Classic Angel Food Cake Recipe for a 9x13 Pan

Angel food cake is a light, airy dessert that relies on whipped egg whites for its delicate texture. This classic recipe is adapted for baking in a 9×13-inch pan, making it perfect for gatherings or when you want a generous serving of this fluffy treat without the need for specialized angel food cake pans. It’s simple to make and yields a moist, tender cake that pairs beautifully with fresh berries, whipped cream, or a dusting of powdered sugar.

Ingredients

1 cup (120g) superfine granulated sugar
1 1/2 cups (180g) cake flour, sifted
12 large egg whites
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1/4 teaspoon salt
1/2 teaspoon cream of tartar

Instructions

Preheat your oven to 350°F (175°C). Lightly grease the 9×13-inch baking pan with non-stick spray or line it with parchment paper, leaving a little overhang on the sides for easy removal.
In a small bowl, whisk together the sifted cake flour and half of the sugar (about 1/2 cup). Set aside.

In a large, clean mixing bowl, combine the egg whites, salt, and cream of tartar. Using an electric mixer, beat on medium speed until soft peaks form, about 2-3 minutes.
Gradually add the remaining sugar (1/2 cup) a tablespoon at a time, while continuing to beat on high speed. Beat until stiff, glossy peaks form, about 4-5 minutes. The mixture should hold its shape when you lift the beaters.
Gently fold in the vanilla and almond extracts. Then, sift the flour and sugar mixture over the egg whites in three additions, folding carefully after each addition to avoid deflating the batter.

Pour the batter into the prepared 9×13-inch pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from oven and allow to cool in the pan for about 15 minutes. Then, run a knife around the edges and lift the cake out using the parchment overhang. Transfer to a wire rack to cool completely.

Once cooled, slice and serve as desired. For best results, serve within 1-2 days for maximum freshness.

Tips

Use superfine sugar for smoother incorporation into the egg whites and a finer crumb in the cake.
Ensure your mixing bowls and beaters are impeccably clean and free of grease; any fat can prevent egg whites from whipping properly.

If you don’t have cake flour, you can substitute all-purpose flour by removing 2 tablespoons per cup and replacing it with cornstarch, then sifting thoroughly.
Do not grease the sides of the pan heavily; angel food cake relies on the egg whites to cling to the sides as they rise. If using parchment, leave the edges ungreased.
Overmixing the flour mixture can deflate the egg whites, so fold gently and carefully.

For a more intense vanilla flavor, increase the vanilla extract slightly or add a splash of vanilla bean paste.

Serving Suggestions

This angel food cake is wonderfully versatile. Serve it plain with a dusting of powdered sugar, or top it with fresh berries and whipped cream for a refreshing dessert. It also pairs beautifully with fruit compotes, lemon curd, or a drizzle of chocolate sauce. Because of its light texture, it’s perfect as a palate cleanser or a light finish to a rich meal.

Variations

To add a different flavor profile, consider folding in some citrus zest—lemon or orange work beautifully. For a chocolate twist, gently fold in 1/4 cup of unsweetened cocoa powder with the flour mixture before folding into the egg whites. You can also incorporate chopped nuts or dried fruit into the batter for added texture. If you prefer a more decadent version, serve with a layer of mascarpone or a drizzle of caramel sauce.

Storage and Reheating

Angel food cake is best enjoyed within 1-2 days of baking for optimal freshness. Store it in an airtight container at room temperature, away from direct sunlight, for up to 24 hours. If you need to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to 2 days, but note that refrigeration can slightly alter the texture. To reheat, gently warm slices in a low oven (around 300°F/150°C) for 5-10 minutes or serve at room temperature. Avoid refrigerating the whole cake for more than 48 hours, as it can become dry.

Frequently Asked Questions

Can I make angel food cake in a 9×13 pan?

Yes, this recipe is specifically adapted for a 9×13-inch pan. While traditional angel food cakes are baked in tube pans, this method works well for a larger, more accessible dessert. The key is to ensure the batter is evenly spread and baked thoroughly, which is achieved with the suggested baking time.

Why does my angel food cake sink after baking?

Sinking often results from underbeating the egg whites, overmixing the batter, or opening the oven door too early. Make sure to beat the egg whites until stiff peaks form and fold ingredients gently. Also, avoid opening the oven during the first 25-30 minutes of baking to prevent sudden temperature drops that cause sinking.

Can I freeze leftover angel food cake?

Yes, angel food cake freezes well. Wrap individual slices tightly in plastic wrap and then place in an airtight container or resealable freezer bag. It can be stored for up to 2 months. To serve, thaw at room temperature for about 30-60 minutes. Keep in mind that freezing may slightly affect the cake’s delicate texture, but it remains delicious.

What substitutions can I use for cream of tartar?

If you don’t have cream of tartar, you can substitute with an equal amount of lemon juice or white vinegar—about 1 teaspoon per 1/2 teaspoon of cream of tartar. These acids help stabilize the egg whites and achieve the necessary volume and stiffness. Be sure to add the acid when starting to beat the egg whites.

Is it necessary to sift the flour and sugar mixture?

Yes, sifting the flour and sugar mixture ensures a light, airy batter by breaking up any lumps and evenly distributing the dry ingredients. This step is crucial in maintaining the cake’s delicate texture and preventing dense spots.

Classic Angel Food Cake Recipe for a 9×13 Pan