Angel Food Cake
Angel Food Cake is a classic American dessert characterized by its light and airy texture. Made without butter, using egg whites, sugar, flour, and vanilla extract to create a soft and fluffy batter.
Ingredients
- 1 cupcake flour
- 1.5 cupgranulated sugar
- 12 large egg whites
- 1.5 tspcream of tartar
- 0.25 tspsalt
- 1.5 tspvanilla extract
- 0.5 tspalmond extract
1 cup = 240 ml
Method
- Preheat the oven to 175°C.
- Sift the flour and 3/4 cup (150 g) sugar three times to ensure a light texture.
- In a large clean bowl, begin whipping the egg whites on medium speed until frothy. Add the cream of tartar and salt and continue beating until soft peaks form.
- Gradually add the remaining 3/4 cup (150 g) sugar, one tablespoon at a time, beating on high speed until stiff peaks form. Stir in vanilla and almond extracts.
- Gently fold the sifted flour and sugar mixture into the whipped whites, one-third at a time, using a spatula with enveloping motions so as not to destroy the airy texture.
- Transfer the batter to an ungreased angel cake tube mold. Flatten the top.
- Bake for 40-45 minutes, until the top is golden and springy to the touch.
- Immediately after baking, turn the mold upside down and leave the cake to cool for at least 1 hour. Once cooled, run a knife along the edges to remove the cake.
FAQ
Egg whites were under-whipped, or fat got into the batter (yolk trace or greasy bowl). The bowl and beaters must be spotlessly clean and dry — even a drop of fat prevents the whites from foaming properly.
Fresh from the oven the cake is extremely delicate and collapses under its own weight. Inverting the pan lets it cool suspended, holding the airy structure until it sets firm — usually about 1 hour.
Not directly — all-purpose flour is heavier and will weigh the cake down. Use a blend of 3 parts all-purpose flour to 1 part cornstarch, sifted together, as a substitute for cake flour.
Keep at room temperature under a cake dome for up to 2 days, or refrigerate for up to 5 days. Avoid plastic wrap — it traps moisture and softens the crust. The cake also freezes well for up to 3 months.
The classic option is fresh berries (strawberries, raspberries, blueberries) and lightly whipped cream. Chocolate ganache or caramel sauce transforms the light sponge into a full dessert. Summer variation: slice, lightly grill, and serve with ice cream and fresh peaches. In America, angel food cake is often served for birthdays instead of heavy butter cakes — it's less fatty but no less festive. Lemon curd as a filling is another excellent idea.
Rate this
Recipes by email
One letter a week: a recipe picked for your taste, plus whatever is new on the site. Unsubscribe in one click.
Welcome gift: Sergei's cookbook (e-book).
By subscribing you agree to the privacy policy.
Tell us what you like to cook (30 seconds) →Keep browsing
More dishes from the American archive — picked by overlap with what you're cooking now.
Join the conversation
Comments (1)
This angel food cake rewards patience. The cooling or setting time is there for a structural reason — cutting corners creates a result that looks the same but tastes disappointing. Let it rest fully.