Bakery Angel Food Cake

Angel food cake reminds me of summer afternoons at my grandmother’s house. She’d pull one from the oven, light and airy, and we’d eat it with fresh strawberries from her garden. Back then, I thought making angel food cake was some kind of magic that only grandmothers could do.

Turns out, it’s not magic at all. It’s just a matter of understanding a few key tricks. The most important thing? Don’t be afraid of all those egg whites. Yes, you need a lot of them, and yes, you have to whip them just right. But once you get the hang of it, you’ll wonder why you ever bought those store-bought versions.

The best part about homemade angel food cake is how you can make it your own. Keep it simple with just a dusting of powdered sugar, or go wild with chocolate chips folded into the batter. Either way, you’ll have a cake that’s impossibly light and perfect for any occasion.

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What Kind of Egg Whites Should I Use?

For angel food cake, you’ll want to use fresh egg whites from large eggs rather than carton egg whites if possible. Fresh egg whites whip up better and give you more volume, which is crucial for getting that light, airy texture that makes angel food cake so special. Make sure your eggs are at room temperature before you start – this helps them whip faster and achieve better peaks. If you’re short on time, you can warm cold eggs by placing them in a bowl of warm water for about 10 minutes. Also, be extra careful when separating your eggs since even a tiny bit of yolk can prevent the whites from whipping properly.

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Options for Substitutions

Angel food cake is a bit tricky when it comes to substitutions since it relies on specific ingredients for its light, airy texture, but here are a few swaps you can make:

• Cake flour: If you don’t have cake flour, you can make your own by measuring 1 cup all-purpose flour, removing 2 tablespoons, then adding 2 tablespoons cornstarch. Sift this mixture several times to get it nice and light.
• Cream of tartar: In a pinch, you can substitute with 1 tablespoon white vinegar or lemon juice, but cream of tartar really gives the best results for stabilizing those egg whites.
• Almond extract: Feel free to skip this if you don’t have it, or try other extracts like lemon or orange for a different flavor twist. Just stick to the same amount.
• Egg whites: This is one ingredient you really can’t substitute – the egg whites are what make angel food cake special. Make sure they’re at room temperature and completely free of any yolk for the best volume.
• Granulated sugar: Stick with regular granulated sugar here. Other sugars like brown sugar or powdered sugar will change the texture and won’t give you that classic angel food cake result.

Watch Out for These Mistakes While Baking

The light, airy texture that makes angel food cake special can quickly turn into a dense disaster if even a trace of egg yolk gets mixed with your whites – separate each egg individually into a small bowl first, then transfer the clean white to your mixing bowl to avoid contaminating the entire batch.

Another major mistake is using a greased pan, which prevents the batter from climbing up the sides as it bakes, so always use an ungreased tube pan and avoid non-stick surfaces.

Overbeating the egg whites past stiff peaks will cause them to break down and deflate, while underbeating leaves them too loose to support the cake structure – stop mixing as soon as you can turn the bowl upside down without the whites sliding out.

Finally, resist the urge to open the oven door during baking, as the sudden temperature change can cause your cake to collapse, and always cool the cake upside down to maintain its height and prevent it from sinking.

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What to Serve With Angel Food Cake?

Angel food cake is perfect on its own, but it really shines when you add fresh berries like strawberries, blueberries, or raspberries on top. A dollop of whipped cream makes it even better, and you can fold some vanilla or a touch of lemon zest into the cream for extra flavor. This light, airy cake also pairs beautifully with a simple berry compote or even just a drizzle of chocolate sauce if you’re feeling indulgent. For summer gatherings, try serving it with macerated strawberries and a scoop of vanilla ice cream for the perfect ending to any meal.

Storage Instructions

Keep Fresh: Angel food cake stays moist and fluffy when covered with plastic wrap or stored in an airtight container at room temperature for up to 3 days. I like to leave mine in the tube pan overnight before removing it – this helps it keep its shape perfectly.

Refrigerate: If you want to keep your cake longer, wrap it well and pop it in the fridge for up to a week. The cool temperature actually helps maintain that light, airy texture we all love about angel food cake.

Freeze: This cake freezes like a dream! Wrap the whole cake or individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. When you’re ready to enjoy it, just thaw at room temperature for a few hours and it tastes just as good as fresh.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1200
• Protein: 45-55 g
• Fat: 0-2 g
• Carbohydrates: 240-260 g

Ingredients

• 1 3/4 cups granulated sugar
• 1/4 tsp salt
• 1 cup cake flour, sifted
• 12 large egg whites, room temperature
• 1/3 cup warm water
• 1 tsp vanilla extract
• 1/4 tsp almond extract, optional
• 1 1/2 tsp cream of tartar

Step 1: Prepare the Sugar and Dry Ingredients

• 1 3/4 cups granulated sugar
• 1/4 tsp salt
• 1 cup cake flour, sifted

Preheat your oven to 350°F (175°C).

In a food processor, spin the granulated sugar for about 2 minutes until it becomes superfine.

Sift half of this superfine sugar together with the salt and the sifted cake flour; set the remaining half of the sugar aside.

This helps prevent lumps and ensures your cake comes out light and airy.

Step 2: Whip the Egg Whites

• 12 large egg whites, room temperature
• 1/3 cup warm water
• 1 tsp vanilla extract
• 1/4 tsp almond extract, optional
• 1 1/2 tsp cream of tartar

In the bowl of a stand mixer fitted with the whisk attachment, combine the room-temperature egg whites, warm water, vanilla extract, almond extract (if using), and cream of tartar.

Mix on low speed for about 1 minute, allowing everything to blend gently before building volume.

Step 3: Add Sugar and Beat to Medium Peaks

• reserved superfine sugar from Step 1

Gradually sift in the reserved superfine sugar, beating continuously at medium speed.

Keep beating until medium peaks form – the meringue should hold its shape but not be stiff.

I find adding the sugar slowly helps create a smooth, stable foam.

Step 4: Fold in Flour Mixture

• sifted mixture of cake flour, salt, and sugar from Step 1

Sift a portion of the flour, salt, and sugar mixture from Step 1 over the meringue to dust the top.

Gently fold it in using a spatula, being careful not to deflate the foam.

Repeat this process in several additions until all the flour mixture is incorporated and you have a smooth, airy batter.

Step 5: Transfer and Bake

• batter from Step 4

Carefully spoon the batter into an ungreased tube pan, smoothing the top.

Bake at 350°F (175°C) for 35 minutes.

Check for doneness by inserting a wooden skewer halfway between the inner and outer walls; it should come out dry when the cake is done.

Step 6: Cool the Cake

Once baked, cool the cake upside down on a cooling rack for at least an hour before removing it from the pan.

This helps prevent it from collapsing and ensures the iconic fluffy texture of angel food cake.

I find the cake is much easier to handle (and tastes even better) when completely cooled.

Bakery Angel Food Cake

Delicious Bakery Angel Food Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 18 minutes mins

Cook Time 37 minutes mins

Total Time 55 minutes mins

Servings 4

Calories 1150 kcal

Ingredients

  

• 1 3/4 cups granulated sugar
• 1/4 tsp salt
• 1 cup cake flour, sifted
• 12 large egg whites, room temperature
• 1/3 cup warm water
• 1 tsp vanilla extract
• 1/4 tsp almond extract, optional
• 1 1/2 tsp cream of tartar

Instructions

 

• Preheat your oven to 350°F (175°C). In a food processor, spin the granulated sugar for about 2 minutes until it becomes superfine. Sift half of this superfine sugar together with the salt and the sifted cake flour; set the remaining half of the sugar aside. This helps prevent lumps and ensures your cake comes out light and airy.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the room-temperature egg whites, warm water, vanilla extract, almond extract (if using), and cream of tartar. Mix on low speed for about 1 minute, allowing everything to blend gently before building volume.
• Gradually sift in the reserved superfine sugar, beating continuously at medium speed. Keep beating until medium peaks form – the meringue should hold its shape but not be stiff. I find adding the sugar slowly helps create a smooth, stable foam.
• Sift a portion of the flour, salt, and sugar mixture from Step 1 over the meringue to dust the top. Gently fold it in using a spatula, being careful not to deflate the foam. Repeat this process in several additions until all the flour mixture is incorporated and you have a smooth, airy batter.
• Carefully spoon the batter into an ungreased tube pan, smoothing the top. Bake at 350°F (175°C) for 35 minutes. Check for doneness by inserting a wooden skewer halfway between the inner and outer walls; it should come out dry when the cake is done.
• Once baked, cool the cake upside down on a cooling rack for at least an hour before removing it from the pan. This helps prevent it from collapsing and ensures the iconic fluffy texture of angel food cake. I find the cake is much easier to handle (and tastes even better) when completely cooled.