Angel food cake is a classic, airy dessert made almost entirely from whipped egg whites and sugar. Using 12 egg whites creates a large, tall cake with a delicate crumb and tender texture that’s perfect for celebrations or a light treat. This recipe relies on careful folding and the right pan to achieve its signature height and fluffiness.
Ingredients
- 12 large egg whites, at room temperature
- 1 ½ cups (180g) cake flour, sifted
- 1 ¾ cups (350g) granulated sugar, divided
- 1 ½ teaspoons cream of tartar
- ¼ teaspoon salt
- 1 ½ teaspoons pure vanilla extract
- Optional: 1 teaspoon almond extract or lemon zest for flavor variation
Instructions
- Preheat your oven to 350°F (175°C). Do not grease the angel food cake pan, as the batter needs to cling to the sides to rise properly.
- In a small bowl, sift together the cake flour and ¾ cup (150g) of the granulated sugar. Set aside.
- In a large, clean mixing bowl, beat the 12 egg whites on medium speed until foamy using a stand mixer or electric hand mixer.
- Add the cream of tartar and salt, then increase the speed to high. Continue beating until soft peaks form.
- Gradually add the remaining 1 cup (200g) sugar, about 2 tablespoons at a time, while continuing to beat. Beat until stiff, glossy peaks form and the sugar is fully dissolved.
- Gently fold in the vanilla extract (and almond extract or lemon zest if using) with a rubber spatula.
- Sift about one-quarter of the flour mixture over the whipped egg whites. Carefully fold it in using a gentle cutting and turning motion to avoid deflating the meringue.
- Repeat folding in the flour mixture in three more additions until fully incorporated. Avoid overmixing to keep the batter light and airy.
- Pour the batter into an ungreased 10-inch angel food cake pan, smoothing the top with a spatula. Do not grease or oil the pan.
- Bake for 40 to 45 minutes, or until the cake is golden brown and springs back when lightly touched. A toothpick inserted in the center should come out clean.
- Immediately invert the pan upside down onto a bottle or funnel to cool completely. This prevents the cake from collapsing as it cools.
- Once fully cooled (about 1-2 hours), run a thin knife or offset spatula around the edges and the center tube to loosen the cake. Carefully remove it from the pan.
Tips
- Egg Whites: Use egg whites at room temperature for better volume. Separate eggs carefully to avoid yolk contamination, which can prevent whipping.
- Flour Substitution: Cake flour is preferred for its fine texture, but you can substitute all-purpose flour by removing 2 tablespoons per cup and replacing with cornstarch.
- Pan Choice: Use a proper angel food cake pan with a removable bottom and center tube to ensure even baking and easy removal.
- Storage: Store leftover cake in an airtight container at room temperature for up to 2 days. Avoid refrigeration as it can dry out the cake.
Serving Suggestions
Angel food cake is delicious served plain or with a dusting of powdered sugar. For a more indulgent treat, top slices with fresh berries, whipped cream, or a drizzle of fruit coulis. It pairs wonderfully with lemon curd or a light glaze of melted chocolate. For a summer dessert, serve alongside fresh fruit salad or a scoop of sorbet.
Variations
- Citrus Angel Food Cake: Add 1 tablespoon grated lemon or orange zest to the batter for a bright, fresh flavor.
- Almond Angel Food Cake: Substitute 1 teaspoon almond extract for vanilla and sprinkle sliced almonds on top before baking.
- Chocolate Angel Food Cake: Replace ¼ cup of the cake flour with unsweetened cocoa powder for a light chocolate version.
- Gluten-Free Option: Use a gluten-free flour blend designed for cakes, ensuring it’s sifted well before folding in.
Storage and Reheating
Angel food cake is best enjoyed fresh but can be stored at room temperature in an airtight container for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before serving. Avoid microwaving as it can toughen the texture; instead, warm briefly in a low oven (around 300°F/150°C) wrapped in foil for 5-10 minutes.
Frequently Asked Questions
- Can I use fewer egg whites for a smaller cake?
- Yes, you can scale down the recipe by using fewer egg whites and adjusting the other ingredients proportionally. Keep in mind that the cake’s height and texture depend on volume, so smaller batches may bake faster and be less tall.
- Why does my angel food cake collapse after baking?
- Common causes include underbaking, overbeating the egg whites, or greasing the pan. The cake needs to be fully baked and cooled upside down so it sets properly. Also, avoid folding the flour too vigorously to keep the batter airy.
- Can I use regular sugar instead of superfine sugar?
- Granulated sugar works fine if you add it gradually during whipping, allowing it to dissolve completely. Superfine sugar dissolves faster and helps create a smoother meringue, but it’s not essential.
- What if I don’t have cream of tartar?
- Cream of tartar stabilizes the egg whites and helps maintain volume. If you don’t have it, you can substitute with an equal amount of lemon juice or white vinegar, but the cake may be slightly less stable.
- Can I make angel food cake without a special pan?
- It’s possible to bake it in a tube pan, but avoid greasing it. The non-greased sides help the batter cling and rise. Without a tube pan, the cake may not rise as high or bake evenly.
- Is angel food cake suitable for freezing?
- Yes, angel food cake freezes well. Wrap it tightly in plastic wrap and foil to prevent freezer burn. Thaw in the refrigerator overnight before serving to maintain the delicate texture.
With these steps and tips, your 12 egg white angel food cake will be a show-stopping, light dessert perfect for any occasion. Its airy texture and subtle sweetness make it versatile and crowd-pleasing, whether served simply or dressed up with fresh fruits and creams.
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