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The Best Homemade Angel Food Cake: Light, Airy, and Fat-Free

Two fluffy, white slices of angel food cake showing their airy texture, served on a white plate.
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You can create a truly light and airy Angel Food Cake from scratch. This classic recipe relies on perfectly whipped egg whites for its signature fluffy texture, making it a delicious, fat-free dessert perfect for any celebration.

Ingredients

Scale
  • 1 ½ cups egg whites (about 12 large eggs), room temperature
  • 1 ½ teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 ½ cups superfine granulated sugar, divided
  • 1 cup sifted cake flour
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Do not grease your 10-inch tube pan (the one with the removable bottom).
  2. In a large, clean bowl, combine the egg whites and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form.
  3. Add the vanilla and almond extracts. Gradually increase the speed to high and beat until stiff, glossy peaks form. You should be able to turn the bowl upside down without the whites moving.
  4. In a separate bowl, whisk together 1 cup of the superfine sugar, the sifted cake flour, and salt.
  5. Gently fold the flour mixture into the egg whites in three additions. Sprinkle one-third of the flour mixture over the whites, fold gently until just combined, then repeat with the remaining flour mixtures. Do not overmix; you want to keep the air in the batter.
  6. Take the remaining ½ cup of superfine sugar and sprinkle it over the batter. Fold it in very carefully until it disappears into the mixture.
  7. Gently spoon the batter into the ungreased tube pan. Run a knife through the batter to release any large air pockets.
  8. Bake for 35 to 40 minutes, or until the top springs back lightly when touched.
  9. Immediately invert the pan onto the neck of a bottle or use the pan’s feet if it has them. Cool completely upside down, about 1.5 hours. This cooling process prevents the cake from collapsing.
  10. Once cool, run a thin knife around the edges of the pan to release the cake. Invert onto a serving plate. Slice with a serrated knife.

Notes

  • Use room temperature egg whites; they whip up to a greater volume than cold whites.
  • Sift your cake flour before measuring and again before adding it to the egg whites to keep the cake light.
  • Do not grease the pan. The batter needs to cling to the sides of the pan as it bakes and cools to achieve maximum height.
  • Serve this Heavenly Cloud Cake with fresh berries or a light dusting of powdered sugar.

Nutrition

Find it online: https://cookincorner.com/angel-food-cake-best-homemade-recipe/