Angel Food Cake

Light, fluffy, and irresistibly cloud-like, this angel food cake is a dream come true for anyone craving a low-fat dessert that doesn’t skimp on flavor. I love how it delivers an elegant sweetness without relying on butter or oil, making it perfect for any occasion—whether I’m hosting a spring brunch, celebrating a holiday, or just baking something special for a weeknight treat. With just 7 pantry-friendly ingredients and a few simple steps, this homemade version easily beats anything store-bought.

Why I Love This Recipe

I’m always impressed by how angel food cake transforms a few simple ingredients into something so ethereal. It’s naturally low in fat since I skip the yolks and butter, but each bite still melts in my mouth with a soft sweetness that never feels heavy. I also love that it pairs beautifully with everything from fresh berries to whipped cream. The baking and cooling process feels a little magical—and once I figured out the upside-down cooling trick, I never looked back.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ⅞ cup all-purpose flour

• 2 tablespoons cornstarch

• 1½ cups granulated sugar, divided

• 12 egg whites

• 1½ teaspoons pure vanilla extract

• 1½ teaspoons cream of tartar

• ½ teaspoon kosher salt

Directions

1. I start by moving the top oven rack to the lowest position and preheating the oven to 350°F. A tube pan with a removable bottom works best here, and I make sure not to grease it.

2. In a medium bowl, I sift together the flour, cornstarch, and ¾ cup of the sugar. I set that aside for later.

3. In a large mixing bowl, I beat the egg whites, cream of tartar, vanilla, and salt on high speed until soft peaks form.

4. Then, I slowly add the remaining ¾ cup of sugar while continuing to beat the mixture into stiff peaks.

5. Once I get those glossy, stiff peaks, I gently fold in the sifted dry ingredients with a spatula, being careful not to deflate the batter.

6. I pour the mixture into the ungreased tube pan and bake for 40–45 minutes, until the top is golden brown, dry to the touch, and starting to crack.

7. Immediately after baking, I flip the pan upside down over two mugs (or use the built-in feet if my pan has them) and let the cake cool for an hour upside down to maintain its structure.

8. Once cooled, I use a knife to gently loosen the edges and release the cake from the pan.

Servings and timing

This recipe makes 12 slices.
Prep time: 20 minutes
Cook time: 45 minutes
Cooling time: 1 hour
Total time: About 1 hour and 5 minutes

Variations

• Lemon Angel Food Cake: I like to add 1 tablespoon of lemon zest and a splash of lemon juice to the egg whites for a bright citrus twist.

• Chocolate Angel Food Cake: I replace ¼ cup of flour with cocoa powder to give it a rich chocolate flavor.

• Berry Swirl: Right before baking, I gently swirl in some pureed raspberries or strawberries for a pop of fruity flavor and color.

• Vanilla Almond: I swap half the vanilla extract with almond extract for a warm, nutty aroma.

Storage/Reheating

I find that this cake is best the day it’s made, but it keeps quite well:

• Room temperature: I store it in an airtight container or cover it with plastic wrap for up to 2 days.

• Refrigerator: It stays fresh in the fridge for up to 1 week.

• Freezer: I wrap slices tightly in plastic wrap and place them in a freezer-safe container. They last for up to 6 months. To enjoy, I thaw them at room temperature for a few hours or overnight.

FAQs

How do I know when angel food cake is done baking?

I look for a golden brown top that’s dry and slightly cracked. If I gently press it, it should spring back. A toothpick inserted should come out clean.

Can I use a bundt pan instead of a tube pan?

No, I don’t recommend using a bundt pan. The shape and non-stick coating interfere with the cake rising and sticking to the sides as it bakes. A tube pan is essential for proper structure.

Why does the cake have to cool upside down?

This step helps prevent it from collapsing while cooling. The airy structure needs support as it sets, and inverting the pan keeps it tall and fluffy.

Can I use boxed egg whites instead of separating eggs?

I prefer using fresh egg whites for the best texture, but boxed egg whites can work if they’re 100% pure and not from a carton with additives. I make sure they whip properly before continuing.

What toppings go best with angel food cake?

I love serving it with whipped cream, fresh berries, or even a dusting of powdered sugar. It also pairs beautifully with lemon curd, chocolate drizzle, or fruit compote.

Conclusion

This homemade angel food cake is one of those classic recipes I keep coming back to. It’s simple yet special, light yet indulgent, and it fits just about any occasion. Once I mastered the method, it became one of my go-to desserts—especially when I want something a little sweet without feeling too heavy. If I’m looking for that perfect balance of taste and texture, this cake always delivers.

Angel Food Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Olivia
• Total Time: 1 hour and 5 minutes (plus cooling)
• Yield: 12 slices
• Diet: Low Fat

Print Recipe

Pin Recipe

Description

This classic angel food cake is light, fluffy, and naturally low in fat—made with simple ingredients and no butter or oil. Perfectly sweet and airy, it’s a versatile dessert that pairs beautifully with fresh fruit, whipped cream, or a dusting of powdered sugar.

---

Ingredients

• ⅞ cup all-purpose flour
• 2 tablespoons cornstarch
• 1½ cups granulated sugar, divided
• 12 egg whites
• 1½ teaspoons pure vanilla extract
• 1½ teaspoons cream of tartar
• ½ teaspoon kosher salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F and position the top rack to the lowest setting. Use an ungreased tube pan with a removable bottom.
2. Sift together flour, cornstarch, and ¾ cup of the sugar in a medium bowl. Set aside.
3. In a large mixing bowl, beat egg whites, vanilla, cream of tartar, and salt on high speed until soft peaks form.
4. Gradually add the remaining ¾ cup sugar and continue beating until stiff, glossy peaks form.
5. Gently fold in the sifted dry ingredients with a spatula until just combined, taking care not to deflate the batter.
6. Pour the batter into the ungreased tube pan and bake for 40–45 minutes, until golden brown and slightly cracked on top.
7. Invert the pan immediately after baking and cool upside down for 1 hour.
8. Once cooled, use a knife to loosen the edges and release the cake from the pan.

Notes

• Use a tube pan for best results; a bundt pan is not recommended.
• Cool the cake upside down to maintain its height and texture.
• Add lemon zest, cocoa powder, or berry puree for flavor variations.
• Use fresh egg whites or 100% pure boxed whites with no additives.
• Pairs well with berries, whipped cream, or lemon curd.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 120
• Sugar: 18g
• Sodium: 115mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 0mg