Angel Food Cake

The kitchen was quiet except for the hum of my mixer, that steady rhythm that means something wonderful is happening. I watched twelve egg whites transform from translucent liquid into glossy white peaks, like edible clouds captured in a bowl. This cake has always felt like kitchen magic to me—how something so simple could become so impossibly light. My grandmother called it 'Sunday cake' because it looked impressive but required only patience, not skill.

My first attempt at angel food cake ended up as dense sweet bread because I thought folding was optional advice rather than critical instruction. The second time, I treated those egg whites like something precious that might collapse if I breathed wrong. Now I make this cake when I need a kitchen meditation—theres something deeply satisfying about the repetitive whisking, the gentle folding, the way the whole house fills with vanilla while it bakes.

Ingredients

• 1 cup cake flour, sifted: The low protein content is what keeps the cake tender—regular flour would make it chewy
• 1½ cups granulated sugar divided: Half goes into the dry mix, half gets whipped into the whites for stability
• ¼ teaspoon fine salt: Just enough to heighten the sweetness without tasting salty
• 12 large egg whites room temperature: Room temperature whites whip up higher and faster than cold ones
• 1½ teaspoons cream of tartar: This stabilizes the egg whites so they hold their shape through folding and baking
• 1 teaspoon pure vanilla extract: Use the good stuff—its the primary flavor here
• ½ teaspoon almond extract optional: Adds a sophisticated layer that pairs beautifully with summer berries

Instructions

Prepare your pan and oven:

Preheat to 350°F and grab your angel food pan—do not grease it. The batter needs those pristine dry sides to climb up.

Sift the dry ingredients:

Sift flour, ¾ cup sugar, and salt together three times. This extra step is what makes the crumb impossibly fine.

Whip the egg whites:

Beat on medium-high until foamy, add cream of tartar, then continue until soft peaks form. They should droop slightly when you lift the whisk.

Add remaining sugar gradually:

Sprinkle in the remaining ¾ cup sugar a tablespoon at a time while beating. The whites should become glossy and hold firm peaks.

Add flavor and finish beating:

Gently fold in vanilla and almond extract by hand. You want them incorporated but you dont want to knock any air out.

Fold in the flour mixture:

Sift flour over whites in three batches, folding gently after each addition. Stop as soon as no white streaks remain.

Bake until golden:

Spoon into your ungreased pan, smooth top, bake 35–40 minutes until golden and springy to touch.

Cool upside down:

Invert pan immediately onto a bottle or cooling rack. Let cool completely for 1–2 hours—this step is non-negotiable.

Release and serve:

Run a thin knife around edges to release. Serve plain or with whatever summer fruit looks best at the market.

Pin It

Last summer, I made three of these cakes in one week for different gatherings. By the third one, I stopped using a timer and started trusting my nose—the moment the kitchen smelled like toasted sugar and vanilla, I knew it was done. Each cake disappeared faster than the last, served with whatever berries were at the farmers market that morning.

The Pan Situation

Angel food cake requires a specific two-piece tube pan with a removable bottom. Do not try this in a regular bundt pan or loaf pan—your cake will not climb properly, and you will end up with a dense disappointment. The center tube is essential for even baking, and the two-piece design lets you release the cake without destroying that gorgeous golden crust.

Serving Suggestions

Plain angel food cake is a revelation, but it becomes something transcendent with the right accompaniments. Fresh macerated berries are the classic choice for good reason—the tart juice soaks into the cake just enough to make it tender without turning it soggy. I also love it with a drizzle of good balsamic vinegar and peaches, or simply with a cup of coffee for breakfast.

Make Ahead and Storage

The cake actually improves slightly after sitting for a day, wrapped tightly at room temperature. This makes it ideal for entertaining—you can bake it the day before and focus on other dishes. Never refrigerate it unless absolutely necessary, as cold air makes the starch retrograde and the texture turns unpleasantly dry and rubbery.

• Wrap leftovers in plastic wrap, not foil, to prevent sticking
• Leftovers make incredible trifle layers or sweet croutons for fruit salad
• To refresh day-old cake, toast thin slices lightly before serving

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There is something deeply satisfying about a cake that relies on nothing but technique and patience. Every time I pull that perfect golden crown from the pan, I remember why this classic has endured.

Recipe FAQs

→ Why must the pan remain ungreased?

The batter needs to cling to the pan sides as it rises. Greasing would cause the mixture to slip down, resulting in a dense, flat final product rather than the signature tall, airy texture.

→ Can I use all-purpose flour instead of cake flour?

Yes. Measure 1 cup of all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons cornstarch. Sift this mixture thoroughly before using to maintain the delicate crumb.

→ What happens if egg yolks get into the whites?

Even tiny amounts of yolk fat prevent egg whites from reaching their full volume potential. Separate eggs carefully, and if any yolk appears, discard that white and start fresh.

→ Why invert the pan during cooling?

The delicate protein structure needs support while setting. Cooling upside down uses gravity to prevent the tall, airy interior from collapsing under its own weight before the structure stabilizes.

→ How do I know when it's fully baked?

The surface should be golden and spring back when lightly touched. Insert a skewer—it should emerge clean. The top may crack slightly, which is normal and characteristic of this style.

→ Can I add citrus flavor?

Absolutely. Fresh lemon, orange, or lime zest folded in with the flour adds wonderful bright notes. You can also replace almond extract with lemon extract for a different citrus variation.