Light Angel Food Cake with Frosting
This light angel food cake is tall, airy, and easy to make. It needs just egg whites and a few simple pantry ingredients. For another light, simple dessert idea, try this tasty carrot cake without frosting.
what makes this recipe special
This cake stays light because it uses only egg whites and cake flour. You get a soft crumb and a delicate flavor from vanilla and almond extracts. It pairs well with fresh fruit, whipped cream, or a thin icing.
how to make Light Angel Food Cake with Frosting
This recipe uses a classic technique: whip egg whites to stiff peaks, fold in sifted flour and sugar, and bake in an ungreased tube pan. Do not grease the pan — the batter needs the sides to cling while it rises. Invert the pan to cool so the cake keeps its height and texture.
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar (divided)
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Frosting of choice (e.g., whipped cream or light icing)
Directions
- Preheat the oven to 350°F (175°C).
- Sift the cake flour with 3/4 cup of the sugar. Set aside.
- In a clean bowl, beat the egg whites until foamy. Add the cream of tartar and salt.
- Beat until soft peaks form. Gradually add the remaining 3/4 cup sugar, a little at a time, until stiff peaks form.
- Gently fold the flour mixture into the egg whites in small batches. Add the vanilla and almond extracts and fold until just combined. Do not deflate the batter.
- Pour the batter into an ungreased angel food cake pan. Smooth the top with a spatula.
- Bake 35–40 minutes, or until the cake springs back when touched and a toothpick comes out clean.
- Immediately invert the pan and let the cake cool completely upside down. This keeps it from collapsing.
- When cool, run a knife around the tube and sides to loosen the cake. Remove from the pan and frost as desired.
how to serve Light Angel Food Cake with Frosting
Slice with a serrated knife in a gentle sawing motion. Serve with fresh berries or a light whipped cream. For a simple party dessert, place slices on a platter and top each with a dollop of frosting and sliced fruit.
how to store Light Angel Food Cake with Frosting
Keep unfrosted cake covered at room temperature for up to 2 days in an airtight container. If frosted, store it in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture.
tips to make Light Angel Food Cake with Frosting
- Use room-temperature egg whites for better volume.
- Make sure your mixing bowl and beaters are clean and dry. Any grease will stop the whites from whipping.
- Fold gently to keep the batter airy.
- If you want a flavor twist, try almond or lemon extract in small amounts. For another almond-flavored option, see this almond flour blueberry lemon cake for inspiration.
variation (if any)
- Strawberry topping: fold fresh chopped strawberries into whipped cream and spread lightly over the cake.
- Chocolate glaze: use a thin chocolate ganache to drizzle over slices for a richer treat.
- Citrus: add a teaspoon of lemon zest to the batter for a bright note.
FAQs
Q: Can I use all-purpose flour instead of cake flour?
A: Cake flour gives a lighter texture. If you must use all-purpose flour, remove 2 tablespoons per cup and sift well, but expect a slightly denser cake.
Q: Why is my cake collapsing after baking?
A: Collapsing can happen if you overfold the batter, underbake it, or turn it out before it cools. Always invert to cool and test for doneness before removing from the oven.
Q: Can I make this cake ahead of time?
A: Yes. You can bake it a day ahead. Store unfrosted at room temperature. Frost just before serving for best results.
Q: Can I freeze Angel Food Cake?
A: Yes. Wrap slices tightly and freeze up to 2 months. Thaw in the refrigerator or at room temperature.
Conclusion
For a fruity twist, try a cake batter angel food cake with strawberry jam icing as a different topping option: Cake Batter Angel Food Cake with Strawberry Jam Icing.
If you prefer chocolate, you can see ideas for pairing angel food cake with a chocolate topping here: Angel Food Cake with Chocolate Frosting.
Light Angel Food Cake with Frosting
Ingredients
Cake Ingredients
- 1 cup cake flour
- 1.5 cups granulated sugar (divided) 3/4 cup for the batter; 3/4 cup for the egg whites
- 12 large egg whites Use room-temperature for better volume
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- Frosting of choice (e.g., whipped cream or light icing)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Sift the cake flour with 3/4 cup of the sugar. Set aside.
- In a clean bowl, beat the egg whites until foamy. Add the cream of tartar and salt.
Mixing and Baking
- Beat until soft peaks form. Gradually add the remaining 3/4 cup sugar, a little at a time, until stiff peaks form.
- Gently fold the flour mixture into the egg whites in small batches. Add vanilla and almond extracts and fold until just combined. Do not deflate the batter.
- Pour the batter into an ungreased angel food cake pan. Smooth the top with a spatula.
- Bake for 35–40 minutes, or until the cake springs back when touched and a toothpick comes out clean.
- Immediately invert the pan and let the cake cool completely upside down.
- When cool, run a knife around the tube and sides to loosen the cake. Remove from the pan and frost as desired.
