Angel Food Cake

This classic foam cake rises from carefully whipped egg whites and stays tall as it cools upside down in its tube pan.

155 min

12 servings

Ingredients

12 large egg whites, room temperature

1 1/2 cups granulated sugar, divided

1 cup cake flour

1 1/2 tsp cream of tartar

1/4 tsp fine salt

1 tsp vanilla extract

2 cups fresh berries

1 tbsp confectioners' sugar, optional for serving

10-inch tube pan · Stand mixer or hand mixer · Fine-mesh sieve · Flexible spatula · Thin knife

Protect the foam

Any grease or yolk can weaken the whites, so use clean equipment and keep the pan ungreased.

Cool before releasing

The cake must cool completely upside down before you loosen it or its tender structure may collapse.

01. Heat the oven to 350 F with a rack in the lower third for even baking.

02. Keep the 10-inch tube pan dry and ungreased, and separate the egg whites without any yolk.

03. Sift cake flour with half the sugar twice so the mixture folds into the foam without lumps.

04. Beat whites to uniform foam, then add cream of tartar and salt before gradually adding the remaining sugar.

05. Stop when the whites are glossy and medium-stiff; a peak should stand but bend slightly at its tip.

06. Add vanilla, fold in the flour mixture in four additions, and spread the batter gently in the pan.

07. Bake at 350 F until the top is lightly golden, dry-cracked, and springs back when touched.

08. Invert the pan as soon as it leaves the oven and cool the cake completely upside down.

09. Loosen the outer edge and center tube with a thin knife, then lift the cake free and serve with fresh berries if desired.