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Homemade Angel Food Cake

Homemade Angel Food Cake is one of my favorite recipes and so much better than store-bought angel food cake. It’s easy to make and comes out fluffy and perfect.

The delicate cake is made up of simple ingredients. Once it bakes, you can add a variety of additional sweets to the entire cake, such as berries or frosting.

Fluffy Angel Food Cake

Picture of angel food cake on a plate.

Angel food cake was one of my favorite recipes that my grandmother made. She added a cream cheese frosting, and it was to die for.

There are a lot of treats you can make with angel food cake. The cake can be covered in chocolate frosting, cream cheese frosting, or topped with some fresh berries and whipped cream.

Angel food cake can sometimes be a little scary to make.

It seems like we have to beat the egg whites perfectly and add the ingredients at just the perfect time. But it really is a simple recipe that will turn out perfectly.

I bought the angel food cake pan at the thrift store for less than two dollars. I cleaned it up and decided it needed to have something baked in it.

So, an easy angel food cake recipe was the perfect treat.

Angel Food Cake Ingredients

  • Cake flour
  • Sugar
  • Egg whites (room temperature)
  • Cream of tartar
  • Salt
  • Vanilla extract

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.

Step-By-Step Instructions

Before you get started, separate your whites out and leave them on the counter for about an hour to bring them to room temperature.

Picture of flour in a sifter

Add the cake flour to a sifter. 

Picture of flour and sugar in a sifter

Add the sugar to the sifter. 

How do you make cake flour from all-purpose flour?

I didn’t have any cake flour on hand, and I didn’t want to make a run to the grocery store.

You can make cake flour by combining all-purpose flour and cornstarch. I try to keep cornstarch on hand, and it lasts forever.

To make one cup of cake flour:

Fill one measuring cup with all-purpose flour and remove two tablespoons of the flour. Then add two tablespoons of cornstarch to the cup. Sift it together, and you’ve got cake flour.

Picture of flour being sifted

Sift the cake flour and sugar together four times. Yes, four times. You want the cake to be as fluffy and light as possible. Set aside.

Picture of egg whites in the bottom of a mixing bowl

Add the twelve room-temperature egg whites to a large mixing bowl. Since all eggs are different sizes, you need about 1-2/3 cups of egg whites for this recipe. If it’s a tad over or under, that’s ok. 

Picture of egg whites and cream of tartar in a large glass bowl.

Add the cream of tartar. Whip the egg whites until they have soft peaks.

For this recipe, I used the whisk attachment on a stand mixer. If you don’t have a stand mixer, a hand mixer will work great.

  • Is cream of tartar necessary for meringue? No, but it sure makes your egg whites extra fluffy.
  • What is the purpose of cream of tartar in meringue? To help stabilize the egg whites. The cream of tartar can help the egg whites triple their size and handle the heat a little better if you’re making a pie with meringue.
Picture of vanilla in egg whites

Pour the salt and vanilla into the whipped egg whites. 

Picture of sugar being poured into a glass bowl with meringue.

Pour the remainder of the sugar into the meringue and mix together. 

Picture of flour being poured into egg whites for an angel food cake.

Add the sifted sugar and flour mixture to the egg whites and fold gently into the mixture with a spatula. (If you use the mixer, it might flatten the egg whites).

Picture of angel food cake in a cake pan.

Pour the cake mixture into an ungreased cake pan. Bake for 35-40 minutes or until the cake springs back when you touch the top of it. 

Picture of cutting angel food cake out of the pan.

After the cake bakes, invert it so it’s resting upside down on a cooling rack.

After it cools, gently slide a knife around the sides, center, and bottom (For best results, you’ll need the angel food cake pan that has the bottom that comes out separately). 

Now you can decorate any way you’d like to.

Picture of baked angel food cake.

You can make so many delicious desserts with angel food cake. You can add chocolate, vanilla, cream cheese, or any type of frosting.

Picture of angel food cake on a large cake plate

Optional Toppings

  • Spread some homemade lemon curd from Fresh April Flours on top of the cake.
  • Pour some chocolate ganache over the top.
  • Fresh strawberries, blueberries, raspberries, or any type of fresh fruit.
  • Homemade strawberry syrup.
  • Try a caramel or butterscotch glaze.
  • If you have leftover cake, dip it into a chocolate fountain or fondue.
  • You can fry the angel food cake, as well. So many choices!

Homemade Angel Food Cake Recipe

The classic cake recipe is so easy to make, and if you follow the directions, it will come out perfectly.

The homemade cake tastes so much better than store-bought and will be a hit at parties and gatherings! And I know it will become one of your favorite desserts.

Picture of baked angel food cake.

Homemade Angel Food Cake

Yield: 16 pieces
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Homemade Angel Food Cake is one of my favorite recipes. It's easy to make and comes out fluffy and perfect. There are a lot of treats you can make with angel food cake. The cake can be eaten with chocolate frosting, cream cheese frosting, or with some fruit on top.

Ingredients

  • 1 cup + 2 Tbsp. cake flour
  • 1 cup + 3/4 cup sugar
  • 12 egg whites (room temperature)
  • 1-1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees

  1. Separate out the egg whites in a medium-sized bowl and leave them out on the counter for one hour to bring them to room temperature.
  2. Add the cake flour and 1 cup of sugar to a sifter. Sift four times and set aside.
  3. Add the egg whites and cream of tartar to a large bowl. Beat until you get soft peaks.
  4. Add the salt, vanilla, and 3/4 cup of sugar and mix.
  5. Add the cake flour and sugar mixture to the egg mixture and gently fold in with a spatula.
  6. Pour into an ungreased angel food cake pan and bake for 35-40 minutes.
  7. Invert the pan immediately after taking it out of the oven until it cools.
  8. After the cake cools, gently scrape the sides and center with a knife and remove the cake. Next, scrape the bottom.

Notes

I like the angel food cake pan that has a removable bottom. It releases much easier.

Keep the cake in an airtight container. It does not have to be refrigerated (unless it has frosting), but it will keep a few days longer in the refrigerator.

Nutrition Information:
Yield: 16 pieces Serving Size: 1 piece
Amount Per Serving: Calories: 89Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 99mgCarbohydrates: 19gFiber: .2gSugar: 12gProtein: 3.5g

Did you make this recipe?

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