Angel Food Cake

You know those desserts that just feel like childhood? Angel Food Cake is that for me. Soft, springy, slightly sweet, and so light it’s almost like eating a sweet cloud.

The kind of cake that disappears from your plate faster than you expect—and still leaves you reaching for a second slice.

It doesn’t shout for attention. No rich frostings. No butter-laden layers. Just pure, simple goodness.

I remember watching my grandmother make this when I was little.

She’d carefully separate a dozen eggs like it was some kind of quiet magic trick, whisking those whites into a mountain of fluff that seemed to defy gravity.

No fancy equipment back then, just a hand mixer and patience.

The whole kitchen would smell warm and sweet by the time it was baking, and we’d always have to flip the pan upside down on a bottle and just wait. Torture.

But the result? Worth every second.

This cake isn’t about impressing anyone with over-the-top decorations. It’s about getting that texture just right—tender, bouncy, and melt-in-your-mouth soft.

You serve it with a few fresh berries, a dusting of powdered sugar, and maybe a sprig of mint if you’re feeling fancy. That’s it. That’s the magic.

And here’s the good news: it’s not as hard to make as you might think. It just asks for a little care and attention.

I’m going to walk you through it exactly how I’d tell a friend—with every detail you need to get that gorgeous, golden sponge just like the one in the photo. Fluffy, tall, and totally irresistible.

Table of Contents

Ingredients

For the Cake:

1 cup (125 g) cake flour (sifted before measuring)
1 ½ cups (300 g) superfine granulated sugar, divided
12 large egg whites (room temperature)
1 ½ tsp cream of tartar
¼ tsp fine sea salt
1 tbsp fresh lemon juice
2 tsp pure vanilla extract

For the Topping:

2 tbsp powdered sugar (for dusting)
4–5 fresh strawberries, halved
8–10 fresh raspberries
6–8 fresh blackberries
A few sprigs of fresh mint

Instructions

Preheat the oven to 170°C (340°F). Do not grease the tube pan. Use a 10-inch (25 cm) ungreased angel food cake pan with a removable bottom.
Sift the flour and ½ cup (100 g) of the sugar together three times. This ensures a light and airy mixture. Set aside.
Beat the egg whites in a stand mixer fitted with a whisk attachment on medium speed until frothy, about 1–2 minutes.
Add cream of tartar and salt, and continue whisking. Once soft peaks form (peaks curl over slightly), gradually add the remaining 1 cup (200 g) of sugar, one tablespoon at a time. This should take about 2–3 minutes.
Increase to medium-high speed and beat until glossy, stiff peaks form. The mixture should be thick and hold its shape but still look smooth—not grainy.
Add the vanilla and lemon juice, and beat just until incorporated—about 10 seconds.
Sift the flour-sugar mixture in four additions over the egg white mixture, gently folding with a large silicone spatula after each addition. Fold by cutting down through the middle, sweeping up from the bottom, and rotating the bowl each time to maintain volume.
Spoon the batter into the ungreased pan, using a spatula to smooth the top gently. Then, tap the pan on the counter once or twice to release any large air bubbles.
Bake on the lower-middle rack for 35–40 minutes, or until the top is golden and springs back when lightly touched. A skewer inserted should come out clean.
Invert the pan immediately after baking. If your tube pan has feet, rest it upside down. If not, invert it over a bottle neck or funnel. Let it cool completely—at least 2 hours—before unmolding.
To unmold the cake, run a thin offset spatula around the edges of the pan and center tube. Lift the center out and run the spatula underneath the cake to release it from the bottom.
Dust the top with powdered sugar using a fine mesh sieve.
Decorate the top with the fresh berries and mint sprigs, distributing them evenly and artistically, just like in the photo.
Serve slices on floral china with a fork and an extra berry or mint garnish on the side.

What Makes Angel Food Cake So Light And Fluffy?

Angel Food Cake gets its signature airy texture because of a few very specific steps and ingredients.

Egg whites only: Using just egg whites gives the cake structure without heaviness from yolks or fat.
Whipped to stiff peaks: Beating egg whites until stiff peaks hold their shape adds lots of air, which lifts the cake.
No fat added: Butter or oil would weigh the batter down—this cake stays fluffy because it’s fat-free.
Cake flour used: It’s softer and finer than regular flour, so it blends without crushing the whipped egg whites.
Sifting multiple times: Sifting flour and sugar at least three times keeps it light and clump-free.
Gentle folding technique: Folding the dry ingredients into the egg whites slowly keeps the batter full of air.
Ungreased tube pan: It helps the batter cling to the sides and rise taller without slipping.

Why Does Angel Food Cake Need To Cool Upside Down?

This part might look strange, but it’s actually one of the most important steps.

Prevents sinking: Cooling upside down stops the cake from collapsing on itself while it’s still hot and soft.
Keeps height: The pan holds the cake in place so it stays tall and doesn’t deflate.
No soggy bottom: Air can move all around the cake, which helps moisture escape evenly.
Tube pan design: It’s built to cool upside down—just place it over a bottle or pan feet right after baking.

Can I Use All-Purpose Flour Instead Of Cake Flour For Angel Food Cake?

You can use all-purpose flour, but it’s not the best choice if you want a soft, cloud-like cake.

More protein in AP flour: All-purpose flour has more gluten, which can make the cake denser.
Texture won’t be as soft: Cake flour is finer and creates that smooth, airy bite.
If you must use AP flour: Mix 1 cup all-purpose flour minus 2 tablespoons + add 2 tablespoons cornstarch. Sift it 3–4 times to lighten it.

Why Did My Angel Food Cake Collapse After Baking?

If your cake sank, it means something went wrong during the mixing or baking process. Here’s what to check:

Egg whites under-beaten or over-beaten: Too soft or too stiff whites can both cause problems.
Batter over-mixed: Stirring too much knocks out the air bubbles the cake needs to rise.
Oven temperature too low: The cake needs strong heat to set the structure right away.
Opening the oven door early: A rush of cool air can make the cake fall before it’s done.
Not cooling upside down: If you skip this step, the cake can collapse as it cools.

Is Angel Food Cake Supposed To Taste Eggy?

No, a well-made angel food cake should taste sweet, mild, and a little vanilla-like—not eggy.

Underbaked cakes taste eggy: If it’s not fully cooked, the egg flavor stands out more.
Fresh eggs are better: Older eggs can have a stronger smell and taste.
Too few flavorings: Not enough vanilla or lemon juice in the mix can leave behind a plain egg-white taste.
Solution: Use fresh eggs, real vanilla, and follow the full baking time.

Can I Make Angel Food Cake Without A Tube Pan?

It’s possible—but it needs some workarounds to get close to the same texture and height.

Tube pan helps it rise evenly: Regular pans don’t support the rise in the same way.
Use a tall bundt pan without non-stick coating: It should be ungreased for the cake to grip the sides.
Avoid dark or glass pans: They can cause uneven baking or browning.
Skip loose-bottom pans: The batter is thin and can leak.
Support while cooling: Make sure the pan can still be inverted safely to cool upside down.

How Many Eggs Do You Really Need For Angel Food Cake?

To get the right height and texture, the number of egg whites really matters:

12 large egg whites: This is the most common amount used in standard recipes for a full-sized cake.
Use room temperature whites: They whip better and give more volume.
Separate carefully: Even a drop of yolk can ruin the foam.

Why Do You Have To Beat The Egg Whites So Much?

Beating egg whites isn’t just a step—it’s the foundation of the cake:

Adds air: All the fluff and rise comes from the air trapped during beating.
No baking powder: Angel Food Cake doesn’t use baking powder or soda—egg whites do all the lifting.
Holds the shape: The whipped whites keep the cake from sinking.

Can I Use Carton Egg Whites Instead Of Fresh Ones?

It’s possible, but not always the best choice:

Look for “whippable” on the label: Not all carton egg whites are made for baking.
Some don’t whip well: Carton whites are pasteurized, which can affect how much air they hold.
Test them first: Try whipping a small batch. If they don’t form stiff peaks, they won’t work for this cake.

Is Angel Food Cake Healthy Or Low In Calories?

Compared to most cakes, yes—it’s a lighter option:

No butter or oil: That cuts down a lot of fat.
Only egg whites: No yolks means no cholesterol.
Lower in calories: A slice has fewer calories than most frosted or layered cakes.

How Do I Keep Angel Food Cake From Sticking To The Pan?

This cake is famous for being tricky to remove, but these tips really help:

Never grease the pan: The batter needs to stick to the sides to rise properly.
Use the right pan: A metal tube pan with a removable bottom is best.
Cool it upside down: Inverting the cake helps keep its height and stops it from falling.
Run a thin knife around the edges: Go slow and gentle when releasing it.

Can You Freeze Angel Food Cake?

Yes, freezing works really well if you do it the right way:

Freeze when fresh: Don’t wait too long after baking. Wrap the cake as soon as it cools.
Slice it first: Cutting it before freezing makes it easier to take out only what you need.
Wrap tightly: Use plastic wrap first, then aluminum foil. Keep air out.
Use a container: A sealed box or bag protects it from freezer smells.
Thaw at room temperature: Don’t microwave. Let it sit out until soft.

How Do I Store Angel Food Cake So It Stays Fresh?

Angel Food Cake is best eaten fresh, but you can keep it soft for a few days with the right storage.

Cool completely before storing: Any heat left can cause sogginess.
Wrap loosely: Use plastic wrap or foil, but don’t seal it too tight or it’ll get sticky.
Room temperature is fine: Store in a cake box or covered on the counter for 2–3 days.
Avoid the fridge: It dries out the cake faster.
To freeze: Wrap individual slices in plastic + foil. Freeze up to 2 months. Let thaw at room temperature before serving.