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Classic Homemade Angel Food Cake: Light, Airy, and Fat-Free

A tall, fluffy slice of angel food cake showing its airy white interior and golden crust.
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Learn how to make a truly light and airy Angel Food Cake from scratch. This fat-free dessert relies on perfectly whipped egg whites to achieve a heavenly, fluffy texture, making it perfect for summer celebrations or pairing with fresh berries.

Ingredients

Scale
  • 1 ½ cups egg whites (about 10 to 12 large eggs), room temperature
  • 1 ½ teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup granulated sugar, divided
  • ¾ cup cake flour, sifted
  • ½ cup granulated sugar, sifted

Instructions

  1. Prepare your 10-inch tube pan by leaving it ungreased. Do not use a non-stick pan. Preheat your oven to 350°F (175°C).
  2. In a large, clean bowl, combine the room temperature egg whites and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form.
  3. Gradually add the 1 cup of granulated sugar, about 2 tablespoons at a time, while continuing to beat on high speed. Beat until the meringue is stiff, glossy, and holds firm peaks. Beat in the vanilla and almond extracts.
  4. In a separate bowl, whisk together the sifted cake flour and the remaining ½ cup of sifted granulated sugar.
  5. Gently fold the flour and sugar mixture into the meringue in three additions. Use a rubber spatula and cut down through the center, then sweep up the side of the bowl, turning the bowl as you go. Stop folding just when no streaks of flour remain. Do not overmix, or you will deflate the egg whites.
  6. Carefully spoon the batter into the ungreased tube pan. Gently spread the top level. Run a thin knife through the batter a few times to release large air pockets.
  7. Bake for 35 to 40 minutes, or until the top is golden brown and springs back lightly when touched.
  8. Immediately invert the pan onto its cooling feet (or over the neck of a bottle if your pan does not have feet). Allow the cake to cool completely upside down, about 1.5 to 2 hours. This step is crucial for preventing the cake from collapsing.
  9. Once completely cool, run a thin knife around the edges and the center tube to release the cake. Serve plain or topped with fruit and whipped cream.

Notes

  • Room temperature egg whites whip to a much greater volume than cold ones. Separate the eggs carefully; even a trace of yolk will prevent the whites from whipping properly.
  • Sifting the cake flour twice ensures the lightest possible texture in your final cake.
  • To serve, top with fresh strawberries and a dollop of homemade whipped cream for a heavenly light dessert.

Nutrition

Find it online: https://rosatasty.com/angel-food-cake-light-airy-recipe/