How to Make the Perfect Angel Food Cake

We should all have a solid command of the ABCs of baking. Thankfully, Food52's Test Kitchen Manager Erin McDowell -- alongside photographer Sarah Stone, who both blog at The Shutter Oven -- is here, with tips and tricks to help you master the most essential desserts and the simplest breads.

Today: Store-bought angel food cake is now a thing of the past. Bake it at home, easily -- just heed these tips.

Angel Food Cake

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Welcome to Baking Basics! In this column, we'll help you understand and perfect those pastry staples you want to get down pat. Today we’re starting with a summer favorite, something that begs for berries and a whole mess of whipped cream: angel food cake. 

Angel food is one of the simplest cakes to make -- all you do is whip egg whites, then fold in just enough flour to set its structure. The result is an airy, light cake with a gorgeous, white, tender crumb. 

There’s something about angel food that tends to steer folks away, even if they have mastered plenty of other cakes. Admit it: You’ve bought a store-bought angel food cake at least once or twice. But you shouldn't be afraid to make it on your own. Armed with a few basic tips, you're only about 90 minutes away from a homemade slice of cake on your plate.

Here’s what you need to know:

Angel Food Cake on Food52  Angel Food Cake

  • Start with a clean bowl and clean tools. Angel food cake is made using the foaming method, which means that the base of the cake is essentially meringue. Any fat or grease clinging to the surface of the mixing bowl or mixer can prevent the egg whites from whipping up. The same goes for separating your eggs -- there can’t be a speck of yolk in your whites! So be thorough.

  • Angel food cake uses cake flour to ensure an especially tender crumb structure. Sift the cake flour onto parchment paper to remove any lumps -- it’s important to do this before you begin to whip the egg whites, because once the meringue is at full volume, you want to work quickly.

  • When you whip the egg whites, start on a low speed; this breaks up the proteins in the eggs and starts to create the foam. Once the mixture appears foamy, raise the speed to medium and begin to add the mixture of sugar, cream of tartar, and salt gradually. Pour the sugar mixture gently in a slow stream (don’t dump it all in at once -- this will crush the beautiful foam you’ve made). The cream of tartar lowers the pH of the albumen in the egg whites and introduces low levels of hydrogen into the mixture. This makes the whites more prone to denaturing and also prevents proteins from bonding to the whites while they whip, which makes for the most even and stable foam.

Angel Food Cake

  • Your meringue should be strong but not overly stiff -- if it’s too stiff, the mixture will be clumpy and dry. (This makes it very difficult to add the flour.) 
  • Adding the flour must be done quickly -- but carefully! -- to maintain the integrity of the meringue. First, add about a third of the flour and fold it in using a rubber spatula. This first addition can be mixed slightly more vigorously, because it serves to “temper” the egg whites: Adding a little flour at first makes it easier to incorporate the remaining flour. Once the first addition is fully incorporated, add the remaining flour in two to three more additions, folding very gently but ensuring it’s fully incorporated (you don't want any floury lumps in the batter). 

Angel Food Angel Food Cake

  • Pour the batter gently into an ungreased tube pan. The most important thing to note when choosing a pan for angel food cake is that the center tube should be higher than the walls of the cake pan. This is important for cooling and unmolding the finished cake. 

  • Smooth the surface of the cake carefully with an offset spatula. Unlike most cake batters that have lots of liquifiers (like oil or butter) inside, angel food batter won’t “even itself out” in the oven. So if you want the top to look pretty, you’ve got to do it yourself.

Before you serve your cake, be sure to have some berries and plenty of whipped cream on hand. Then slice away.

Angel Food Cake on Food52

Angel Food Cake

Makes one 9-inch cake

12 large egg whites, at room temperature
2 tablespoons water, at room temperature
1 1/4 cups superfine sugar
Pinch salt
1 1/2 teaspoons cream of tartar
2 tablespoons lemon zest (from one large lemon)
1 1/2 teaspoons vanilla extract
1 cup cake flour, sifted

Whipped cream, as needed for serving
Berries, as needed for serving

See the full recipe (and save and print it) here.

Photos by Sarah Stone

See what other Food52 readers are saying.

I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!


Rebecca K. March 20, 2024
Angelfood cake was always my favorite, but I want almond extract to flavor it.
[email protected] January 8, 2017
I'd like to know if I can cook angel food cake in my electric pressure cooker?
Alex T. October 28, 2014
I wonder if I can use ready to use egg white liquid, or it has to be fresh egg white from fresh egg?
Aimee R. June 30, 2014
Love this column and can't wait to try out this cake for the summer! But more importantly for right now, I can't stop staring at that gorgeous glass mixing bowl! Please tell me it's available to purchase somewhere!
Erin J. July 1, 2014
Aimee - what, that ol' thing? :) It's a hand-me-down from somewhere. There's no brand name on it, so I'm afraid I don't know!
Aimee R. July 3, 2014
Oh well! Thank you for the response. Now I'll have to try out the cake, despite having to use a decidedly less attractive bowl :)
Pat E. June 7, 2014
I've always wanted to try this but didn't want all the egg yolk to deal with. Has anyone ever tried to whip the purchase egg whites in the jar?
Kenzi W. June 6, 2014
Erin! Welcome to the site! I'm beyond happy about your new column -- you are a dessert goddess and we all stand to learn a thing (or three) from you.
AntoniaJames June 6, 2014
So helpful, and interesting, and to the point. Love your writing, EMcD! As a child, for my mid-summer birthday, I always requested my mother to bake an angel food cake -- no icing! which I've never cared for much -- + whipped cream and/or ice cream (depending on the venue for my party, i.e., Great Falls Park vs. home) + berries! Will have to do that this year. My mother was the champion of all champions when it came to angel food cakes (and just about everything else, frankly, especially writing), but oddly, I only made 5 or 6 angel food cakes myself when I was growing up. She's no longer alive, so I'm grateful for all of this helpful information. ;o)
sarabclever June 6, 2014
I just bought an angel food cake pan last week--too many egg whites piling up in my freezer. Perfect timing!