Angel Food Cake Recipe with Whipped Egg Whites
A light, fat-free sponge cake made with whipped egg whites and fine cake flour.
Angel food cake is a tall, airy sponge made from whipped egg whites, sugar and cake flour. The source includes butter and a cup of cornstarch, which would weigh down the foam and produce a very different cake. This version uses no fat, separates twelve egg whites carefully and folds in sifted cake flour in several additions. Bake it in an ungreased tube pan so the batter can cling to the sides as it rises, then invert the pan to cool. Wait until completely cool before loosening and slicing. Heat oven to 165°C (325°F). Use a clean, completely ungreased 25-cm tube pan; do not line it. Sift cake flour with 100 g sugar three times to aerate and remove lumps.
Recipe card
Angel Food Cake Recipe with Whipped Egg Whites
Equipment: Stand mixer, fine sieve, ungreased tube pan, thin knife, bottle for inverting
Ingredients
Instructions
Prepare oven
Heat oven to 165°C (325°F). Use a clean, completely ungreased 25-cm tube pan; do not line it.
Sift flour and sugar
Sift cake flour with 100 g sugar three times to aerate and remove lumps.
Whip whites
In a clean bowl beat egg whites, cream of tartar and salt until foamy. Add remaining 200 g sugar gradually and beat to glossy medium-stiff peaks. Beat in vanilla and almond extract.
Fold flour
Sift flour mixture over egg whites in 4 additions, folding gently after each until no dry streaks remain.
Fill pan
Spoon batter into tube pan and run a thin knife through once to remove large air pockets. Smooth top.
Bake
Bake 35 to 45 minutes until golden, springy and a skewer comes out clean. Do not open oven during first 30 minutes.
Invert and cool
Immediately invert pan over its feet or a bottle neck. Cool completely, about 2 hours, before loosening edges with a thin knife.
How to tell when it is ready
Cake is golden and springy with a clean skewer; it cools upside down and holds its height.
Tips
- Separate eggs while cold, then warm whites before whipping.
- Sift flour and sugar multiple times.
- Fold gently in small additions.
- Invert to cool completely.
Troubleshooting
- If cake shrinks, it may be underbaked or cooled upright.
- If whites do not whip, check that bowl and beaters are free of grease.
Substitutions
- Use a gluten-free cake flour blend designed for sponge cakes.
- Omit almond extract for a nut-free flavour profile.
Variations
- Add lemon zest.
- Serve with a thin chocolate sauce.
Serving suggestions
- Serve with strawberries.
- Add lightly sweetened whipped cream.
- Pair with citrus segments.
- Toast slices and add berries.
Make ahead
Prepare suitable components ahead and store them safely. Store covered at room temperature up to 2 days. Freeze slices well wrapped up to 2 months.
Storage
Store covered at room temperature up to 2 days. Freeze slices well wrapped up to 2 months.
Food safety
Use clean equipment with egg whites; bake until the centre is fully set and cool completely before storage.
Frequently asked questions
Why must the pan be ungreased?
The batter needs to cling to the pan walls as it rises; grease can make it slip and collapse.
How should I store classic angel food cake?
Store covered at room temperature up to 2 days. Freeze slices well wrapped up to 2 months.
Serve with strawberries. Store covered at room temperature up to 2 days. Freeze slices well wrapped up to 2 months.
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