Angel Food Cake Classic Light

This classic Angel Food Cake is the dessert I turn to whenever I want something light yet deeply satisfying There is nothing like slicing into a fluffy cloud cake topped with piles of whipped cream and sweet summer berries Whenever I make this for my family it disappears by the end of the day and the kitchen smells like pure vanilla

This cake was my go-to for Fourth of July gatherings and it always wowed guests especially when piled high with strawberries and blueberries

Ingredients

• Cake flour: look for bleached cake flour for the most tender crumb sift for lightness
• Granulated sugar: sifted and divided using fine baking sugar keeps the cake delicately sweet
• Large fresh egg whites: at room temperature fresh eggs whip up fluffier aim for 11 to 12 for perfect lift
• Cream of tartar: this helps stabilize the meringue ensuring the cake stays tall and airy
• Fine salt: just a bit sharpens all the other flavors
• Vanilla extract: pure vanilla gives the cake real bakery flavor
• Fresh lemon juice: cuts through the sweetness with a beautiful bright note
• Heavy whipping cream: choose cream with no additives for the whipped topping
• Powdered sugar: sweeter and softer than granulated essential for tender whipped cream
• Fresh fruit or edible flowers (optional): for garnish choose fruit that is ripe but not overly juicy for best presentation

Step-by-Step Instructions

Prepare the Oven:

Set your oven rack to the middle spot for even baking and preheat to 325 degrees F so the cake bakes through gently

Sift the Dry Ingredients:

In a medium bowl combine cake flour with half the sugar and sift thoroughly This not only combines but aerates the mixture so your cake rises higher

Whip the Egg Whites:

In a spotless metal bowl of a stand mixer whip egg whites at medium-low until just frothy Cleanliness is critical even a hint of fat will stop the whites from fluffing up

Stabilize with Cream of Tartar and Salt:

Add cream of tartar and salt to the whites and increase speed Mix until you see soft peaks forming like little mounds that do not hold their shape

Incorporate Remaining Sugar:

With the mixer running add the remaining sugar slowly about a tablespoon at a time Continue until the whites are glossy and the peaks are soft and slightly floppy

Add Flavorings:

Add in the vanilla and lemon juice and mix just until blended Overmixing can deflate the whites

Fold in Dry Ingredients:

Sprinkle about a quarter cup of flour mixture over the whipped whites and fold gently with a rubber spatula Repeat this process until all flour is just incorporated Be gentle to keep the batter airy

Fill the Pan:

Scrape cake batter into an ungreased nine-inch metal tube pan Smooth the top lightly and tap the pan on the counter to pop any big air pockets

Bake:

Place cake in the preheated oven and bake until golden brown and the top springs back when lightly pressed about 45 minutes

Cool Upside Down:

Invert the pan immediately and cool completely for at least two hours Cooling upside down keeps your cake from collapsing

Unmold Cake:

Run a plastic or silicone knife around the edges then slide the cake out of the pan Cut along the removable bottom and set the cake bottom side up on a serving platter

Make Whipped Cream:

In a stand mixer bowl whisk together heavy cream and powdered sugar until soft peaks form Spread on top of the cake and add fruit or flowers to serve

Serve:

Use a sharp serrated knife for clean slices For best results serve the cake the same day

Pin it

Every time I make this my daughter insists on licking the bowl of whipped cream and the pure joy on her face reminds me why this cake is a family favorite The scent of vanilla and lemon baking together signals a true homemade treat

Storage Tips

Store leftover cake covered at room temperature for up to two days If you need to keep it longer wrap individual slices tightly and freeze Thaw at room temperature before serving Fresh whipped cream should be added just before serving for the best texture

Ingredient Substitutions

If you do not have cake flour you can make a homemade version by removing two tablespoons of all-purpose flour per cup and replacing it with cornstarch For extra flavor swap orange zest for lemon juice Try almond extract in place of vanilla for a nutty twist

Serving Suggestions

Angel Food Cake is a natural base for strawberry shortcake Layer with whipped cream fresh berries and a touch of mint for a crowd pleaser It is equally lovely with roasted peaches or a tangy raspberry puree for something different

Cultural Background

Angel Food Cake rose to prominence in late nineteenth-century America prized for its ethereal texture and pure taste Unlike heavier butter cakes it became a summer favorite when lighter desserts were in demand Today it remains a symbol of celebration and comfort for many families

Frequently Asked Questions

→ Why should egg whites be room temperature?

Room-temperature egg whites whip up more easily, helping to create a stable, voluminous meringue for a fluffier texture.

→ Can I use carton egg whites for this cake?

It's best to use fresh egg whites, as carton types may not whip as well and could impact the cake's lightness.

→ Why bake in an ungreased tube pan?

An ungreased tube pan allows the batter to cling to the sides as it rises, ensuring maximum height and airiness.

→ How do I tell if the cake is done?

The cake is ready when the top is golden brown and springs back lightly when pressed with your finger.

→ How should this cake be served?

Slice gently with a serrated knife and serve with fresh whipped cream, berries, or edible flowers for garnish.

→ What flour should I use?

Bleached cake flour is preferred for its low protein content, resulting in a tender, delicate crumb.