This Instant Pot angel food cake is made from 12 whipped egg whites, sugar and sifted cake flour, folded in gently so the batter stays light. The bundt pan sits on a trivet over water and cooks under pressure. Serve it with fresh berries, whipped cream or a dusting of powdered sugar.

Table of Contents

Ingredients for Instant Pot Angel Food Cake

1 cup cake flour (sifted)
1 ½ cups granulated sugar
12 large egg whites (room temperature)
1 ½ teaspoons cream of tartar
1 teaspoon vanilla extract
¼ teaspoon almond extract (optional)
¼ teaspoon salt

Instructions to Make Instant Pot Angel Food Cake

Prepare the Batter:
- In a bowl, sift cake flour and ½ cup sugar together. Set aside.
- In a large mixing bowl, beat egg whites on medium speed until foamy.
- Add cream of tartar and salt, then increase speed to high and beat until soft peaks form.
- Gradually add the remaining sugar while beating until stiff peaks form.
- Gently fold in vanilla extract and almond extract.
- Slowly fold in the sifted flour mixture, being careful not to deflate the egg whites.
Prepare the Instant Pot:
- Grease an Instant Pot-safe bundt pan lightly with non-stick spray.
- Pour the batter into the pan, smoothing the top evenly.
- Add 1 ½ cups of water to the Instant Pot and place a trivet inside.
- Cover the cake pan with foil and place it on the trivet.
Cook the Cake:
- Seal the Instant Pot lid and set to Manual High Pressure for 35 minutes.
- Allow 10 minutes natural pressure release, then quick release any remaining pressure.
Cool and Serve:
- Remove the cake from the Instant Pot and let it cool completely.
- Run a knife around the edges and gently remove from the pan.
- Serve with fresh berries, whipped cream, or a dusting of powdered sugar.

Nutritional Information (Per Serving – Approximate)

Calories: 140 kcal
Protein: 4g
Carbohydrates: 30g
Fat: 0g
Sugar: 20g
Sodium: 90mg
Fiber: 1g

Tips for the Best Angel Food Cake

Use Fresh Egg Whites: Room-temperature egg whites whip better for a fluffier texture.
Sift the Flour: Ensures a light and airy batter.
Be Gentle When Folding: Avoid deflating the batter to maintain a fluffy cake.
Cool Upside Down: Helps prevent the cake from collapsing.

This Instant Pot Angel Food Cake Recipe is an absolute game-changer for dessert lovers. Try this simple, foolproof method today and enjoy a delicious homemade treat!

Frequently Asked Questions

How long does the cake cook in the Instant Pot?

Seal the lid and cook on Manual High Pressure for 35 minutes. Allow a 10-minute natural pressure release, then quick release whatever pressure is left.

Why use room-temperature egg whites?

They whip up better, which gives a fluffier cake. Sift the flour as well and fold it in gently so you do not deflate the whites.

How do I get the cake out of the pan?

Let it cool completely, run a knife around the edges, then gently lift it out. Cooling the cake upside down also helps stop it collapsing.

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Instant Pot Angel Food Cake Recipe and Its Nutritional Information