Why You’ll Love This Recipe

Angel food cake is incredibly light, airy, and not overly sweet, making it a refreshing treat after a meal. It’s a versatile dessert that can be paired with various toppings, from whipped cream to fruit or chocolate drizzle. Despite its light texture, it has a satisfyingly rich flavor and can be a perfect dessert for a special gathering or even a casual family dinner. Plus, it’s surprisingly easy to make with simple ingredients you likely already have at home.

Ingredients

1 cup plus 2 tablespoons bleached cake flour
2 cups egg whites from 12 large eggs, cold
2 cups sugar
1 tablespoon vanilla extract
2 tablespoons lemon juice
¼ teaspoon kosher salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Oven and Pan: Preheat the oven to 350°F. Place the oven rack in the middle position. Use an untreated aluminum tube pan (10-inch diameter, 4-inch depth) with a removable bottom. Ensure the pan is clean and dry. Nonstick pans are not suitable for this recipe.
Sift the Flour: Measure the bleached cake flour and sift it. If using a measuring cup, spoon the flour into the cup and level it with a knife before sifting.
Make the Meringue: In a stand mixer fitted with a whisk attachment, combine the egg whites, sugar, and vanilla. Start mixing on low speed for 1 minute until moistened. Then increase to medium-low speed and whip for 3 minutes. The mixture will become dense and slightly darkened from the vanilla.
Add Stability: Add lemon juice and salt. Increase the speed to medium and whip for another 3 minutes. The meringue will become lighter, but it should not be foamy. Increase the speed to medium-high and continue whipping until it forms very soft peaks (when you pull the whisk out, the peak should softly collapse).
Incorporate the Flour: Gently sprinkle the sifted cake flour over the meringue. Use a spatula to fold the flour in gently, starting from the bottom and working upward. Avoid overmixing the batter.
Bake the Cake: Pour the batter into the tube pan until it’s two-thirds full. Bake for 45 minutes or until the cake rises well above the rim of the pan and forms a firm, golden-brown crust. The internal temperature should reach 206°F.
Cool the Cake: Once baked, immediately invert the pan onto its stilts or place it over a bottle to cool. Allow the cake to cool completely for at least 2 hours to set its structure.
Unmold and Serve: After the cake has cooled, use a metal spatula to gently loosen the cake from the pan, including around the center tube. Turn the cake out onto a serving plate. Slice with a serrated knife into 10-12 servings and enjoy!

Servings and Timing

Servings: 10-12
Prep time: 15 minutes
Bake time: 45 minutes
Cooling time: 2 hours

Variations

Flavor Variations: Add a teaspoon of almond extract for a subtle nutty flavor or a splash of orange extract for a citrus twist.
Toppings: Serve with fresh berries, whipped cream, or a drizzle of chocolate sauce for extra indulgence.
Gluten-Free: Substitute the bleached cake flour with a gluten-free cake flour mix to make this cake gluten-free.

Storage/Reheating

Angel food cake is best stored at room temperature for up to 2-3 days. Keep it covered with a plastic wrap or in an airtight container to maintain its freshness. It can also be refrigerated for up to a week. If you want to enjoy it later, you can freeze slices by wrapping them tightly in plastic wrap and storing them in an airtight container for up to 3 months. To serve, let it thaw at room temperature for a few hours.

FAQs

How can I make sure my egg whites are at the right consistency?

Make sure the egg whites are cold, and ensure your mixing bowl and whisk are clean and dry. This will help the egg whites whip up properly. The meringue should form soft peaks, not stiff peaks.

Can I use a nonstick pan for this recipe?

No, a nonstick pan is not suitable for angel food cake. You need an untreated aluminum tube pan for the best results, as it helps the cake rise properly and cool evenly.

How do I invert the pan after baking?

Once the cake is done, invert the pan onto its stilts or place it over a bottle to cool. This ensures the cake does not collapse while cooling.

Can I add other flavors to the cake batter?

Yes, you can add extracts like almond or citrus zest to the batter to create different flavor profiles.

Why is the cooling step important?

Cooling the cake upside down allows it to set and prevents it from collapsing, which is crucial for keeping its airy texture.

Can I make this cake ahead of time?

Yes, you can make the cake ahead of time. Just be sure to store it in an airtight container at room temperature or refrigerate it for up to a week.

What kind of pan do I need?

A 10-inch aluminum tube pan with a removable bottom is ideal. Avoid using nonstick pans as they can interfere with the cake’s rise.

Can I substitute the sugar with a sugar alternative?

Sugar alternatives can work, but they might affect the texture of the cake. Be sure to check if the substitute can whip egg whites as well as sugar does.

Can I freeze angel food cake?

Yes, you can freeze angel food cake. Wrap it tightly in plastic wrap and store it in an airtight container in the freezer for up to 3 months.

How do I cut angel food cake without squashing it?

Use a serrated knife and saw gently through the cake to avoid compressing the delicate texture.

Conclusion

This light and airy angel food cake is a perfect treat for any occasion. With its fluffy texture and subtle sweetness, it’s a versatile dessert that pairs beautifully with various toppings. Whether served plain or with fresh fruit, it’s sure to impress. This recipe is simple to follow and guarantees a cake that’s as delightful to make as it is to eat.

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Author: Julia
Total Time: 3 hours
Yield: 10-12 servings
Diet: Vegetarian

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Description

This Light & Airy Angel Food Cake is the perfect delicate dessert for any occasion. With its fluffy texture and subtle sweetness, it’s ideal for pairing with fresh berries, whipped cream, or a drizzle of chocolate sauce. Made with simple ingredients and easy-to-follow steps, this cake is a must-try for dessert lovers looking for a light and refreshing treat.

Ingredients

1 cup plus 2 tablespoons bleached cake flour

2 cups egg whites from 12 large eggs, cold

2 cups sugar

1 tablespoon vanilla extract

2 tablespoons lemon juice

¼ teaspoon kosher salt

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Instructions

Prepare the Oven and Pan: Preheat oven to 350°F. Place oven rack in the middle position. Use a clean 10-inch untreated aluminum tube pan (4-inch depth) with a removable bottom.
Sift the Flour: Measure and sift the bleached cake flour. Spoon the flour into the measuring cup and level it with a knife before sifting.
Make the Meringue: In a stand mixer, combine egg whites, sugar, and vanilla. Mix on low for 1 minute, then increase to medium-low speed for 3 minutes until dense. Add lemon juice and salt, then whip for another 3 minutes until soft peaks form.
Incorporate the Flour: Gently fold sifted flour into the meringue with a spatula. Start from the bottom and work upward, avoiding overmixing.
Bake the Cake: Pour batter into the tube pan (2/3 full). Bake for 45 minutes, or until golden-brown with a firm crust, and internal temperature reaches 206°F.
Cool the Cake: Invert the pan immediately onto stilts or a bottle to cool for 2 hours.
Unmold and Serve: Once cool, gently loosen the cake with a metal spatula and invert onto a plate. Slice with a serrated knife into 10-12 servings.

Notes

Add almond or orange extract for flavor variations.

Serve with fresh berries, whipped cream, or chocolate sauce.

For a gluten-free version, substitute the cake flour with a gluten-free flour blend.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American