Angel Food Cake

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Light, perfectly sweet, and absolutely delicious Angel Food Cake. The effortlessly gorgeous and oh so impressive cake that tastes just as good as it looks! Made simply with only 6 ingredients and baked to golden perfection. It’s the same classic dessert you know and love, but made at home! Be sure to serve each slice of this delicious cake with a dollop of Chantilly Cream and fresh berries to really make every bite pop with flavor. There is no better crowd-pleasing cake to bake! Perfect for anytime of year and any holiday. So. GOOD.

angled close up of angel food cake with slice missing on cake plate with berries on top.

About The Recipe

Happy Friday, everyone!

It’s officially the last day of September and I am so excited to finally be sharing this Angel Food Cake with all of you! This is definitely one of those recipes that have been in development for years. Like, before this blog was even started. One of the things my mom always wanted to learn how to make and make well was an angel food cake.

And, after getting quite a few requests for this cake, we thought it would be fun to give it a try! It’s something my mom hasn’t tried to make for a while and…to be honest, it took us days of development. Before we even started baking, my mom spent about 2 days on the couch crunching numbers to get the formula just right.

From there, we did a few small test bakes to see how we fared. Each one actually turned out perfectly! Still, when it came down to actually making the angel food cake, we were nervous.

I mean, it is mostly meringue with a small bit of flour added to it. There are so many things that can happen!

angled photo of cake on cake plate with fresh berries, white flowers, a white cheese cloth, and stack of plates on marble surface

Still, to our surprise (and absolute joy!), the cake turned out beautifully. The recipe itself is pretty much full-proof and we could not be more excited to share it!

It’s every bit as good as you remember an angel food cake being, but somehow even BETTER. The texture is light and fluffy, almost pillow-like, and just melts in your mouth with every bite.

The best part? This can be made all year long and is oh so impressive!

Reasons You Will Love This Angel Food Cake

  • Naturally dairy-free.
  • The perfect cake to bake all year long.
  • Effortlessly pretty.
  • Tastes sweet with subtle hints of vanilla!
  • Perfect for parties, get-togethers, or holiday’s.
front shot of three plates of angel food cake on white cheese cloth with cake behind and stack of plates.

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

egg whites, salt, cake flour, sugar, cream of tartar, vanilla, and sugar on marble surface

How To Make Angel Food Cake

Step 1: Combine

Mix together flour, 1 cup of sugar, and salt in a small bowl. Set aside.

flour mixture in glass bowl.

Step 2: Whip egg whites

Beat egg whites and cream of tartar with an electric mixer until foamy.

Stream in 1/2 cup sugar while beating.

Add vanilla and continue beating to medium peaks.

Step 3: Fold

Sift flour mixture into meringue a little at a time. Gently fold.

Step 4: Bake

Spoon into prepared pan. Tap gently to release air bubbles. Bake for 55-60 minutes, or until cake springs back when pressed.

Turn upside down on a cooling rack and allow to cool completely.

tube pan upside down on cooling rack.

Step 5: Remove from pan

When cake is completely cool, run a thin-bladed knife around edge of pan, making sure not to cut off crust.

Turn out on rack or plate. Peel off parchment paper.

Soft Peaks vs Medium Peaks vs Stiff Peaks

When it comes to whipping egg whites, there can be a lot of variables. The main thing to go wrong with an angel food cake is under-whipped or over-whipped egg whites. That’s why it’s important to know the differences in all the peaks! Here’s a quick guide to help you navigate what you’re looking for.

  • Soft Peaks: When you lift the whisk attachment on your mixer, the egg whites will just the smallest amount of shape. It will create a “peak” but almost fold back in on itself. This is too soft for our angel food cake recipe.
  • Medium Peaks: The perfect peak! You will know you’ve achieved medium peaks when you lift the whisk and see just a slight curve at the end of your peak. It should hold it’s shape and this is what you’re looking for.
  • Stiff Peaks: After lifting the whisk attachment, you will see a straight peak in your egg whites. There will be no curve. This is too stiff!

As always, you can refer to the photos above to help you see consistencies of each step!

close up of angel food cake slice with chantilly cream, raspberries, and mint sprig on white plate.

Decorating Ideas

The great thing about angel food cakes is that they are effortlessly pretty. That browned crust is EVERYTHING! Though, it’s always fun to jazz it up and give it new life. Here are a few of our favorite ways to decorate this delicious cake.

  • Keep it simple and decorate with your favorite fresh berries (or really any fruit!).
  • Edible flowers are a must-have in the spring and summer.
  • This cake can be cut into layers and made into a gorgeous layer cake!

What To Serve With Angel Food Cake

After slicing, you may want something a little extra to go with your cake (I definitely always do!). These are some, in our opinion, best things to serve with a slice of angel food cake!

front shot of cake on white cake plate with fresh berries and flowers, a plate in front and a white cheesecloth beside.

How To Store

This angel food cake can be left covered in a cake plate overnight at room temperature, stored in the fridge for 3-5 days, or even frozen for up to three months! If you freeze this cake, remember to set it out on the counter at room temperature a few hours before you need to serve it to allow time to thaw.

Looking for more recipes like this? Here are a few you may like: Mixed Berry Tiramisu, Mixed Berry Crisp, Strawberry Sheet Cake, Apricot Lemon Clafoutis

cake with slice on white plate beside and blackberries on top of slice, with more berries on top of the cake.

Expert Tips

  • Be sure to use freshly separated egg whites for this recipe! Carton egg whites will not work.
  • The egg whites need to be whipped to medium peaks.
  • Do not skip sifting the dry ingredients into the egg whites. This is SUPER important.
  • Be careful when folding the dry ingredients into the egg whites. You do not want to deflate them.
  • You need to use a tube pan for this recipe. A bundt pan will not work.
  • Do not grease your tube pan!
  • There needs to be parchment at the bottom of your pan. You will have to cut it to fit your pan.
  • Let this cake cool upside down on a cooling rack for at least 2 hours. This is a must!
  • Be very careful when loosening the cake from the pan. Try and keep the knife as close as you can to the edge of the tube pan. Also, be sure to go around the middle (the tube), not just the outside edge!
  • Use a serrated knife to slice this cake.

When you make this Angel Food Cake, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

angled close up of angel food cake with slice missing on cake plate with berries on top.

Angel Food Cake

Traci
This Angel Food Cake is perfectly sweet, light, fluffy, and so delicious! The best part? This cake is made with only 6 ingredients, is naturally dairy-free, and a real crowd pleaser. So. GOOD.
5 from 1 vote
Prep Time 40 mins
Cook Time 1 hr
Total Time 1 hr 40 mins
Course Desserts
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
 

  • 1 cup cake flour
  • 1 cup granulated sugar
  • pinch salt
  • 10 large egg whites, room temperature
  • 1 ½ teaspoons cream of tartar
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract

Instructions

  • Heat oven to 325° F.
  • Line the bottom of an angel food cake or tube pan with parchment paper. Set aside.
  • Combine flour, 1 cup sugar, and salt in a small bowl. Set aside.
  • Beat egg whites and cream of tartar with an electric mixer until foamy.
  • Stream in 1/2 cup sugar while beating.
  • Add vanilla.
  • Continue beating to medium peaks.
  • Sift flour mixture into meringue a little at a time.
  • Fold gently.
  • Spoon into prepared pan.
  • Tap gently to release air bubbles.
  • Bake for 55-60 minutes, until cake springs back when pressed.
  • Remove from oven.
  • Turn upside down on a cooling rack and allow to cool completely.
  • When cake is completely cool, run a thin-bladed knife around edge of pan, making sure not to cut off crust.
  • Turn out on rack or plate.
  • Peel parchment off top.

Notes

  • Be sure to use freshly separated egg whites for this recipe! Carton egg whites will not work.
  • The egg whites need to be whipped to medium peaks.
  • Do not skip sifting the dry ingredients into the egg whites. This is SUPER important.
  • Be careful when folding the dry ingredients into the egg whites. You do not want to deflate them.
  • You need to use a tube pan for this recipe. A bundt pan will not work.
  • Do not grease your tube pan!
  • There needs to be parchment at the bottom of your pan. You will have to cut it to fit your pan.
  • Let this cake cool upside down on a cooling rack for at least 2 hours. This is a must!
  • Be very careful when loosening the cake from the pan. Try and keep the knife as close as you can to the edge of the tube pan. Also, be sure to go around the middle (the tube), not just the outside edge!
  • Use a serrated knife to slice this cake.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 33gProtein: 4gFat: 0.3gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 46mgPotassium: 118mgFiber: 0.3gSugar: 25gVitamin A: 0.2IUCalcium: 4mgIron: 0.1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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