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angel food cake sliced and topped with cream and berries

Angel Food Cake Recipe

Course: Cake, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12 slices
Calories: 148kcal
This simple angel food cake is wonderfully light and fluffy and easy to make with just a few ingredients. Decorate it with whipped cream and fresh berries for a real showstopper!
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  • cup all-purpose flour 105 grams
  • 2 tablespoons cornstarch 15 grams
  • cups granulated sugar 300 grams, divided
  • 12 egg whites 420 grams
  • teaspoons pure vanilla extract 6 grams
  • teaspoons cream of tartar 5 grams
  • ½ tsp kosher salt 1.5 grams


  • Move the top oven rack to the lowest position. Preheat oven to 350°F. A tube pan with removable bottom works best for this recipe. Do not grease or spray the pan.
  • In a medium bowl, sift together the flour, cornstarch, and ¾ cup of the sugar. Set aside the extra sugar and the sifted ingredients.
  • In a large bowl, using a hand or stand mixer, beat the egg whites, cream of tartar, vanilla, and salt on a high speed until soft peaks have been reached.
  • At this point, slowly add the remaining sugar to the egg mixture while continuously beating into stiff peaks.
  • Once the egg whites have reached a stiff peak, use a spoon or spatula to gently fold the dry ingredients into the eggs just until blended.
  • Pour the batter into the ungreased tube pan. Bake for 40-45 minutes, just until the top is browned, completely dry, and has started to crack.
  • Once done baking, immediately take the pan out of the oven and turn it upside on top of a bottle to prevent the cake from collapsing. Cool upside down for 1 hour before removing from pan. Once cooled, to remove the cake, slide a knife along the edges of the pan until it has been released.



  • Make sure the eggs are beaten into stiff peaks so that the cake holds its shape when it is baked.
  • Don't let any egg yolk get into the egg whites. The yolk can prevent the whites from forming peaks as they contain fat.
  • Carefully fold the dry ingredients into the egg whites to keep as much air in the batter as possible.
  • Don't use a bundt pan for this recipe. The angel food cake needs the structure of a tube pan to keep it together.
  • A stand mixer will work best to beat into peaks, and more quickly, but a hand mixer will work as well. A hand mixer will double the time it takes to reach peaks.
Storage: Store in an airtight container at room temperature for up to 2 days or in the freezer for up to 6 months.


Calories: 148kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 120mg | Fiber: 1g | Sugar: 25g | Calcium: 4mg | Iron: 1mg