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photo is of finished cake with berries on top.

Easy Angel Food Cake Recipe: Light, Fluffy, and Foolproof

Megan Benson
This light, airy dessert is easier to master than you might think. Made with no butter, this easy angel food cake recipe rises tall and fluffy—all with just a handful of ingredients and one secret tool: a digital thermometer.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 14

Equipment

Ingredients
  

For the Cake

  • 350 g 1¾ C superfine sugar (or granulated)
  • 133 g (1 C + 2 Tbsp) cake flour
  • ¼ tsp salt
  • 12 large egg whites at room temperature
  • 1½ tsp cream of tartar
  • 1½ tsp Mexican vanilla or pure vanilla extract
  • 25 g (2 Tbsp) freshly squeezed lemon juice

For the Topping

  • 2 pints assorted fresh berries (blueberries, blackberries, raspberries) or your choice
  • 1 pint (16 oz) heavy cream
  • ½ C powdered sugar
  • 1 tsp Mexican vanilla or pure vanilla extract or pure extract
  • Zest of 1 lemon

Instructions
 

Preheat and Prepare:

  • Adjust the oven rack to the lower-middle position and preheat to 325°F (163°C).
  • Make sure your tube pan is completely clean and not greased.

Sift Dry Ingredients:

  • In a food processor or blender, pulse the sugar until fine and powdery.
  • Remove 1 cup and set aside.
  • Add flour and salt to the remaining sugar in the processor and pulse 5–10 times until aerated.

Make the Meringue:

  • In a large bowl or stand mixer, beat egg whites and cream of tartar on medium-low until foamy (about 1 minute).
  • Slowly add the reserved 1 cup of sugar while increasing the speed to medium-high.
  • Beat until soft peaks form (5–6 minutes), then add lemon juice and vanilla. Mix just to combine.

Incorporate Dry Ingredients:

  • Sift flour mixture into the meringue in three batches.
  • Gently fold with a silicone spatula after each addition to keep the batter light and airy. (see below for tips on proper folding techniques)

Bake:

  • Pour into the ungreased tube pan.
  • Smooth the surface and tap gently to remove bubbles.
  • Bake 40–45 minutes, rotating halfway through.
  • Check doneness with a Thermapen ONE. Pull at 206°F (97°C).

Cool Completely:

  • Invert the pan onto a wire rack or bottle neck.
  • Cool upside-down for at least 3 hours.

Release the Cake:

  • Run a thin knife around the edges and the center tube.
  • Gently tap to release.

Make the Whipped Lemon Cream:

  • Whip heavy cream until soft peaks form.
  • Add powdered sugar and vanilla, then beat to stiff peaks.
  • Fold in lemon zest.

Serve:

  • Use a serrated knife to slice.
  • Top with whipped cream and a generous scoop of berries. Garnish with extra zest if desired.
Keyword angel food cake