Angel cake

Name: Angel cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: Type 00 flour 1 ¼ cup; Egg whites (about 12) 2 cups; Cream of tartar (or the same amount of baking powder) 1 tsp; Sugar 1 &frac13; cup; Almond extract bitter 1 tsp; Vanilla bean 1; Fine salt ¾ tsp

it es fr de br

344

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 344
Carbohydrates g 51.1
of which sugars g 35.8
Protein g 8.8
Fats g 0.5
of which saturated fat g 0.06
Fiber g 0.6
Sodium mg 306

Difficulty: Average
Prep time: 15 min
Cook time: 40 min
Serving: 8
Cost: Low

PRESENTATION

Angel cake is all about being light and fluffy, really setting it apart among desserts. And you know what? A homemade angel food cake is pretty much something special because you only use egg whites—no oil or butter here. Seriously good. And that’s why each bite stays moist but never feels heavy. This style of sponge cake first showed up in early 19th-century African-American kitchens. It is a favorite for its unique texture. You’ll see it rise so tender and tall in a special high-sided pan. And cooling it upside down? Keeps everything super airy. The top stays golden and a bit crisp—inside just melts in your mouth. Perfect when you want something sweet without the fuss.

Here's the deal: the angel cake recipe is known for its versatility. I mean, it's such a light and fluffy cake. Top it with anything like sweet whipped cream, tangy glazes, or fresh fruit. In the U.S., folks often bring classic angel food cake to picnics, church gatherings, or just enjoy it as a weekend treat—fits nearly any occasion. The cake’s airy crumb soaks up juices from strawberries or other berries. Makes every bite extra special. Even though making an easy angel food cake at home might sound fancy, it’s really, really just about patience when whipping the egg whites until they’re super stiff. Sorta like making meringue.

People always talk about how the cake turns out so soft and cloud-like. And it's fun to see it hold its height after cooling. Whether you stick to the traditional style or mix it up with different toppings, this angel food cake gives you a dessert that feels as light as air but tastes totally satisfying. For sure. Perfect for any celebration, this cake is a great combo of simplicity and elegance, providing a delicious treat that everyone will love. So so good.

How to prepare Angel cake

To prepare the angel cake, make sure the tools for whipping the egg whites are perfectly clean and free of any fat traces. Carefully separate the egg whites from the yolks 1 to prevent yolk traces from mixing with the whites (you can use the yolks to make a Chocolate custard cream to fill your angel cake!). Place the egg whites in a mixing bowl to proceed with cooking in a double boiler. Turn on the low heat, stir with a whisk, and insert a kitchen thermometer because the temperature should reach 113°F 2. Once the temperature is reached, pour the egg whites into the bowl of a stand mixer. Set the stand mixer to medium speed, and as soon as the egg whites start to turn white, add part of the sugar (200 g) 3.

At this point, pour in the almond extract 4 and let it incorporate, then add the sifted cream of tartar 5. After a couple of minutes, finally add the vanilla bean seeds 6.

As soon as the egg whites are fluffy and foamy, stop the stand mixer 7. Separately, sift the flour into a bowl 8. Then, in the same bowl, pour the remaining sugar (70 g) and salt 9.

At this point, transfer the egg whites and gently fold them into the dry ingredients, mixing from top to bottom with a spatula to prevent deflating the mixture (10-11). All that's left is to pour the mixture into the classic angel cake or chiffon mold (bottom diameter 8.66 inches, top diameter 10.34 inches, height 3.94 inches) without greasing or flouring it. Gently distribute the batter, smoothing it with the back of a spoon 12. Bake the angel cake in a preheated static oven at 374°F for 30-35 minutes.

After the indicated time, check the angel cake with a skewer, and if it comes out dry, you can remove the cake from the oven; otherwise, bake it for a few more minutes. Remove the angel cake from the oven 13 and invert it onto a cutting board, resting it on the special legs 14: this way, the cake will cool without deflating or becoming moist. Once completely cool, remove it from the mold, and with a knife blade, gently detach the base from the mold. Serve your simple angel cake 15 accompanied by a rich chocolate pastry cream, a fruit coulis, or coated with glaze!

Storage

You can store the angel cake under a glass dome for 1-2 days. Freezing is not recommended.

Tip

For those with a sweet tooth, this soft cake can be paired with a delicious pastry cream made with the leftover yolks! If you prefer to stick with the same white tone, how about a milk cream? It will also be delicious with a fruit coulis!

For the translation of some texts, artificial intelligence tools may have been used.

Angel cake

PRESENTATION

How to prepare Angel cake

Storage

Tip

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