Last updated: September 13, 2026
This angel food cake comes together from just a handful of pantry staples, and the recipe card below walks you through every step.
You get a tall, springy crumb and a crust that stays pale and tender instead of tough or rubbery.
What Makes This Angel Food Cake Different
Angel food cake relies entirely on whipped egg whites for its rise, so there is no butter, no oil, and no baking powder in this batter.
That makes the whipping and folding stages the two places where the recipe actually gets made or broken.
You want egg whites whipped to stiff, glossy peaks that hold their shape but still look smooth, not dry or clumpy.
Overwhipped whites lose their stretch in the oven and give you a cake that deflates as soon as it cools.
Underwhipped whites cannot support the flour, and the cake stays flat and dense instead of rising tall in the pan.
Cream of tartar stabilizes the foam so it holds up through folding and baking, which is why this recipe leans on it rather than skipping it.
Ingredients You Need for Angel Food Cake
You need twelve large egg whites, which usually means separating a full dozen eggs and saving the yolks for another recipe.
Cake flour gives the crumb its softness, since its lower protein content keeps the structure delicate instead of chewy.
Granulated sugar does double duty here, since part of it sweetens and stabilizes the egg whites while the rest gets sifted in with the flour.
Cream of tartar and a small amount of salt round out the whites, and vanilla with a touch of almond extract gives the finished cake its familiar bakery flavor.
Why an Ungreased Pan Matters
Angel food cake batter needs to grip the sides of the pan as it rises, so the tube pan stays completely ungreased.
Greasing the pan lets the batter slide back down instead of climbing, which leaves you with a shorter, denser cake.
How to Make Angel Food Cake Step by Step
Start by sifting the cake flour together with part of the sugar, then set that mixture aside while you work on the egg whites.
Beat the egg whites with cream of tartar and salt until they turn foamy, then add the remaining sugar gradually while beating to stiff, glossy peaks.
Fold in the vanilla and almond extract, then sift the flour mixture over the whites in batches, folding gently after each addition.
Pour the batter into the ungreased tube pan and smooth the top before it goes into the oven.
Folding Without Deflating the Batter
Use a wide rubber spatula and cut down through the center of the bowl, then sweep along the bottom and up the side in one motion.
Turn the bowl a quarter turn between folds so you work through the whole batch evenly instead of just the middle.
Stop folding as soon as you no longer see streaks of flour, since extra folding pushes air back out of the batter.
Baking and Cooling Your Angel Food Cake
Bake the cake until the top springs back when you touch it lightly and the surface cracks look dry rather than wet.
The moment the cake comes out of the oven, invert the pan so the cake hangs upside down as it cools.
This step keeps the delicate crumb from collapsing under its own weight while it is still warm and fragile.
Many tube pans have built-in feet or a center tube tall enough to balance on a bottle, so use whichever method your pan allows.
Once the cake has cooled completely upside down, run a thin knife around the edges and the center tube to release it before turning it out.
Storing and Serving Angel Food Cake
Once completely cool, angel food cake keeps well at room temperature under a cake dome or loosely covered with foil for up to three days.
You can also freeze it wrapped tightly in plastic for up to two months, then thaw it at room temperature before serving.
Serve slices plain, with fresh berries and whipped cream, or lightly toasted with a drizzle of honey.
Where Angel Food Cake Comes From
Angel food cake got its name from its pale color and featherlight texture, which nineteenth-century American cooks likened to something almost too delicate for this world.
The cake became especially popular once hand-cranked egg beaters made whipping a dozen egg whites practical for home kitchens.
It has stayed a warm-weather favorite ever since, since the batter uses no butter and the finished cake feels light even on a hot day.
You will notice the tube pan shape is part of that history too, since the central column helps the tall, delicate batter climb and support itself as it bakes.
Ready to see exactly how the measurements and timing come together? Use the recipe card below for the full ingredient list and step-by-step instructions.
Classic Angel Food Cake
This classic angel food cake rises tall on whipped egg whites alone, giving you a soft, springy crumb and a pale, tender crust.
Ingredients
- 12 large egg whites, room temperature
- 1 cup cake flour
- 1 3/4 cups granulated sugar, divided
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat the oven to 325°F and have an ungreased 10-inch tube pan ready.
- Sift the cake flour together with 3/4 cup of the sugar; set the mixture aside.
- In a large bowl, beat the egg whites with the cream of tartar and salt on medium speed until foamy.
- Increase the speed and gradually add the remaining 1 cup of sugar, beating until stiff, glossy peaks form.
- Beat in the vanilla extract and almond extract until just combined.
- Sift the flour mixture over the egg whites in three additions, gently folding after each one until no streaks remain.
- Pour the batter into the ungreased tube pan and smooth the top with a spatula.
- Bake for 40 to 45 minutes, until the top springs back when touched and the surface cracks look dry.
- Immediately invert the pan and let the cake cool completely upside down, about 1 1/2 to 2 hours.
- Run a thin knife around the edges and center tube to release the cake, then turn it out onto a serving plate.
Notes
Store at room temperature under a cake dome for up to 3 days, or freeze wrapped tightly for up to 2 months.
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 130Total Fat: 0gSaturated Fat: 0gSodium: 90mgCarbohydrates: 29gFiber: 0gSugar: 21gProtein: 4g
Angel Food Cake Questions, Answered
Why did my angel food cake sink after baking?
A sunken cake usually means it was underbaked, or it was released from the pan before it finished cooling upside down.
Give the cake the full cooling time and check that the top springs back firmly before you take it out of the oven.
Can you use egg whites from a carton for angel food cake?
Carton egg whites can work, but they sometimes whip up more slowly and to a slightly less stable foam than fresh whites.
If you use carton whites, beat them a little longer and watch for the same stiff, glossy peaks described in the recipe.
Do you need a tube pan to make angel food cake?
A tube pan is strongly recommended, since the central tube gives the tall batter something to cling to and support itself against as it rises.
A standard round or bundt pan will not give you the same height or texture.
Why does the recipe call for cake flour instead of all-purpose flour?
Cake flour has less protein than all-purpose flour, which keeps the crumb tender instead of chewy.
If you only have all-purpose flour, remove two tablespoons per cup and replace them with cornstarch to approximate cake flour.
How many eggs do I need for this angel food cake?
This recipe calls for twelve large egg whites, which typically means cracking a full dozen eggs and separating them carefully.
Save the yolks in the refrigerator for a few days, or freeze them for custards, curds, or scrambled eggs later.
Can you make angel food cake ahead of time?
Yes, angel food cake actually holds up well made a day or two ahead, stored at room temperature under a cake dome.
Wait to slice and top it with fruit or cream until you are ready to serve so it does not turn soggy.
Why This Recipe Works
This angel food cake works because every step protects the air whipped into the egg whites, from the cream of tartar that stabilizes the foam to the gentle folding that keeps it intact.
Dividing the sugar between the whites and the flour mixture also does real work, since it sweetens and stabilizes the foam while still letting the flour fold in cleanly.
The ungreased pan and the upside-down cooling step both exist for the same reason, giving the delicate structure something to climb and then something to hold onto while it sets.
Together, these small choices are what turn a dozen egg whites into a cake that rises tall and stays tender for days.
Bake This Angel Food Cake Today
You now have everything you need to bake an angel food cake with a tall rise and a soft, tender crumb.
Print the recipe card above, gather your eggs, and give this angel food cake a spot on your dessert table this week.
