homemade angel food cake recipe

Written ByJenny Smyth Posted on
homemade angel food cake recipe
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The Best homemade angel food cake recipe

I have always loved angel food cake because it is light, airy, and simply delicious. It’s a classic dessert that never fails to impress.

My kids love it too, and I often make it for family gatherings or just as a special treat. This homemade version is even better than store-bought because you can control the ingredients and ensure it’s fresh.

Angel food cake is perfect for those who want a sweet indulgence without the guilt, as it’s lower in calories and fat compared to other cakes. It’s also a great option for people with dietary restrictions, as it’s naturally gluten-free and can be made dairy-free as well.

The key to a perfect angel food cake is whipping the egg whites to stiff peaks and folding in the other ingredients gently. This ensures the cake is light and fluffy, with a tender crumb.

I love how versatile this cake is. It can be served plain, dusted with powdered sugar, or topped with fresh fruit or whipped cream.

It’s a perfect dessert for any occasion, from birthday parties to holiday celebrations. My family and I enjoy it year-round, and it’s become a staple in our home.

Homemade Angel Food Cake

Homemade Angel Food Cake

4.7 from 1101 votes

This homemade angel food cake recipe is light, fluffy, and perfect for any occasion. It’s a classic dessert that’s easy to make and always a crowd-pleaser.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 72 kcal

🥘Ingredients

Ingredients

12 egg whites, at room temperature
1 cup cake flour
1 1/2 cups granulated sugar, divided
1 teaspoon cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract

👨‍🍳Directions

1Preheat your oven to 350°F.
2Sift the cake flour 3 times and set aside.
3Sifting ensures a lighter texture.
4In a large mixing bowl, combine 1 cup of granulated sugar, cream of tartar, and salt.
5Add the egg whites and use an electric mixer to beat on low speed until foamy.
6Gradually increase the speed to medium and beat until soft peaks form.
7This should take about 5 minutes.
8Gradually add the remaining 1/2 cup of granulated sugar while continuing to beat on medium speed.
9Increase the speed to high and beat until stiff, glossy peaks form.
10This should take an additional 5-7 minutes.
11Be careful not to overbeat, as this can cause the egg whites to become dry and grainy.
12Gently fold in the sifted cake flour, vanilla extract, and almond extract using a rubber spatula.
13Be careful not to deflate the egg whites.
14The batter will be thick and sticky.
15Pour the batter into an ungreased tube pan.
16Use a spatula to spread the batter evenly in the pan.
17The batter will be sticky so lightly wet the spatula to make it easier to spread.
18Bake for 35-40 minutes, or until the cake is golden brown and the top springs back when lightly touched.
19Do not open the oven door while the cake is baking, as this can cause it to deflate.
20Remove the cake from the oven and immediately invert the pan onto a wire rack.
21Let it cool completely in the pan.
22This allows the cake to hold its shape and prevents it from collapsing.
23Once the cake is completely cool, run a knife around the edges of the pan to loosen it.
24Invert the cake onto a serving plate and dust with powdered sugar if desired.
25Serve immediately or store in an airtight container at room temperature for up to 3 days.

🔧Equipment

Stand mixer or hand mixer
Tubes pan
Mixing bowls
Sifter

📊Nutrition Facts (per serving)

🔥Calories: 72 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 75mg🌾Total Carbs: 16g🥦Dietary Fiber: 0g🍬Sugars: 15g🥩Protein: 2g

📝Notes

Tips: Make sure your egg whites are at room temperature and free of any yolk or fat, as this can prevent them from whipping properly. For a dairy-free version, omit the almond extract or use a dairy-free alternative.

Watch Video Of How Homemade Angel Food Cake Works

This homemade angel food cake recipe is always a good idea for any occasion. It’s a perfect dessert for family gatherings, potlucks, or just a sweet treat for your family.

The cake can be served plain, dusted with powdered sugar, or topped with fresh fruit or whipped cream. It’s a versatile dessert that can be customized to your liking.

This recipe is also a great option for those with dietary restrictions, as it’s naturally gluten-free and can be made dairy-free as well. I love how easy it is to make and how impressed everyone is when they see it.

❓ Frequently Asked Questions About Angel Food Cake

1. Can I use a different type of flour for this recipe?

No, cake flour is specifically designed for delicate baked goods like angel food cake. Using all-purpose flour or another type will result in a denser, heavier cake. If you cannot find cake flour, you can make your own by combining 1 cup of all-purpose flour with 2 tablespoons of cornstarch.

2. Can I make this recipe without a stand mixer or hand mixer?

While it is possible to whip the egg whites by hand, it is not recommended. A stand mixer or hand mixer is essential for achieving the stiff, glossy peaks necessary for a light and airy angel food cake. If you do not have one, consider borrowing or renting one.

3. Can I add other flavors to this recipe?

Yes, you can add other extracts or flavorings to this recipe, such as lemon, orange, or coconut. Simply replace the vanilla and almond extracts with your desired flavoring. You can also add fruit or other toppings to the cake before serving.

4. Can I make this recipe in advance?

Yes, you can make this recipe up to 3 days in advance. Store the cake in an airtight container at room temperature. When ready to serve, dust with powdered sugar and add any desired toppings.

5. Can I freeze this recipe?

It is not recommended to freeze angel food cake, as it can cause the cake to become dense and lose its light, airy texture.

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