Ina Garten Angel Food Cake Recipe

This Ina Garten Angel Food Cake Recipe is light and airy, which includes superfine sugar and fresh egg whites. It’s a classic, foolproof recipe, ready in about 50 minutes.

Jump to Recipe

Ina Garten Angel Food Cake Recipe Ingredients

• 2 cups sifted superfine sugar (divided)
• 1 1/3 cups sifted cake flour
• 1 1/2 cups egg whites (about 10–12 large eggs), at room temperature
• 1/4 teaspoon salt
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract (optional)

How To Make Ina Garten Angel Food Cake Recipe

1. Preheat the oven: Set oven to 350°F (175°C). Do not grease the tube pan to allow the cake to rise properly.
2. Sift dry ingredients: Sift together 1 cup of the sugar with the cake flour. Repeat this sifting process two more times for a finer texture.
3. Whip egg whites: In a large mixing bowl, beat the egg whites on medium speed until foamy. Add salt and cream of tartar, then continue beating until soft peaks form.
4. Add sugar slowly: Gradually add the remaining 1 cup of sugar (1 tablespoon at a time), beating until stiff, glossy peaks form.
5. Add flavorings: Fold in the vanilla and almond extract carefully without deflating the egg whites.
6. Incorporate dry ingredients: Gently fold the sifted flour-sugar mix into the meringue in four additions until just combined.
7. Fill the pan: Spoon the batter into an ungreased 10-inch tube pan and smooth the top gently.
8. Bake the cake: Bake for 35–40 minutes, or until the top is golden and springs back lightly when touched.
9. Cool upside down: Invert the pan over a cooling rack or bottle and cool completely in the pan upside down.
10. Release and serve: Run a knife around the edges and center tube to loosen the cake. Serve with berries, whipped cream, or powdered sugar.

Recipe Tips

• Why don’t you grease the pan? The ungreased pan helps the batter cling and rise higher during baking.
• Can I use all-purpose flour instead? It’s not recommended—cake flour keeps the texture soft and tender.
• How to make superfine sugar at home: Pulse granulated sugar in a blender or food processor until fine.
• How do I know when egg whites are stiff enough? Lift the beaters—peaks should stand straight without collapsing.
• What pan should I use? A 10-inch tube pan with a removable bottom works best.

What To Serve With Angel Food Cake

This cake shines with fresh and light pairings:

• Mixed fresh berries
• Lightly sweetened whipped cream
• Lemon curd
• Vanilla yogurt or Greek yogurt
• Dusting of powdered sugar

How To Store Angel Food Cake

Room Temperature: Store covered at room temperature for up to 2 days.

Refrigerate: Store tightly wrapped in the fridge for up to 5 days.

Freeze: Wrap slices in plastic and foil. Freeze for up to 3 months. Thaw at room temperature.

Angel Food Cake Nutrition Facts

• Calories: ~160 per slice
• Fat: 0g
• Carbohydrates: ~35g
• Protein: ~4g
• Cholesterol: 0mg
• Sodium: ~100mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this without almond extract?
Yes, it’s optional. You can leave it out or replace it with more vanilla.

Why did my cake fall out of the pan?
It likely wasn’t cooled upside down or the pan was greased.

Can I use carton egg whites?
Fresh egg whites are best—carton whites may not whip properly.

How do I separate eggs easily?
Use cold eggs for easier separating, then let whites come to room temp.

Why is my cake rubbery or dense?
Overmixing or under-whipping the egg whites can lead to a dense texture.

Try More Recipes:

• Ina Garten Non Alcoholic Pomegranate Cosmo Recipe
• Ina Garten Red Velvet Frosting Recipe
• Ina Garten Peach Pie Recipe