Go Back
The origins of angel food cake can be traced back to the United States in the 19th century. It is said to have been developed by home bakers who were looking for a lighter alternative to traditional cakes. The cake's name is fitting, as it is often described as light as a feather, evoking visions of fluffy clouds and angels. Over the years, angel food cake has become a favorite in American households, particularly during warm months when lighter desserts are preferred.

Classic Angel Food Cake

Discover the joy of baking with our Heavenly Clouds Angel Food Cake recipe! This light and airy dessert is perfect for any occasion, elevating both casual gatherings and celebrations. Learn the secrets to creating this cloud-like cake, including essential techniques for whipping egg whites and mixing ingredients. Whether you enjoy it plain or with fresh fruits and whipped cream, this versatile treat is sure to impress dessert lovers of all ages. Dive into the delightful world of homemade baking and create your own slice of heaven!
Print Recipe Pin Recipe

Ingredients
  

1 cup cake flour, sifted

1 ½ cups granulated sugar, divided

12 large egg whites (room temperature)

1 teaspoon cream of tartar

½ teaspoon salt

1 teaspoon vanilla extract

¼ teaspoon almond extract (optional)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Do not grease the angel food cake pan; the batter needs to cling to the sides to rise properly.

    Mix Dry Ingredients: In a medium bowl, sift together the cake flour and ¾ cup of granulated sugar. Sift again to ensure even distribution and remove any lumps.

      Whip Egg Whites: In a large mixing bowl, whip the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and salt, then increase the speed to high. Whip until soft peaks form.

        Add Sugar Gradually: With the mixer still running, gradually add the remaining ¾ cup of granulated sugar, a tablespoon at a time. Continue beating until stiff, glossy peaks form. This will take about 5-7 minutes.

          Flavoring: Gently fold in the vanilla and almond extracts. Be careful not to deflate the egg whites.

            Incorporate Flour Mixture: Sift the flour mixture over the whipped egg whites in three parts, folding gently after each addition using a rubber spatula. Make sure there are no flour pockets left.

              Transfer to Pan: Pour the batter into the ungreased angel food cake pan. Smooth the top with a spatula and use a knife to gently swirl through the batter to eliminate any large air bubbles.

                Bake: Bake in the preheated oven for 35-40 minutes or until the cake is golden brown and springs back when lightly pressed in the center.

                  Invert to Cool: Once baked, remove the cake from the oven, and immediately invert the pan onto a wire rack. This helps the cake maintain its height and avoid collapsing as it cools. Let it cool completely in this position for about 1.5 hours.

                    Remove from Pan: Once the cake is cool, use a knife to gently loosen the edges of the cake from the pan. Invert the pan again and tap gently to release the cake.

                      Serve: Slice the angel food cake with a serrated knife and serve plain or topped with fresh berries and whipped cream if desired.

                        Prep Time: 30 minutes | Total Time: 2 hours 10 minutes | Servings: 12