Heavenly Angel Food Cake (Strawberries and Cream). The Best Angel Food Cake- for Real! Angel Food Cake is truly heaven sent. The light, fluffy, white, and tender texture make it easy to eat on repeat.
More delicious cakes you will love: Easy Italian Pear Cake (Torta di Pere) and Italian Chocolate Cake (torta al ciocolato). This light cake makes the perfect dessert after Classic Italian Lasagna Bolognese with Bechamel Sauce!
Why I love this recipe
This special dessert is one of my all time favorites. It's soft cloud like texture is ideal for soaking up fruit juices and freshly whipped cream.
I love that you can add a variety of different toppings to make it your own depending on the season and individual taste. I love it with fresh strawberries and a touch of fresh whipped cream.
Read all the tips below for the secret to creating a sky high ANGEL FOOD CAKE.
- Egg Whites
- Cake flour
- Cream of tartar
- Warm water
- Lemon or orange extract
- Freshly Whipped and sweetened cream
What is Angel Food Cake?
Angel food cake is a low fat cake recipe made mostly from egg whites, cake flour, and sugar. It's pristine white on the inside with a chewy light brown crumb around the exterior.
What it lacks in butter makes up for in texture. This tall, tender, and timeless cake has a cloud-like crumb and ultra light flavor.
Use for Leftover Egg Yolks
Angel food cake is so light and white since it only uses egg whites. What to do with all the yolks? Make Italian Pastry Cream (Crema Pasticcera) and serve it with the angel food cake!
Tips to Make the Best Angel Food Cake
Follow these tips and you will have a perfectly soft and light cake.
1) Separate the eggs when cold, otherwise the yolk breaks easily.
2) Let the egg whites get to room temperature before beating. They will be more relaxed and fluff up easily. (about 30 minutes out of the fridge)
3) Carefully keep all egg yolks out of the white. To safeguard yourself, separate the egg yolk over a small bowl. If the egg white is “clean” from egg yolk, then you can add it to your measuring cup.
4) Beat egg whites in a very clean bowl without a touch of grease or oil. Fat keeps the whites from getting as fluffy. Use a glass bowl. Don’t use a plastic bowl as it will retain a bit of oil or fat from previous dishes no matter how well you have washed it. Beat whites until a soft peak NOT stiff meringue.
5) Use CAKE FLOUR! It will make the cake more airy and light. Incorporate the sifted dry ingredients slowly to the beaten egg whites. I highly recommend SIFTING THE DRY ingredients. An extra step to make it even more fluffy.
6) Do NOT over beat the batter. The egg whites will deflate. Fold the mixture with a spatula and make figure 8 movements. Add the flour gradually, using a soft folding motion. The egg whites will stay fluffier.
7) Do not grease the angel food cake pan. The batter “clings” to the side of the pan as it rises. You will not get as much rise if it is greased. However, that it why you will need an angel food cake “tube” pan with a removable bottom.
8) Cook until the minimum time listed below before checking on the cake. An underdone cake, or one with many changes in temperature (from the door opening), is at risk of falling.
9) I generally cut down the sugar content of my desserts drastically. However, in the case of an angel food cake, it will not rise as well without the extra sugar. You can cut it down some, but realize it may make a denser cake.
10) Lastly, you will want to cool the cake upside down on a cooling rack. This will make the cake even more tall and fluffy!
All it takes is a little patience to get the best result. It is worth it, trust me!
Tube Pan I recommend for this cake.
The Sifter/strainer/mesh I love. I also use this for other baking and cooking.
Also try this version: Heavenly Angel Food Cake with Blueberries
More Delicious Desserts for YOU
From my Cucina to your Table, Mangia! Mangia!
Made with Amore, Elena
Make sure to leave a ⭐️star rating on the recipe card and comment below if you make the recipe. I love to connect with you through my recipes.Print
- 12 eggs, separate the egg yolks and egg whites in separate bowls. Best if the egg whites are at room temperature before whipping. ONLY USE WHITES.
- 1 ¾ cups (224g) sugar
- 1 cup (125g) cake flour
- ¼ teaspoon salt
- 1 ½ teaspoons cream of tartar
- ⅓ cup (79 ml) warm water
- 2 teaspoons real lemon or orange extract
- Freshly whipped and sweetened cream
- Cut strawberries or fruit of choice
- Preheat oven to 350 degrees F
- In a food processor spin the sugar until superfine about 2 minutes
- Sift half the sugar with salt and cake flour
- Set remaining sugar aside
- In a stand mixer, using a ballon whisk attachment, combine egg whites (make sure there is no trace of yolks), water, lemon or orange extract, and cream of tartar and beat on medium speed
- Once the mixture becomes frothy, slowly sift in the reserve sugar. Continue to beat the eggs until medium stiff peaks form.
- Sift the flour mixture onto the egg mixture in small amounts at a time (just enough to dust the top of the egg mixture). Using a spatula, gently fold the flour mixture into the egg mixture until incorporated (be careful to not over mix). Continue this process until all of the flour mixture has been incorporated into the egg mixture.
- Place the batter into an angel food cake baking pan (do NOT grease or oil the sides of the pan).
- Bake for 30-35 mins
- Cool, upside down, on a cooling rack for 1 hour before removing from pan (this keeps the cake from collapsing as it cools, allowing for a light fluffy texture)
1. Cut thick slices of cake with a serrated knife. Top with sliced fruit and whipped cream.
Recipe for leftover egg yolks: Italian Pastry Cream (Crema Pasticcera)
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Sweet/ Dessert
- Method: Italian/ French/ American
- Cuisine: Italian/ French/ American
Keywords: dessert, cake, angel food cake, sweet recipe, dessert recipe, strawberries, strawberry, whipped cream