Angel Food Cake

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This traditional angel food cake recipe from our culinary team member Ben Perez is delightful on its own, but you can elevate it with strawberries and whipped cream, homemade strawberry sauce (check out Ben’s recipe below), pie filling, or any other toppings that tickle your fancy.

How to Make Strawberry Sauce for Angel Food Cake:

To prepare strawberry sauce, combine 1 quart of fresh strawberries (hulled and quartered) or thawed frozen strawberries with ¼ to ⅓ cup of sugar and the juice of ½ lemon in a saucepan. Cook over medium heat until the berries break down and the mixture thickens into a syrupy consistency.

Can You Bake Angel Food Cake in a Bundt Pan?

In short: NO. Traditional angel food cake is baked in an aluminum tube pan (like the one Ben used) without greasing or flouring. The batter adheres to the pan, allowing it to rise evenly along the straight sides and form a flat top. Cooling an angel food cake upside-down prevents it from collapsing. To remove it, run a sharp knife or offset spatula around the edges. While non-stick tube pans exist, they may not yield the desired rise due to lack of grip for the batter during baking. Using a Bundt pan is discouraged, as its intricate designs and non-stick material make cake removal difficult, leading to potential collapse.

How Should You Store Angel Food Cake?

Store your angel food cake on a cake stand with a domed lid, in an adequately sized airtight container, or on a serving platter lightly covered with plastic wrap.

Can Angel Food Cake Be Frozen?

Yes, you can freeze it by the slice or in larger portions. Wrap tightly in plastic wrap and store in the freezer for up to a month.

By Ben Perez, Culinary Team Member


12 large egg whites, at room temperature
1½ teaspoons cream of tartar
¾ teaspoon kosher salt
1¼ cups granulated sugar
1 cup cake flour, sifted
1½ teaspoons pure vanilla extract
1 tablespoon fresh lemon juice
Yield: Serves 10


Preheat oven to 350˚F.
In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites on medium-low until slightly frothy. Add cream of tartar and salt, then increase speed to high and beat until volume increases (about 2 minutes). Gradually add sugar, allowing it to fully dissolve (4 to 5 minutes).When egg whites form stiff peaks, reduce speed to low and add cake flour in 3 batches, along with vanilla and lemon juice, mixing until just combined. Gently fold the batter with a rubber spatula.
Evenly distribute batter into a 10-inch aluminum tube pan, smoothing the top and ensuring edges are filled.
Bake until lightly golden, a crack forms on the surface, and it springs back when touched (35 to 40 minutes).
Let the cake cool completely upside-down for at least 3 hours. Run a sharp knife around the edge and inner ring of the pan. Release the cake from the base and transfer to a cake stand or platter using spatulas.

Once you’ve transferred the angel food cake to a cake stand or serving platter, it’s time to enjoy this light and airy dessert. The delicate sweetness pairs perfectly with fresh fruit, whipped cream, or a dusting of powdered sugar.

For an extra special touch, consider drizzling homemade strawberry sauce over individual slices just before serving. This adds a burst of fruity flavor that complements the cake’s fluffy texture.

Remember, angel food cake is best enjoyed fresh but can be stored as mentioned earlier. Whether for a special occasion or a delightful everyday treat, this recipe is sure to impress with its simplicity and deliciousness.

Feel free to reach out if you need more information or have other questions!

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