American Cuisine
Angel Food Cake
By Dana Whitfield
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Angel food cake is one of America's great thrift desserts, born in the late nineteenth century when hand-cranked rotary egg beaters finally made whipping a dozen egg whites practical at home. Pennsylvania Dutch and Southern kitchens are often credited with popularizing it, and its snowy crumb earned the heavenly name. The genius is in what it leaves out: no butter, no yolks, no chemical leavening. Lift comes entirely from air beaten into the whites and stabilized by cream of tartar, while cake flour keeps the structure tender. Because there is no fat to weigh it down, the cake bakes into a tall, springy cloud that practically dissolves on the tongue. It is a fixture of summer cookouts and potlucks across the US precisely because it pairs so naturally with the season's fruit. A wedge under macerated strawberries or a spoonful of berry coulis feels light enough to follow a heavy barbecue plate. It travels well, slices cleanly with a serrated knife, and looks impressive on a buffet table without demanding frosting or fuss.
Ingredients
Serves 12Instructions
- 1
Preheat oven to 325°F (165°C). Have a 10-inch ungreased tube pan ready.
- 2
Sift together flour and 3/4 cup sugar. Repeat sifting 3 times to aerate.
- 3
In a clean, dry, large mixer bowl, whip egg whites, cream of tartar, vanilla, and salt on medium speed until soft peaks form.
- 4
Gradually add the remaining 3/4 cup sugar, about 2 tablespoons at a time, whipping on high until stiff peaks form.
- 5
Sift about one-fourth of the flour mixture over the whites. Gently fold in with a spatula. Repeat until all flour is incorporated.
- 6
Spoon batter into the ungreased tube pan. Run a knife through the batter to release air pockets.
- 7
Bake for 40-45 minutes, or until cracks feel dry and top springs back when touched. Bake until the cake is golden, springs back when lightly pressed, and the center reaches an internal temperature of at least 160°F (71°C), which fully cooks the egg whites.
- 8
Invert the pan immediately onto a wire rack or bottle neck. Let cool completely upside down (about 1.5 hours).
- 9
Loosen sides with a knife to remove cake. Serve with fresh berries.
Chef's Tips
- ✦ Make sure your mixer bowl, whisk, and spatula are spotlessly clean and grease-free; even a trace of fat or a fleck of yolk will keep the whites from reaching full volume.
- ✦ Bring the egg whites to room temperature before whipping. Warmer whites trap more air, so they climb higher and bake taller.
- ✦ Never grease the tube pan. The batter needs to grip the bare sides to climb as it bakes, and a greased pan will cause it to slide and collapse.
- ✦ Cool the cake completely upside down on its feet or over a bottle neck. Cooling inverted keeps the delicate structure stretched so it does not deflate under its own weight.
- ✦ Fold the flour in gently with a large spatula, turning the bowl as you go; aggressive stirring knocks out the air you worked to build.
Ingredient Substitutions
-
cake flour → all-purpose flour with cornstarch
For each cup, use 14 tablespoons all-purpose flour plus 2 tablespoons cornstarch; sift several times to keep the crumb tender and avoid toughness.
-
cream of tartar → fresh lemon juice or white vinegar
Use 1 teaspoon acid per 1/2 teaspoon cream of tartar. It stabilizes the foam but is slightly less forgiving, so stop at firm-but-glossy stiff peaks.
-
granulated sugar → superfine (caster) sugar
Swap 1:1. The finer crystals dissolve faster into the whites, giving a smoother, more stable meringue and an even crumb.
-
vanilla extract → almond extract
Use half the amount, about 3/4 teaspoon, since almond is potent; it gives a classic bakery-style aroma. A little finely grated lemon zest also works.
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Frequently Asked Questions
Can I make angel food cake ahead of time? ▼
Yes. Bake angel food cake up to a day ahead and store it tightly wrapped at room temperature once fully cooled. Add fresh berries and coulis only just before serving so the cake stays dry and springy rather than soggy.
How should I store leftover angel food cake and how long does it keep? ▼
Wrap angel food cake airtight or keep it under a cake dome at room temperature for up to 2 days. It can be refrigerated for up to 5 days, though chilling slightly dries the crumb. For longer storage, freeze wrapped slices up to 1 month and thaw at room temperature.
Why did my angel food cake turn out dense or short? ▼
A dense angel food cake usually means the egg whites were underwhipped, deflated during folding, or contaminated with fat or yolk. Whip to stiff, glossy peaks, fold the flour in gently, use a clean grease-free bowl, and bake in an ungreased pan so the batter can climb.
Can I make this cake gluten-free? ▼
Yes. Replace the cake flour with a measure-for-measure gluten-free baking blend that contains xanthan gum. Sift it several times as you would cake flour. The texture will be slightly less airy but still light, tender, and suitable for serving with fruit.
What can I do with the leftover egg yolks? ▼
Twelve yolks are perfect for custard-based recipes such as creme anglaise, lemon curd, pastry cream, hollandaise, or homemade ice cream. Store the yolks covered with a splash of water in the refrigerator and use within 2 days for the best quality and safety.
