Angel Food Cake

Angel food cake is basically just whipped egg whites and sugar, but it tastes like heaven in every bite (pun intended). In my book, it’s the perfect dessert: light, fluffy, and a blank slate to be topped with sweet fresh fruits. It’s a classic summer dessert for me, whether I’m topping it with strawberries for a strawberry shortcake variation or enjoying it with plenty of blueberries and whipped cream as an anytime treat. Ready to hear the angels sing? Keep reading on for all of my top tips on how to make this heavenly cake.

How To Make Angel Food Cake

INGREDIENTS

• Flour: Some recipes call for cake flour, but all-purpose flour works just fine here. Just make sure to sift it before using!
• Cornstarch: Cornstarch helps stabilize the cake, and creates that tender texture.
• Egg Whites: It’s important to use room-temperature egg whites. Bringing your eggs to room temperature beforehand makes it so much easier to whip them into the stiff peaks necessary.
• Cream of Tartar: This is what helps to stabilize the egg whites, and creates that light and fluffy texture. Some recipes use an alternative form of acid like lemon juice, but cream of tartar guarantees success every time.
• Granulated Sugar: Gradually adding the sugar into the egg whites and cream of tartar mixture not only sweetens the cake, but also aids in the structure.
• Extracts: Almond and pure vanilla extract are both used in my recipe to add that subtly sweet flavor that makes angel cake so special.

STEP-BY-STEP INSTRUCTIONS

While this entire cake is a breeze to create, the first step is undoubtedly the easiest. Sift together your flour, cornstarch, and salt in a large bowl, then set aside while you preheat your oven.

Next, you're going to beat your egg whites with cream of tartar until soft peaks form, then add your granulated sugar until stiff peaks form. When whipping your egg whites, give them plenty of time to get to stiff peaks. Bonus: You'll get a nice arm workout.

Then, gently fold only half of the dry ingredients into the whipped egg whites mixture until fully combined before adding in the rest. Be patient—don't fold in the rest until the first half is combined. When folding your dry ingredients into your whipped egg whites, fold very gently until just combined to avoid deflating your egg whites. Once everything is combined, add in your extracts.

Once everything is combined, pour the batter into your prepared cake pan, and place in the oven. You’re going to want to bake until a toothpick comes out completely clean—this should take no more than 40 minutes, but check after 35. After your cake has finished baking, it’s time to let it cool before serving. Let it cool for 15 minutes in the pan, then remove and let cool on a wire rack completely before topping with your whipped cream and fruits. Don’t rush this!

Storage

The baked cake will last for up to 2 days wrapped or covered at room temperature, or up to 1 week in an air-tight container in the fridge.