cooled & removed from the pan, setting the top aside, and carefully pulling out a channel of cake, leaving the sides & bottom intact. She would then mix pieces of the removed cake with whipped cream combined with berries or chocolate, spoon the cream mixture into the channel and replace the top of the cake. I’ve never made angel food cake myself but this recipe has me inspired to re-create some of my mother’s lovely desserts. Thank you!
I followed every instruction and this cake was perfection. Thank goodness Siri kept my time for me especially, while it cooled. I had to walk away because the three hours were killing me. It smelled so good. I realized the gravity within the cooling process was making it fluffier. I thank you for ALL the hints within the recipe. I followed those too and I know that is why I just baked the most heavenly, fluffy, and moist Angel Food Cake ever!! Yummy!❤️ Waiting for morning so I can justify having another piece. Believe me that will be my breakfast!
I am giving this 5 stars for the flavor. However, my cake is a disaster. I used the same cake pan I’ve used for 50 years and I’ve never had an angel food cake rise, then shrink up and pull away from the pan and of course it fell out of the pan when I turned it upside down to cool. The pan was not greased, was clean and dry. I’m totally baffled by what happened. I followed the recipe exactly except for adding 1/4 tsp. of almond extract. Any suggestions would be most welcome! I will use this in a trifle I think so it doesn’t go to waste.
Do I need to rotate the pan after 20 min.? I thought I read somewhere never to open the oven while baking an angel food cake? Hurry and answer please because I have only 8 min. left. Thanks
Hi Suzy, I find my angel food cake bakes more evenly if I rotate the pan halfway through. A quick open to rotate the pan is ok – just don’t leave the oven door open for a long time 🙂
So a couple of weeks ago I made an angel food cake with a different but the same recipe. I did everything right except the recipe said to open the oven halfway through the baking. Yes, I heard that collective uhoh and sigh-when I took it out and released it, it fell and was rubbery. Not sure if the rubbery means something else. I knew the minute I took it out what I had done wrong. I could also hear Paul Hollywood’s voice in my head after watching countless Great British Baking Show episodes-NEVER open the oven. I am going to try this again soon with your recipe. I just baked the blueberry muffins and my house smells amazing! I wish I could do this month’s challenge but I can’t eat any dairy but it looks wonderful!
Hello Sally.
Re: less sugar?
This was my first attempt at angel food cake and I was so tickled that it worked. Thank you for the detailed instructions! The one place I deviated was the pan. This was a test run for 60 servings, so I used a 9×13 pan and plan to use a bunch of disposable cake pans for the event. Yes, it was not quite as fluffy as one might expect from a tube pan, but it was still quite airy.
My question is when I and my two taste testers tried it we all thought it was delicious, but found it surprisingly sweet. Is it possible to cut the sugar by 1/4 or even 1/2 cup or is the sugar critical to the properties / process of getting the loft?
Hi Barton! You can try reducing the sugar in this cake recipe, yes. The flavor (obviously) will change, but the texture will too. Don’t cut the sugar too much or else the cake won’t be stable.
Hello Sally
I would really like to make this recipe but could not find size of the pan. I have 10 inch tube pan.
Thank you
I use a 9 inch tube pan – your 10 inch should work the cake just won’t be as tall.
Mine is coming out now and it smells amazing! It has risen way above the pan though… how would I turn it upside down right away? I don’t want to ruin it!
You can follow the same steps! Just gently place the wire rack on top and flip the entire thing over. I hope you love it!
Can I use a 9×13 glass pan to make this? I am making strawberry short cakes for a large group and did not want to do a lot of baking.
I don’t recommend it for this cake. Angel food cake’s structure and stability requires the tube pan’s particular specifications.
I made this recipe last night, after dinner. I had it cooled for about 2 hours. And I baked it for 40 min. What a delicious Angel Food. Mine looked just like your picture. I sprinkled powered sugar on top of cake. I loved it plain! Next I going to purchase strawberry’s and make strawberry shortcake. I am very happy with this recipe. Only problem I had is my tube pan. I have a nice heavy duty one, never washed in dishwasher. It’s the kind that the bottom doesn’t come out, it a solid pan. I had heck of time getting it out. I am going to buy a new tube pan that separates. Otherwise. This is the recipe for me. Thank you.
Delicious Sally!
Thank you for this amazing recipe! You have given me ideas to start a food blogging website. It is very new and basic, any ideas to make it more interesting?
Thanks,
Maddie
Hey Maddie! You might find some of my posts about blogging helpful to you. 🙂 Congrats on your new blog!
Very delicious angel food cake. We loved it!
I made this cake as directed and everything looked and smelled great…until I tried to cool the cake upside down and it fell out of the pan! Has no one else ever had this problem?
Was your tube pan nonstick or greased? If so, that’s a no-no! NO nonstick, just a regular aluminum pan with the little feet on top, which will let air circulate while cooling. And DO NOT grease it. Greasing won’t allow the cake to climb the sides of pan while it bakes and it will fall out!
Mine fell out of the pan too. It’s an aluminum tube pan, didn’t grease it, baked it the recommended time, tooth pick came out clean. I am hoping it is salvageable.
Thanks for the recipe – super easy to follow. If I wanted to make this into a layered angel food cake, would you have any advice for how best to do that? Thanks!
Hi PD! That’s a great question. I haven’t baked this batter in smaller cake pans for a layered cake, but you could assemble a layered cake from this baked and cooled angel food cake (baked in a traditional tube pan). Use a serrated knife to cut into layers and fill with whipped cream.
I have to say I’ve made many of your recipes with great success, so when I had a misinterpretation on this recipe tonight I really thought I ought to let you know! Granted, I didn’t read all of the extra notes at the bottom or watch the video, which may have clued me in, but in just reading the regular recipe where it calls for “cool upside down” I thought that meant with the open side of the pan up- which would be upside down as compared to the cake’s final orientation. Boy was I wrong! I’ve just finished making the cake for a second time now… because clearly that step makes an enormous difference! I’m not sure if anyone else has ever made this mistake, but it’s definitely critical! Maybe there’s a better way it can be described in the regular recipe text to prevent misunderstanding? Thanks for hearing me out! Love every recipe of yours that we try, and can’t wait to taste this one that we made for a retirement celebration on Saturday!
Hi Chelsea! You’re right, let me rephrase that so it’s more helpful. Thanks for pointing that out.
Is there any way to speed up the cooling process? Going to use the angel food cake for a trifle so it doesn’t need to be perfect looking!
Placing in the refrigerator will help!
Hi! Can I halve the recipe and use a 9×5 bread pan?
Hi Rebecca, I haven’t tried it so I can’t say for sure. I’m nervous the texture will be off but please let me know if you try it.
This will be my first attempt at angel food cake, I dont have a tube pan and was going to use a bundt until I saw your recommendation not to! You have cupcakes pictured, is the recipe the same? Can I use a regular cake pan? I dont particularly want to buy a pan I can only use for this one cake but I want it to come out right.
Hi Sara! The cupcakes are essentially the same recipe, but you’ll want to follow it exactly: Angel Food Cupcakes. See my link in the blog post about using a regular cake pan.
Incredible! I am NOT a baker but your site and this recipe has inspired me and made me feel more confident. This came out perfect and was so delicious. So easy to make and just a few ingredients. I’m never buying an Angel Food cake again – store bought pales in comparison.
So correct, my husband was awed and has now promised his father that I will make him one, absolute best cake I have ever made. Thank you Sally.
This was wonderful and so EASY. This was a first time for me and I was so nervous. The recipe was so easy to follow and everyone loved it.
Delicious!!!! Thank you Sally!
I know from years of baking that this is a spectacular cake, but due to dietary restrictions, I made substitutions for the sugar and flour. As I folded in the flour/sugar mixture the egg whites started to deflate! I hoped for the best but it did not rise. No fault to the recipe.
I made this recipe to bring to work to celebrate staff birthdays in April, May, and June. I made whipped cream and brought some strawberries and blueberries too. I made it in a 9X5 loaf pan (halving the recipe, but changing nothing else) via a tip on the SBA FB group and it came out swimmingly! I have eaten it before, but never made it myself. It was so quick and easy to make!