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Classic Angel Food Cake

Updated on 5 min read

A Fluffy, Cloud-Like Dessert Made From Whipped Egg Whites
This ultra-airy cake is soft, springy, and slightly sweet with a golden crust—perfect on its own or topped with berries and whipped cream.

🍽 Servings & Timing

  • Prep Time: 20 minutes
  • Bake Time: 35–40 minutes
  • Cool Time: 2 hours (inverted)
  • Total Time: ~3 hours
  • Yield: 10–12 slices
  • 🥚 Fat-Free | 🌾 Can Be Gluten-Free | 🍓 Low-Calorie

🧾 Ingredients

  • Egg whites (room temperature)
  • Cream of tartar
  • Granulated sugar (or fine monk fruit sweetener for low-carb)
  • Cake flour (or almond flour for GF version)
  • Vanilla extract
  • Salt

👩‍🍳 Instructions

  1. Preheat oven to 350°F (175°C). Use an ungreased angel food cake pan.
  2. Whip egg whites with cream of tartar and salt until foamy.
  3. Add sugar gradually, whipping until stiff peaks form.
  4. Sift flour (and optional sweetener) over egg whites in small additions. Fold in gently.
  5. Add vanilla, fold until no dry pockets remain.
  6. Pour into pan and smooth top. Bake for 35–40 minutes until golden and springy.
  7. Cool upside-down for at least 2 hours.
  8. Run a knife around edges to release. Slice with a serrated knife.

💡 Notes

  • Do not grease your pan – the batter needs to cling to the sides to rise properly.
  • This cake is naturally fat-free and very light.
  • Perfect for summer desserts, afternoon tea, or topped with fruit.

✨ Introduction

Angel Food Cake has been my go-to dessert when I want something light yet satisfying. It’s basically sweetened air with a golden crust! Whether you’re looking for a low-fat dessert, trying to use up extra egg whites, or impress guests without much effort—this cake is a winner.

It’s deceptively simple: egg whites + sugar + flour = magic.

📸 Step-by-Step Process

Step 1: Whip the Egg Whites

Whisk egg whites with cream of tartar and salt on medium speed until frothy, then increase to high and add sugar gradually until stiff peaks form.

Tip: Use a clean, grease-free bowl. Even a little yolk or oil can ruin your peaks.

Step 2: Fold in Dry Ingredients

Sift flour and sugar together. Add in small batches, folding gently each time. Don’t deflate the batter!

Use a spatula and sweep from bottom to top, turning the bowl as you go.

Step 3: Bake & Cool Upside Down

Pour into an ungreased angel food pan. Bake until golden and springy. Cool inverted on a bottle or rack to prevent collapsing.

Don’t skip the upside-down cooling—it keeps the cake from sinking!

🥣 Ingredient Tips & Substitutions

🌾 Ingredient Breakdown

  • Egg Whites: The backbone of the cake. Room temperature gives best volume.
  • Cream of Tartar: Stabilizes egg whites—essential.
  • Cake Flour: Gives a delicate crumb. Sift well!
  • Sugar: Superfine works best. Monk fruit sweetener works for keto.
  • Vanilla: Adds depth of flavor.
  • Salt: Balances sweetness.

✅ Substitutes

  • Gluten-Free? Use a finely sifted almond flour blend.
  • Low-Sugar/Keto? Use erythritol or monk fruit sweetener.
  • No cream of tartar? Use lemon juice (1 tsp per 8 egg whites) as a stabilizer.

🍓 Variations & Serving Suggestions

🔁 Variations

  • Chocolate Angel Food Cake: Add 1/4 cup cocoa powder.
  • Lemon Version: Add lemon zest and swap vanilla for lemon extract.
  • Coconut Dream: Add shredded coconut and coconut extract.

🍽 Serving Ideas

  • Top with fresh berries and a dollop of whipped cream
  • Serve with a drizzle of chocolate or berry coulis
  • Make mini trifles layered with fruit and yogurt
  • Toast slices and serve with butter & cinnamon (underrated!)

🧊 Storage & Make-Ahead Tips

📦 Storage

  • Store in a cake keeper or loosely covered at room temp for 2–3 days.
  • Freezes well: Wrap slices individually and freeze for up to 2 months.

⏱ Make-Ahead

  • Best made the day before for full flavor development.
  • Bake, cool, and store uncovered for 12 hours for best texture.

📊 Nutrition Info (Approx. per slice)

  • Calories: 130 kcal
  • Protein: 4g
  • Fat: 0g
  • Carbs: 26g
  • Sugar: 18g
  • Fiber: 0g
  • Gluten-Free (if using almond flour)
  • Fat-Free | Low-Calorie | Dairy-Free

❓ FAQs

Q: Can I use boxed egg whites?
A: Yes, as long as they are 100% egg whites. Avoid blends.

Q: Can I bake in a bundt pan?
A: Not ideal. Use a tube pan with a flat bottom and center tube for best rise.

Q: Why did my cake collapse?
A: Likely under-whipped egg whites or the pan was greased. Follow the steps closely!

Q: Can I flavor it differently?
A: Definitely! Almond, orange, or lemon extract work beautifully.

❤️ The Story Behind This Cake

I first made Angel Food Cake to use up leftover egg whites from a custard recipe—and was blown away. It looked so simple, but baking it felt like science. When it emerged, tall and golden, I remember thinking, “This is what clouds taste like.”

Now it’s my go-to for celebrations or when I want something impressive yet light. You can dress it up or enjoy it plain. It’s the cake that makes you feel like you did something fancy—even if you just used ingredients already in your kitchen.

💬 Let’s Chat!

Have you tried making angel food cake from scratch? Let me know your favorite variation in the comments!

Tag me @YourBlogHandle with your #HeavenlyAngelCake pics 🍰
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