Spring is finally here. You need a light dessert for your table. This easy angel food cake is like a sweet, fluffy cloud.
It is the perfect way to celebrate a sunny afternoon. Your family will love how airy it feels. Let’s get baking together!
Why You’ll Love This Recipe
This cake is a total winner for any host. It is naturally fat-free and very light. Perfect for spring entertaining or a holiday brunch.
You only need a few simple ingredients. It looks impressive but stays very simple. Your guests will think you are a pro. It is a guaranteed crowd-pleaser every time.
Simple Method
Making this cake is very rewarding. You just whip egg whites until they are fluffy. Then you gently fold in your dry ingredients. No fancy tools are needed for this recipe. Just follow the steps and stay patient.
Ingredients You’ll Need
Most of these items are likely in your pantry right now.
- 1 1/4 cups egg whites (room temperature)
- 1 1/2 cups granulated sugar, divided
- 1 cup cake flour, sifted
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Step-by-Step
- Preheat your oven to 350°F. Ensure your tube pan is clean. Do not grease the pan.
- Sift flour and 3/4 cup sugar together. Do this three times. Set it aside.
- Beat egg whites and cream of tartar. Add salt and extracts. Beat until soft peaks form.
- Add remaining sugar one tablespoon at a time. Beat on high speed. Wait for stiff, glossy peaks.
- Sift flour mixture over the whites. Do this in four additions. Fold gently after each one.
- Spoon batter into the tube pan. Run a knife through to remove bubbles.
- Bake for 40 to 45 minutes. The top should be golden. It should spring back when touched.
- Invert the pan over a rack. Cool for two hours. Use a knife to release edges.
Best Ways to Enjoy It
Serve this cake with fresh berries. A dollop of whipped cream is lovely too. It is perfect for Mother’s Day brunch. Set the table and enjoy a slice. Your family will ask for seconds!
Keep It Fresh
Store leftovers in an airtight container. It stays fresh for two days. You can keep it at room temperature. Do not refrigerate this cake. It might lose its fluffy texture. You can also freeze individual slices.
Recipe Tips
- Use room temperature egg whites for volume.
- Never grease your angel food cake pan.
- Ensure your mixing bowl is grease-free.
- Sift the flour multiple times for lightness.
- For Easter, serve with lemon curd.
- Fold gently to keep the air inside.
- Do not skip the cream of tartar.
Ways to Switch It Up
- Add lemon zest for a bright flavor.
- Swap almond extract for orange extract.
- Fold in finely grated chocolate bits.
- Serve with a warm strawberry sauce.
Common Questions
Why must I invert the pan?
Inverting keeps the cake from collapsing. It stretches the cake while it cools. This ensures a tall, airy result.
Can I use a regular cake pan?
A tube pan is best for this. It allows heat to reach the center. It also gives the cake support.
Can I use carton egg whites?
Fresh egg whites work much better here. Carton whites often do not whip well. Stick to fresh eggs for success.
I hope this light cake brings joy. It is a true spring classic. Happy baking to you!
— Lidia
Easy Angel Food Cake
Ingredients
- 1 1/4 cups egg whites (approximately 10-12 large), room temperature
- 1 1/2 cups granulated sugar, divided
- 1 cup cake flour, sifted
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon sal t
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat oven to 350°F (175°C) and ensure a 10-inch tube pan is completely clean and ungreased.
- Sift the cake flour and 3/4 cup of the granulated sugar together three times to ensure aeration and set aside.
- In a large grease-free bowl, beat the egg whites, cream of tartar, salt, vanilla extract, and almond extract until soft peaks form.
- Gradually add the remaining 3/4 cup of sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
- Sift the flour-sugar mixture over the egg whites in four separate additions, gently folding with a spatula after each addition until just incorporated.
- Carefully spoon the batter into the tube pan and run a thin knife through the mixture to remove any large air pockets.
- Bake for 40 to 45 minutes until the top is golden and springs back when lightly touched.
- Invert the pan immediately over a wire rack or bottle and cool completely for 2 hours before using a thin knife to release the cake from the edges.
