Angel food cake relies entirely on well-whipped egg whites and gentle folding. The result is a tall, snowy sponge with a delicate crumb and no added fat.
Cook · Recipe
Angel Food Cake
An exceptionally light, fat-free sponge made from whipped egg whites, cake flour and vanilla, baked in an ungreased tube tin.
At a glance
Recipe summary
- Prep
- 20 min
- Cook
- 45 min
- Rest
- 1 hr
- Total
- 2 hr 5 min
- Serves
- Serves 10–12
- Skill
- Moderate
What you need
Ingredients
Metric US Ingredient
120 g 1 cup cake flour
300 g 1½ cups granulated sugar Divided into two equal portions.
12 large 12 large egg whites At room temperature.
7.5 ml 1½ tsp cream of tartar
1.25 ml ¼ tsp fine salt
5 ml 1 tsp vanilla extract
How to make it
Method
- Heat the oven to 160°C / 140°C fan / 325°F. Have an ungreased 25 cm / 10-inch tube tin ready; the batter needs to grip the sides as it rises.
- Sift the 120 g cake flour with 150 g of the sugar three times to aerate the mixture and remove lumps.
- Whisk the 12 egg whites with the cream of tartar and salt until foamy. Increase the speed and gradually add the remaining 150 g sugar, whisking to glossy stiff peaks.
- Fold in the vanilla, then gently fold in the flour mixture in four additions, keeping as much air in the whites as possible.
- Spoon the batter into the ungreased tube tin, level the top and run a thin knife through the mixture once to release large air pockets.
- Bake for 40 to 45 minutes until the top springs back and a skewer comes out clean.
- Invert the tin immediately and cool upside down for at least 1 hour before loosening the edges and removing the cake.
Useful notes
Equipment
- 25 cm / 10-inch tube tin
- Electric mixer
- Two large mixing bowls
- Fine sieve
- Flexible spatula
- Wire rack
Substitutions
- Use a commercial cake-flour blend, or replace 2 tablespoons from every cup of plain flour with cornflour and sift thoroughly.
- Replace vanilla with finely grated lemon zest for a citrus version.
Allergen notes
- Contains egg and wheat.
- Check flavouring labels if avoiding additional allergens.
Storage
Keep the cooled cake covered at room temperature for up to 2 days. It can be frozen, well wrapped, for up to 1 month; thaw at room temperature before serving.
Tips
- Do not grease the tin: the batter must cling to the sides to rise properly.
- Use a scrupulously clean, grease-free bowl for the egg whites.
- Cool the cake upside down so the delicate structure does not collapse.