Name: Angel food cake
Yield: 1 cake, 10–12 servings
Cuisine: United States
Ingredients: 135 g Cake flour Low-protein flour, not self-raising; 150 g Caster sugar Fine grains; 1.25 mL Fine salt Level measure; 12 Large egg whites Freshly separated; about 360 g total; 7.5 mL Cream of tartar Level measure; 200 g Caster sugar Fine grains

Method

01 · Prepare
5 min
Use: Equipment
Heat the oven. Keep the tube pan ungreased and the whisk and bowl free of fat.
Ready when: No grease or yolk in the mixing equipment.
01 PrepareNo grease or yolk in the mixing equipment.
02 · Sift
3 min
Use: Sift
Sift the flour, 150 g sugar and salt together twice.
Ready when: Fine, lump-free mixture.
02 SiftFine, lump-free mixture.
03 · Whip
5–7 min
Use: Foam, Sweeten
Whisk whites and cream of tartar until foamy. Gradually add the remaining 200 g sugar while whisking to soft peaks.
Ready when: Glossy peaks bend at the tips.
03 WhipGlossy peaks bend at the tips.
04 · Fold
3 min
Use: Sift, Whip
Sift the dry mixture over the foam in three additions, folding gently. Spoon into the pan.
Ready when: Airy batter with no flour pockets.
04 FoldAiry batter with no flour pockets.
05 · Bake
40–45 min
Use: Fold
Bake without opening the oven early.
Ready when: Top is golden and springs back lightly.
05 BakeTop is golden and springs back lightly.
06 · Cool inverted
About 3 hours
Use: Bake
Invert the pan on its feet or a secure heatproof support that leaves space under the cake. Cool fully before loosening with a thin knife.
Ready when: Cake is cool and retains its height.
06 Cool invertedCake is cool and retains its height.

What to look for

Stage	Look / feel for	Needs attention
Fold	Airy batter with no flour pockets.	Stop at this cue rather than relying only on elapsed time.
Bake	Top is golden and springs back lightly.	Stop at this cue rather than relying only on elapsed time.
Cool inverted	Cake is cool and retains its height.	Stop at this cue rather than relying only on elapsed time.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Whites will not whip	Grease or yolk contaminated the bowl.	Start with clean equipment and uncontaminated whites.	Separate eggs individually before combining.
Cake collapses	Foam deflated, cake underbaked or cooled upright.	Let it finish cooling; serve firm portions.	Fold gently, bake to the springy cue and cool inverted.

Slice with a serrated knife. Store airtight for 2 days or freeze slices.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Cake flour	Low-protein flour, not self-raising	No required brand	Match the ingredient type
Caster sugar	Fine grains	No required brand	Match the ingredient type
Fine salt	Level measure	No required brand	Match the ingredient type
Large egg whites	Freshly separated; about 360 g total	No required brand	Match the ingredient type
Cream of tartar	Level measure	No required brand	Match the ingredient type
Caster sugar	Fine grains	No required brand	Match the ingredient type

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
Cake flour	All-purpose flour plus cornstarch115 g flour + 20 g cornstarch	Sift together well.	A useful substitute, but the crumb may be less delicate.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
25 cm angel-food tube pan with removable base	Borrow the specified tube pan. Keep it ungreased; a regular cake or Bundt tin is not an equivalent for this foam cake.
Electric mixer with whisk attachment	Use a handheld electric mixer and a deep bowl. A spoon will not create the required egg or cream foam.
Sieve	Use a clean fine-mesh kitchen strainer. For dry ingredients only, whisking removes small lumps, but will not strain a custard or sauce.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
25 cm angel-food tube pan with removable base	Borrow the specified tube pan. Keep it ungreased; a regular cake or Bundt tin is not an equivalent for this foam cake.
Electric mixer with whisk attachment	Use a handheld electric mixer and a deep bowl. A spoon will not create the required egg or cream foam.
Sieve	Use a clean fine-mesh kitchen strainer. For dry ingredients only, whisking removes small lumps, but will not strain a custard or sauce.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Angel food cake

Angel food cake

Angel food cake

Method

01 · Prepare

02 · Sift

03 · Whip

04 · Fold

05 · Bake

06 · Cool inverted

What to look for

Troubleshooting

Angel food cake

How do I make it?

Prepare

Sift

Whip

Fold

Bake

Cool inverted

What can go wrong, and how can I fix it?

Angel food cake at a glance

Formula component	Grams	Flour = 100%
Cake flour	135 g	100%
Caster sugar	150 g	111.1%
Caster sugar	200 g	148.1%