The Best Homemade Angel Food Cake Recipe

What You’ll Love About This Recipe

This angel food cake recipe is light as a cloud and sweet as a dream, making it the perfect treat for any occasion. You’ll love how simple it is to whip up, even if you’re new to baking.

• Fluffy perfection: The cake rises tall and airy, with a melt-in-your-mouth texture that’s impossible to resist.
• Naturally light: Made with egg whites and no butter, it’s a lighter dessert option without sacrificing flavor.
• Endless versatility: Enjoy it plain, with fresh berries, or drizzled with chocolate—it’s delicious every way!

Recipe

Angel food cake is a light, airy dessert that relies on egg whites for its structure and rise. This classic recipe produces a delicate, fluffy cake perfect for any occasion. Be sure to use precise measurements and follow the steps carefully for the best results.

Ingredients:

• 1 cup cake flour (sifted)
• 1 ½ cups granulated sugar
• 12 large egg whites (room temperature)
• 1 teaspoon cream of tartar
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Sift the cake flour and ¾ cup of sugar together twice. Set aside.
3. In a large mixing bowl, beat the egg whites, cream of tartar, and salt on medium speed until frothy.
4. Gradually add the remaining ¾ cup sugar, beating on high speed until stiff peaks form.
5. Gently fold in the vanilla and almond extracts.
6. Gradually fold the sifted flour mixture into the egg white mixture in small batches, making certain not to deflate the batter.
7. Pour the batter into an ungreased angel food cake pan. Smooth the top with a spatula.
8. Bake for 35-40 minutes or until the top is golden brown and springs back when touched.
9. Invert the pan onto a cooling rack and let the cake cool completely before removing it from the pan.

Notes:

• Do not grease the pan, as the cake needs to cling to the sides to rise properly.
• Make certain no yolk is mixed with the egg whites, as it will prevent them from whipping properly.

Equipment:

• Angel food cake pan
• Mixing bowls
• Electric mixer
• Spatula
• Cooling rack

Time:

Prep time: 20 minutes

Cooking time: 35-40 minutes

Cuisine:

American

Serving:

12 slices

Nutrition

Angel Food Cake is a light and airy dessert that stands out for its minimal fat content. Here’s a breakdown of its nutritional profile per serving:

What To Serve With It

I love serving my angel food cake with fresh fruit, like strawberries or peaches, because their sweetness balances the cake’s lightness. A dollop of whipped cream, whether homemade or store-bought, adds a creamy touch that makes every bite even better. You can’t go wrong with these simple pairings—they’re classic for a reason!

Fresh Fruit Pairings

When I’m serving angel food cake, I love pairing it with fresh fruit because it adds a burst of flavor and keeps the dessert light. I often reach for juicy strawberries, sliced and lightly sugared, or tangy raspberries that pop with every bite. Blueberries bring a sweet, mellow touch, while kiwi adds a tropical zing. For a citrus twist, I’ll toss in some orange segments or grapefruit slices. If I’m feeling fancy, I’ll mix a handful of seasonal fruits like peaches or blackberries. The natural sweetness of the fruit complements the cake’s airy texture perfectly, making every bite feel balanced and invigorating.

Whipped Cream Options

Whipped cream turns angel food cake into something extra special, and there’s no wrong way to enjoy it. I love using homemade whipped cream because it’s light, sweet, and pairs perfectly with the cake’s airy texture. Sometimes I add a splash of vanilla extract for flavor or a bit of powdered sugar for sweetness. If I’m feeling fancy, I’ll fold in a dollop of mascarpone or cream cheese for richness. Chocolate whipped cream is another favorite, especially with fresh berries. The beauty of whipped cream is its versatility—it complements almost any topping, making every bite feel like a treat.