Recently, I tried a type of cake at a dessert shop that had an incredibly delightful texture. Although it looked quite similar to Chiffon cake, its texture was much lighter and fluffier. After doing some research at home, I found that its ingredients are also quite healthy, which explains why so many people love it. So, how is it made, and why does it have such a unique charm? This article will take you through everything about angel food cake—from its history and secrets to baking, to the best ways to store it—so you can easily make it at home as well.
Why Is It Called Angel Food Cake
Angel food cake is a type of cake made primarily from egg whites. It’s known for being light, airy, and almost completely fat-free. Because its texture is as soft and delicate as angel feathers, it was named angel food cake. It first originated in the United States, where it quickly became a popular homemade dessert and afternoon tea treat thanks to its simple ingredients and unique texture. Compared to ordinary cakes, angel food cake not only has a distinctive taste but also inspires creativity and technique during the baking process.
Is Angel Food Cake Healthy
Some people may ask, “is angel food cake healthy?” Indeed, angel food cake is considered a relatively healthy choice among desserts. Its main ingredients are egg whites, sugar, and a small amount of flour, and it does not use butter or other fats, which makes it much lower in calories than traditional cakes. For people who are watching their weight or trying to reduce fat intake, angel food cake is a great dessert option. To enrich its flavor, you can pair it with fresh fruit or low-fat whipped cream to satisfy your taste buds while still keeping it light and healthy.
How to Make Angel Food Cake
Earlier, we briefly mentioned the ingredients and nutritional value of angel food cake. Although it looks simple, there are a few tips to make it perfectly. Many beginners wonder, “What is the secret to a good angel food cake?”
Since angel food cake relies mainly on egg whites, whipping them properly is crucial. The egg whites need to be beaten with sugar until stiff peaks form so the cake can rise in the oven and develop a soft, airy structure. When mixing dry ingredients like cocoa powder or flour, fold them in gently to prevent deflating the batter—use a light folding or Z-shaped motion. Baking temperature and time are also key: if the temperature is too high or too low, it can affect the cake’s height and softness. Using a special angel food cake pan helps the cake bake evenly and achieve its classic tube shape.
Easy Angel Food Cake Recipe (Beginner-Friendly)
Ingredients (for one 8-inch tube pan)
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10 eggs (only the whites, about 300g)
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150g granulated sugar (added in three batches)
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90g cake flour
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1 teaspoon (about 5mL) vanilla extract (to enhance flavor and remove any eggy smell)
Instructions
① Separate the egg whites and yolks
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Carefully separate the egg whites from the yolks, ensuring no yolk or grease contaminates the whites.
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Save the yolks for other desserts if desired.
② Whip the egg whites
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Beat the egg whites on medium speed until foamy.
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Add the first 1/3 of the sugar (about 50g) and continue beating until the bubbles become finer.
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Add the second 1/3 of the sugar (about 50g), increase to medium-high speed, and continue whipping.
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Add the final 1/3 of the sugar (about 50g) and the vanilla extract, and beat on high speed until stiff peaks form—the tip should curve like a small hook when you lift the whisk.
③ Add flour and fold
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Sift the cake flour and gently sprinkle it over the egg whites in two batches.
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Use a spatula to fold in a Z-shaped motion very gently to avoid deflating the batter.
④ Bake
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Pour the batter into an ungreased angel food cake pan.
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Gently tap the pan 1–2 times to remove large air bubbles.
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Preheat the oven to 170°C (340°F).
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Bake on the middle rack for 30–40 minutes, until the top is golden brown and a toothpick inserted comes out clean.
⑤ Cool and remove from the pan
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Invert the pan immediately after baking and let it cool completely upside down on a bottle or cooling rack.
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This helps prevent the cake from collapsing and keeps its fluffy structure.
With these simple steps, even beginners can bake a soft, airy angel food cake successfully at home.
Flavor Upgrades and Decoration Ideas
For those who enjoy variety, you can try upgraded versions of angel food cake. Experiment with flavors like vanilla, chocolate, or lemon—for example, replace part of the flour with cocoa powder to create a chocolate version. For decoration, you can add fruits, low-fat whipped cream, or a light chocolate drizzle to make your angel food cake stand out on the dessert table at family gatherings or holiday parties.
Storage and Preservation Tips
If you can’t finish the cake at once, proper storage is essential. In commercial kitchens, a reach in refrigerator is often used to keep cakes at a stable temperature, which is ideal for restaurants or dessert shops. At home, a glass door refrigerator is very convenient—it keeps the cake fresh while allowing you to see its condition clearly.
Cover the top of the cake with plastic wrap or place it in an airtight container, then refrigerate it for 2–3 days. If you want to extend its shelf life, slice and wrap the cake portions individually and freeze them, so you can enjoy fresh-tasting cake anytime.
Summary and Baking Tips
Angel food cake is not only light, fluffy, and low in fat but also fun to make. Whether you’re a baking beginner or a dessert enthusiast, starting with a simple easy angel food cake recipe and then trying more advanced best angel food cake recipe variations will let you enjoy the satisfaction of homemade desserts.
