Angel Food Light Cake (Printable)

A delicately sweet, airy cake made with whipped egg whites and paired with fresh fruit.

# What You Need:

→ Dry Ingredients

01 - 1 cup cake flour, sifted
02 - 1½ cups granulated sugar, divided
03 - ¼ teaspoon fine salt

→ Egg Mixture

04 - 12 large egg whites, at room temperature
05 - 1½ teaspoons cream of tartar
06 - 1 teaspoon pure vanilla extract
07 - ½ teaspoon almond extract (optional)

# How to Make It:

01 - Preheat oven to 350°F. Ensure the ungreased 10-inch tube pan is clean and dry.
02 - Sift together cake flour, ¾ cup sugar, and salt in a bowl three times to ensure aeration. Set aside.
03 - Using a stand or hand mixer, beat egg whites on medium-high speed until foamy. Add cream of tartar and continue beating until soft peaks form.
04 - Gradually add remaining ¾ cup sugar in small increments while beating until stiff, glossy peaks form. Gently mix in vanilla and almond extracts.
05 - Sift the flour mixture over the whipped egg whites in three additions, carefully folding with a spatula each time until just combined without overmixing.
06 - Spoon batter evenly into the ungreased tube pan. Smooth the top with a spatula and run a knife through the batter to release large air pockets.
07 - Bake for 35–40 minutes until golden and the surface springs back when pressed lightly.
08 - Immediately invert the pan onto a bottle or wire rack and allow to cool completely upside down for 1–2 hours.
09 - Once cooled, run a thin knife around the edges to loosen and release the cake from the pan.
10 - Serve plain or accompanied by fresh berries and whipped cream as desired.

# Expert Suggestions:

01 -
  • It's impossibly light and fluffy without a trace of grease, making it feel like a cloud on your plate.
  • Naturally vegetarian and nut-free, yet elegant enough to serve to anyone without worry.
  • The subtle vanilla and almond notes let fresh fruit shine, creating a dessert that feels both indulgent and refreshing.
02 -
  • Even one drop of egg yolk mixed with your whites will prevent them from whipping properly—separate each egg carefully over a small bowl first, then transfer the white to your mixing bowl.
  • Do not grease the pan; the batter needs bare walls to cling to as it rises, or it won't climb up the sides and achieve that height.
  • Overmixing after you add the flour is a fast path to a dense, flat cake, so stop folding the moment you don't see streaks anymore.
03 -
  • Invest in a good sifter and use it religiously—the aeration it creates is half the battle in achieving that signature cloudlike texture.
  • If you don't have cream of tartar, a tiny pinch of lemon juice or white vinegar does similar work, though cream of tartar is the gold standard.
  • Room-temperature egg whites whip faster and fuller than cold ones, and the speed makes a real difference in achieving those glossy, stable peaks.
Go Back