Toasted Cake Flour Angel Food Cake

Angel food cake is known for its ethereal texture—tender, cloud like, and barely sweet. This is my Birthday cake of choice each July. This version keeps all the purity and lightness of the classic, but with a subtle, soulful twist: toasted cake flour.

Toasting the flour before folding it into the meringue coaxes out its natural nuttiness, deepens its aroma, and gives the cake a quiet richness without weighing it down. The result is still impossibly fluffy, but with a hint of complexity—like the memory of a browned-butter sponge or the warmth of a roasted marshmallow.

It’s the kind of cake that needs little adornment; whip cream and berries are always a good choice. I like to make a little salted honey whip cream, it doesn’t overpower the delicate flavor of the cake.

Makes one 10-inch tube pan | Serves 12

Ingredients

• 1 cup (100 g) cake flour, toasted (see below)

• 2/3 cup powdered sugar

• 2/3 cup(300 g) granulated sugar, divided

• 12 large egg whites or 1 3⁄4 cups

• 1 1⁄2 tsp cream of tartar

• 1 tsp sea salt

• 2 tsp vanilla extract

• 1⁄2 tsp almond extract (optional, but lovely)

To Toast the Cake Flour

1. Preheat oven to 300°F (150°C).

2. Spread 1 cup cake flour evenly on a parchment-lined baking sheet.

3. Bake for 15–20 minutes, stirring every 5 minutes, until the flour is lightly golden and smells toasty—but not burnt.

4. Let it cool completely, then sift and measure out 1 cup. (You may have a little extra.)

5. Toasting brings out natural nuttiness and adds warm depth—almost like browned butter in flour form.

Instructions

1. Preheat oven to 350°F (175°C). Have ready an un-greased 10-inch tube pan with removable bottom.

2. Sift and mix dry ingredients:

   1. Sift the cooled toasted flour with the powdered sugar

   2. Set aside

3. Whip egg whites:

   1. In the bowl of a stand mixer fitted with the whisk, whip egg whites on medium speed until foamy.

   2. Add cream of tartar and salt.

   3. Increase speed to medium-high and gradually add remaining granulated sugar

   4. Beat until soft, glossy peaks form (not stiff, not dry).

4. Flavor it:

   1. Add vanilla and almond extract and whip briefly to incorporate.

5. Incorporate dry ingredients:

   1. Sift the flour mixture in four additions over the meringue, folding gently with a large spatula after each.

   2. Use deep, deliberate folds to maintain volume.

6. Bake:

   1. Spoon batter gently into the tube pan, smoothing the top.

   2. Tap once to remove any large air bubbles.

   3. Bake 35–40 minutes, or until top springs back when touched and a skewer comes out clean.

7. Cool upside down:

   1. Invert the pan immediately over a bottle or funnel.

   2. Let cool completely (1–2 hours) before removing.

8. To unmold:

   1. Run a thin offset spatula around the edges and center tube.

   2. Gently lift out and run the spatula along the bottom to release fully.

Serving Suggestions

• Fresh berries + crème fraîche

• Citrus glaze or roasted stone fruit compote

• Toast a slice lightly and top with whipped ricotta and honey.