There’s something special about baking an Angel Food Cake. Maybe it’s the way the batter feels impossibly light, or how it rises into something soft and cloud-like with barely any effort.

If you’ve ever wondered how to get that perfect texture—tall, tender, and just sweet enough—you’re in the right place.

This guide walks you through every detail, from whipping egg whites just right to cooling it upside down (yes, that matters). Whether you’re baking it for the first time or trying to perfect it, you’ll find clear steps, smart tips, and a few secrets that make all the difference.

Why Is It Called Angel Food Cake?

Angel Food Cake gets its name from its light, airy texture—so delicate it was said to be the food of angels. Made without egg yolks or butter, it relies on whipped egg whites for its cloud-like rise and soft crumb. Its pure white appearance and subtle sweetness give it a heavenly feel, especially compared to its rich, dark counterpart, Devil’s Food Cake.

The name likely emerged in the late 1800s, when home bakers admired how this fat-free cake seemed to float rather than sit. With its ethereal look and melt-in-your-mouth bite, Angel Food Cake earned its divine title not from tradition, but from pure, poetic baking logic.

Angel Food Cake

Recipe by Angela JonesCourse: DessertCuisine: AmericanDifficulty: Easy

Yield

slice

Prep Time

minutes

Baking Time

minutes

Total Time

hour

minutes

A feather-light, fat-free cake made from whipped egg whites and cake flour—airy, elegant, and just the right amount of sweet. Perfect for spring brunches, summer desserts, or whenever you crave something soft, simple, and satisfying.

Ingredients List (For 1 standard 10-inch tube pan, serves 12)

Egg Whites – 1 ½ cups (about 10 to 12 large eggs), at room temperature
Granulated Sugar – 1 cup (divided: ¾ cup + ¼ cup)
Cake Flour – 1 cup, sifted
Cream of Tartar – 1 ½ teaspoons
Vanilla Extract – 1 ½ teaspoons
Almond Extract – ¼ teaspoon (optional but adds depth)
Salt – ¼ teaspoon

Step-by-Step Instructions

Preheat and Prep
Preheat your oven to 350°F (177°C). Make sure your tube pan is completely clean and dry—do not grease it. The batter needs to cling to the sides to rise properly.
Sift the Dry Ingredients
Sift together:
– 1 cup cake flour
– ¼ cup granulated sugar
– ¼ teaspoon salt
Repeat the sifting process 2 more times. This aerates the flour and keeps the cake light.
Beat the Egg Whites
In a large, clean mixing bowl, beat the egg whites on medium speed until they become frothy. Add cream of tartar and beat on high until soft peaks form. Gradually add the remaining ¾ cup sugar, 2 tablespoons at a time. Beat until stiff peaks form and the meringue is glossy.

Now Add:
– 1½ teaspoons vanilla extract
– ¼ teaspoon almond extract (optional)
Mix just until incorporated.
Fold in Dry Ingredients
Using a rubber spatula, gently fold in the sifted dry ingredients one-third at a time. Do this slowly and carefully to avoid deflating the egg whites.
Transfer to Pan and Bake
Spoon the batter into your ungreased tube pan. Gently smooth the top with a spatula. Tap the pan lightly on the counter to remove large air bubbles.

Bake for 35 to 40 minutes, or until the top is golden and springs back when lightly touched. A skewer should come out clean.
Invert and Cool
Immediately invert the pan onto a cooling rack or a wine bottle. Let it cool upside down for at least 2 hours. This prevents the cake from collapsing.
Release the Cake
Once completely cooled, run an offset spatula or knife around the edges and the center tube. Carefully lift the cake out of the pan and then release it from the base.

Substitutions and Dietary Notes

Whether you’re baking for specific health needs or following a particular diet, here are some simple ways to adapt angel food cake while keeping its light, airy charm.

For a Vegan Version:

Traditional angel food cake isn’t vegan due to egg whites, but aquafaba (chickpea brine) can be used. You’ll need to reduce and whip the aquafaba just like egg whites, but the volume and texture may vary slightly.

For Gluten-Free Diets:

Use a gluten-free cake flour blend. Ensure the blend is light, and sift thoroughly for best results.

For Diabetics:

Swap sugar with a zero-calorie sweetener blend designed for baking, like erythritol or monk fruit. Avoid liquid sweeteners—they affect the structure.

Equipment List

You don’t need anything fancy to make angel food cake, but a few key tools make all the difference in getting that perfect rise and airy texture.

10-inch tube pan (preferably ungreased, with a removable bottom)
Electric mixer (stand or hand-held)
Fine mesh sieve or sifter
Rubber spatula
Cooling rack
Offset spatula or butter knife (for loosening the cake)
Measuring cups and spoons

Make-Ahead Tips

Angel food cake can be made in advance with just a little planning. Here’s how to prep smart without compromising texture or flavor.

Egg Whites: Can be separated up to 2 days ahead. Store in an airtight container in the fridge and bring to room temperature before using.
Sifting Dry Ingredients: You can sift and store the dry mix in an airtight container a day prior.
Baked Cake: Make the cake a day before serving. Just keep it covered in an airtight cake container (do not refrigerate—it will dry out).

Storage Instructions

Angel food cake stores surprisingly well—if it doesn’t get devoured in one sitting. Follow these tips to keep it fresh and fluffy.

Room Temperature: Store in an airtight container for up to 3 days.
Freezer: Slice the cake, wrap individual pieces in plastic wrap and freeze for up to 2 months. Thaw at room temperature for best results.
Avoid refrigerating unless topped with whipped cream or berries.

Tips for Perfect Results

Angel food cake is simple, but a few small details can make or break it. These tried-and-true tips will help you get it right the first time.

Use room temperature egg whites for maximum volume.
Avoid even a trace of yolk in the whites—fat will kill the meringue.
Never grease the pan—the batter must grip the sides to rise.
Sift the flour multiple times—aeration is key.
Cool the cake upside down to prevent it from collapsing.
Slice with a serrated knife. A regular sharp knife squishes the cake.

FAQs

Still have questions? You’re not alone. Here are answers to some of the most common things people wonder when baking angel food cake.

Q: Why did my angel food cake collapse?
A: Most likely, it wasn’t cooled upside down or was underbaked. Ensure stiff peaks and full bake time.

Q: Can I add fruit to the batter?
A: Avoid mixing fruits into the batter. Instead, serve with fresh berries or a berry compote on top.

Q: Can I use a Bundt pan instead of a tube pan?
A: No. Angel food cake needs a tube pan to climb and bake evenly. Bundt pans are often greased and shaped incorrectly for this type of batter.

Q: Can I use carton egg whites?
A: Fresh egg whites work best. Carton versions often have additives that hinder stiff peaks.

Food Safety Notes

Use pasteurized eggs if you’re concerned about salmonella, especially when separating raw eggs.
Be cautious not to leave the egg whites at room temp for more than 2 hours before use.
Always ensure the cake is fully cooled before storing to prevent condensation (and sogginess).

Final Words

Angel Food Cake may look delicate, but it’s all about technique. From perfectly whipped egg whites to the importance of an ungreased pan and an upside-down cool, every step matters.

With the right ingredients, a little patience, and the tips we’ve shared, you can create a cake that’s light, airy, and unforgettable. Whether you serve it plain, with berries, or a drizzle of glaze, this classic dessert never disappoints. Now that you know the how and the why, go ahead and bake it like an angel.

Angel Food Cake Recipe: A Fluffy Cloud of Sweet Delight

Why Is It Called Angel Food Cake?

Angel Food Cake