Here’s a traditional, foolproof recipe 👇
🍰 Classic Angel Food Cake
Ingredients (Makes one 10-inch tube cake)
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1 cup (120 g) cake flour (or all-purpose flour minus 2 tbsp, sifted)
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1 ½ cups (300 g) granulated sugar, divided
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12 large egg whites, at room temperature
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1 ½ tsp cream of tartar
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¼ tsp salt
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1 ½ tsp pure vanilla extract
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½ tsp almond extract (optional but gives a beautiful flavor)
Instructions
1. Prep the oven and pan
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Preheat to 350°F (175°C).
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Use an ungreased 10-inch tube (angel food) pan — the batter needs to cling to the sides to rise properly.
2. Sift dry ingredients
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Sift together the flour and ½ cup of the sugar.
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Sift them three times total for the lightest texture. Set aside.
3. Beat the egg whites
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In a large, clean bowl (no grease!), beat egg whites on medium speed until foamy.
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Add cream of tartar and salt, and continue beating until soft peaks form.
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Gradually add the remaining 1 cup sugar, about 2 tablespoons at a time, while beating.
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Beat until glossy, stiff peaks form — but don’t overbeat or the whites will dry out.
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Gently mix in vanilla and almond extract.
4. Fold in the flour
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Sift about ¼ of the flour mixture over the beaten egg whites.
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Gently fold with a spatula using an over-and-under motion.
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Repeat in four additions until all the flour is just incorporated.
5. Bake
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Spoon batter evenly into the ungreased pan.
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Smooth the top lightly.
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Bake 35–40 minutes, or until the top is golden brown and springs back when lightly touched.
6. Cool upside down
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Immediately invert the pan onto a bottle or cooling rack (most pans have feet for this).
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Cool completely — at least 1½ hours.
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Once cooled, run a knife around the edges to loosen and remove from pan.
To Serve
Slice gently with a serrated knife.
Serve plain, or top with:
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Fresh strawberries and whipped cream 🍓
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Lemon glaze 🍋
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Chocolate drizzle 🍫
💡 Tips for Success
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Use room-temperature egg whites — they whip up higher.
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Make sure your bowl and beaters are completely grease-free.
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Never grease the pan — the batter needs to “climb” the sides.
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Store at room temperature in an airtight container for up to 2 days, or freeze for up to 3 months.
Would you like me to include a lemon or strawberry glaze topping recipe to go with it?
