- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Serves
- 10
Ingredients
What you’ll need — tap to tick off as you go
- 1 ½ tsp
- ¼ tsp
- 200 g
- 100 g
- 60 g
- 2 tsp
- ½ tsp
Process
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Position a rack in the lower third of the oven and preheat to 175°C. Have a 25 cm two-piece tube pan ready; do not grease it.
Separate 12 large eggs, putting the whites into a large clean bowl and reserving the yolks for another use. Let the whites sit at room temperature for 20 minutes.
In a medium bowl, whisk 100 g granulated sugar with 100 g cake flour and 0.25 tsp fine salt. Sift the mixture three times to aerate it.
Add 1.5 tsp cream of tartar to the egg whites and beat on medium speed until foamy, about 1 minute.
With the mixer running, sprinkle in the remaining 100 g granulated sugar one tablespoon at a time. Increase to medium-high and beat until stiff, glossy peaks form, 5 to 7 minutes. The whites should hold a sharp peak when the beater is lifted.
Beat in 2 tsp vanilla extract and, if using, 0.5 tsp almond extract for 10 seconds.
Sift one-third of the flour mixture over the whites and fold gently with a large spatula. Repeat with the remaining flour mixture in two additions, folding just until no dry streaks remain.
Spoon the batter into the ungreased tube pan and smooth the top. Run a thin knife through the batter once to break any large air pockets.
Bake at 175°C for 35 to 40 minutes, until the top is golden and springs back when lightly pressed and a skewer inserted near the center comes out clean.
Immediately invert the pan onto its feet or over the neck of a bottle. Cool completely upside down, about 1.5 hours.
Run a thin knife around the edge and the center tube to release the cake. Invert onto a plate, then dust with 60 g sifted powdered sugar before serving.
Kitchen notes
Kitchen notes
- The single biggest mistake is greasing the pan: angel food cake needs to climb the ungreased sides, so any fat will make it collapse.
- Any trace of yolk or oil in the egg whites prevents stiff peaks; separate eggs one at a time into a small cup before adding to the main bowl.
- Cooling upside down is not optional. The cake is fragile while hot and will sink if cooled upright; leave it inverted until completely cold.
- Fold the flour in gently with a spatula, not a whisk, and stop as soon as the streaks disappear to keep the batter airy.
Substitutions
- cake flour→100 g all-purpose flour mixed with 2 tbsp cornstarch, sifted together
- cream of tartar→1.5 tsp lemon juice or white vinegar
- granulated sugar→superfine sugar, same weight
- vanilla extract→1 tsp vanilla bean paste
Storage & reheating
Store the cooled cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For longer storage, wrap slices tightly in plastic wrap, then foil, and freeze for up to 2 months; thaw at room temperature for 1 hour. To refresh a slightly dry slice, warm it in a 150°C oven for 3 to 4 minutes.
FAQ
The questions we get asked most
Why did my angel food cake collapse or sink in the middle?
The usual causes are greasy equipment, underbeaten egg whites, or cooling the cake upright. Make sure the bowl, beaters, and tube pan are spotless and grease-free, beat the whites to stiff glossy peaks, and invert the pan immediately after baking until the cake is completely cold.
Can I make angel food cake with a hand mixer?
Yes, but it takes longer, about 8 to 10 minutes of continuous beating. Use a large deep bowl and move the beaters in a slow circular motion so the whites whip evenly. Stop and lift the beaters every minute after the 6-minute mark to check for stiff peaks.
What do I do with the leftover egg yolks?
Refrigerate the yolks in a small container covered with a little water for up to 2 days, then use them for custard, lemon curd, or scrambled eggs. You can also freeze them with a pinch of salt or sugar for up to 3 months.
Can I use a regular Bundt pan instead of a tube pan?
A Bundt pan works only if it has straight, ungreased sides and you can invert it safely. Many Bundt pans have a nonstick coating, which prevents the batter from climbing, so the cake will be shorter. A two-piece tube pan with feet is the most reliable choice.
How do I know when the cake is fully baked?
The top should be dry, golden, and spring back when pressed lightly with a finger. A wooden skewer inserted near the center should come out clean, and the cracks on top should look set rather than wet. If the center still feels soft, bake 3 to 5 minutes more.
Why is my angel food cake dry and crumbly?
Overbaking is the main culprit; check the cake at 35 minutes and pull it as soon as the skewer is clean. Also measure the flour by weight, since too much flour makes a dry crumb. Store the cake airtight, as it dries out quickly once cut.
Can I add lemon or cocoa to change the flavor?
Yes. For lemon, add 1 tbsp finely grated lemon zest with the vanilla. For cocoa, replace 15 g of the cake flour with 15 g unsweetened cocoa powder and sift it with the flour mixture. Do not add liquid flavorings, as they deflate the foam.
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