Delicious, classic Homemade Angel Food Cake recipe! (2024)

Table of Contents
Angel Food Cake Tips to make Angel Food Cake Recipe How healthy is angel food cake? Is cream of tartar necessary for angel food cake? Angel Food Cake Recipe What are the ingredients for angel food cake? Do you grease an angel food cake pan? Can I make angel food cake in a bundt pan? How do you get a cake out of a pan? Homemade Angel Food Cake Homemade Angel Food Cake Ingredients Instructions Nutrition Information FREE DUMP & GO CROCK POT RECIPES! You May Also Like... Reader Interactions Leave a Comment FAQs References

Home Recipes Desserts The BEST Homemade Angel Food Cake

4.96 from 144 votes

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By: Julie Evink168 Comments

Posted: 09/16/18

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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!

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Delicious, classic Homemade Angel Food Cake recipe! (1)

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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 ❤️ thisAngel 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

  1. 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!
  2. Take the time to sift the flour and sugar as directed.
  3. Use a clean, dry bowl – can’t over stress this enough!
  4. 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.
  5. 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!
  6. 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.

See Also
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Delicious, classic Homemade Angel Food Cake recipe! (2)

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 thebatter 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?

  1. Cool the cake upside-down.
  2. Once completely cooled, flip it upright.
  3. Using a knife carefully cut around the tube in the middle and the outer edges of the pan.
  4. Lift the cake out.
  5. Cut the bottom free and then invert onto a plate and it should slide right out!

Delicious, classic Homemade Angel Food Cake recipe! (3)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!

Swing back and leave me a comment and let me know what you think! Leave me a 5 star rating below or be sure to tag me on Instagram at@julieseatsandtreatsor #julieseatsandtreats

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!

Delicious, classic Homemade Angel Food Cake recipe! (4)

4.96 from 144 votes

Homemade Angel Food Cake

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!

Prep:30 minutes mins

Cook:35 minutes mins

Total:1 hour hr 5 minutes mins

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12

Ingredients

  • 1 1/4 c. cake flour
  • 1/2 c. granulated sugar
  • 1 1/2 c. egg whites about 12
  • 1/4 tsp salt
  • 1 1/4 tsp cream of tartar
  • 1/4 tsp clear vanilla
  • 1 tsp almond extract
  • 1 1/3 c granulated sugar

Instructions

  • Sift together the cake flour and 1/2 c. 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 1/3 c. sugar in 4 additions, 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 for 30-35 minutes. Cool upside down.

See Also
The BEST Bread Pudding Recipe - Old Fashioned Recipe (With Video!)

Nutrition Information

Calories: 229kcal (11%), Carbohydrates: 50g (17%), Protein: 6g (12%), Sodium: 98mg (4%), Potassium: 72mg (2%), Sugar: 32g (36%), Calcium: 6mg (1%), Iron: 0.3mg (2%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.

Meet Julie Evink

I'm here to help you win in the kitchen again! Life is Busy, Life is Crazy, but that doesn't mean you can't make your family dinner! Julie's goal is to provide you with easy, family, friendly recipes that use pantry staples. Dinnertime will be stress free again!

Read more...

Delicious, classic Homemade Angel Food Cake recipe! (5)

FREE DUMP & GO CROCK POT RECIPES!

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Reader Interactions

Leave a Comment

  1. Rachel Smith says

    Delicious, classic Homemade Angel Food Cake recipe! (10)
    I’ve made this so many times, it never fails me. My son absolutely loves it

    Reply

    • Courtney says

      Love it! I love it too! Thank you for rating this recipe.

      Reply

  2. Julie Zarek says

    Delicious, classic Homemade Angel Food Cake recipe! (11)
    Delicious! Kids now say angel food cake is their favourite.

    Question- have you ever baked this thin on a jelly roll pan to make a rolled cake? I’m considering trying that with a light whipped mousse for the filling…

    Reply

    • Courtney says

      I have not tried that, although it does sound amazing! So glad the kids enjoyed this angel food cake!

      Reply

Older Comments

Delicious, classic Homemade Angel Food Cake recipe! (2024)

FAQs

What is the secret to a good angel food cake? ›

Egg Whites: The star of the show! They provide all of the leavening for angel food cake. Using only whites (no yolks) gives this cake a super light texture. Be sure to use only fresh eggs; liquid egg whites in a carton have been pasteurized, which can prevent them from whipping into stiff peaks.

Read More ›
What is unique about the American classic angel food cake? ›

The fairest of them all, angel food cake features only the whites of the egg (usually as many as a dozen), and not a trace of butter or oil. Thus, the dessert is entirely fat-free, which helps explain its popularity among the calorie- and cholesterol-conscious.

View Details ›
What does cream of tartar do in angel food cake? ›

What Does Cream of Tartar Do? Cream of tartar is an acid and helps to stabilize the whipped egg whites. There is really no substitution for cream of tartar. If you don't use cream of tartar in this recipe, the cake will collapse.

Read On ›
How to make angel food cake rise higher? ›

Angel food cake rises entirely by the air beaten into the whites. And for maximum volume, the eggs should be fresh. Frozen thawed whites or bottled refrigerated egg whites will work, but the height of the baked cake will be compromised.

View More ›
Can you use a 9x13 pan for angel food cake? ›

Angel cake is a light and fluffy dessert that is perfect for any occasion. Whether you are hosting a party or simply craving a sweet treat, baking an angel cake in a 9×13 pan is a great way to enjoy this classic dessert.

Keep Reading ›
Why is angel food cake so fluffy? ›

Angel food cake is one-of-a-kind, and no other cake recipe matches its super fluffy, airy texture. Though it's a type of sponge cake, it differs from other popular recipes because it's traditionally made using no butter or oil in the batter. Instead, beaten egg whites are the secret to its ultra-light texture.

Read The Full Story ›
What happens if you overmix an angel food cake? ›

Overmixing is exactly what it sounds like: the process by which a dough or batter gets mixed too much, typically yielding dense, tough, or deflated baked goods. Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they're baked.

View More ›
Can a bundt pan be used for angel food cake? ›

Recipes that specifically call for a tube pan and use whipped egg whites for a light and fluffy batter should not be baked in a Bundt pan. The cake may not rise properly, and an airy angel food or chiffon cake will stick in the intricate crevices of the pan, resulting in a messy-looking cake when you remove it.

See Details ›
What is the difference between angel food cake and angel cake? ›

Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar, is commonly added. It differs from other cakes because it uses no butter. Its aerated texture comes from whipped egg white.

Get More Info ›
What ethnicity is angel food cake? ›

Some historians think that the first angel food cakes were probably baked by African American slaves from the South because making this cake required a strong beating arm and lots of labor to whip the air into the egg whites.

Keep Reading ›

How to improve angel food cake mix? ›

Give your boxed angel food cake mix a summery twist by adding a can of crushed pineapple to it. Gently fold it into the whisked batter, careful not to deflate the mixture. If you over-whisk it, the cake will turn out chewy and dense.

Get More Info Here ›
Why did my angel food cake come out dense? ›

Not Whipping the Egg Whites Correctly

Without yeast to act as a leavening agent, an angel food cake relies completely on the egg whites to rise. You want to whip the whites just until they form soft peaks; whipping too much will make the cake chewy and dense.

Continue Reading ›
What makes angel food cake taste different? ›

The softer wheat and the lack of fat cause angel food cake to have a very light texture and taste.

Get More Info ›

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