Angel Food Cake is a summer must-have in our home. Light and fluffy, with the perfect amount of sweetness, this recipe for homemade angel food cake is so easy to make from scratch.
Serve with fresh fruit and whipped cream, this fat-free cake uses a few simple ingredients and tastes so much better made from scratch.
A few years ago I made this recipe for Angel Food cake and it has become one of our family’s favorite desserts, especially in the summertime. Whether we serve this with the traditional cut up strawberries or sliced peaches or raspberries, we make some fresh whip cream with a hint of almond and all of us our literally drooling when it comes out of the oven.
My husband claims to hate sweets yet, he would devour this entire cake if I let him. Every time we make this everyone requests seconds, but thankfully there are only enough pieces for us each to have one, then a couple for leftovers the next day which we split in half to make it fair.
My favorite part of this homemade angel food cake is the crust. Moist but with a slight crunch from the sugar I could eat it all right off the top before serving. My husband feels the same way. Sadly it would be too obvious if we did this, but we have no shame if we don’t have guests over.
I love that this is always a recipe that pleases guests and not only that but wows them as well.
How do you make angel food cake?
Using an electric hand or stand mixer beat egg whites until stiff peaks form.
Add in cream of tartar and almond extract (vanilla too if using this as well).
Beat in until incorporated.
In a large mixing bowl add flour, sugar, and salt.
Sift together 5-6 times.
Gently fold in the flour mixture into egg mixture, fold until combined and no flour mixture can be seen.
Pour cake batter into 10-inch tube pan. (DO NOT GREASE PAN!)
Place pan in the oven and turn to 325 degrees.
Cook for an hour or until cake is a nice golden brown.
Invert cake pan and allow it to completely cool.
When cooled remove from the pan.
Don’t forget to pin this for later to your favorite Pinterest board.
Angel Food Cake
Ingredients
- 1 1/2 cups egg whites about 11-12 large eggs
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 1/4 cups cake flour
- 1 3/4 cups sugar
- 1 1/2 teaspoons almond extract or 1 teaspoon vanilla extract + 1/2 teaspoon almond extract
Instructions
- Using an electric hand or stand mixer beat egg whites until stiff peaks form.
- Add in cream of tartar and almond extract (vanilla too if using this as well). Beat in until incorporated.
- In a large mixing bowl add flour, sugar and salt. Sift together 5-6 times.
- Gently fold in the flour mixture into egg mixture, fold until combined and no flour mixture can be seen.
- Pour cake batter into 10-inch tube pan. (DO NOT GREASE PAN!)
- Place pan in the oven. Turn on oven to 325 degrees. Cook for an hour or until cake is a nice golden brown.
- Invert cake pan like shown above and allow it to completely cool. When cooled remove from the pan. Tip: take a butter knife and gently go around the edges of the pan to help release the cake. This allows for a clean removal.
Notes
Nutrition
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MMMMMM I can’t stop dreaming about it! Looking at these photos is taking me back…It was the perfect blend! I am putting this on next week’s menu!
Thank you, I really hope you enjoy it!
I enjoy trying new dishes to serve my family. This looks absolutely delicious.
Thank you!