Angel Food Cake is a favorite in our home. Light & fluffy with the perfect sweetness, this homemade angel food cake recipe is so easy to make.

Serve with fresh fruit and whipped cream; this fat-free cake uses simple ingredients and tastes much better made from scratch.

slice of angel food cake topped with cut strawberries and whipped cream on a small plate

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 whipped cream with a hint of almond, and all of us are 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.

Angel Food Cake slice on plate with forks and strawberries whole in background

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.

So, what sets angel food cake apart from regular cake, you ask? Well, angel food cake is made with egg whites and no fat. Unlike your typical sponge cakes that use egg whites, yolks, and some form of fat like butter or oil. Pretty cool, right?

Ingredients

  • Egg
  • Cream of tartar
  • Salt
  • Cake flour
  • Sugar
  • Vanilla or almond extract (I prefer almond extract)

Recipe Tips

  • Separating the eggs when cold; otherwise, the yolk will break easily.
  • When separating the egg yolks from the whites to avoid contamination of the egg yolk, separate the yolk from the egg white over a small bowl. If the egg white doesn’t have any yolk, go ahead and add it to your measuring cup.
  • You don’t want to beat an angel food cake batter overboard. If you beat it too much, the egg whites will deflate. Just beat it until it forms soft peaks.
  • There is no need to grease the angel food cake pan. The batter sticks to the sides as it rises so that greasing will hinder the rise. Just use an angel food cake tube pan with a removable bottom.
  • Slowly add the flour, gently folding it in. This will help the egg whites stay nice and fluffy.

Directions

Using an electric hand or stand mixer, beat the egg whites until they form stiff peaks. Then, add the cream of tartar and almond extract (and vanilla, too, if using). Beat it all in until well incorporated.

Toss in some flour, sugar, and salt in a big mixing bowl. Give it a good sift, about 5-6 times. Now, gently fold the flour mixture into the egg mixture until everything’s all mixed up and you can’t see any more traces of flour.

Pour the cake batter into a 10-inch tube pan. (No need to grease the pan!) Pop the pan in the oven and set it to 325 degrees. Let it cook for about an hour or until the cake has a nice golden brown color.

Flip the cake pan and let it cool down completely. Once it’s cooled, take it out of the pan.

photo of a metal tube pan

Slice and enjoy your delicious homemade angel food cake!

This light and airy cake is perfect for any occasion. For a decadent dessert, you can serve it with fresh fruit, whipped cream, or chocolate sauce. It’s also great on its own as a lighter alternative to traditional cakes. So next time you’re craving something sweet, try this easy angel food cake recipe; trust me, it is much better than store-bought.

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Angel Food Cake

Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 12
Calories: 177 kcal
Angel Food Cake is a favorite in our home. Light & fluffy with the perfect amount of sweetness, this recipe for homemade angel food cake is so easy to make.
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.

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

Recipe from Allrecipes.com.
Calories: 177kcalCarbohydrates: 39gProtein: 4gSodium: 99mgPotassium: 103mgSugar: 29gCalcium: 4mgIron: 0.1mg
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.
Tried this recipe?Let us know what you think!

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8 Comments

  1. 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!

  2. 5 stars
    The lightness and sponginess of the cake—it’s like biting into a cloud. Love how simple yet elegant it is!

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