Impossibly light and airy, this angel food cake is gently flavored with vanilla and a hint of almond. The soft, cloud-like crumb makes it a lovely base for in-season fruit and cream, a spoonful of lemon curd, or a simple drizzle of chocolate ganache.
Ingredients
Egg whites
Cream of tartar
Cake flour
Granulated or superfine sugar
Vanilla extract
Almond extract
Tapioca starch or cornstarch
Salt
For serving: softly whipped cream and fresh fruit (strawberries, raspberries, apricots, peaches), lemon curd, or chocolate ganache.
For Best Results
- Use superfine sugar, or pulse granulated sugar until very fine. This helps keep the crumb light and smooth.
- Sift the dry ingredients three times to maintain an airy texture.
- Bring egg whites to room temperature and whip just to soft peaks.
- Cake flour is essential here—it gives the cake its tender, delicate structure.
- Don’t grease the pan, and allow the cake to cool upside down to preserve its height.
A few things to know
This cake is all about lightness. Fold the batter gently to keep as much air as possible — it’s what gives the cake its signature lift.
Serve it simply. Fresh berries and softly whipped cream are often all it needs, though lemon curd or chocolate ganache make it feel a little more special.
A final note
Angel food cake has a quiet charm — simple, airy, and unexpectedly memorable. The kind of cake that feels almost cloud-like when sliced, inviting you to slow down and enjoy it just as it is, or dressed up with whatever’s in season. At home, it’s simply called cloud cake, a name that feels just right.
Angel Food Cake
Ingredients
1 1/4 cup (250g) superfine or granulated sugar, divided
1 cup plus 1 tbsp cake flour (120g)
1 tbsp tapioca starch
1/4 tsp salt
12 egg whites, at room temperature
1 tsp cream of tartar
1 1/2 tsp vanilla extract
1/4 tsp almond extract
Instructions
Instructions
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Preheat the oven to 350°F. Prepare a 10-inch angel food pan by doing nothing—the batter needs to cling to the sides to rise properly and cool inverted.
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If using granulated sugar, place the sugar in a food processor and blend until very finely ground, about 1 minute.
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In a large bowl, whisk together half of the sugar (125 g), the cake flour, tapioca starch, and salt. Sift the mixture three times, then set aside.
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In a stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on high speed until foamy and opaque, about 1 minute.
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Reduce the speed to medium-low and slowly add the remaining sugar, about 1 tablespoon at a time over 2–3 minutes, allowing it to fully dissolve before adding more.
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Once all the sugar is incorporated, increase the speed to medium-high and whip until soft, glossy peaks form, about 3–4 minutes. The whites should look smooth and supple, not stiff or dry.
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Add the vanilla and almond extract and beat on low speed just until incorporated.
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Sift one-third of the flour mixture over the egg whites and gently fold with a spatula. Repeat two more times, folding carefully to preserve volume.
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Transfer the batter to the tube pan. Smooth the top and wipe the inner rim clean. Gently run a knife through the batter to release any large air pockets.
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Bake for 35–40 minutes, until the cake is lightly golden and a skewer inserted near the center comes out clean.
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Immediately invert the pan onto a wine bottle, placing the bottle through the center tube, and let cool completely, about 1 hour, before removing.
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