Classic Angel Food Cake is a light and moist cake that can be eaten plain or topped with whipped cream and berries.
You can use my classic angel food cake recipe to use for making trifles, or you can simply serve it as a light cake for dessert. The danger with angel food cake is that it’s so light that it’s way too easy to eat too much of it! I suggest having plenty of whipped cream on hand and the sweetest berries you can find. With a few spoonfuls of whipped cream and the berries too, you’ll be less likely to want seconds (or thirds!)
Ingredients needed:
- egg whites
- powdered sugar
- all purpose flour
- cream of tartar
- vanilla extract
- almond extract
- salt
- granulated white sugar
Ingredient notes:
- Make sure you only use egg whites (no yellow yolk sneaking in there). They definitely need to be at room temperature. The consistency of the egg whites is important for this classic pound cake, so be sure to follow the directions (and look at the photos below).
- Make sure the cream of tartar in your spice cupboard is not old and expired. You need pretty fresh cream of tartar in order for this recipe to be a success.
- It’s okay to use all vanilla extract if there is a nut allergy (or if you don’t care for an almond flavor).
How to make Classic Angel Food Cake:
The complete, printable recipe is at the end of this post.
In a large bowl, add the egg whites. Let them sit at room temperature for 30 minutes. Sift the powdered sugar and flour together twice; set aside.
To the egg whites in the bowl, add the cream of tartar, extracts and salt. Use an electric mixer to beat this mixture on medium speed until soft peaks form. Gradually add the sugar (about 2 tablespoons at a time), beating on high until stiff glossy peaks form and the sugar is dissolved. Gradually fold in the flour mixture, about ½ cup at a time.
Gently spoon the batter into an ungreased 10-inch tube pan. Cut through the batter with a knife to remove air pockets.
Bake on the lowest rack at 350°F for 40 to 45 minutes (or until lightly browned and the entire top appears dry). Immediately invert the pan; cool completely, about 1 hour.
Run a knife around the side and the center of the tube pan.
Remove the cake to a serving plate.
Slice and eat plain, or top with whipped cream and berries! Enjoy!
The Best Summer Cake Recipes:
- Strawberry Layer Cake with Cheesecake Frosting
- Blueberry Lime Pound Cake
- Berry Mousse Layer Cake
- Raspberry Lemonade Bundt Cake
- Cherry Limeade Pound Cake
Classic Angel Food Cake
A light and moist cake that is truly a classic!
Ingredients
- 1½ cups egg whites (about 12)
- 1¼ cups powdered sugar
- 1 cup all purpose flour
- 1½ teaspoons cream of tartar
- 1½ teaspoons vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
- 1 cup granulated white sugar
Instructions
- In a large bowl, add the egg whites. Let them sit at room temperature for 30 minutes. Sift the powdered sugar and flour together twice; set aside.
- To the egg whites in the bowl, add the cream of tartar, extracts and salt. Use an electric mixer to beat this mixture on medium speed until soft peaks form. Gradually add the sugar (about 2 tablespoons at a time), beating on high until stiff glossy peaks form and the sugar is dissolved. Gradually fold in the flour mixture, about ½ cup at a time.
- Gently spoon the batter into an ungreased 10-inch tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350°F for 40 to 45 minutes (or until lightly browned and the entire top appears dry). Immediately invert the pan; cool completely, about 1 hour.
- Run a knife around the side and the center of the tube pan. Remove the cake to a serving plate. Slice and eat plain, or top with whipped cream and berries!
Nutrition
Serving: 1slice, Calories: 169kcal, Carbohydrates: 38g, Protein: 4g, Fat: 0.2g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.04g, Monounsaturated Fat: 0.01g, Sodium: 100mg, Potassium: 124mg, Fiber: 0.3g, Sugar: 29g, Calcium: 4mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I will never go back to box mix after using this awesome recipe! It was so easy and the cake was pure perfection!
This was my first time trying angel food cake from scratch. It’s my husband’s favorite and this will be my go-to recipe from now on. It is so light and fluffy with delicious flavor. We served it with fresh peaches and whipped cream.
I topped this angel food cake with strawberries and whipped cream and it was so moist and decadent, we really loved it! Thanks for the recipe!