Why use an ungreased pan?

According to MenuCochon: An ungreased pan allows the cake to climb the sides, maintaining its volume.

Can I use a sugar substitute?

According to MenuCochon: Yes, but the outcome may vary. Use a powdered substitute for best results.

Light and Airy Angel Food Cake

Name: Light and Airy Angel Food Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 portions
Cuisine: Québécoise
Ingredients: 3/4 cup all-purpose flour (sifted); 1 cup sugar (divided); 12 units egg whites (room temperature); 1 tsp vanilla extract; 1 tsp cream of tartar; 1/4 tsp salt

Prep15 min

Cook25 min

Servings6

DifficultyEasy

By Menucochon|

March 23, 2026

|Updated: Mar 23, 2026

Salads Canada

Light and Airy Angel Food Cake

Prep15 min

Cook25 min

Servings6

DifficultyEasy

By Menucochon|

March 23, 2026

|Updated: Mar 23, 2026

Ah, the angel food cake! With its soft and airy texture, this dessert is a quintessential staple among summer treats in Quebec. Its cloud-like texture and lightness make it the ideal choice for alfresco dining. With a fat-free composition, the angel food cake is perfect for those who want to indulge without the guilt. The whipped egg whites give it that airy consistency that literally melts in your mouth. Paired with fresh Quebec strawberries and homemade whipped cream, it's pure bliss! The angel food cake is also an excellent way to use up leftover egg whites from cooking. So, grab your mixer and get ready to dazzle your guests!

Ingredients

Servings

Dry Ingredients

Wet Ingredients

350 kcal15g protein18g fat30g carbs

Preparation

Instructions

0/8

Prepare Dry Ingredients
In a bowl, sift together the flour and half of the sugar. Set aside.
Sift multiple times for a very fine texture.
Beat the Egg Whites
In a large bowl, beat the egg whites at medium speed until foamy. Add cream of tartar and salt, then continue beating until soft peaks form.
Ensure the bowl is clean and dry.
Incorporate the Sugar
Gradually add the remaining sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
Add Vanilla
Gently fold in the vanilla extract using a spatula.
Fold in Dry Ingredients
Gently fold the flour and sugar mixture into the beaten egg whites in several additions, lifting the batter with the spatula to avoid deflating the whites.
Bake the Cake
Pour the batter into an ungreased tube pan. Smooth the top with the spatula. Bake in a preheated oven at 350°F (180°C) for 25 minutes or until a toothpick inserted in the center comes out clean.
Do not grease the pan to allow the cake to climb the sides.
Cool and Unmold
Immediately invert the pan onto a bottle or support to cool completely before unmolding.
Serve
Once completely cooled, run a knife along the edges to release the cake. Serve with fresh strawberries and whipped cream.

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Our Tips

Chef's tips for making this recipe

For a perfect angel food cake, ensure your egg whites are at room temperature. Use a spatula to gently fold in dry ingredients to maintain its airy texture.

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Serving Suggestions

For serving, there’s nothing better than a few lightly sweetened fresh strawberries and a generous dollop of whipped cream. If you're looking to switch things up, try adding a hint of citrus zest to your batter for a refreshing twist. Another variation would be to accompany it with a berry coulis or melted chocolate for a more decadent version. No matter how you serve it, your angel food cake will always be the star of summer desserts.