Get ready to bake the most whipped and fluffy Angel Food Cake you’ve ever tasted! This recipe is incredibly easy, using just eggs and a few pantry staples.
I’ve eliminated the guesswork, so you can confidently bake a perfectly lofty Angel Food Cake that’s fun to create and serve. Forget dense disappointments – this is your new go-to recipe for an angelic treat!
Why you’ll adore this Angel Food Cake
Beginner-Friendly: This recipe takes the intimidation out of baking Angel Food Cake. With clear, step-by-step instructions, and crucial tips on folding and cooling… Even first-time bakers can make a lofty cake every time.
It’s gorgeous! This cake looks impressive and tastes like a dream, but it’s actually simple to make! Serve it with a dusting of powdered sugar, or with strawberries and whipped cream, for a showstopping, crowd-pleasing treat!
Light and Refreshing: It’s light, subtly sweet, melts in your mouth, and it goes perfect with whipped cream and berries for a refreshing summer dessert!
My Tips Tips & Tricks
No Grease Allowed: Even a tiny speck of fat (from residual butter, oily hands, or egg yolk) will prevent your egg whites from whipping properly and reaching their full volume. Wash your mixing bowl and whisk attachment with hot, soapy water, rinse thoroughly, and then wipe them down with a paper towel dampened with a little white vinegar or lemon juice. Let them air dry completely. This eliminates all traces of grease or oil.
Separate Eggs Carefully: Crack each egg into a small, separate bowl first, then transfer the white to your main mixing bowl. This way, if any yolk breaks, you don’t contaminate the entire batch of whites. Save any yolk-contaminated whites for making lemon curd!
Room Temperature Egg Whites are Key: Egg whites at room temperature (around 68-72°F / 20-22°C) whip up to a much greater volume and stability than cold egg whites. If you forget to take them out ahead of time, place the separated egg whites (in their mixing bowl) in a larger bowl of warm (not hot!) water for about 10-15 minutes. 🙂
Flour Measurement & Sifting: Flour should be spooned into the measuring cup and then leveled off with a straight edge (like a knife). Never scoop right from the bag or container, because this compacts the flour and you’ll end up with too much, which makes a denser cake!
Multiple Siftings (Optional, but recommended): While the recipe calls for sifting the flour mixture once into the meringue, many pro bakers will sift the flour and sugar mixture together 2-3 times before incorporating it. This really aerates the dry ingredients for perfectly even distribution, and an even lighter crumb.
“Soft Peaks”: Always go by the visual cues when whipping the egg whites… “Soft peaks” means that when you lift the whisk, the peak of the meringue holds its shape but the very tip of the peak curls over gently. (If it’s too stiff, it is harder to fold in the flour without deflating the whites).
Folding in the flour mixture: This is the most crucial step. Use a large rubber spatula. Don’t stir, don’t mix aggressively. Slice the spatula down through the center of the batter, across the bottom of the bowl, and then bring it up the side, turning the bowl as you go. This gently incorporates the dry ingredients while maintaining as much air as possible in the meringue.
Multiple Additions: Sifting in the flour mixture in several additions (as the recipe states) makes it much easier to incorporate gently without deflating the meringue.
Let me know what you think!
If you use this recipe, I’d love to get your feedback! Please review the recipe card or in the comments below… Thank YOU so much!
Fluffy Angel Food Cake with Berries and Whipped Cream
Ingredients
- 1 1/2 cups 300g granulated sugar, divided
- 1 cup plus 2 tablespoons 140g all-purpose flour (or einkorn flour for a slightly different texture and color, as pictured)
- 1/4 teaspoon salt
- 12 large egg whites at room temperature (this is crucial for volume!)
- 1 1/4 teaspoons cream of tartar
- 1 teaspoon vanilla extract
For Serving (Optional):
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 pound fresh strawberries sliced
Instructions
- Prepare Oven & Dry Ingredients: Preheat your oven to 325°F (160°C). Position an oven rack in the middle-lower position. In a medium bowl, whisk together the flour, the remaining 1/2 cup of granulated sugar, and salt until thoroughly blended. Set this mixture aside.
- Whip Egg Whites to Foam: In a large bowl, using either a hand mixer or a stand mixer fitted with a whisk attachment, begin whipping your room temperature egg whites and cream of tartar on medium-low speed. Continue until the mixture is foamy, resembling soap suds, which should take about 1 minute.
- Create Soft, Glossy Peaks: Increase your mixer speed to medium-high. Slowly add the first 1 cup of granulated sugar to the egg whites, about a tablespoon at a time, allowing it to dissolve as you go. Continue whipping until soft, glossy peaks form. When you lift the whisk, the meringue should hold its shape but the very tip of the peak should curl over slightly. This typically takes 5-7 minutes; focus on the visual cue rather than strict timing.
- Add Vanilla: Gently add the vanilla extract to the meringue and beat briefly, just until it's fully incorporated.
- Fold in Flour Mixture (The Key Step!): This step is vital for a light, airy cake.
- Gently sift about one-quarter of your prepared flour mixture over the egg white meringue.
- Using a large rubber spatula, perform a gentle folding motion: scoop from the bottom of the bowl up and over, turning the bowl as you go.
- Repeat this process, adding the remaining flour mixture in 3 more additions, sifting and folding very gently after each. Avoid overmixing or stirring vigorously, as this will deflate your precious egg whites and result in a dense cake. Slow and steady wins the race here!
- Transfer to Pan: Carefully pour and spread the batter evenly into an ungreased 9 or 10-inch tube pan. Gently tap the pan on the counter a few times to smooth the surface and release any large air bubbles.
- Bake: Bake for 40-45 minutes. Rotate the pan halfway through baking for even browning. The cake will rise significantly and the top should be golden brown and spring back when lightly touched. A wooden skewer or toothpick inserted into the center should come out clean.
- Cool Completely (Upside Down!): This is another critical step! Immediately upon removing from the oven, invert the pan (place it upside-down) onto a wire rack, or over the neck of a bottle if your pan does not have feet to hold it up. Allow the cake to cool completely in the inverted pan, which takes approximately 3 hours. Cooling upside down prevents the cake from collapsing and keeps its beautiful height.
- Release Cake: Once the cake is fully cooled, run a thin, sharp knife around the outer and inner edges of the pan to loosen the cake. Gently tap the pan on the counter until the cake releases.
Serving Suggestion:
- Whipped Cream: In a medium bowl, whip 1 cup of heavy cream with 2 tablespoons of sugar until stiff peaks form.
- Strawberries: Slice 1 pound of fresh strawberries.
- Top the cooled cake slices with fresh whipped cream and berries for a truly angelic dessert!
- Serve: Slice the cake with a sharp serrated knife (a regular knife can easily squish this delicate cake).
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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