Description
This light, airy Angel Food Cake Recipe is the ultimate fat-free dessert. Made with whipped egg whites and cake flour, it’s sweet, soft, and ideal for topping with fruit, whipped cream, or powdered sugar. A classic American treat that’s as elegant as it is delicious!
Ingredients
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1¾ cups (350g) granulated sugar, divided
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1 cup + 2 tbsp (130g) cake flour, lightly spooned into measuring cups
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¼ tsp fine sea salt
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12 large egg whites, at room temperature
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1½ tsp cream of tartar (or 1 tbsp lemon juice as substitute)
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1½ tsp pure vanilla extract
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Optional toppings: Powdered sugar, whipped coconut cream, mixed berries
Instructions
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Prep: Preheat oven to 325°F (160°C). Do not grease a 9–10 inch tube pan.
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Process Sugar & Flour: Powder ¾ cup (150g) of sugar in a food processor. Set aside. Pulse remaining sugar, flour, and salt 8–10 times until light and airy.
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Whip Egg Whites: In a clean mixing bowl, beat egg whites and cream of tartar on medium-low until frothy. Slowly add the powdered sugar, increase speed to medium-high, and whip to soft peaks. Mix in vanilla.
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Fold in Dry Ingredients: Sift flour mixture over egg whites in 3 batches, gently folding after each addition. Do not overmix.
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Bake: Pour batter into the tube pan. Smooth top and tap to release air. Bake 35–40 minutes, rotating halfway, until golden and skewer comes out clean.
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Cool: Invert pan immediately. Cool completely upside-down for 2–3 hours.
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Serve: Loosen cake with a knife, remove, and slice with a serrated knife. Serve with desired toppings.
Notes
Make sure egg whites are at room temperature for optimal volume.
Avoid even a drop of yolk or grease—it prevents proper whipping.
Don’t skip the inversion step—it keeps the cake tall and airy.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120 kcal
- Sugar: 20g
- Sodium: 60mg
- Carbohydrates: 25g
- Protein: 4g
Keywords: Angel Food Cake Recipe, fat-free cake, light cake, summer dessert