The BEST Homemade Angel Food Cake
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Delicious, classic Homemade Angel Food Cake recipe that you will love! It comes out perfect every time and is worth making it from scratch. The texture and flavor is out of this world. Grab your strawberries and whipped cream to top it off!
Angel Food Cake
Isn’t this Homemade Angel Food Cake a creation of beauty?!! I’m SO PROUD of this recipe! Perfectly springy, moist and delicious let me tell you, you’re going to ❤️ this Angel Food Cake Recipe!!!
And topping it off with perfect strawberries and a dollop of whipped cream? Perfection!!
Truly I swoon when I look at this cake!
For this recipe I want to share a ton of tips and answer some questions when it comes to Homemade Angel Food Cake. It can seem intimidating, but it’s not (I make it after all, right? It can’t be that hard!!) But trust me, follow these easy tips and you’ll bake this cake like a pro!!!
Well, my Mom makes it. She came over to my house and made this with me because I was nervous. In the end I totally could have done it myself, but it’s always nice to have reinforcements, plus I got to hang out with my Mom! Win, Win!
Tips to make Angel Food Cake Recipe
- Eggs are easiest to separate when they are cold. When they are room temperature the yolks break more easily. Separate the eggs when they come out of the fridge for the best results, then let them come to room temperature. End result? A lighter and more tender cake!
- Take the time to sift the flour and sugar as directed.
- Use a clean, dry bowl – can’t over stress this enough!
- Use a clean, dry baking pan – don’t grease the pan. The batter will cling to the sides of the pan as the cake bakes and rises. It can’t do that if the sides of the pan are greased.
- Use the correct pan. Though it seems like it would be ok to use a bundt pan or circular pan, you won’t be pleased with the end result. The cake will stick to the sides of the bundt pan and you won’t be able to release the cake and turn it out. It will come out in pieces and that will be sad!
- Allow it to cool completely upside-down before trying to remove it from the pan. Overnight in the refrigerator is best!
How healthy is angel food cake?
Angel Food Cake doesn’t have any yokes or butter – this keeps it lower in fat and calories making it less guilty choice!
Is cream of tartar necessary for angel food cake?
Yes, cream of tartar helps stabilize the egg whites allowing them to rise.
Angel Food Cake Recipe
What are the ingredients for angel food cake?
- Cake flour
- Sugar
- Egg whites
- Salt
- Cream of tartar
- Clear vanilla
- Almond extract
Do you grease an angel food cake pan?
Do not grease the side of the pan. As the cake bakes the batter will cling to the sides of the pan as it rises. It will not be able to do that if the sides of the pan is greased.
Can I make angel food cake in a bundt pan?
Use a tube pan to make this cake. I know it seems like an easy substitution would be a bundt pan but as that cake bakes, it clings to the side of the pan. A bundt pan has pretty indentations in the pan. This makes it impossible to release the cake from the pan cleanly. Really good chance your cake will come out in pieces.
How do you get a cake out of a pan?
- Cool the cake upside-down.
- Once completely cooled, flip it upright.
- Using a knife carefully cut around the tube in the middle and the outer edges of the pan.
- Lift the cake out.
- Cut the bottom free and then invert onto a plate and it should slide right out!
Homemade Angel Food Cake
You aren’t intimidated anymore right? Are you ready to make this AMAZING dessert? I hope so and I hope you love it as much as we do! I mean the whole family loved this sweet, sticky, fluffy cake – such a treat! Serve it with chocolate sauce, whipped cream, or some lemon curd!
More light airy desserts to love!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Homemade Angel Food Cake
Ingredients
- 1 ¼ cups cake flour
- ½ cup granulated sugar
- 1 ½ cups egg whites about 12
- ¼ teaspoon salt
- 1 ¼ teaspoon cream of tartar
- ¼ teaspoon clear vanilla
- 1 teaspoon almond extract
- 1 ⅓ cups granulated sugar
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Sift together the cake flour and ½ cup of granulated sugar four times.
- In a large metal bowl combine the egg whites, salt, cream of tarter, vanilla and almond extract. Beat with wire whip until soft peaks form.
- Add 1 ⅓ cup sugar in 4 additions (⅓ cup at a time, repeat 4x until you have added a total of 1 ⅓ cups.), beat until blended after each addition. DON'T SCRAPE THE SIDES OF THE BOWL!
- Add flour mixture in 4 additions by folding in with large metal spoon each time. Turn bowl often while mixing and adding.
- Pour into ungreased 10 inch tube pan (don’t scrape, use metal spoon). Cut through batter with metal spatula.
- Baked in preheated oven at 375 degrees Fahrenheit for 30-35 minutes. Cool upside down.
Danica says
Made this as my very first attempt at Angel Food (never even used a box mix) my grandmother always had one when we were over for dinner. Today is my husbands birthday and his normal request for a family recipe bundt cake was dropped and he wanted an Angel food cake. It was so easy to follow, and so far has turned out lovely, waiting for it to cool so I can remove it (isn’t that always the most anxiety riddled part)
Julie Evink says
Hope it flipped out beautifully and it was enjoyed Danica!
Katie says
Have you tried using boxed egg whites?
Julie Evink says
I’m sorry I haven’t Katie!
rkaz21 says
I did and it worked great!
Julie Evink says
Great to know thanks!
Kelly says
So delicious and simple to make!!! Use the leftover egg yolks for breakfast! I use this recipe everytime my chickens lay extra eggs. This recipe is a must in everyone’s home!
Julie Evink says
Love the idea for using the leftover egg yolks for breakfast!
Loristutson says
What do you mean don’t scrape the sides use a metal spatula?
Julie Evink says
That’s what my family recipe said so I just listened and told you that 🙂 It’s been passed down for generations. Use a rubber spatula to scrap the sides down.
Valerie says
We have an almond allergy on the family. Can I leave the almond extract out or what would you suggest replacing it with?
Julie Evink says
Leave it out or use more vanilla!
Kay says
Can you make this with spenda?
Julie Evink says
I’m sorry I haven’t tested it like that Kay!
Jenn says
I tried it with Splenda, it doesn’t work. The cake needs the sugar from a structural standpoint, not just for sweetness. The cake ended up flat and heavy, instead of light and fluffy.
Jodi Gonce says
Delicious!
Julie Evink says
So glad you enjoyed this Jodi! Thanks for commenting and rating it!
Melissa Howell says
I have never tried to make a real angel food cake before! So glad for all the tips in this recipe! I never would have known!
Julie Evink says
Oohhhhh you have to make one!
Toni L Moore says
what tips??
Julie Evink says
In the text portion there’s a section labeled tips and this is where you find the tips.
Malinda says
I have to make this!! I have never tried making homemade angel food because I thought it was too hard!! Thank you!!
Julie Evink says
Yes you do!
Sally says
If a person were to cover this with a glaze, what do you recommend?
Julie Evink says
I would recommend a powdered sugar, milk and vanilla glaze!
Sherry Boylan says
Thank you, I have been looking for an angel food cake receipe for a couple of years. My great grandmother used to bring the BEST angel food cake. I was about 4 when she passed. Her cake had sticky white frosting, which I have the receipe for, but never had the cake receipe. Can’t wait to bake. THANK YOU!!!
Julie Evink says
Mmmmm sounds amazing!!!
Danielle Green says
What a perfect looking angel food cake! It can be topped with just about anything!
Julie Evink says
So delicious!
Tatiana says
We used to buy angel food cake in the store before, but not anymore. This recipe is fantastic!
Julie Evink says
I agree!
Helene says
I saw cream of tartar the other day in store so bought it. Glad I did for this gorgeous cake!
Julie Evink says
Enjoy!
Debbie says
Oh my gosh this came out just beautifully! Slightly sticky, sweet and delicious! We had some peaches and topped it with them. So good!!
Julie Evink says
So glad you enjoyed it. Peaches sound like the perfect topping!