Angel Food Cake – Light, Airy & Fat-Free Recipe
Quick Answer
Whip 12 egg whites with cream of tartar to stiff peaks. Gradually fold in 1 cup sugar. Gently fold in 1 cup cake flour + 1/4 tsp salt. Pour into ungreased tube pan. Bake at 325°F for 45-50 minutes. Cool upside-down.
By Sarah Mitchell • June 15, 2026
Angel food cake is an impossibly light, airy sponge cake made entirely from egg whites — no butter, oil, or egg yolks. Its ethereal texture comes from whipping egg whites to stiff peaks, then gently folding in flour and sugar. The result is a tall, snow-white cake with a tender, melt-in-your-mouth crumb.
Baked in an ungreased tube pan and cooled upside-down to prevent collapsing, angel food cake is naturally fat-free and pairs beautifully with fresh berries and whipped cream.
About This Recipe
"Angel Food Cake – Light, Airy & Fat-Free" is a Dessert recipe that brings large egg whites, at room temperature, cream of tartar, salt, granulated sugar, divided and cake flour (sifted 3 times) together into a flavorful, well-balanced dish. Rated Medium and ready in about 70 minutes, this recipe fits easily into a busy schedule. It serves 12 and works equally well for a weeknight dinner or a relaxed weekend meal. The American inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 12 large egg whites, at room temperature
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1.5 cups granulated sugar, divided
- 1 cup cake flour (sifted 3 times)
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
Instructions
- 1
Preheat oven to 325°F (160°C). Do NOT grease the tube pan — the batter needs to cling to the sides to rise.
- 2
Sift cake flour with half the sugar 3 times. This aerates the flour and ensures a tender crumb.
- 3
In a large, very clean bowl, beat egg whites with cream of tartar and salt using an electric mixer on medium speed until foamy.
- 4
Gradually add the remaining sugar, 2 tablespoons at a time, beating on high until stiff, glossy peaks form. Beat in vanilla and almond extract.
- 5
Sift the flour-sugar mixture over the meringue in 3 additions, gently folding each time with a large spatula. Use as few strokes as possible.
- 6
Gently spoon batter into the ungreased tube pan. Run a knife through the batter to release air bubbles.
- 7
Bake 45-50 minutes until the top is golden and springs back when touched.
- 8
Immediately invert the pan (most tube pans have feet for this) and cool completely upside-down — at least 1.5 hours. Run a knife around the edges to release.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Large egg whites, at room temperature is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Oven work especially well for this preparation. Because the recipe is fat-free and dairy-free, it fits easily into balanced eating plans. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Angel Food Cake – Light, Airy & Fat-Free" is a versatile Dessert dish that pairs beautifully with freshly brewed coffee or espresso, lightly sweetened whipped cream, vanilla ice cream and classic American sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Store Angel Food Cake – Light, Airy & Fat-Free in an airtight container in the refrigerator for up to 3 days, or at room temperature for 1–2 days if it does not contain dairy or custard. Cover loosely so the texture stays fresh. For the best flavor, bring to room temperature before serving or warm briefly in the oven.
Nutrition Facts (per serving)
Frequently Asked Questions
Why did my angel food cake fall?
The most common causes: egg whites weren't beaten to stiff peaks, flour was folded too vigorously (deflating the air), or the pan was greased (the batter needs to grip the sides to rise). Always cool upside-down.
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