Classic Angel Food Cake

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Medium

Angel food cake is a tall, snow-white American sponge lifted entirely by whipped egg whites. Our classic version scents it with vanilla and a touch of almond. Makes 1 10-inch tube cake in about 2 hr 40 min.

Prep 30 min

Cook 40 min

Cooling 1 hr 30 min

Total 2 hr 40 min

Yield 1 10-inch tube cake

Ingredients

Adjust yield

10-inch tube cake

12 (396 g)egg whites, room temperature
2 ⅓ cups (300 g)granulated sugar, divided: 100 g with the flour, 200 g with the whites
1 cup (120 g)cake flour, sifted three times
2 tsp (6 g)cream of tartar
¼ tsp (2 g)fine salt
2 tsp (10 ml)pure vanilla extract
½ tsp (2 ml)almond extract

Fresh ingredient guides

AlmondsHow to pick, season & nutrition · 188 kcal per 30 g

Baking tools for this recipe

Convert to grams Scale it Change the pan

Instructions

Position a rack in the lower third and heat the oven to 350 F (175 C). Do not grease the pan. Use a clean, dry 10-inch tube pan with a removable bottom.
Whisk the flour with 100 g of the sugar and sift together twice more.
In a very clean bowl, beat the egg whites with the salt on medium speed until foamy. Add the cream of tartar and keep beating until soft peaks form.
Add the remaining 200 g sugar a spoonful at a time, beating until the whites are glossy and hold stiff but not dry peaks.
Beat in the vanilla and almond extracts on low for a few seconds.
Sift the flour mixture over the whites in four parts, folding gently with a large spatula after each until no dry streaks remain.
Scrape the batter into the pan, cut through it with a knife to release large air pockets and smooth the top.
Bake 35 to 40 minutes until deep golden, the top springs back and a skewer comes out clean.
Invert the pan immediately over a bottle neck or onto its feet and cool upside down for at least 90 minutes.
Run a thin knife around the pan and tube, lift out and slice with a serrated knife using a sawing motion.

Tips

Any trace of fat or yolk keeps the whites from whipping fully.
Fold, never stir, so the foam stays tall.
Slice with a serrated knife, not a pressing blade, to avoid squashing the crumb.
Bake the cake fully; the egg whites are not eaten raw.

Made this?

Log it to keep your bakes, ratings and notes together in My Kitchen.

Be the first to share one.

Recipe FAQ

How long does it take to make classic angel food cake?

Plan on 30 minutes of prep and 40 minutes of cooking, plus 1 hour 30 minutes to chill. The recipe makes 1 10-inch tube cake.

How should I store classic angel food cake?

Cover and keep at room temperature up to 2 days, or freeze whole or sliced up to 2 months.

Can I make classic angel food cake ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 2 tsp pure vanilla extract (10 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with whipped cream and a soft fruit sauce.

Estimated · per serving

Nutrition

Per serving = 1 of 1 serving this recipe makes.

155 Calories / serving

1.6g Fat

31.1g Carbs

4.1g Protein

28.8g Sugar

Whole recipe (1 serving): ~155 cal · 2g fat · 31g carbs · 4g protein · 29g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.