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Homemade Angel Food Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 78 reviews
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This light and airy Homemade Angel Food Cake recipe creates a delicate, fluffy dessert perfect for any occasion. Made with egg whites, cake flour, and a touch of almond and vanilla extracts, this cake is baked in a traditional tube pan to achieve the signature height and texture. Ideal for a low-fat dessert option, it pairs wonderfully with fresh fruit or whipped cream.

Ingredients

Scale

Dry Ingredients

  • 1 ¼ cups cake flour
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 1 ¼ teaspoon cream of tartar

Wet Ingredients

  • 1 ½ cups egg whites (about 12 large eggs)
  • ¼ teaspoon clear vanilla extract
  • 1 teaspoon almond extract

Sugar for Meringue

  • 1 ⅓ cups granulated sugar

Instructions

  1. Prepare Oven and Dry Ingredients: Preheat your oven to 375 degrees Fahrenheit. Sift together the cake flour and ½ cup of granulated sugar four times to ensure a very fine, light mixture. Set aside.
  2. Beat Egg Whites: In a large metal bowl, combine the egg whites, salt, and cream of tartar. Using a wire whip attachment, beat the mixture until soft peaks form, which means the peaks will hold but the tips will gently fold over.
  3. Add Sugar Gradually: Gradually add 1 ⅓ cups of granulated sugar in four separate additions (about ⅓ cup at a time), beating well after each addition to incorporate the sugar fully without scraping down the bowl sides. This helps stabilize the meringue and incorporate air.
  4. Fold in Flour Mixture: Add the sifted flour and sugar mixture in four additions by gently folding it in with a large metal spoon. Turn the bowl as you fold to distribute the flour evenly without deflating the egg whites.
  5. Transfer to Pan: Pour the batter into an ungreased 10-inch tube pan. Use a metal spatula to cut through the batter to release air bubbles, and smooth the top gently without pressing down.
  6. Bake the Cake: Bake in the preheated oven for 30-35 minutes or until the cake is golden and springs back when lightly pressed.
  7. Cool Upside Down: Immediately invert the pan to cool the cake upside down. This prevents collapse and maintains the cake’s fluffy texture. Let it cool completely before removing from the pan.

Notes

  • For longest freshness, store slices in an airtight container or wrap the whole cake tightly in plastic wrap at room temperature for 1-2 days.
  • Refrigerate by double wrapping or placing in a plastic bag to avoid odor absorption; best within 3-4 days.
  • Freeze slices, each wrapped tightly in plastic wrap or foil, for up to 3 months. Thaw completely before serving.

Find it online: https://oliviadinner.com/homemade-angel-food-cake-recipe/