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–+ servings
overhead shot of baked angel food cake topped with fresh berries

Angel Food Cake With All Purpose Flour

Samantha Erb
An easy angel food cake that uses all-purpose flour and only needs 6 ingredients to create a light and fluffy dessert. Pairs perfectly with fresh berries and whipped cream!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Desserts
Cuisine American
Servings 12 slices
Calories 119 kcal

Equipment

Ingredients

  • 1 ½ cups granulated sugar divided (300 grams)
  • ¾ cup + 2 tablespoons all-purpose flour 105 grams
  • ¼ teaspoon salt
  • 1 ½ cups fresh egg whites about 10-12 eggs
  • 1 ½ teaspoons cream of tartar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 375 degrees F.
  • Sift together ¾ cup (150 grams) of granulated sugar, flour, and salt twice and set aside.
  • In a large bowl, beat the egg whites on low speed with a stand mixer fitted with the whisk attachment until frothy.
  • Add the cream of tartar and vanilla and increase the speed to medium.
  • Add the remaining ¾ cup (150 grams) of sugar, 1 tablespoon at a time. Increase the speed to medium-high and beat the eggs until stiff peaks form. 
  • Sift the flour mixture ¼ cup at a time into the egg whites, gently folding to combine between each addition.
  • Pour the batter into an ungreased tube pan and spread it into an even layer with a rubber spatula. Bang the pan on the counter 3-4 times to remove any air bubbles.
  • Bake the cake for 25-32 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Turn the cake upside down and allow to cool. If your tube pan has small feet, you can turn the pan over directly onto a heat-proof surface. If your cake pan does not have feet, you can turn it onto a cooling rack. 
  • Allow the cake to cool completely, around an hour, before turning the pan.
  • Run a small offset spatula or knife around the side of the pan to gently release the cake from the pan.
  • Turn the cake out onto a serving platter and enjoy.

Notes

  • Use fresh egg whites, and not egg whites from a carton. Egg whites from a carton will not whip up the same.
  • Ensure your egg whites are at room temperature before starting.
  • Ensure you sift the sugar and flour together twice before starting and again when adding it to the egg whites.
  • Do not overmix the batter when adding the flour to the egg whites.
  • Do NOT grease your cake pan.
  • If your tube pan does not have a removable bottom, you can line it with a ring of parchment paper for easier removal.
  • Once the cake is in the oven, avoid opening the door until you first test the cake at the 25-minute mark. Opening the oven door too many times can cause the heat to escape, which may result in a collapsed cake. 
  • Cool the cake upside down.
  • While the cake can technically be made in a bundt pan, I do not recommend it. The intricate ridges on bundt pans will make removing the cake difficult once it is cooled and will likely affect its appearance. 

Nutrition

Serving: 1gCalories: 119kcalCarbohydrates: 26gProtein: 3gSodium: 95mgSugar: 25g
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