Never Fail Angel Food Cake
A light, airy angel food cake with subtle sweetness and delicate flavor, perfect for celebrations or a special treat for those who enjoy fluffy desserts.
Ingredients
Instructions
- Sift the cake flour once and measure.
- Sift the sugar 5 or 6 times.
- Add half of the sugar to the sifted flour and sift 15 times.
- Add salt to egg whites and beat until foamy.
- Add cream of tartar and beat until stiff peaks form.
- Fold in the remaining sugar gradually.
- Fold in the flour and sugar mixture gently.
- Add flavoring (almond, lemon, or vanilla).
- Bake at 375°F for 30 minutes.
Tips & Substitutions
For the best results, ensure your mixing bowl and beaters are completely clean and dry to achieve stiff peaks. If you don't have cake flour, you can substitute with all-purpose flour by removing 2 tablespoons per cup and adding cornstarch. Be gentle when folding in the flour mixture to maintain the cake's airy texture. This cake pairs beautifully with fresh fruit or whipped cream.
Serving Suggestions
Angel food cake is delicious served plain or with a dusting of powdered sugar. Pair it with fresh berries or a drizzle of chocolate sauce for an extra treat. It also makes a great base for a strawberry shortcake, where you can layer it with whipped cream and strawberries. For a twist, serve it with a scoop of vanilla ice cream.
Storage & Reheating
To store leftover angel food cake, wrap it tightly in plastic wrap or place it in an airtight container at room temperature for up to two days. You can also refrigerate it for up to a week, but let it come to room temperature before serving. Reheating is not necessary, but if desired, place slices in a microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Never Fail Angel Food Cake contains roughly 831 calories, with 35g protein, 96g carbohydrates, and 36g fat. It is an excellent source of protein (70% of the Daily Value), iron (56% of the Daily Value), and dietary fiber (37% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1165mg per serving (51% 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?
A collapsed angel food cake can result from under-beating the egg whites or over-mixing the batter. Ensure the egg whites reach stiff peaks and that you fold in the flour mixture gently to maintain the cake's structure. Also, avoid opening the oven door during baking to prevent sudden temperature changes.
Can I use a different flavoring for the cake?
Absolutely! While the recipe suggests almond, lemon, or vanilla flavoring, you can experiment with other extracts like coconut or hazelnut for a unique twist. Just be mindful of the strength of the extract, as some may require less than the suggested amount.
How do I know when the cake is done baking?
The cake is done when it is golden brown and springs back when lightly touched. You can also check by inserting a toothpick into the center; it should come out clean. Avoid overbaking, as this can lead to a dry texture.
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).