Martha Stewart Angel Food Cake

This Martha Stewart angel food cake is a light and fluffy recipe, which uses egg whites and cake flour. It’s a classic, foolproof recipe, ready in about 1 hour and 50 minutes.

Martha Stewart Angel Food Cake Ingredients

• 1 cup cake flour (spooned and leveled)
• ¼ teaspoon salt
• 12 large egg whites, room temperature
• 1 teaspoon cream of tartar
• 1¼ cups sugar
• 2 teaspoons pure vanilla extract
• Berries and Cream, for serving (optional)

How To Make Martha Stewart Angel Food Cake

1. Preheat and sift dry ingredients: Preheat oven to 350°F. Sift flour and salt into a bowl and set aside.
2. Beat egg whites: In a stand mixer, beat egg whites on medium-high until foamy, about 1 minute.
3. Add cream of tartar: Add cream of tartar and continue beating until soft peaks form.
4. Add sugar and vanilla: Gradually add sugar while beating until stiff peaks form, about 2 more minutes. Add vanilla and beat to combine.
5. Fold in dry ingredients: Transfer egg white mixture to a wide bowl. In four additions, sift the flour mixture over it and gently fold using a spatula, cutting down the middle and around the sides.
6. Spoon into pan: Spoon batter into an ungreased angel food cake pan with a removable bottom. Smooth the top and run a knife through the batter to remove air bubbles.
7. Bake the cake: Bake for 35–40 minutes or until golden and springy to the touch.
8. Cool upside down: Invert the pan and let cool for 1 hour.
9. Unmold the cake: Run a knife around the edges and tube of the pan to release the cake. Then release it from the bottom and remove completely.

Recipe Tips

• How to know when it’s done baking: The top should be golden and spring back when lightly touched.
• Why invert the cake to cool? Cooling upside down prevents the cake from collapsing and helps keep it airy.
• Can I use all-purpose flour? It’s best to use cake flour for the soft, delicate texture angel food cake is known for.
• Why is my cake dense or rubbery? Overmixing or folding the flour too aggressively can deflate the batter.
• Can I add flavor variations? Yes! Swap 1/4 cup flour for cocoa powder and reduce vanilla for a chocolate version.

What To Serve With Angel Food Cake

This airy dessert is perfect with simple toppings:

• Fresh strawberries or raspberries
• Whipped cream or Cool Whip
• Chocolate ganache
• Lemon curd
• Vanilla ice cream

How To Store Angel Food Cake

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

Refrigerate: Wrap tightly and refrigerate for up to 5 days.

Freeze: Wrap in plastic and freeze for up to 2 months. Thaw at room temp before serving.

Angel Food Cake Nutrition Facts

• Calories: 211
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 140mg
• Total Carbohydrates: 36g
• Sugars: 24g
• Protein: 4g

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

FAQs

Can I make angel food cake without a tube pan?
A tube pan gives the best results, but you can try a bundt pan—just don’t grease it.

Can I use boxed egg whites?
For best volume, use fresh egg whites at room temperature.

What causes angel food cake to collapse?
Underbaking or removing it from the pan too soon can cause it to fall.

How to get a smooth top?
Smooth the batter before baking and gently tap the pan to remove air bubbles.

Can I add lemon or almond extract?
Yes, replace some or all of the vanilla for a different flavor profile.

Try More Recipes:

• Martha Stewart Almond Wedding Cake
• Martha Stewart Almond Cake
• Chocolate, Banana, and Graham Cracker Icebox Cake Recipe