Cloudlight Angel Food Cake is everything a classic dessert should be—soft, airy, elegant, and effortlessly timeless. From the very first slice, this cake feels light as air, yet still rich with gentle vanilla flavor. Because it’s made without butter or oil, it bakes up tall and fluffy while staying beautifully tender. Moreover, each bite melts instantly, making it ideal for any season or occasion.
Historically, angel food cake became popular in the United States during the late 19th century, when new whisking tools made whipping egg whites easier than ever. As a result, home bakers could finally create cakes with incredible volume and lift. Today, this version keeps that tradition alive while refining the method for reliable, modern results.
Whether served plain, dusted with powdered sugar, or topped with fresh berries and whipped cream, this cake always feels special. Best of all, it’s surprisingly simple. With the right technique and patience, you’ll achieve bakery-style perfection right at home.
Recipe Yield: 10–12 servings
INGREDIENTS
1 cup cake flour
1½ cup egg whites (about 10–11 large eggs), room temp
1 cup granulated sugar
¾ cup powdered sugar
1½ tsp vanilla extract
¼ tsp almond extract
1½ tsp cream of tartar
¼ tsp fine sea salt
Vanilla Glaze (Optional):
1 cup powdered sugar
1½–2 Tbsp warm water
½ tsp vanilla extract
For Garnish (Optional):
Fresh blueberries
Chopped mango
INSTRUCTIONS
1. Prep the pan:
First, preheat oven to 325°F (165°C). Use an ungreased 10-in tube pan and set aside.
2. Sift dry ingredients:
Meanwhile, sift cake flour and powdered sugar together three times. Set aside.
3. Whip egg whites:
Next, beat egg whites on medium speed until foamy. Add cream of tartar and salt, then gradually increase speed.
4. Build structure:
Slowly add granulated sugar, 1 Tbsp at a time, beating until soft, glossy peaks form. Do not overbeat.
5. Add flavor:
Then, gently beat in vanilla and almond extracts just until incorporated.
6. Fold batter:
Using a spatula, fold flour mixture into egg whites in three additions, folding lightly after each addition.
7. Fill and bake:
Carefully spoon batter into pan and smooth top. Bake 38–42 min, until lightly golden and springy.
8. Cool upside down:
Immediately invert pan and cool completely before releasing cake with a knife.
9. Make optional vanilla glaze:
In a small bowl, whisk powdered sugar, warm water, and vanilla until smooth and pourable. Adjust consistency as needed.
10. Finish and garnish:
Drizzle glaze lightly over cooled cake if using. Garnish with fresh blueberries and chopped mango just before serving.
Helpful Tips to Perfect This Recipe
- Glaze lightly: This cake shines with restraint—use a thin drizzle so the airy crumb remains the star.
- Room-temperature egg whites: They whip higher and more evenly, giving the cake its signature lift.
- Garnish just before serving: Fresh fruit stays vibrant and prevents moisture from soaking into the cake.
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