You know that moment when you open your air fryer and realize, “Wow, I can make anything in this thing?” That was me last summer, staring at a pile of leftover egg whites after making custard. I thought, “Why not try angel food cake?” Friends, it was a revelation—cloud-light, perfectly golden, and ready in half the time of my oven. Now it’s my go-to when I need a low-effort, showstopping dessert. The air fryer gives it that delicate crispness on the edges while keeping the inside feather-soft. And the best part? No sweating over a hot oven for an hour—just set it and forget it!
Why You’ll Love This Air Fryer Angel Food Cake
Let me tell you why this recipe is about to become your new obsession:
- Light as a cloud – That melt-in-your-mouth texture? We nailed it. The air fryer gives just enough heat to create lift without drying it out.
- No oven drama – Skip the preheating and guesswork. Your air fryer delivers perfect results every time, and your kitchen stays cool.
- Secretly healthy-ish – Zero fat, minimal calories, and all that airy goodness? It’s basically a guilt-free dessert miracle.
- Weeknight magic – From mixing bowl to table in under an hour. Perfect for last-minute guests or sudden sweet cravings.
Trust me, once you taste that first bite of golden perfection, you’ll never go back to the oven method.
Ingredients for Air Fryer Angel Food Cake
Here’s what you’ll need for that perfect cloud-like texture:
- 12 large egg whites (room temperature – cold ones won’t whip right!)
- 1 cup cake flour (sifted twice – yes, really – for that delicate crumb)
- 1 ½ cups granulated sugar (divided – half for the flour, half for the eggs)
- 1 ½ tsp cream of tartar (your egg whites’ best friend)
- ¼ tsp salt (just a pinch to balance the sweetness)
- 1 tsp vanilla extract (the good stuff, please!)
- ½ tsp almond extract (secret flavor booster)
Ingredient Notes & Substitutions
Let me explain why these ingredients matter:
Cake flour is non-negotiable – its low protein content keeps the texture tender where all-purpose flour would make it tough. No cake flour? Make your own by replacing 2 tbsp per cup of all-purpose with cornstarch (but sift it three times!).
Room temperature egg whites whip up twice as high as cold ones – they’ll give you those billowy peaks that make angel food cake so magical. And that almond extract? It adds depth, but you can swap it for more vanilla if you’re allergic. Just promise me you’ll never skip the cream of tartar – it stabilizes those precious air bubbles!
Equipment You’ll Need
Okay, before we dive in, let’s talk tools! Here’s the dream team for air fryer angel food cake success:
- Your trusty air fryer – Mine’s a 6-quart, but any model with enough height will work
- An angel food cake pan – Don’t even think about substitutes! The tube in the center is non-negotiable
- A fine-mesh sifter – For that flour that’s light as fairy dust
- Mixing bowls – One big, one bigger (egg whites expand like crazy!)
- Hand mixer or stand mixer – Unless you’ve got Popeye arms, you’ll want electric help
That’s it! No fancy gadgets needed – just these basics will get you cloud-cake heaven.
How to Make Air Fryer Angel Food Cake
Alright, let’s turn those ingredients into magic! Follow these steps closely – angel food cake can be a bit finicky, but I promise it’s worth it.
- Preheat your air fryer to 320°F (160°C). This takes about 3 minutes in most models – we want it nice and hot when the batter’s ready!
- Sift the dry team: Whisk together the cake flour and ¾ cup sugar in a bowl. Sift them together twice – this prevents lumps and ensures that delicate texture we’re after.
- Whip those whites! In your squeaky-clean bowl (any grease kills volume!), beat egg whites, cream of tartar, and salt on medium until foamy (about 1 minute). Then crank it up to high and beat until soft peaks form – when you lift the beaters, the peaks should gently fold over (about 2 more minutes).
- Sweeten the deal: With mixer running, gradually add the remaining ¾ cup sugar, 1 tablespoon at a time. Then drizzle in the vanilla and almond extract. Beat until stiff, glossy peaks form – about 3-4 minutes total. When you lift the beaters, the peaks should stand straight up!
- Fold with love: Gently sprinkle the flour mixture over the egg whites in 4 additions, folding with a spatula after each until just combined. No vigorous stirring – we’re preserving all that air!
- Into the pan: Carefully pour the batter into your ungreased angel food pan (yes, ungreased – the cake needs to climb the sides!). Smooth the top gently.
- Air fry magic: Place the pan in the air fryer basket and cook for 25-30 minutes. The top should be deep golden brown, and a toothpick inserted should come out clean.
- Cool it right: Immediately invert the pan onto its feet or a bottle neck. Let it hang upside down until completely cool (about 1 hour) – this prevents collapse!
Tips for Perfect Air Fryer Angel Food Cake
After dozens of test batches, here’s what I’ve learned the hard way:
- No peeking! Resist opening the air fryer during baking – temperature drops make cakes fall.
- Room temp is key – Cold egg whites won’t reach their full volume potential. Let them sit out for 30 minutes first.
- Fold gently – Overmixing deflates your batter. Stop when you stop seeing flour streaks.
- Cool upside down – That hour of patience prevents shrinkage. Walk away and let gravity work!
Follow these, and you’ll have a cake so light, it might float away! If you enjoy making light desserts in your air fryer, you might also love these air fryer donut holes.
Serving Suggestions for Air Fryer Angel Food Cake
Now for the fun part – dressing up your cloud-like creation! My favorite way is simply dusting it with powdered sugar so it looks like fresh snow. But when I’m feeling fancy, I’ll pile on fresh berries – strawberries and raspberries add the perfect tart contrast. A dollop of whipped cream turns it into instant celebration cake. For summer nights, try drizzling with lemon curd or serving alongside grilled peaches. Honestly though? It’s heavenly all by itself!
Storing and Reheating Air Fryer Angel Food Cake
Here’s the beautiful thing about angel food cake – it practically takes care of itself! Keep it uncovered at room temperature for up to a day (that crisp exterior stays perfect). For longer storage, wrap slices tightly in plastic and freeze for up to 2 months. No reheating needed – just thaw at room temperature for 30 minutes. The texture stays miraculously light!
Air Fryer Angel Food Cake Nutrition
While angel food cake is naturally lower in calories and fat than most desserts, remember that nutritional values are estimates and can vary based on specific ingredient brands and measurements used in your kitchen. For general guidance on dessert nutrition, checking resources like the USDA nutrition database can be helpful.
FAQ About Air Fryer Angel Food Cake
Can I use regular flour instead of cake flour?
Oh honey, I wish! Regular flour makes the cake dense and tough. Cake flour’s low protein content gives that signature cloud-like texture. In a pinch, you can make a substitute by removing 2 tablespoons of all-purpose flour per cup and replacing it with cornstarch – but sift it extra well!
Why do we invert the cake to cool?
This is Grandma’s golden rule! Angel food cake is basically a tower of delicate air bubbles. Cooling it upside down lets gravity work its magic, keeping all that airy structure intact. Skip this step, and you’ll end up with a sad, flat pancake instead of a glorious cloud cake.
Can I make this without an angel food cake pan?
I’ll be honest – it’s risky business. The tube in the center is crucial for even baking in the air fryer. Without it, you risk raw centers and overcooked edges. If you’re desperate, try a small bundt pan, but watch it like a hawk! If you are looking for other small batch baking ideas, check out these air fryer chocolate lava cakes.
My cake collapsed – what went wrong?
Don’t worry, we’ve all been there! Usually it’s one of three things: overmixed batter (fold gently!), opened the air fryer too soon (no peeking!), or didn’t cool upside down (patience is key!). Next time, I promise it’ll be perfect!
Go ahead – give this air fryer angel food cake a whirl and tell me how it turns out in the comments! I can’t wait to hear about your cloud-like creations.
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“Delicious Air Fryer Angel Food Cake in 30 Minutes!”
- Total Time: 45 minutes
- Yield: 10 servings
- Diet: Low Fat
Description
A light and fluffy angel food cake made easily in an air fryer.
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 large egg whites
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Instructions
- Preheat your air fryer to 320°F (160°C).
- Sift cake flour and half the sugar together.
- Beat egg whites, cream of tartar, and salt until soft peaks form.
- Gradually add remaining sugar, vanilla, and almond extract.
- Fold in flour mixture gently.
- Pour batter into an ungreased angel food cake pan.
- Place pan in air fryer basket and cook for 25-30 minutes.
- Invert cake to cool completely before serving.
Notes
- Do not grease the pan – angel food cake needs to cling to the sides.
- Use room temperature egg whites for best volume.
- Check doneness with a toothpick before removing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Air Fryer
- Cuisine: American