Light as air, subtly sweet, and beautifully golden—Ina Garten’s Angel Food Cake is a timeless dessert that’s perfect for spring and summer. This cake uses simple ingredients like egg whites, sugar, and flour to create a fluffy, cloud-like texture. Paired with fresh berries and whipped cream, it’s the kind of treat that feels indulgent without being heavy. Whether you’re hosting a brunch, a garden party, or just craving a slice of something soft and satisfying, this cake is a showstopper.

What is Ina Garten’s Angel Food Cake?

Angel food cake is a foam-style cake made without butter or oil, relying on whipped egg whites for its height and structure. Ina Garten’s version stays true to the classic with her signature touch of using high-quality ingredients and detailed technique. It’s baked in a tube pan, cooled upside down to preserve volume, and often served with macerated berries or whipped cream for a refreshing finish.

Ina Garten Angel Food Cake recipe — Ina Garten Angel Food Cake

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Reasons to Try Ina Garten’s Angel Food Cake

Light and fluffy texture – Ideal for warm-weather desserts.
Fat-free and naturally low-calorie – Made without butter or yolks.
Pairs well with fresh fruit – A great base for seasonal toppings.
Elegant yet simple – Looks impressive without much effort.
No fancy ingredients – Uses pantry staples like sugar, flour, and eggs.
Great make-ahead option – Stays fresh for days when stored properly.
Perfect for celebrations – A beautiful choice for birthdays, showers, or holidays.

Ingredients Needed to Make Ina Garten’s Angel Food Cake

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)

Instructions to Prepare Ina Garten Angel Food Cake

Preheat the oven

Set your oven to 350°F (175°C). Do not grease the pan—this allows the cake to cling and rise properly.

Sift the dry ingredients

Sift together 1 cup of the sugar and all the cake flour. Repeat sifting 2 more times to ensure a light texture.

Whip the 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.

Add sugar gradually

Slowly add the remaining 1 cup of sugar (a tablespoon at a time), beating until stiff peaks form and the meringue is glossy.

Add flavorings

Gently fold in the vanilla and almond extract using a spatula. Do not deflate the whites.

Fold in dry ingredients

Sprinkle the flour-sugar mixture over the egg whites in four additions, folding gently after each addition until fully incorporated.

Transfer to the pan

Spoon the batter into an ungreased 10-inch tube pan. Smooth the top gently with a spatula.

Bake until golden

Bake for 35–40 minutes, or until the top is golden and springs back when lightly pressed.

Cool upside down

Invert the pan onto a cooling rack or bottle and let it cool completely upside down. This helps maintain the cake’s height.

Remove and serve

Once cooled, run a knife around the edges and center tube to release. Serve with fresh berries, whipped cream, or a dusting of powdered sugar.

What Goes Well With Ina Garten Angel Food Cake

Serve with macerated strawberries – Their natural juices add sweetness and moisture.
Add whipped cream or crème fraîche – Lightly sweetened cream complements the airy texture.
Drizzle with lemon glaze – Brightens the flavor with a citrusy touch.
Top with fresh peaches or blueberries – A seasonal fruit topping adds freshness.
Include a berry compote – Warm fruit sauces give richness and contrast.
Pair with vanilla ice cream – A cool, creamy companion for warm days.
Dust with powdered sugar – A simple finishing touch that looks beautiful.

Key Tips for Making Ina Garten Angel Food Cake

Use room-temperature egg whites – They whip better and create more volume.
Avoid plastic bowls – Any trace of fat can ruin the meringue—use glass or metal.
Sift ingredients thoroughly – Prevents clumps and ensures a uniform batter.
Fold gently – Preserve the airiness of the whipped egg whites.
Never grease the pan – The batter needs to grip the pan to rise properly.
Cool upside down – Prevents collapse and helps set the structure.
Use superfine sugar if possible – Dissolves more easily and improves texture.

Creative Variations of Ina Garten Angel Food Cake

Add citrus zest – Lemon, lime, or orange zest adds a bright note.
Infuse with lavender or rose – Floral extracts can elevate the flavor.
Serve with chocolate sauce – A rich drizzle adds indulgence.
Swirl in raspberry puree – Gently fold before baking for a marbled effect.
Make mini versions – Use a mini tube pan or muffin tin (without liners).
Layer with fruit and cream – Turn it into a trifle or layer cake.
Add a pinch of cinnamon or nutmeg – Warms the flavor slightly.

Storage Guidelines for Ina Garten Angel Food Cake

Store at room temperature in an airtight container – Keeps fresh for 2–3 days.
Avoid refrigerating – It can make the cake rubbery.
Freeze for longer storage – Wrap slices in plastic wrap and foil, then freeze for up to 2 months.
Thaw at room temperature – Let it sit out, unwrapped, for best texture.
Store leftover fruit toppings separately – To avoid sogginess.

Reheating Tips for Ina Garten Angel Food Cake

Angel food cake is best served at room temperature, but if you’d like it slightly warm:

Warm in a toaster oven – Toast lightly for a few minutes until warm and crisp on the edges.
Use the oven at low heat – 300°F for 5 minutes works well.
Avoid the microwave – It can turn the cake chewy or rubbery.
Serve warm with ice cream – A delicious way to balance textures.

Nutrition Value (per slice – based on 12 servings)

Calories: 160 kcal
Protein: 4g
Fat: 0g
Saturated Fat: 0g
Carbohydrates: 36g
Fiber: 0g
Sugar: 25g
Sodium: 85mg
Cholesterol: 0mg

FAQs

Can I make Ina Garten’s angel food cake ahead of time?

Yes, angel food cake is a great make-ahead dessert. Bake it a day in advance and store it covered at room temperature. Add fresh toppings like berries or whipped cream just before serving to keep everything light and fresh.

Why does angel food cake need to cool upside down?

Cooling the cake upside down prevents it from collapsing. Since angel food cake is leavened by air whipped into egg whites, inverting the pan helps it hold its height and airy structure while it sets.

Can I use a regular cake pan instead of a tube pan?

It’s not recommended. A tube pan allows even heat distribution and helps the batter cling to the sides as it rises. Using a standard cake pan may cause the cake to bake unevenly and collapse.

What’s the best way to separate egg whites for angel food cake?

Crack each egg over a small bowl and transfer the white to your mixing bowl only if no yolk is present. This avoids contaminating the whites with fat, which can prevent them from whipping properly.

Wrapping Up

Ina Garten’s Angel Food Cake is a classic dessert that proves light doesn’t mean boring. With its airy texture, subtle sweetness, and versatility for toppings, it’s the perfect choice for any occasion.