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

A tall, fluffy slice of white angel food cake with a slightly browned top crust, served on a white plate.
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Make a classic, fat-free Angel Food Cake that is unbelievably light and airy. This recipe relies on perfectly whipped egg whites to achieve the signature fluffy texture. It is perfect for pairing with fresh berries or serving at any celebration.

Ingredients

Scale
  • 1 1/2 cups egg whites (about 10 to 12 large eggs), at room temperature
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar, divided
  • 1 cup cake flour, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Do not grease your 10-inch tube pan.
  2. In a large, clean bowl, combine the egg whites, cream of tartar, and salt. Beat with an electric mixer on medium speed until soft peaks form.
  3. Gradually add 1 cup of the granulated sugar, about 2 tablespoons at a time, while continuing to beat on high speed until stiff, glossy peaks form. Beat in the vanilla and almond extracts.
  4. In a separate small bowl, whisk together the remaining 1/2 cup of granulated sugar and the sifted cake flour.
  5. Gently fold the flour and sugar mixture into the egg whites in three additions. Use a large spatula and cut down through the center, then sweep up the side of the bowl to incorporate the dry ingredients without deflating the whites.
  6. Carefully transfer the batter into the ungreased tube pan. Run a knife through the batter to break up any 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. You must cool the cake completely upside down to prevent collapse. This will take at least 1.5 hours.
  9. Once completely cool, run a thin knife around the edges and the center tube to release the cake. Serve plain or with fruit and whipped cream.

Notes

  • Room temperature egg whites whip to a much greater volume than cold ones. Allow them to sit out for at least 30 minutes before starting.
  • Do not use a non-stick tube pan; the batter needs to cling to the sides to climb and achieve maximum height.
  • Sift the cake flour and sugar mixture twice before folding it into the meringue for the lightest texture.

Nutrition

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