Ah, Angel Food Cake — the lightest, fluffiest cake you can make! 🍰☁️ It’s naturally low in fat, relies on whipped egg whites for its height, and has a delicate sweetness that pairs beautifully with berries or whipped cream.
Here’s a classic recipe:
🍰 Classic Angel Food Cake
Ingredients (1 10-inch tube pan)
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1 cup cake flour
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1 ½ cups granulated sugar, divided
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12 egg whites (room temperature)
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1 ½ tsp cream of tartar
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¼ tsp salt
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2 tsp vanilla extract
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½ tsp almond extract (optional)
Instructions
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Prep the flour:
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Sift together cake flour and ¾ cup of the sugar. Set aside.
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Beat the egg whites:
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In a large, clean mixing bowl, beat egg whites on medium speed until foamy.
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Add cream of tartar and salt, then increase speed to high.
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Gradually add the remaining ¾ cup sugar, 1 tbsp at a time, until stiff peaks form.
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Add flavor:
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Gently fold in vanilla and almond extracts.
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Fold in flour:
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Sift a little of the flour mixture over the egg whites and gently fold using a spatula.
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Repeat until all flour is incorporated — be careful not to deflate the egg whites.
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Bake:
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Pour batter into an un-greased 10-inch tube pan. Smooth the top with a spatula.
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Bake at 350°F (175°C) for 35–40 minutes, or until the top is golden and springs back lightly when touched.
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Cool upside down:
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Invert the pan immediately onto a bottle or funnel and let cool completely for 1–2 hours. This keeps the cake from collapsing.
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Remove from pan:
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Run a thin knife around the edges and center tube, then gently lift the cake out.
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💡 Tips & Variations
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Extra light: Sift flour multiple times and fold gently.
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Flavor twists: Add cocoa powder (chocolate angel food cake) or citrus zest (lemon/orange).
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Serve with: Fresh berries, fruit compote, or a dollop of whipped cream.
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Storage: Keeps at room temperature for 2–3 days in an airtight container.
If you want, I can also give you a quick strawberry-topped angel food cake dessert that’s perfect for summer — no frosting needed!
