I grew up on store-bought angel food cake and always loved its light, airy texture. It was a special treat my mom would buy during spring and summer, and I would look forward to it. After I left home I stopped the tradition and rarely bought it for myself.
Last summer I began thinking about those earlier days and decided to bring angel food cake back into my baking rotation. With more experience now, I wanted to make it from scratch. I found an excellent recipe originally shared on Nicole’s blog and adapted from The New Best Recipe. The first time I baked it I took a photo that somehow ended up deleted, which delayed me sharing the recipe here.
When made properly, angel food cake resembles a tender meringue with a lightly crisped golden crust. It’s sweet but delicate, with a chewy, melt-in-your-mouth crumb. It’s not as moist as butter cakes, but it’s delightful on its own and pairs beautifully with fresh fruit, whipped cream, or a simple glaze—I’ll share a topping suggestion soon.
For best results you’ll need an ungreased tube pan with a removable bottom. I prefer to bake the cake one day and release it from the pan the next morning, just before serving. Although angel food cake can seem intimidating, following the steps carefully produces a pristine, snowy-white sponge that’s worth the effort. It’s one of those recipes that feels especially rewarding when you get it right.
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Angel Food Cake
Ingredients
- 1 ½ cups egg whites (10–12 large), at room temperature
- 1 ½ cups superfine sugar , divided
- 1 cup sifted cake flour
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- 2 teaspoon vanilla
- ½ teaspoon almond or lemon extract
Instructions
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Preheat the oven to 325°F (163°C).
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In a small bowl, combine the cake flour and ¾ cup of the superfine sugar; set aside.
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Using a stand mixer with the whisk attachment, beat the egg whites on medium speed until frothy, about 1 minute. Add the cream of tartar and salt and mix until incorporated. Gradually add the remaining ¾ cup sugar, 1–2 tablespoons at a time. After the sugar is fully incorporated, increase the speed to medium-high and beat until the whites form soft peaks — do not overbeat to stiff peaks. Fold in the vanilla and the almond or lemon extract.
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Sift the flour/sugar mixture over the whipped egg whites in 6–8 additions, gently folding after each addition. Take your time and fold carefully to avoid deflating the whites.
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Pour the batter into an ungreased 9-inch tube pan with a removable bottom. Smooth the top with a spatula and tap the pan on the counter once or twice to release any large air bubbles.
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Bake for 50–60 minutes, until the top springs back when lightly pressed.
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Remove from the oven and invert the pan over a full 2-liter bottle or cooling rack so the cake cools upside down. Allow it to cool completely, preferably overnight.
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When ready to serve, run a thin knife gently around the sides and then around the inner tube and the bottom to release the cake.
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Source: Baking Bites, adapted from The Best Recipe.
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