The Best Angel Food Cake

Soft, Light, and fluffy, this cake is truly The Best Angel Food Cake. It feels like a piece of cloud in your mouth.

About The Best Angel Food Cake

• This cake recipe is easy, fun to make, and will give you The Best Angel Food Cake 🙂
• The proper pan is crucial for making The Best Angel Food Cake. An Angel Food Cake Pan is a fluted pan with a removable bottom. It is important to remember that we cannot make the Angel Food Cake in a Bundt pan.
• The secret ingredient to a good Angel Food Cake is Egg Whites, and we need quite a number of them—about 9-10 egg whites! If you ask what to do with the leftover yolks, I have the perfect recipes: Rich & Creamy Lemon Curd or Lemon Meringue Tart.
• The type of flour is also important. We can make this cake with All-purpose flour; however, I recommend using Cake Flour to create a velvety texture for a soft and smooth Angel Food Cake.

• For this recipe, we also need Cream Of Tartar to increase the egg whites' stability and prevent them from collapsing.
• Another ingredient is Caster Sugar. Caster sugar is finer with smaller crystals contributing to a smoother cake texture.
• And what is a cake without Vanilla Extract? Use Clear Vanilla Extract to have the brightest cake crumb.

How To Make This Cake

• Divide the sugar in half and sift the cake flour and half of the caster sugar three times. If using all-purpose flour and regular granulated sugar, pulse them in the food processor for the finest mixture.
• Wipe the bowl and whisk the attachment or any other tools that come in contact with the egg whites with white vinegar to remove any oil. Any fat on the gadgets will prevent the egg whites from whipping and stiffing.
• Using a stand mixer, whisk the egg whites, cream of tartar, salt, and vanilla extract until soft peaks form.

Next Steps:

• Once soft peaks are reached, slowly stream in the half sugar (not the sugar/ flour mixture) and keep whisking until stiff peaks form. Do not add the sugar at once; instead, do about one tablespoon at a time.
• Switch to a rubber spatula and gently fold the flour/ sugar mixture, ¼ cup at a time. Gently mix the batter, as vigorous mixing will deflate the egg whites.
• Use a ½ cup measuring cup to scoop the batter into the UNGREASED Angel Food Cake Pan. Greasing the pan will prevent the cake from rising to the highest level.

• Run a pairing knife into the batter a few times to remove large air bubbles.
• Bake the cake for 35 to 40 minutes until its top is light brown and dry.
• Immediately after removing the pan from the oven, turn it upside down and let the cake cool down completely for about one hour. If your cake pan doesn’t have feet, invert it onto the bottom of a jar to cool. See the Instagram reel for the details.
• Run a knife around the side and the center tube of the pan and flip the cake onto the serving plate.
• Important TIP: use a serrated knife to cut a clean slice of the cake.
• The Best Angel Food Cake pairs with whipped cream and berries.

Because angel food cake contains almost no fat, it dries out fast. Make sure to place the leftover cake in an airtight cake storage container or wrap it tightly in cling wrap.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

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📖 Recipe