Light, airy, fluffy, spongy, soft and sweet, angel food cakes are classic, comforting desserts. In celebration of National Angel Food Cake Day later this year (on Oct. 10), Imperial Sugar put together fool-proof tips and several of our favorite recipes of this celestial treat. 

From the classic with whipped cream and strawberries, to a mix of delicious flavors in one dessert, these homemade cakes are melt-in-your-mouth good. Once you try these recipes, you won’t ever resort to the dense, dried-out version again.

10 Tips to Make Perfect Angel Food Cakes

Separate egg whites from the yolk when they are cold (taken directly from refrigerator), otherwise the yolk will break into the whites.

Make sure all of the yolk is gone. Even a small trace of yolk in egg whites will prevent them from whipping to their fullest.

After separating, allow egg whites to stand at room temperature for 30 minutes so they will get fluffy when beaten.

Beat egg whites in a clean, glass bowl. Fat from even the smallest amount of grease or oil keeps the whites from getting as fluffy. Plastic bowls retain a bit of oil or fat from previous dishes no matter how well you have washed them.

Do not over beat or under beat egg whites. You want them to be stiff but not dry.

Add the flour mixture quickly but gradually, about 1/4 cup at a time, into the egg white mixture using a soft folding motion. The egg whites will stay fluffier. To fold: Cut down vertically through the mixture using a spatula. Move the spatula across the bottom of the bowl. Bring it back up the other side, carrying some of the mixture from the bottom over the surface. Repeat, rotating the bowl, until ingredients are combined.

After combining ingredients, do not over mix the batter. Beat until you get a soft peak. If you beat it too much, the egg whites in the mixture will deflate and your cake will be tough. Remember that your batter will not be as stiff as a meringue.

Do not grease the angel food cake tube pan (one in which the center tube is higher than the walls of pan and the bottom is removable.) You want the batter to cling to the side while it is rising. A greased pan will not allow the batter to rise.

Use a spatula to smooth the surface of the cake. Since Angel Food Cakes do not have butter or oil, you need to even off the top yourself before baking.

Bake until the minimum time listed in the recipe before checking on the cake. Changes in temperature from frequently opening the oven door can cause the cake to fall.