Angel food cake is a type of delicate, airy sponge cake popular in some parts of the United States. The cake enjoyed a heyday in the late 19th century, and continues to be served with tea and after meals. A European version of angel food cake is heavier and richer than the American type. Making angel food cake is rather challenging, as it requires the ability to manage egg whites well and the fold dry ingredients into egg whites without compromising their light, foamy bubbles.

The taste of angel food cake, sometimes called angel cake, does not appeal to all consumers. It is very light and foamy, with a crumb which seems to melt in the mouth. Some people compare it to moist cotton or sponge, and find it distasteful. The cake must also be cut and handled carefully; never use a plain knife to cut angel food cake, since it will compress the grain of the cake. A serrated knife with a gentle sawing motion is the best tool and technique.

The recipe for angel food cake is relatively simple, and the variance in flavor is left up to the cook. Some ingredients can be combined with the cake directly, but the flavoring is more often dictated by the glaze used. As a general rule, angel food cake is not frosted, since heavy frosting would obscure the light texture and flavor of the cake. Glazes can be made with orange, cinnamon, lemon, chocolate, or other flavors.

When making angel food cake, the tools and mixing bowls need to be spotlessly clean, dry, and free of grease. The baking pan should also be ungreased. Some cooks prefer to wash everything thoroughly before they begin to ensure maximum cleanliness. A cooling station should be set up for the cake, which must be cooled in an inverted position to prevent collapse.

To make angel food cake, preheat an oven to 350 degrees Fahrenheit (191 degrees Celsius). Sift together one cup cake flour, ¾ cup sugar, and ½ teaspoon salt. Sift multiple times, ensuring that the ingredients are well integrated, because you will not be able to mix them once you add them to the egg white mixture. In a separate bowl, beat 12 egg whites together with one tablespoon warm water, one tablespoon lemon juice, one teaspoon cream of tartar, and one teaspoon of vanilla. Other extracts such as orange or almond can also be added at this stage. When the egg whites have foamed, add ¾ cup sugar, very slowly, and beat into soft glossy peaks.

Fold the flour mixture slowly into the egg whites, taking care not to crush the foam. Pour the batter into an ungreased tube pan and bake for 35-40 minutes. Cool the cake completely before glazing, and be aware that angel food cake sometimes has an eggy flavor for a few hours after cooking. Try to allow at least six hours after baking before serving.