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Angel Food Cake

This Angel Food Cake recipe is delicate and sweet, making for a perfect summer dessert, especially when topped with fresh berries!

Prep Time
25 mins
Cook Time
25 mins
Cooling Time
2 hrs
Total Time
3 hrs
Servings: 12 slices
Calories: 170 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup all-purpose flour
  • 1 ¾ cups sugar divided
  • ¼ teaspoon salt
  • 12 large egg whites or 1 ½ cups, at room temperature
  • 1 ½ teaspoons cream of tartar
  • 1 ½ teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F and position your oven rack in the center.
  2. Sift the flour, salt, and half of the sugar together. Repeat this 4-5 times to fully combine. Set aside.
  3. Add the egg whites to a clean metal bowl of a stand mixer fitted with a whisk attachment. Beat the egg whites at medium-low speed until slightly frothy, about 3 minutes. Add the cream of tartar and vanilla, then increase speed to medium and continue whipping until the egg whites begin to fluff up, another 1 minute.
  4. Slowly add the remaining sugar, one tablespoon at a time. Wait about 10 seconds between each addition to allow the sugar to incorporate into the egg whites. Once all the sugar is added, increase the speed to medium-high and whip until you have stiff, glossy peaks.
  5. Sift about 1/3 cup of the flour mixture on top and use a rubber spatula to gently fold it into the whipped egg whites. Repeat until all the flour is incorporated.
  6. Pour the cake batter into an ungreased tube pan and smooth the top with the spatula. To remove any large air bubbles, firmly tap the pan on a counter 2-3 times.
  7. Bake for 35-40 minutes until the top is golden brown and springs back when pressed.
  8. Carefully remove from the oven and immediately flip the cake pan over on a bottle and allow to cool for at least 2 hours. Once cooled, run a knife around the sides and inside of the pan and lift the cake out from the mold. Then, run the knife around the bottom to release it from the base. Transfer the cake to a cake stand, bottom side up, for serving. To slice, be sure to use a serrated knife for easy cutting.

Notes

  • Nutrition does not include berries. 
  • Storage: Transfer angel food cake to an airtight container or wrap it with plastic wrap and store it at room temperature. It is not necessary to store angel food cake in the fridge. Angel food cake is best eaten within 3 days, at which point it will begin to dry out. 
  • Transfer angel food cake to an airtight container or wrap it with plastic wrap and store it at room temperature. It is not necessary to store angel food cake in the fridge. Angel food cake is best eaten within 3 days, at which point it will begin to dry out. 
  • Freezing: To freeze, wrap your angel food cake with plastic wrap, then place in the freezer. It will keep for up to 4 months. Thaw at room temperature for couple of hours.
  • To freeze, wrap your angel food cake with plastic wrap, then place in the freezer. It will keep for up to 4 months. Thaw at room temperature for couple of hours.

Nutrition Information

Serving 1slice Calories 170kcal (9%) Carbohydrates 38g (13%) Protein 5g (10%) Fat 0.3g (0%) Saturated Fat 0.02g (0%) Polyunsaturated Fat 0.04g Monounsaturated Fat 0.01g Sodium 104mg (4%) Potassium 128mg (4%) Fiber 0.3g (1%) Sugar 29g (58%) Vitamin A 0.2IU (0%) Calcium 4mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 170

% Daily Value*

Serving 1slice
Calories 170kcal 9%
Carbohydrates 38g 13%
Protein 5g 10%
Fat 0.3g 0%
Saturated Fat 0.02g 0%
Polyunsaturated Fat 0.04g 0%
Monounsaturated Fat 0.01g 0%
Sodium 104mg 4%
Potassium 128mg 3%
Fiber 0.3g 1%
Sugar 29g 58%
Vitamin A 0.2IU 0%
Calcium 4mg 0%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.