Angel Food Cake Recipe

Versatile as is an Angel Food Cake can be a challenge to master. This simple, easy and step by step recipe will make sure you succeed every single time. Light and fluffy delicious on its own can be served with whipped cream and seasonal fruits.

Course Dessert

Cuisine American

Keyword Angel Food Cake, Best Angel Food Cake, Moist Angel Food Cake

Prep Time 20

Cook Time 40

Total Time 1

Servings Servings

Calories 369kcal

Author Veena Azmanov

Ingredients

1 cup Cake flour
1¼ cups Castor sugar or fine-grain granulated sugar divided
1 ½ cups Egg whites from approximately 10-12 large eggs, at room temperature
1 1/2 tsp Cream of tartar
1/4 tsp salt
1 tsp pure vanilla extract
1/2 tsp almond extract optional

For serving (optional)

1 cup Whipped cream
1 cup Fresh berries

Metric - Us Customary

Instructions

Preheat your oven to 350°F /175°C/ Gas Mark 4. Ensure your 8-inch tube pan is clean and completely dry, as moisture can negatively affect the cake.
In a mixing bowl, sift together the cake flour and 1/4 cup of granulated sugar. Repeat this sifting process two more times to ensure the flour is well aerated. Set this flour mixture aside.
1 cup Cake flour
In a large stand mixer bowl with the whisk attachment, beat the egg whites until they become frothy. Add the cream of tartar and salt to the egg whites. Continue to beat until soft peaks form.
1 ½ cups Egg whites, 1 1/2 tsp Cream of tartar, 1/4 tsp salt
Gradually add the remaining 1 cup of granulated sugar, about 2 tablespoons at a time, while continuing to beat the egg whites. Beat until stiff, glossy peaks form, and the sugar is fully incorporated. This may take about 5-7 minutes.
1¼ cups Castor sugar or fine-grain granulated sugar
Gently fold in the vanilla extract and almond extract (if using) into the egg white mixture.
1 tsp pure vanilla extract, 1/2 tsp almond extract
Carefully fold in the sifted flour mixture in small batches. Do this gently to avoid deflating the egg whites. Be thorough but gentle in your folding.
Spoon the batter into the ungreased 8-inch tube pan. Smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes or until the cake is golden brown and springs back when lightly touched.
Immediately invert the pan onto a bottle or a cooling rack to cool completely. This helps prevent the cake from collapsing as it cools. Allow the cake to cool upside down for at least 1 hour.
Serve the cooled cake with whipped cream and fresh berries.
1 cup Whipped cream, 1 cup Fresh berries

Notes

Add a touch of oil: While angel food cake traditionally contains no fat, a small amount of oil can enhance the cake's moistness. Add a teaspoon or two of neutral-tasting oil, such as vegetable or canola, to the batter. The oil will help to keep the cake tender and prevent it from drying out.

Incorporate sour cream or yogurt: For an extra dose of moisture and richness, consider adding a dollop of sour cream or yogurt to the batter. These dairy products add a delightful tangy flavor and contribute to the cake's softness and moistness. Aim for about a quarter cup of either ingredient to keep the balance right.

Brush with simple syrup: Once your angel food cake is baked and cooled, you can further enhance its moistness by brushing it with a simple syrup. This syrup, made by dissolving equal parts sugar and water over heat, adds a subtle sweetness and keeps the cake incredibly moist. Gently brush the syrup onto the cake's surface, allowing it to seep in and infuse every bite.

Store it the right way: Even with these added tricks, storing your angel food cake properly is essential to maintain its moistness. Once the cake is cooled, store it in an airtight container or wrap it tightly with plastic wrap. This will prevent any moisture from escaping and keep your cake irresistibly fluffy and moist for days to come.

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