How to Bake Light and Airy Angel Food Cake from Scratch
If you’ve ever wanted to bake a sweet, fluffy, light-as-air dessert, angel food cake is a perfect choice! It’s called angel food cake because it’s so soft and airy, it’s like eating a cloud. The best part? You don’t need fancy ingredients or tools to make it from scratch. It’s easier than you think! This blog will walk you through everything you need to know to bake the perfect angel food cake in simple steps.
What Makes Angel Food Cake Special?
Angel food cake is different from other cakes. It doesn’t use butter or oil, and it’s made with whipped egg whites to give it that signature fluffy texture. It’s also low in fat, which makes it a lighter dessert option. This cake pairs perfectly with fresh fruit, whipped cream, or even just a dusting of powdered sugar.
Now, let’s get started!
What You’ll Need
Here’s what you need to make angel food cake from scratch:
Ingredients:
- 1 cup cake flour (specifically cake flour for a soft texture; don’t substitute with all-purpose flour)
- 1 1/2 cups granulated sugar (divided into 1 cup and 1/2 cup portions)
- 12 large egg whites (fresh eggs work better than the carton kind)
- 1/2 teaspoon salt
- 1 1/4 teaspoons cream of tartar (helps to stabilize the egg whites)
- 1 teaspoon vanilla extract (or almond extract for a nutty twist)
Tools:
- A large mixing bowl
- An electric hand mixer or stand mixer
- A sifter or fine mesh sieve
- A tube pan (an angel food cake pan works best)
- A spatula
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
First, preheat your oven to 350°F (175°C). Make sure your tube pan is not greased! Angel food cake needs to “climb” the sides of the pan, and greasing will prevent it from sticking properly.
Separate the egg whites carefully, making sure there is no yolk mixed in. (Even a tiny bit of yolk can ruin the whipped egg whites!) Let the egg whites sit at room temperature for about 30 minutes. Room-temperature egg whites whip up better.
Step 2: Sift the Dry Ingredients
Mix the cake flour and 1/2 cup of sugar in a bowl. Use a sifter or a fine mesh sieve to sift the mixture 2–3 times. This ensures the flour and sugar are light and airy, which will help your cake stay fluffy.
Step 3: Whip the Egg Whites
In a large mixing bowl, use your electric mixer to beat the egg whites, salt, and cream of tartar on medium speed. As the egg whites start to foam, increase the speed to high. Slowly add the remaining 1 cup of sugar, one tablespoon at a time. Keep beating the egg whites until they reach stiff peaks. (Stiff peaks mean the egg whites are firm and hold their shape when you lift the whisk).
Once the egg whites are whipped, gently fold in the vanilla extract. Be careful not to deflate the egg whites.
Step 4: Combine the Dry and Wet Ingredients
Now it’s time to combine the two mixtures. Take the sifted flour and sugar and gently fold it into the whipped egg whites in small batches, using a spatula. Folding is key! Instead of stirring, use a gentle upward motion to incorporate the dry ingredients without losing the airiness of the egg whites.
Step 5: Pour into the Tube Pan
Carefully spoon the batter into your ungreased tube pan. Smooth the top with your spatula, but don’t press it down too hard.
Step 6: Bake the Cake
Place the pan in the preheated oven and bake for about 35–40 minutes. The cake is done when it springs back lightly to the touch and has a golden crust. Avoid opening the oven door too often—this can cause your cake to deflate!
Step 7: Cool the Cake Upside Down
When the cake is finished baking, cool it upside down. Many tube pans have tiny feet for this purpose. If yours doesn’t, you can invert the pan onto a bottle or can. This step keeps the cake from collapsing while it cools.
Let the cake cool completely, about 2 hours.
Step 8: Remove the Cake from the Pan
Once the cake is cooled, use a knife to gently loosen the sides of the cake from the pan. Gently push the cake out and loosen the bottom in the same way. Be careful not to tear the cake.
Tips for Success
- Egg Whites Matter: Use fresh egg whites because they whip better than older ones. Avoid letting any yolk or grease touch the egg whites.
- Work Gently: Folding the ingredients takes patience. Be slow and careful to keep the batter airy.
- Don’t Skip Cooling Upside Down: This step ensures the cake keeps its height and fluffy texture.
Serve and Enjoy!
Angel food cake tastes amazing on its own, but you can also serve it with fresh strawberries, whipped cream, or a drizzle of chocolate syrup. It’s light, sweet, and perfect for any occasion—from birthday parties to summer barbecues.
Now that you know how to bake light and airy angel food cake from scratch, it’s time to roll up your sleeves and give it a try. It may take a little patience, but the result is worth it. Happy baking!
