Angel Food
Light, fluffy angel food cake with delicate vanilla flavor, perfect for celebrations or a sweet treat for those seeking a gluten-free dessert option.
Ingredients
Instructions
- Beat egg whites with salt until frothy.
- Add cream of tartar; beat until stiff peaks form, but not dry.
- Gradually fold in sugar, three tablespoons at a time.
- Sift the cake flour once, then fold it into the egg whites mixture three times.
- Add vanilla extract and fold gently to combine.
- Pour the batter into an ungreased angel food cake pan.
- Bake at 300° to 325°F for 1 to 1 1/4 hours, until the top is golden and a toothpick inserted comes out clean.
Tips & Substitutions
For best results, ensure your mixing bowl and beaters are completely clean and free of grease, as any fat can prevent the egg whites from whipping properly. If you don't have cake flour, you can substitute it with all-purpose flour by removing 2 tablespoons of flour and replacing it with cornstarch. This will help maintain the light texture of the cake.
Serving Suggestions
Angel food cake is delightful when served with fresh berries and a dollop of whipped cream. It pairs beautifully with Pat'S Five Cup Fruit Salad for a refreshing dessert option. You can also drizzle a light glaze or serve it alongside a scoop of vanilla ice cream for an indulgent treat.
Storage & Reheating
Store any leftover angel food cake in an airtight container at room temperature for up to 2 days. If you need to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To refresh the cake, you can briefly microwave individual slices for about 10 seconds to restore moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Angel Food contains roughly 263 calories, with 4g protein, 58g carbohydrates, and 0g fat. It is an excellent source of potassium (106% of the Daily Value) and iron (26% of the Daily Value). Note that it is relatively high in sodium, at 897mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Why did my angel food cake collapse?
If your cake collapsed, it may be due to underbaking or not beating the egg whites enough. Ensure you beat the egg whites until they form stiff peaks, and check for doneness by inserting a toothpick; it should come out clean. Additionally, avoid opening the oven door too soon during baking.
Can I make this cake ahead of time?
Yes, you can make angel food cake a day or two in advance. Just be sure to store it properly in an airtight container to keep it fresh. It’s best to wait until serving to add any toppings like whipped cream or fruit to maintain the cake's light texture.
What should I do if my cake sticks to the pan?
Angel food cake should be baked in an ungreased pan to allow it to cling to the sides as it rises. If it does stick, use a butter knife to gently release the edges after it has cooled for about 10 minutes, and then invert it onto a serving plate.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).