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Angel Food Cake Recipe with Light Fluffy Texture
Molly

Angel Food Cake Recipe with Light Fluffy Texture

A classic American dessert made with only egg whites, creating an airy, spongy texture. Light and delicate, this cake pairs perfectly with fresh fruit or citrus glazes. No butter or oil required!
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: CITRUS DESSERTS
Cuisine: American
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 large egg whites, cold
  • ¼ tsp cream of tartar (or white vinegar)
  • 1 ½ cups cake flour, sifted
  • 1 ½ tsp baking powder (aluminum-free)
  • 1 cup granulated sugar
  • Pinch of salt

Method
 

  1. Preheat oven to 340°F (170°C)
  2. Butter and flour two 10-inch tall cake pans
  3. Whip egg whites in a cold bowl with cream of tartar until soft peaks form
  4. Gradually add 3/4 cup sugar, continuing to whip to stiff glossy peaks
  5. Sift flour, baking powder, and salt onto meringue
  6. Fold dry ingredients into meringue in three batches until smooth
  7. Divide batter evenly between prepared pans
  8. Bake for 35 minutes until golden and springy
  9. Cool 10 minutes in pans, then invert onto wire racks to cool completely

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 38gProtein: 8gFat: 3gSaturated Fat: 1gCholesterol: 30mgSodium: 40mgFiber: 1gSugar: 25g

Notes

Use room temperature egg whites for better volume
Chill mixing bowl and whisk 15 minutes before use
Dust spatula with flour for smoother folding
Rotate pans halfway through baking for even rise
Avoid overmixing after adding flour
Store in airtight container for up to 3 days

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