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

Angel Food Cake

5 from 2 votes
Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
Author: Traci Crossland
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.

Ingredients

  • 1 cup cake flour
  • 1 cup granulated sugar
  • pinch salt
  • 10 large egg whites room temperature
  • 1½ teaspoons cream of tartar
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract
US Customary - Metric

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 ½ 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.