Angel food cake

A light, white American sponge cake made from whipped egg whites, sugar and flour, with no egg yolks, butter or oil.

Angel food cake: A tall, pale golden angel food cake baked in a tube shape on a cake stand, one slice cut to show the snowy white, airy crumb
  • Cakes, cookies, pastries and baked goods
  • United States

Angel food cake gets its rise almost entirely from egg whites whipped with cream of tartar and sugar into a stable meringue. Sifted cake flour and more sugar are gently folded in, and the batter is baked in an ungreased tube pan so it can cling to the sides as it climbs. The cake is cooled upside down to keep it from collapsing.

The result is a tall cake with a snowy, springy crumb and a thin golden crust, made without any added fat. It became popular in the United States in the late 19th century and is usually served with fresh berries, whipped cream or a fruit sauce.

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Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. Angel Food Cake, University of Washington, Cooking for Health