Traditional Angel Food Cake

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Traditional Angel Food Cake

star rating (21) rate this recipe »
Published prior to 2008

Angel food cake is one of the most versatile desserts we know. It pairs perfectly with fresh fruit, is excellent with Seven Minute Frosting for a sumptuous no-cholesterol treat, and is unforgettable with a drizzle of warm chocolate sauce.

1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour or King Arthur Unbleached Cake Flour Blend
1 1/2 cups (10 1/2 ounces) sugar
12 large egg whites, at room temperature*
1/2 teaspoon salt
1 teaspoon vanilla or almond extract, or a combination
1 1/2 teaspoons cream of tartar

*Or substitute 3/4 cup (12 tablespoons) dried egg whites + 1 1/4 cups cold water.

In a large bowl, whisk together the flour and 3/4 cup of the sugar. Set aside. In a large mixing bowl, combine the egg whites, salt and extract. Beat until the mixture is just frothy, then sprinkle the cream of tartar on top and continue beating until they form stiff, glossy peaks. Add the remaining sugar, 1/4 cup at a time, then gradually fold in the dry ingredients.

Spoon the batter into an ungreased angel food pan, and bake the cake in a preheated 325°F oven for 40 to 45 minutes, or until it's golden brown and the top springs back when lightly touched. Remove the cake from the oven, and place it upside down on a bottle or metal funnel to keep from crushing the top. Let the cake cool for 1 1/2 hours. This cooling period sets the structure, and keeps the cake from collapsing.

Loosen the edges of the cake with a knife, and remove it from the pan. Frost with Seven Minute Frosting, flavored whipped cream, or chocolate sauce.
Spread the icing on the cake, and decorate with sprinkles or silver dragées, if desired. Yield: 1 cake, about 16 servings.

Tip: Using our unbleached cake flour blend, in place of all-purpose flour, yields a taller, more tender angel food cake.


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  • 12/31/2014
  • DonChaCha from KAF Community
  • Argh! What did I do wrong? I followed directions (KAF unbeached ap flour) exactly. Baked at 325 degrees for 44 minutes. Tested with instant read thermometer at 190 degrees internal temp. It had doubled in height. Upturned the cake pan on a Kahlua bottle. Came back 90 minutes later and the cake had fallen out of the pan all over the counter! It made delicious cake chunks. But I was really hoping for a whole cake. I can't give this recipe a rating because i don't want to skew the ratings. Help, KAF bakers! Where did I go wrong?
    The cake was likely under-baked. Cakes should be 209' instead of 190' (the temp you'd use for yeast breads). I hope this is helpful and that there is a next time for you and this recipe. Happy Baking - Irene@KAF
  • 10/03/2014
  • Meghandix from KAF Community
  • Help! I will be making this cake for my hubby's bday and I have when I take it out of the oven, I place it upside down and put it on a funnel or bottle, won't the bottom fall out? I feel like a dope asking this :/ (I will give it 5 stars because all the recipes here are great!)
    No, the bottom will not fall out because it is being supported by the neck of the bottle. You can do this! Good luck and you can always call our Bakers Hotline, 1-855-371-BAKE. We are here everyday. Elisabeth@KAF
  • 04/24/2014
  • Marsha from Ohio
  • I just finished baking this cake. It rose beautifully then fell before it was done baking, pulling away from the pan sides. This is the third time this has happened to me and I've baked tons of angel food cakes over the years. I did not grease the pan. Is it possibly a problem with my pan? Maybe I should replace it after 46 years. Any suggestions?
    Yes, the pan just may need replacing. Sounds like it's had a good long life. The other thing you may want to check is to be sure your oven isn't running cool. ~Amy
  • star rating 01/31/2014
  • Lise M. from Otterbein, IN
  • Wonderful cake - moist and nicely textured! So easy to put together, too - except for me! I read the whole recipe one day and then made it the nest, and first thing I combined ALL the sugar with the flour! The cake still was delicious, but for my poor memory, could you add "divided" after ingredients that are used in different quantities at different points in the prep? KA is always my "go-to" source for recipes. Thanks!
  • star rating 12/26/2013
  • flgal13 from Florida
  • This is an excellent angel food cake recipe. I followed the recipe using egg whites at room temp. Usually I freeze the bowl and paddle of the stand mixer, but forgot this time. No problema. The batter fluffed out nicely. I liked that cake turns out more dense than ones made with cake flour. The color was heavenly - light brown crust with an amazing white crumb. For the holidays, I put in a crystal cake stand; and the oohs and ahhhs from family and guests began. Kids and adults enjoyed this cake. I highly recommend.
  • star rating 10/14/2013
  • clh2873 from KAF Community
  • Just made this cake (again) and thought I should rate it to share my love. So easy and yet so elegant and delicious. Last week, I added a couple of tablespoons of KA lemon bits. My husband was thrilled. Today's cake? I pulverized about a cups worth of freeze dried berries and folded in the dust after the flour. Oh my! I might pick up all kinds of freeze dried fruits for future cakes.
  • star rating 08/20/2013
  • Nicole from York, PA
  • This cake turns out pretty well. The only part that was a little disappointing was it was not as light and fluffy as boxed/store-bought angel food cakes I've had. It still tastes good, just a bit different. It would've been helpful if the directions were a little more precise, such as beat on high speed for so many minutes. I felt like the mixture took a very long time to get to an even some-what stiff place. Overall, I'm pleased, but room for improvement.
  • star rating 04/14/2013
  • Kim from Lima, OH
  • This is the best angel food cake I have ever had!!!!! It went together very easy and the taste is amazing, never tasted a cake like this. Thankyou for the recipe.
  • star rating 03/29/2013
  • JEM from
  • I made this and served it with blueberry sauce. Awesome!
  • star rating 02/14/2013
  • BonJon from Raleigh NC
  • My husband adores angel food cake, so this was part of his Valentine's gift. I've never made a successful angel food cake before today. After reading the other reviews, I subbed cake flour for the AP flour, and added 1 tsp. vanilla and 1/2 tsp. almond extracts. He gave this recipe rave reviews, and I was stunned how easily it went together. He says this is the best he's ever had.
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